"So I found on SC Johnson website that I could use Lemon Pledge. So instead of buy Pledge, I got out my Orange Glo. I feel like the Karate Kid waxing that car. Orange Glo, Wipe On with a Bounty & wait ten minites Wipe Off with a clean new Bounty. The only thing I have to clean weekly are the handles. Because the finger prints are oily they hide in the Orange Glo. It's 2 or 3 weeks before I have to clean the entire frig. again." ======================================================== I hope you don't mean the regular "Orange Glo" made for wood floors? That stuff will leave a film on your stainless after awhile. They make a Orange Glo meant for Stainless but I know nothing at all about it. Here is a link that might be useful: Orange Glo Stainless

I don't heat the plates - I don't need to. My pasta is hotter than normal the way I do it and the sauce is simmering. Plus it wouldn't make much sense since my plates are thin (Corelle) and would lose the heat quickly anyway. So, for spaghetti for instance, if I'm making a large batch I'll use a colander in the sink or use the strainer lid on the pot and dump it unless I need the water for something. Smaller sizes I use a 3 quart saucepan and either the strainer lid or colander and dump it, then the pasta goes back into the pan and back on the stove to steam out excess moisture. This is when I salt the pasta. I do not salt pasta water. You don't have control over how salty it gets. Salting the pasta now gives you complete control (or at least gives *me* complete control) and I stir it until the excess water is out and of course this is heating the pasta more and completes the cooking so I pull it before al dente. Then a scoop of sauce (and I enjoy a thicker - not watery meat sauce), and add meat additions if necessary (meatballs if separate, sausages or whatever) and stir them in, again and this step additionally heating everything, then onto the plate and onto the table piping hot. Since doing it this way, I find I use less sauce, less seasoning and truly enjoy it more as the pasta is seasoned and the sauce absorbs into the pasta better so there's flavor from the sauce too. No need for preheated plates this way either. Then of course top with cheese if desired, grab the garlic bread (sometimes if it's cooled, set it on top of the pasta to warm it - yes it's that hot!) and enjoy a fine meal of pasta. No more drippy wet, plate full of water for me with pasta!

mabel, that looks like my old Squeezo, except mine is all metal and has several different sized sieve/cones. Not even the smallest one gets out all the seeds, a few small ones always slip through, but not very many. It's not as "reliable" at removing all the seeds as a fine sieve is, but not as much work either. Well, except cleaning the darned machine afterward. gourmet, if you push the berries through a sieve or a chinois, or a china cap or a food mill or any of the above, you'll get the berry pulp as well as the juice. As the berries get mashed up, the seeds will remain but the pulp will go through the openings of the sieve/utensil. Annie

Maybe since he was a flooring guy he used flooring adhesive. I saw this on a forum where someone said he used it on a fiberglass boat with no harm. Flooring adhesive remover