Here are three fairly new products that if you've not tried yet you'll want to. I wouldn't be without them. Dawn Power Dissolver comes in a dark blue spray bottle and it's for those baking dishes and pans that are so baked-on and burnt-on there's no hope of cleaning them. Spray this product on and wait a few minutes. Rinse and scrub lightly if needed and it comes brand-new clean. (I've had some dishes I thought I'd have to take a crowbar to pry it off. This stuff is wonderful. My daughter introduced me to it)
Another product is Reynolds non-stick aluminum. The uses are endless: I make sausage cheese balls with no mess, no sticking, a cheese-covered casserole covered in foil and baked doesn't stick when you use this. I grow pimentos and red and yellow sweet peppers. Rub the peppers with olive oil and place on baking pan covered with a sheet of the Reynolds non-stick and bake in oven for about 30 minutes at 450. Then place peppers in a plastic bag to "sweat" and the skins will slide right off. Wonderful roasted peppers for many recipes. Don't rinse; you'll take away flavor.
The last product is Scrubbing Bubbles toilet cleaning gel. I wouldn't be without it. It's used after you clean the toilet and lasts for several weeks before you need another.
All these products I purchased because of manufacturer's coupons and probably wouldn't have bought otherwise, so it is in their best interest to have this kind of promo on new products. They have a customer for life with me
Saturday, July 31, 2010
Monday, July 5, 2010
We're picking lots of blueberries; picked 4 1/2 gallons this morning. Do you know how long it takes to pick a gallon? Only forever! I have a few Concord grapes ready to pick and I'll make grape juice. We'll be picking lots of scuppernongs and muscadines in the fall. The figs should be ready the last of July. Fig preserves are to die for. We're getting lots of tomatoes, eggplant, squash. The red and yellow sweet peppers should be coming in soon. I make a lot of stir fry in the summer with those. I use my iron Dutch oven, pour in a little olive oil. One yellow onion (this is a cooking onion; the Vidalia won't work as well, too much water in them) sliced into pieces and the peppers also sliced into slivers. Allow the oil to get hot and drop in onions and peppers. Cook, while stirring occasionaly. Just before done, put 2-3 garlic cloves through a garlic press into the pan. Stir. Garlic will burn if allowed to cook too long. Makes a great side dish for any meal.