21 February 2018 - Oooh that smell, the smell that surrounds you.

Getting Rid of Odors in the Kitchen

"If an onion odor clings to dishes and pans after use, even after you have washed and dried them in the usual way, scour them well with table salt."

Non stick pans coated with polytetrafluoroethylen, more commonly known as "Teflon", have been around since their invention in 1938.

Ceramics, cast iron, stoneware, copper, and stainless steel are all common types of cooking surfaces.

The best way to clean these guys is follow the care instructions!

You may be able to use an abrasive method on your cast iron. It is common to use salt to clean a cast iron pan and keep it from rusting. I wouldn't use the same method on a stainless steel pan.

...

Now the Almanac's title today is misleading.

They actually do not have any suggestions for your overall kitchen or home odor problem.

I'm not sure what odors you tackle at home but let me just guess you are a massive hoarder with junk everywhere.

The best way to get odors out is to clean all your surfaces.

Start with a duster and dust all your things. Be sure to breathe in all that chemical goodness.

Next is to tackle the floor.

If you have carpet, get some scented baking powder, sprinkle on the carpet, let sit, and vacuum up.

Non-carpeted floors, use your correct cleaner on them floors.

Take out your trash!

That smelly smell is probably coming from that trash can you keep stepping into so you can somehow magically make some extra room.

Just stop and take it out lazy bones.

Vacuum your furniture.

Geez I know what you are thinking, "That is never going to happen."

I do this once a month or as needed.

Get rid of the dust on your couch, hair, pet dander, and discover a stain someone has tried to hide.

Then spray with some generic fabric deodorizer.

You can skip all this and spray some pledge in the air before company comes over and they are none the wiser.

Comments

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

Search This Blog