After you have exposed the root nodules on the lower half inch of the base, just put the pineapple crown in cactus soil in a 6" terracotta pot.

I used to buy bar soap in bulk. (I now make my own) I would open only one end of the soap and slide it in the corner of every drawer. I had some of them in there for years. My clothes always came out smelling fresh and clean. I now make soaps and sachets in my preferred scents and do the same. When the scent starts getting weak I replace the soap with a fresh one and use the bar I had in the drawer. It is nice and aged so it lasts a lot longer than a freshly made bar.

You could actually do a couple different things. You could have one rod and use hangers. You would have to fold them a bit to fit on the hanger and not drag on the floor, but that's usually how they come from the cleaners. For heavy cloths, use two hangers together for added strength. You could also hang multiple rods at slightly different heights and depths. If you have a walk in closet this works great, but will still work with a reach in. Hang the highest rod the farthest back, then one a bit lower and closer and even a third lower and closer than the second. Then you can hang the cloths right on the rod instead of on a hanger. I like the rod because of it's larger diameter it doesn't leave creases in the cloths. You can also overlap them on these rods. For optimum use of space, you'd need to use multiple rods and overlap. Is that totally confusing?!

We have a LOT of fruit because my sister is a stone fruit farmer, though they also grow pears, citrus, apples and the odd other things here and there. I keep most fruit in porcelain or earthenware shallow bowls or platters on a counter where I don't prep. Folks can grab what they want easily. I refrigerate apples. They seem to stay crisper if they stay cold. I don't like mushy apples. Pears are best left at room temp until they give a little at the stem end, or look a little wrinkled. Many pears ripen from the inside out, so if you wait until the outside is soft, the middle might be mush. Pears taste best at room temp (as does most fruit, though my husband prefers it all cold), but you can hold ripe ones in the fridge for several days beyond when they'd rot on the counter. I pile them in bowls at first, then keep them in a single layer as they ripen, Cherries are pretty fragile and will last longer in the fridge if you have more than you can eat in a couple of days. Apricots, likewise, do better at room temp. They won't soften if you refrigerate them, but once they're soft, you can hold them in the fridge. I put them in glass or ceramic bowls when I'm keeping fruit to make jam and it's a little too ripe. Same with peaches and nectarines. They won't gain any more sugar once they're picked, but they will soften and be nicer to eat. If you pile big peaches and nectarines on top of each other, ripe ones can bruise the pieces on the bottom. And if you are lucky enough to find fruit with picking bruises, small finger sized light marks, they were picked fully ripe and should be delicious. If you like your peaches and nectarines hard and crispy (some people do), you can keep them in the fridge. Otherwise, resist. I keep peaches and nectarines in single layers on ceramic plates and trays or baskets with good air circulation. Sometimes I line them up or scatter them on the countertop. Don't crowd them, and they will reward you. Most grocery store peaches and nectarines are picked unripe and will never be very good however you store them. I tend to like plums and pluots on the firm side, so if they're a variety that's prone to getting squishy, I keep them in the fridge after three or four days on the counter. If I don't use up meyer lemons and oranges within a week, I'll refrigerate them. Berries stay out the day they arrive, then go to the fridge. Same with grapes. My standard MO with berries, grapes and cherries is to wash them in cold water, spread them out on dishtowels to air dry, then put them in shallow glass or ceramic bowls with lids in the refrigerator. Sometimes I put grapes in zip lock bags. I lay figs out on plates on the counter. Most of the summer, my kitchen looks like a farmers market.