Pineapples are non-climacteric fruit. This means they do little to no ripening after being picked. Accordingly, I pick my pineapples when they are almost completely yellow. The fact that pineapples are non-climacteric fruit also means that store bought fruit won't get any sweeter than the day you buy them. Other non-climacteric fruits include artichoke, asparagus, blackberry, blueberry, cauliflower, cherry, citrus fruits, eggplant, grape, lychee, strawberry and watermelon. In contrast, apple, apricot, avocado, banana, mango, papaya, peach, pear, plum and tomato will all continue to ripen after being picked. Source 1 Source 2

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.

Here's the recipe in case anyone's interested. DH and DS liked it. I did too, except for the sour cranberries. Next time I'll try halving the cranberries. Cranberry-Walnut Pumpkin Loaves Recipe by Steve Sullivan from "Baking With Julia" Makes 3 small loaves - You'll need three 5 3/4 x 3 1/4 x 2 inch loaf pans Authors notes: "These loaves are small, beautifully crowned, and the color of fallÂs golden leaves. Never mind that the combination of pumpkin, cranberry, walnut, and raisin may set you thinking of a baking powder-raised quick bread with a biscuit or butter cake texture, this bread is a yeast bread, albeit one thatÂs slightly sweet, just a little spicy, and even a bit savory. Although the bread is of the direct-rise family, meaning thereÂs no starter or sponge, it is given an overnight rest in the refrigerator, a dormant period that builds both character and texture in the finished loaf." 2 2/3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 - 90 degrees F) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bowl, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until itÂs creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way a brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will poop and stain a patch of dough red; think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant-read thermometer. (This will take as long as 3 to 4 hours -- donÂt rush it.) If you donÂt have an instant-read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7 inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled -- it will rise to just above the rim of the pans. Baking the bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place cut side down, on a baking sheet. Roast in a preheated 350 degree F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp. Sally

Always have fruit - we eat it as a dessert for dinner or with spinach as a salad. GS is 2 and mainly eats fruit. Right now I have - Rainier Cherries Apples Pears Red Grapes Watermelon Strawberries Lemons Lime Peaches Bananas and some very old blueberries that got hidden under other stuff!