Friday, February 3, 2012

Pinterest: Everything you never knew you always wanted to know about anything...


Do you pin? I'd been getting invitations to come to the party, but I didn't know how much fun it would be. Hard to explain, you have to go for a visit. It helps if you have a Pinterest Buddy, someone who's already been drinking the Koolaid and has posted some boards. So what's the big deal about Pinterest? Saving money for one thing, there are hundreds of posts that will fatten up your wallet!














    Did you know you can turn one bar of soap into SIX bottles of liquid hand soap?
    Savvy Housekeeping shared the secret...
    How to To Turn a Bar of Soap into Liquid Hand Soap 1 c soap flakes 10 c water 1 Tbs glycerin Equipment: Cheese grater A large pot Measuring cup and spoons A spatula for stirring A soap container with a hand pump A container to hold excess soap Funnel
    Directions:First, grate the soap. Get out your cheese grater, grab the soap, and get grating. I found this to be surprisingly easy, although the soap particles tend to float in the air as you grate. You can wear a mask to avoid breathing it in. When you’re done, the soap flakes look like grated Parmesan: One bar of soap yielded a little over 1.5 cups of flakes. The recipe only uses one cup of soap flakes, so I put the remaining soap in a jar for later use. In a large pot, combine 1 cup soap flakes, 10 cups water, and 1 Tbs glycerin. Turn on medium-low heat and stir until the soap dissolves. This happens fast, about a minute or two. Let the soap cool completely, then pour into the containers using the funnel. That’s all there is to it!
    If you'd like to know how to make refills for the Foaming Hand Cleaners and Dawn Foaming, go HERE. Isn't this saving money thing FUN??
    This "Smarty Pants Idea" on recycling candles comes from A Day in the Life:  Apparently this works so well Scentsy is upset about the post!  If you have a Scentsy warmer, melt down your old candles, pour them into ice cube trays, freeze for 20 minutes then pop them out and store them away in bags and use in your Scentsy (or any other warmer). No wasted candles and in this economy, every little bit helps!                                        









































Did you know that green onions continue to grow in water? The next time you have green onions, don't throw away the white ends. Simply submerge them in a glass of water and place them in a sunny window. Your onions will begin to grow almost immediately and can be harvested almost
indefinitely.  





This is brilliant... use a Sharpie pen to mark off the dosage and then just check off!

Haven't tried this, but just in case this mild Winter decides to turn nasty... Rants and Raves posted this tip that will save you that terrible job of scraping the windshield. Here's how to ice proof your car windows~ Expecting frost overnight? Just fill a spray bottle with three parts vinegar to one part water and spray on your car windows at night. In the morning, they should be clear of the icy mess. How does it work?What if you wake up to an already frozen car? Just spray the mixture on your windows and watch it melt!
If  you live someplace where it really gets cold (I'd move, but just in case you can't) here's how to prevent your car doors from freezing shut by using cooking spray.  Just spray on the rubber seals around car doors and rub it in with a paper towel, “Doors freeze when snow melts into the seals during the day, and then freezes at night,” says Robert Sinclair Jr. of AAA, The oils in the cooking spray prevent water from melting into the rubber in the first place!
One more cold weather tip, this trick is for de-icing your frozen car door lock. Just put some hand sanitizer gel on the key and the lock to solve the problem. Why does this work? Because hand sanitizers contain alcohol, the main ingredient in most commercial de-icers. Just make sure to use a hand sanitizer that’s 60% alcohol. Sanitizers with less alcohol than that won’t work.

I'm bookmarking Liz and Kate's Blog!!!





Here's one for gardeners~35 Pest and Disease Ideas, Deterrents for deer and rabbits, baits for slugs, snails and beetles.
UPDATE: My GRANDson tried this out this weekend and it's a dun... didn't work.
"You can't believe everything you read on the Internet"---
Fun for the kids too! Glowing Mountain Dew... 1/4th of MD left in the bottle, tiny bit of baking soda, and three cap fulls of hydrogen peroxide. Pour it onto the sidewalk to paint!
Thanks Maniac World!   
Plenty of posts for Inspiration and Living Large... things you didn't even know you wanted!








The coolest sink ever!
from Lovely Listing


"Northern Lights Tile". Tiles appear black at room temp, but move through the color spectrum when the temperature changes.
...and then there's the food~



Lemon Meringue Cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
Lemon Curd
Seven-Minute Frosting

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.


Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.





Chicken Enchiladas so good you'll never order them at a restaurant again!
from Pink Parsley

Chicken Enchiladas with Red Chile Sauce
adapted from Tide and Thyme, originally from America's Test Kitchen
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup Monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Pear Salad, almost too pretty to eat.. .almost!
from The Kitchn

Vertical Pear Salad
4 smooth skinned pears
2-3 cups watercress
1/2 cup toasted pecans
1/4 cup crumbled blue cheese
vinaigrette dressing
honey for drizzling
lemon juice

Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.
Toss watercress, pecans, and blue cheese with dressing until coated.
Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, drizzle with honey, and serve!

Did I mention I'm enjoying Pinterest?

11 comments:

  1. Wow ... there's a lot of great tips and advice to be found on Pinterest. I can't even access the site b/c I need someone to invite me. I've tried a couple of times. Look at what I'm missing.

    ReplyDelete
    Replies
    1. Lisa, I just sent you an invite! Warning... it's almost TOO much fun!

      Delete
  2. Your blog looks terrific! and there are some really awesome things here on this post... LOVE the northern lights tile, that sink!!! and the lemon meringue cupcakes?? YUM!........

    ReplyDelete
    Replies
    1. Karen, are you on there? I would love to pick your brain... that's what we are doing on Pinterest, sharing the things we love! Thanks for the compliment about the blog. I cleaned it up a little!

      Delete
  3. Love Pinterest. Some really terrific ideas and hints. And the food...wow! I have already fixed at least three different things and they were all keepers.

    ReplyDelete
    Replies
    1. It's a world of information at our fingertips! Who would have thought you only had to buy one package of green onions and they would keep growing??? I saw on another post that you can replant the end of celery (in warm weather) and it grows more celery. Maybe I can get our food budget under control with all this tips!

      Delete
  4. Aghhhh - not you too Joycee!!
    I have resisted this long, but I think that this post has pushed me over the edge. How does one get an invitation?

    ReplyDelete
    Replies
    1. I sent you a link, it's too much fun not to join!

      Delete
  5. No Pinterest for me, reading blogs already takes the majority of my day! Love what you posted, especially about the soap! Bleu cheese??? I still can't believe people actually eat that stuff, much less why they would want to ruin a perfectly good pear!

    ReplyDelete
    Replies
    1. It is time consuming, but in defense it's helping me with planning menus and saving moolah! Bleu cheese is my favorite, my husband calls it penicillan!

      Delete
  6. On melting down the old candles to make scentsy melts... before you pour into the ice trays, you can add a few drops of fragrance or essential oil to the melted candle wax and stir well before pouring into the ice trays for an even stronger scent.
    I don't like blue cheese, either, but that is a beautiful pear salad!

    ReplyDelete

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