wonbyherwits, I mounted mine to the ceramic tile on my wall, but I had no choice. My ENTIRE kitchen came with ceramic tiles installed from floor to ceiling. I screwed them into the wall in the grout area and not right through the tiles as I thought they may crack. I've seen it done right through the tile but I believe you need a special drill bit to do it properly. I think it LOOKS bether being aligned with the lines of the grout too, but if you have patterned tiles it may be better to place them so they do not conflict with the design. I have mine mounted on the wall at about eye level. It would depend on your kitchen layout of course. Where I have mine, I can stand at my counter and have the knives on the wall to my right. It just worked out that way. When you buy yours, buy at least two of them. They hold anything magnetic and you will find more and more uses for them. If you have magnetic spatulas and ladles you can keep one by the stove instead of wasting counter space with a ceramic jar of cooking utensils. I also keep my three favorite cookie cutters on one with my kitchen scissors. You can even use them in your workroom in the garage or basement to hold screwdrivers and such. Heck, they are only $5.95 and they make your life soooo much easier. If you have a sewing room they hold most of your stuff so it is handy and doesn't get lost in a jumble. I bought a bunch of them and gave them as xmas presents.

Instant milk powder is a larger grain because it's puffed-up with air and is designed to be reconstituted in cold water - hence the INSTANT aspect. Non-instant requires warm/hot water to reconstitute. As Linda pointed out, that was the cause of your mixing problems. If a recipe calls for NON-instant powdered milk and all you have is INSTANT, you need to run the dry instant powder through a blender or food processor to make a fine powder BEFORE you measure it for a substitute for non-instant. There is just too much air in instant milk to use measure-for-measure for non-instant. Important to note... Because of so much air in instant dry milk, you may need as much as 50% more to equal the same amount as non-instant. So choose carefully and figure the amount of reconstituted milk each brand makes. It takes more instant milk than non-instant to make the same amount of milk. In my long history of using dry milk products exclusively (over 28-years) instant non-fat dry milk is rarely a bargain over non-instant because they never make as much reconstituted milk. Brands vary in taste, texture and what works in certain recipes the best, and because of that I keep 5 brands of dry milk and whey-based milk substitutes in storage (instant and non-instant). One brand of instant non-fat dry milk powder has nearly half the weight in a #10 can, and another 2/3 as much as my non-instant whey-based milk substitutes - so you nearly always get half as many servings with instant dry milk products than non-instant. If you are using powdered milk products with young children, you will want to include some dry whole milk products since children require the additional fat for brain development. -Grainlady

Actually, David, Ammonia doesn't smell, but it stinks! (It doesn't have a nose, so it can't smell). Bu-dump-bump. I have cats, and I've heard to not use ammonia for cleaning when you have cats, because of the, well, the nature of cats. But, I might try this. I wonder about the cooktop rack things that you set your pots on. I've gone blank on what they're called. I'm also wondering about my computer keyboard. It's really needing cleaning, and I've wondered how to clean it. lol Sally

Yes, it's dough that I colored with food coloring. I have some cookie cutters in little leaf shapes and one is a holly leaf. The "berries" I just roll into balls. I cut them a little thick this year and boy did they spread a bit. Those are some big holly berries! Anyone have any good tips on coloring dough? I use my hands to knead after putting drops of color on, and of course end up with a mess.