QUESTION: I have asthma and am trying to make household cleaners out of products that do not contain perfume. I recently made laundry detergent that seems to be very successful. I used washing soda, borax and soap granules, but left out essential oils. I also made dish detergent (not dishwasher detergent), with much less success. I found the ingredients were highly perfumed, causing pulmonary problems. These ingredients were: shredded Sunlight bar soap, Castile baby soap (not perfume free), Arm and Hammer Washing Soda and vinegar. I am looking for non-perfumed products to make dish detergent, but am not having any luck finding them in the retail stores. Can you help me with this problem? I also found the recipe I used did not create suds, and looking at a dishpan full of murky water is not pleasant. I did find Kirk's bar soap online but the cost is prohibitive. Donna (Hamiota, Man.)
ANSWER: No need to ever purchase dish soap again. This solution is not only easy, it is also very economical. Take slivers left over from your favourite scented or unscented soap bars (Sunlight laundry bar soap will not work) and let them sit overnight in a jar of water. Shake the contents and add a few tablespoons to your sink water. As the jar sits over the next few days and the contents thicken, add enough water to make the solution easy to pour. Lots of bubbles and great cleaning power!
QUESTION: A friend has a new dryer and it has a sticky substance inside the drum of the dryer. How should she proceed to remove this sticky substance? Sandy (Rudolf, Man.)
ANSWER: A very simple remedy is to dampen a dryer sheet and use it to wipe the inside of the drum. If you are opposed to dryer sheets, clean the drum with rubbing alcohol followed by soapy water. If the mess is extremely gooey, wipe with peanut butter, then clean with soapy water.
QUESTION: Help! I am making homemade perogies and as I boil them, they open. What am I doing wrong? Anthony
ANSWER: One of the most common culprits for perogy explosions is that the dough is stretched excessively after filling perogies. If the dough is forced to stretch beyond its limits, it will pop open when heated. Be careful not to overfill perogies, as overstuffed perogies will burst open when boiling. Only fill them as much as possible while still being able to seal edges easily, and take the time to seal edges well. Boil water and remove perogies as soon as they float to the surface (about 7 minutes).
Extra tip: To freeze perogies, flour them and lay them flat onto a cookie sheet with wax paper. Once frozen, drop them into sealable bags or freezable containers.
Honey, you gotta try this dip:
Serve up chicken strips or nuggets with this delightful dip. Into a sealable jar, combine: three-quarters of a cup of mayonnaise, three tablespoons of honey, two tablespoons of mustard, one-quarter teaspoon of dill (optional) and one tablespoon of lemon juice. Shake and serve.
I enjoy your questions and tips, keep them coming. Missed a column? Can't remember a solution? Need a corporate presenter on the topic: Harness the Power of Words? Check out my website, Reena.ca.
