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4 years ago
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- 4 years ago
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Comments (7)Before you toss the pan, try filling it 1/2 full with water and a few drops of dishwashing soap. On medium heat, bring to a boil and let boil for 5 minutes. Permit to cool slowly, then use a coarse terry towel or very soft plastic scrubbee to wipe the inside of the pan. Rinse with clear water. It is possible that the discoloration was caused by the contents burning when overheated, if so, the boil&soak will lift the minute remains and thus the pan will appear to be cleaner. I think a lot of the blue pans are ceramic, not Teflon. If yours is ceramic, you can also try a mild bleach solution (1 part bleach to 10 parts water) and let it sit overnight. Wash thoroughly with soapy water. The ceramic pans will require pre-seasoning before use. A slice of bread or an apple slice will re-moisten the sugar, as well as the microwave heating. I've found the easiest way to *prevent* hardening is to put the sugar into a zip-lock bag, pressing out all the air before sealing. I usually buy 20-lb bags and pre-measure portions: put the measured amount into a sandwich bag (twist the top tightly to close) and those bags into a storage- or freezer-weight zipper bag; pressing out the air at each step. I also keep a couple of sealed bags in a re-used peanutbutter jar for times when the pre-measured isn't the right amount. The sugar will remain soft for as long as a year. The secret is just to prevent any air from touching the sugar....See MoreOne last question for the day...
Comments (2)There is a species, Begonia Juliana, I once grew. There are pics if you Google it. You might find it one day :-)) Greg in 82F Tampa Bay!...See MoreQuestion of the Day
Comments (27)I live in Canada, Vancouver to be exact. I dont know if the rainy weather here makes cacti/succulents a less popular choice in nurseries but the variety I have seen is well.. sad.. :( I've seen pink/purple/red (or any non green) ones maybe twice in the last 3 months. Also, is it possible to bring plants through customs? Not sure if the laws would be different via different methods (mail, bringing it in person) or if it's permitted at all....See MoreQuestion of the Day - July 4
Comments (14)My granmother lived with us and raised me during the many times in my childhood when Mother was "gone". Although she was my maternal grandmother, she'd stay with Dad and us kids at the farm while Mother was off on whatever adventure she was pursuing at that moment. She cooked like so many other mothers and grandmothers, she never measured anything, it was all by the way it looked or felt. She taught me to bake bread when I was 7, saying that I couldn't hurt it, the more I handled it the better it would be. I still bake bread by feel and smile at what she would have thought of all the "weighing to the exact ounce" recipes. She always baked the family's bread and I remember going to school with peanut butter and homemade jam on homemade bread and thinking the other kids were lucky to have that squishy white Wonder bread. Now I don't know what the heck I was thinking. The peanut butter came out of a metal pail, it was Shedd's. My earliest memory, though, is of standing on a chair at the kitchen sink, peeling tomatoes for canning. I was about 4, maybe younger. That's funny about the snacks, Boo, Grandma used to tell us the same thing. I still like sweet corn raw, right off the stalk! Annie...See More- 4 years ago
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