Skip to main content

31 May 2018 - May Mix!

May Potpourri for Homemakers

 As is tradition around here, the last day of the month is dedicated to a mix of tips for the homemaker.

Let's see what our Almanac has for us on this last day of May.

"Git rid of leftovers or other refrigerated foods promptly if you have the slightest suspicion about spoilage. It's better to lose the price of the food than to pay doctor bills."


You might have to move around some items in your fridge just to make sure that you don't miss a tub of chili from January.
"Keep model numbers and direction booklets for appliances where you can find them in a hurry. The needed information will be at your fingertips when you call the repairman."

I actually do this.
One reason is that if I ever want to sale it in a garage sale I can include it.
The other reason is just in case it decides to become possessed and I need the troubleshoot guide.
Keep them in a large zip lock bag in a drawer for safe keeping.

"To shine a scorched iron, try silver polish"

You could just not use it to keep it clean and save money on silver polish.

"Rotate linens and towels in closets and clothes in dresser drawers by placing freshly laundered items underneath the piles."

There are shirts I haven't seen in a long long time.
I'm so guilty of just pushing clothes into a drawer and shoving it closed.
Hoping that nothing is going to stick out from the drawer.

"Launder woolen blankets and garments yourself. Set the washing machine for cold water and gentle action and use a cold-water detergent. Set dryer on air or woolen cycle. Press with steam iron set for woolens."


Woolen items are not a concern for me.

...

Thanks for stopping by and reading!
I have been blogging for 5 months now.
Tomorrow will be month 6!

If you have enjoyed these do me a favor:
2.  Share this Blog with anyone you think would enjoy some daily humor
3. Sign up for the email alerts for fresh blog posts!

See you all in June!
Labels:

Comments

Post a Comment

Popular posts from this blog

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...
Post a Comment
Read more

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.
Post a Comment
Read more

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) ...
Post a Comment
Read more