8 January 2018 - Panophobia

Today!

Removing Stains from Resilient Floors

I'm going to type out this small paragraph in the book.

Read to the end...

"To prevent permanent damage, stains and spots should be removed as quickly as possible from any kind of floor or flooring. When your particular problem concerns a resilient flooring, remember to refer to the helpful table that you will find in the Appendix at the back of this book. It was compiled especially to solve stain problems on asphalt and vinyl asbestos tile floors"

ASBESTOS

You know that stuff that is dangerous if the microscopic fibers become airborne?

Between the 1920's and 1980's asbestos was common to use in flooring and wallpaper. This was due to it's low production cost, insulation, and fireproof qualities.

It wasn't until the 1990's that the dangerous health risks associated with exposure to asbestos were discovered. Today, many products using asbestos have been phased out. However, many homes and other buildings built before 1980 may still contain flooring and wallpaper that contains asbestos.

This look is just a combination of fear from stubborn stains and future cancer scares.

BUT!

Let's go back to stubborn stain removal!

The Appendix in the book is actually pretty neat!

For today's post there isn't anything new on cleaning floors and stains though.

The best way is to clean that mess and prevent the stain is to get to it as quick as you can.

What cleaner should you use?

It actually just said regular dish soap or standard cleaner.

There isn't a magical recipe for cleaning.

IN FACT!

I've been using regular Dawn blue dishwashing soap, vinegar, and baking soda for a lot of household cleaning. Elbow grease also goes a long way.

Just get on that Pinterest Fam and you will see what I'm talking about!

This new year:

Get to those spills before they seep in

Google "asbestos in products" and get afraid of everything

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26 March 2018 - Guess Who's Back, Christ is Back, Tell a Friend

Stuffed Lamb Cushion for Easter "Lamb is a traditional food for Eater. The lamb is a symbol of Jesus. In John 1:29 Jesus is referred to as "The Lamb of God", who takes away the sin of the world." Lamb is also a traditional Passover meal. In the book of Exodus, God was determined to save His people from their captivity in Egypt. The last plague He sent to Egypt was the death of the firstborn. God commanded that His people take an unblemished lamb, kill it, and but the blood of the lamb on their door post. This would be a sign for the Angel of Death to "passover" the house and not strike their firstborn. It would be after their freedom from slavery that God would institute traditional sacrifice for sins that would involve a lamb. Jesus' last supper was the Passover meal. He and His disciples ate lamb before He instituted the new covenant, teaching His disciples to remember Him in communion. Jesus would go on to be betraye...

7 May 2018 - Mary Had a Little Lamb.....Had...

Tips on Buying Lamb "A reference to "spring lamb"may make your mouth water - and well it should." Lamb is typically thought of as a seasonal meat with celebrations of Passover and Easter where lamb is usually eaten. A spring lamb is usually 3-5 months old so that the meat is very tender. Anything at the store that is labeled "LAMB" is a sheep that is a year or younger. These lambs are sometimes only milk fed. So keep these in mind as we keep talking about how to choose meet from a baby sheep. Meat from a lamb is taken from one month to one year. Lamb Chops, Leg of Lamb, and Lamb Shank are the most popular cuts. These cuts are perfect for dry-heat cooking, broiling, or roasting. You can find some delicious recipes here! Go ahead... Take a peek and eat one of these adorable babies You monsters.

30 January 2018 - Scotch Woodcock Two Ways...and more

Scotch Woodcock - Two Recipes "From Mrs. Beeton's nineteenth century homemaking guide: Spread hot buttered toast thinly with anchovy paste. Pour over a sauce made by stirring three beaten egg yolks into 1/4 pint cream, bring to a boiling point, but do not allow to boil or the sauce will curdle." This is a traditional Victorian recipe as you can tell because we get a return from Mrs. Beeton in today's Almanac post. Basically this becomes a creamy scrambled egg on toast with anchovy paste. This is the second recipe for today "Add finely chopped hard cooked eggs to a white sauce that has been seasoned with anchovy sauce and paprika. Pour over toast." If you are wondering what eggs has to do with the title of the recipe just know that most Scottish recipes that contain chicken in it will have the word "Cock" in there too. (Don't blush you prudes) I'm not trying to be silly. (Get your head out of the gutter) ...

Almanac for Homemakers

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