Laundry Soap . . . . More Suggestions From a Comment

Anonymous said...

I have been using a very similar recipe for two years. If you put a scoop of Oxi-Clean in with the whites, you will not have any grey-white clothes; my clothes come out of the washer bright white (BTW the clothes will last longer using Oxi-Clean rather than bleach).

Also, don't forget the vinegar rinse!

I would love to ask "Anonymous" a couple of questions! So if you drop back by, hope you will let me know how to contact you.

I have had mixed results with Oxi-Clean. It seemed to work better when I lived in Northern AZ in red dirt country and had harder water. Would that make a difference? Do you use the powder or liquid. Does that make a difference. When do you use vinegar in your rinse water? All the time or just when you are washing whites. I know apple cider vinegar is a great rinse for your hair. Leaves it clean and shiny! I have also used white vinegar in lots of cleaning situations.

Please share your secrets!!

Fresh Ginger . . . . Ground Is No Substitute!

When I was in college in the 70's, a friend who had spent time in the orient taught me how to make some wonderful dishes using ginger. I used the ground powdered style for years, even after I got married. I finally was told what ginger root was and decided to try it. So much better!

Since we got some in our Asian Pack with Bountiful Baskets, so I thought I would post about it as I processed it for storage. Sorry I forgot to take a picture before I started. Here I am peeling it with a small sharp knife. It is fairly fibrous and a little tough, but you'll quickly get the hang of it.

Grate it on a grater made for fine shredding. The regular size makes it way too course. If you notice down in the left corner, you will see the fibrous material that collects on the top surface. Just toss that . . . feels like straw in your mouth . . . . not so good!

Here is the pulp that makes everything taste better! Rub the lose material from the underside of the grater. Some of the fibrous material will stick to the grater. Pull it off once in a while and add it to your waste pile. The next piece will grate better if that doesn't build up too much.

The juicy pulp on the surface of the cutting board is also what you cook with.

I put 1/2 teaspoon scoops on the cellophane wrap.

Set into the freezer until frozen.

Next I will put them into a bag to keep

them until I am ready for use.

I do this with a lot of foods that will have better or

more flavor when fresh. Freezing will preserve

that flavor better than heat preservation or drying.

I was married for several years before we could buy a freezer. It sure changed my way of cooking in many ways. I have found that has been one of my problems cooking with strictly pantry items. My taste has changed a lot! I am still working at it and will be posting more ideas as I relearn all of my old tricks!