Heather Solos's Blog, page 36
June 26, 2015
Emergency Preparedness Refresher
Heather says
This is my dad’s neighborhood. No one got hurt, but it took me a couple of days to finally reach him to hear this first hand. The cell towers near their home were damaged and without power and only cordless phones, I couldn’t reach them via their landline.
They are able to stay in their home despite most of the roof being gone and all of the upstairs windows. They have a generator, so the contents of their refrigerator and freezer are safe. It’ll be an uncomfortable few days until power is restored, but the damage wasn’t widespread which means they can easily buy more water if they need to. They are lucky.
Now they are dealing with the unpleasant task of dealing with their insurance company and trying to find people to hire to help with the cleanup and repair.
Emergency preparedness isn’t just for hardcore survivalist types.
Sit down with your family and create a plan.
Make sure every family member knows where they should be or go in case of severe weather.
Does everyone in the house know where to go if there is a fire? Pick a nearby rally or rendezvous point that everyone knows so you can quickly get an accurate headcount.
Create an emergency pantry with at least 72 hours worth of food, more if you live in a rural area, if you’re not on the same power substation as a critical community service, your power restoration is low priority.
The Home-Ec 101 Annual Hurricane Season Reminder is a good place to start if you’ve never thought about what to have on hand for emergencies.
Remember there are many kinds of minor emergencies that can snowball quickly.
Do you have school age children that ride a bus or walk home?
Talk to them about what to do if you are ever not home when they arrive. Talk to your neighbors, figure out who they can talk to and who will just call child protective services. Carefully teach your children who they can trust.
Flat tires and dead cellphone batteries happen at the worst of times. Kids leave backpacks at school and on the bus. (Heck, my kids have left their sleeping siblings on the bus. That was a fun afternoon. . .)
Do you have teens who can drive? Do they know where to go if you’re not together and they can’t get home? Keep an actual, paper map with directions and alternate routes in the glove box. Aside: When I was trying to get ready to get to Seattle after I received news about my sister, I got lost in a neighborhood I’ve driven through for many years. Shock can make thinking clearly very difficult. Keep the plans simple.
Getting everyone safely through an emergency should be your number one priority. It would also be nice if once everything has calmed down if you didn’t have to pay for all of the damage out of pocket. Make sure your insurance is in order. Check your insurance plans, even if you rent. Remember, a property owner’s insurance covers their property –the structure– not yours –the contents.
June 23, 2015
How to Use Bleach Safely
Heather says:
I received a concerning email, yesterday, that made me realize it was time to send this post out again as a reminder.
This is the first in our series on household chemicals.
Over the past few years, I have gotten the impression that many people are using chlorine bleach¹ in an unsafe manner. Chlorine bleach aka sodium hypochlorite is a powerful disinfectant and is one of only a few widely available, inexpensive sanitizing agents. It is so powerful in fact that it should only be used in fairly low concentrations.
Chlorine bleach should always be used in a well-ventilated area.
If your eyes are watering. You are using too much bleach. If your skin is peeling: A) you should have worn gloves and B) you are using too much bleach. If you use hot, rather than warm water, chlorine gas can be released and this isn’t recommended. Never mix bleach with other household chemicals such as ammonia or vinegar, both can cause dangerous chemical reactions.
There is a difference between clean, sanitary, and sterile.
Don’t waste the power of your bleach on cleaning; reduce your use and save it only for sanitizing.
Chlorine bleach works both as a cleaning and a disinfecting agent. However many less corrosive and dangerous household items also work as highly effective cleaning agents: hot water, scrub brushes, and dish detergents are but a few examples.
Chlorine bleach is a highly effective sanitizing agent, but it needs to be used properly. Repeat after me:
Clean, rinse, sanitize.
When sanitizing food preparation areas: counters, tables, sinks, knives, and cutting boards. All surfaces should be washed to remove organic materials (food bits) and rinsed. It is only at this point that the items should be sanitized with a bleach solution of approximately 200ppm. This is about 1 TBSP of chlorine bleach per gallon of water. Did you catch that? Let me repeat it.
The proper dilution of chlorine bleach for sanitizing food preparation surfaces is 200ppm or 1 TBSP per gallon of warm water.
Get yourself a spray bottle and mix up a batch whenever you’re going to need sanitizing agent. Be aware that chlorine evaporates so only mix a small amount at a time. If you’re making 1 quart of sanitizing solution estimate ¾ teaspoon per quart, and that will get you in the neighborhood of 200 ppm. Just rinse after use.
Bleach and stainless steel are not good playmates. However dilute bleach solutions are still usable. Rinse the surface after sanitizing to avoid the corrosive effects.
Allow the 200ppm bleach solution to sit on the surface for at least a full minute to give the bleach time to work. With a 200ppm dilution rinsing is not necessary and it’s actually best to allow most surfaces to air dry rather than re-contaminating with a towel.
Chlorine bleach is an effective sanitizing agent outside of the kitchen.
When sanitizing other surfaces, such as in the bathroom, bleach may be used in a 500ppm dilution.
A 500ppm dilution is 2½ tablespoons of 5.25% chlorine bleach per 1 gallon of warm water.
While bleach is a cleaning agent, milder methods are highly recommended. Save the bleach for the final, sanitizing step, just as you would in the kitchen.
If you weren’t aware, urine evaporates leaving behind ammonium salts. Always clean and rinse any area that may have urine: near toilets, cat boxes, dog kennels, etc before sanitizing.
How to use chlorine bleach in the laundry
When bleaching a load of whites, use 3/4 cup of liquid bleach in a standard washer and those with high efficiency washers should consult their appliance manuals or call the manufacturer. Typically the amount of bleach per load in a high efficiency washer is equivalent to the maximum fill line of the bleach dispenser, but check to be sure.
When pre-soaking laundry bleach safe fabrics, first remove as much soil as possible, then use 1/4 cup per gallon of warm water. Anything stronger can damage the fabric.
So for the TL:DR crowd here’s the quick summary:
Clean, rinse, sanitize, wait 1 – 5 minutes. Rinse again if it’s stainless steel
Food prep surfaces require a 200ppm or 1 TBSP chlorine bleach per gallon of warm water.
Other surfaces may use a 500ppm dilution or 2½ TBSP chlorine bleach per gallon of warm water.
Laundry pre-soaks 1/4 cup per gallon or 3/4 cup for a full load in a standard, top loading washer.
Send your questions to helpme@home-ec101.com
¹♪♫Let’s talk about bleach baby, let’s talk about you and me. Let’s talk about all the good things and all the bad things bleach may be. ♪♫ Yeah, I woke up with a song in my head.
References:
http://www.ag.auburn.edu/poul/virtuallibrary/mckeeeffectivechlorine.html
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=178.1010
http://cfr.vlex.com/vid/110-3-definitions-19705933
http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-963/FAPC-116web.pdf
Click this picture to read more about household chemicals.
CommentsI need some advice. I have dogs (4) in my home They are all ... by KayI have a friend who cleans her bathroom only with bleach. When ... by Tracey GordenHi Milton, Clorox Concentrated should be 2 tsp to 1 gallon ... by Heather SolosGreat article, came upon this when I was suffering from ... by MiltonHi, Heather, Before I get to my topic I just want to let you ... by PaulaPlus 10 more...
June 22, 2015
Menu Monday #35
Heather says:
It’s. Hot.
We’re having record setting temperatures which means we pretty much do our best imitation of lizards by the neighborhood pool in the afternoons. We tried walking around Target once to just enjoy their cooler AC, but that ended up fairly expensive, so we won’t be doing that any more. (Nothing was truly an impulse buy, it was just all of the little we’ve been meaning to gets added up)
The good news is the spaghetti squash will keep a little longer in the refrigerator. I’m hoping until after this heatwave breaks.
I made this year’s first Tomato Pie. I’m still finessing the gluten free crust. Well, to be more accurate I’m finessing how to get the gluten-free crust from the pastry mat to the pie. Hopefully we’ll have a morning or evening cool enough to turn the oven on to make a more photogenic tomato pie. Looking at the forecast though, it’s an if wishes were horses dream.
I’m trying to be a little better about turning off my computer when I’m “off” work. I’m not good at that, but last week helped a bit with perspective.
We’ll see if it sticks.
If you are just getting started with menu planning, feel free to ask questions, I love playing virtual Iron Chef. If you have a couple of items you are comfortable cooking, I can help you come up with a more varied menu based on that skillset.
Send me a challenge: helpme@home-ec101.com and put Menu Help in the subject line. It could be fun. . . I will need to know if you have any allergies you’re adjusting for and any strong aversions. I’m not going to try to make you like cilantro if it tastes like soap, but I might nudge you a little if you tell me all vegetables are evil.
What are you cooking? Have you been affected by this heat or are you in a region still hoping for summer to show up?
Do you need a printable menu planner?
Monday – Grilled Eggplant over Wilted Spinach Salad – I won’t be candying the bacon, but the dressing remains the same.
Tueseday – Stuffed Poblanos, I’ll stuff a couple of bell peppers for the fussier two, refried beans
Wednesday – Andouille Sausage, Peppers, and Onions over Dirty Rice – putting a Cajun spin on the normally Italian fare – the sausage and vegetables will be done on the grill.
Thursday – Lentil Burgers – hoping to get the wheat free version on the site this week – and grilled vegetables
Friday – Oven Fried Monkfish (or grilled if it’s too hot), cabbage slaw, Chipotle Sour Cream, and tortillas
Saturday – Grilled Shrimp with Cilantro Garlic Sauce Salads-oh we’ll be kidless however did you guess
Peppered Pork Tenderloin with Sun-dried tomatoes and goat cheese over salad
CommentsStuffed poblanos sounds interesting! I only just became aware ... by Vanessa D.
June 19, 2015
[Personal and Off Topic] Heavy Hearts
June 17, 2015 was a terrible day for my home. A coward drove two hours to kill people he didn’t know.
He sat with them for an hour, while they prayed.
And then he brutally took their lives.
My heart hurts for them, for their families, for my home.
Yesterday we sat and listened to the news, to the manhunt, and to his capture.
At the neighborhood pool, I listened to a little boy try to explain this to his older friends. They told him it was done by a crazy person. They are somewhere around twelve, they didn’t have the capacity to handle the difficult conversation. This little boy, that plays with my own, didn’t know how to continue, he trailed off with, “I’m sort of scared of white people.”
I didn’t say anything, I just blinked back tears while I pretended I wasn’t eavesdropping. I’m thirty-six and don’t have the faintest clue about how to have these conversations.
A friend of mine called those of us who would normally choose to stay silent out. I write about home economics not current events is just an excuse to stay quiet about uncomfortable things.
This happened in the place I call home, to the community that is my larger family.
I know what it’s like to get that phone call, to discover that your loved one was violently taken because they were seen as less than. I do not know what it’s like to live a life where I never know if someone will see me for the human being I am.
Evil, in all its forms: ignorance, greed, fear, hatred, and corruption thrives in darkness and secrecy. A friend, who speaks beautifully, but in a protected Twitter account said:
Evil isn’t the opposite of good – it’s the corrupter and abuser of good. It can’t create, only destroy, and this is its impotent rage
I was recently told that if I didn’t begin to let go of the guilt and anger around Laura’s death that I was letting him kill me, too.
I see the parallel.
Today I’m going to Mass.
Today .
Peace be with you.
CommentsVery eloquently said. It's a sad commentary on our society that ... by TamaraWhen it seems as if there are just no words, this is so ... by JessicaThere is NO inappropriate space to express what you have ... by PhyllisThank you from the bottom of my heart for this blog post. by NickSending you love and light and healing. My heart is so heavy ... by KellyPlus 2 more...
June 17, 2015
Living Room Or Family Room: A Home-Ec 101 Guide
The living room, or family room, often becomes a catch all place. At my house it’s where we love to crash, watch a movie, have a snack, play with toys/games, and more. I’ll confess that we let the dog on the couch in there too. A lot of use of the room means a lot of wear and tear, dirt and dog hair, crumbs and chaos. Following are some articles about taking care of your living room. Click the title of the one you want to read more about!
Do You Dust or Vacuum First?
Settle this for me, please. My mother says you dust after you vacuum, my mother-in-law says you dust then vacuum. I’d rather knit
sweaters for my cat from the dust bunnies, but could you settle the debate?
How to Clean Baby Toys
When cleaning toys that are going to go into a baby’s mouth (which is everything baby gets her hands on), you want to go with cleaning products that are both natural and safe. I have two recommendations.
How to Clean Ceiling Fans
How do you clean ceiling fans? I’m especially wanting to know how you manage to clean them without dust bunnies falling down onto the furniture.
How To Clean Throw Pillows
Can you tell me how to clean throw pillows? A friend made me a pillow cover for a throw pillow on my couch, but she sewed it shut over the pillow, so there is no way to remove the pillow to wash it. Are there any options as far as cleaning the cover?
iRobot Roomba 530 Review
It is the first appliance I’ve had that has reduced the net amount of work in my life. For the record, I’m counting appliances invented in my lifetime, washing machines and dishwashers have been around a lot longer than me.
Spring Cleaning the Living Room / Great Room / Family Room
My living room or family room or great room or whatever you want to call it is also my office, sewing room, dining room, etc, etc, etc. So the way I spring clean my living room wouldn’t necessarily be the same as yours. Anyway, I hope this suits most people’s needs for living room spring cleaning.
Couch Cleaning Questions
The couch slips and slides all over the tile and drives me crazy. How do I stop the couch from sliding? And the cushions, don’t get me started on the cushions, why won’t they stay on my couch? While we’re talking about couches, is there a specific way I should be cleaning mine?
There is another guide on How to Take Care of Your Furniture!
Send your domestic questions to helpme@home-ec101.com .
Click the picture for more tips!
Click the picture for more tips!
June 16, 2015
pH and Its Role in Getting Your Clothes Clean Without Damage
Dear Home-Ec 101,
So I found your article looking for some ideas for dealing with our hard water issues here in Florida. I’m in school for biomed engineering so I appreciated the explanations you gave. I have a question and thought with your background you might know the answer, or know which direction to point me in.
My question is, what would the ideal profile of the water be pH, hardiness, total alkalinity or buffering, etc…? I would assume a pretty neutral pH and low as I could get hardness concentrations, but in my experiments with a full tub and mixed water, soap and softening agent’s, I seem to always be trading one ideal at the expense of another. Borax and washing soda soften the water great, but I do notice the pH rises pretty high. Vinegar brings the pH down, but at that point laundry has turned into a chem lab. I’d welcome any advise or insight on the chemistry that would or wouldn’t be beneficial.
Signed,
Al Kaline
Heather says
Laundry doesn’t happen in a vacuum.
It happens in a washing machine.
Ha?
In all seriousness though, the law of diminishing returns definitely comes into play when you’re trying to get optimal laundry conditions. The amount of effort you’re putting in will exceed the improvement in performance at some point.
Optimal conditions for laundering, for many commercial detergents is:
In water that has a pH of around 10.5 and about 122°F ( 50°C).
It is absolutely okay that your efforts to reduce the hardness of your water increased the alkalinity of the water (raised the pH). Most soaps are alkaline in nature – we perceive alkaline things as feeling slippery or smooth. Part of your detergent’s job is to raise the pH of the water so that greasy saponify – break down.
However there is an important next step.
Leaving a layer of alkaline detergent on clothing is likely to irritate skin, especially of people with sensitive skin. You don’t have to be “allergic” to be irritated. Now some chemicals are allergens, but a chemical doesn’t have to be an allergen to be an irritant. Make sense?
If I squirt lemon juice in your eye, your eye will be irritated by the acidity even if you are not allergic to citrus fruits.
So how do we get rid of the alkaline detergent clinging to to clothing in the wash water.
We use enough water to ensure the clothing can agitate freely so the detergent can be rinsed away.
We lower the pH (make it more acidic) so the detergent is more likely to be in solution rather than clinging to the clothing itself.
As a bonus, we human types, tend to think acids feel soft. This is why vinegar can be used in the rinse cycle and seem like it acts as a fabric softener. It’s certainly not as effective as commercially produced softeners that contain other ingredients that coat the fibers of your clothing, but it does have an effect.
While leaving an alkaline substance on your clothing is bad for your skin, lowering the pH too much can weaken the fibers of your clothing and reduce its usable lifespan.
So, if you want to break out the litmus strips and test the pH of your washing machine, by all means go ahead. Just don’t forget when you’re doing your calculations that the clothing will take up some of the volume of the washtub and that the residue of detergent on your clothing will act as a slight buffer as you attempt to lower the pH.
Yeah science!
References
Click this picture to learn more about cleaners!
:
http://chemcollective.org/activities/...
http://www1.lsbu.ac.uk/water/enztech/...
http://www.americanborate.com/all-abo...
June 15, 2015
Tomato Pie
Heather says:
Two years ago I stumbled upon the deliciousness that is tomato pie. The framework for this recipe can be credited to Paula Deen, but it has been played with enough, to call it my own.
Before giving this pie a shot, make sure you have fully ripe tomatoes. I know, I know it’s tempting, what with the bacon and basil, but just sit tight and wait. Don’t ruin this with a tomato that has seen the inside of a refrigerator. Fine, you won’t ruin it, but. . . it’ll be worth it.
Some people get very persnickety about the bottom crust. You have three options:
Blind bake -pre-bake the bottom crust- but know that you will absolutely have to protect the edge of your pie during the real baking and I hate putzing around with foil like that
Instead of draining the seeded tomato slices in a colander you can do so on a clean flour sack towel
-it doesn’t have to be that particular one, you just don’t want to end up with linty tomatoes. Bleh.Suck it up and deal with it because it’s delicious.
Double Crust Tomato, Onion, and Bacon Pie Recipe Ingredients
1 recipe pie crust (9″ pie) – feel free to cheat and use refrigerated pie crust if you’re in a hurry and sometimes I am
4 very ripe tomatoes
1/2 medium onion
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey jack cheese
3 slices bacon crumbled
3 TBSP cream cheese or mayonnaise*
1 tsp dried basil, divided -If you have fresh, use a small handfull and cut into a chiffonade -fancy word meaning thin raggy strips
salt/pepper to taste
*It absolutely must be mayonnaise, not low-fat and for the love of all that is holy not miracle whip
Tomato Pie Recipe Instructions
Core each tomato. This is simply a matter of removing the hard area around the stem. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink. Then slice each tomato. Place the sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow this to sit while preparing the other ingredients.
Preheat the oven to 425F. Slice the onion very thinly. No, thinner. No, thinner still, we want the Calista Flockhart of onions.
In a bowl combine the cheese, bacon, and 3TBSP mayo. Mix thoroughly.
Carefully lay the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.
Repeat the first layer with the remaining tomatoes, onion, and basil.
Top with cheese mixture. Add the second crust, seal the edges, and cut slits in the top.
Use water to glue on any decorative touches.
Bake for 45 minutes, checking after 30. Use the foil trick from the pie crust recipe to protect the edges of the crust.
Allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny.
We look at each other and say, but we LIKE the cheese to be runny.
Enjoy.
***Submitted to: Mouthwatering Mondays***
Menu Monday #34 – Nary a Cute Title or Pun in Sight
Heather
Last week I had a 50 : 50 success rate with following the menu plan. We did have bolognese, but it was over a half-hearted ratatouille that I nearly ruined because I was sneaking an episode of Orange is the New Black on my tablet.
Hot weather is here for the duration and we’ve got near triple digits and high humidity until further notice. I’m going to try to work more salads into the rotation, but I hate making salads. That’s a first world problem if you’ve ever heard one, right?
There’s a place around here called Verde, thankfully neither location is on my regular routine or I’d be in a lot of financial trouble. I think I’ll be working my way through their menu over the next few weeks. Their salads are amazing and they use this nifty tool that looks like a couple of conjoined pizza cutters to speed up the chopped salad process. I’ve heard the version they use is at Bed, Bath, and Beyond, so I’ll hold off on ordering the OXO version until I confirm this.
I also know it sounds crazy to put a soup on the menu when the temperature is high, but you have to try it. (I’ll get it posted later this week). We’ve been dealing with some sinus stuff around here and there’s nothing quite like hot peppers to clear your head, at least temporarily.
What are you making this week? Do you need a menu planning printable to get started?
I have a couple of reader questions in my inbox this weekend, so it won’t be all food all the time this week.
Enjoy!
June 8, 2015
Menu Monday – Summer Break Style
Heather says:
I didn’t get around to posting last week’s menu, but I assure you we ate, several times a day even.
We are definitely using the grill much more often and the foil wrapped vegetable packs are an incredibly handy way to use up the CSA’s bounty without putting in a ton of work. I just adjust the seasonings to match the protein we’re going to have. If you like blue cheese try a splash of balsamic vinegar and top with the cheese after the veg are done. If you are serving fish, a squeeze of lemon and some rosemary or basil would be fantastic. If you want shish ka bob flavor without the effort some teriyaki, soy sauce, and ginger. Don’t be scared to experiment, the worst thing that will happen is you’ll know better next time. (You can even just try your experimental seasoning on a mini packet before trying it on the whole batch)
This week promises more squash and if we get any more cabbage, I’ll have to try my hand at sauerkraut. Theoretically it’s not hard, finding the room to make a batch is an issue all in itself.
This week I do hope to finally take pictures and share how we do fish tacos.
I’m also glad that I finally nailed down a version of gluten-free zucchini bread that I’m proud to share.
What are you serving this week?
June 7, 2015
Zucchini Bread, Regular and Gluten-Free
Heather says:
It may be zucchini season where you live -assuming you’re in North America– if not, it soon will be. While we love zucchini in lots of ways, the CSA is outpacing our ability to eat this awesome vegetable.
Ray, who is unfortunately allergic to wheat, mentioned how his grandmother used to make zucchini bread and how much he loved it and I remember loving when my mother made zucchini bread one summer when our garden went nuts.
Challenge accepted.
Last week’s attempt was tasty, but too cake-like to publish and if you’re going for a gluten-free version there was a little grit from the non-wheat flours. If you prefer a cake-like crumbly zucchini bread, all you have to do to this recipe is increase the flour by one cup and add an extra egg. Not recommended for gluten-free flours, the flour to oil ratio is what got rid of the gritty feel.
The good thing about quick breads and muffins is that the recipes are fairly forgiving. If your oven isn’t spot on the temperature department or you eyeball the amount of vanilla or only have large eggs instead of jumbo, it’s all going to be fine. Quick breads and muffins are not precision baking and are perfect if you’re just trying to find your baking legs. You can play around a little with the recipe and have good, repeatable results and not worry about the product failing miserably.
Now there are some things to keep in mind. You can’t wait all day after mixing the dry and wet ingredients as there is some chemistry magic happening. If you wait too long, your baking soda will finish reacting before the batter can set and you’ll have dense little loaves or muffins. You don’t have to worry about tossing in some raising or nuts or swapping out some butter for oil etc. Experiment and write down your results.
If wheat is not an issue in your household, just swap out both non-wheat flours for 2 cups of all purpose flour. (In case I phrased that oddly that’s two cups of flour total, not two cups for each cup, capiche?)
: Gluten-Free Zucchini Bread: Dense, moist zucchini bread
1 cup Pillsbury Gluten-Free All Purpose Flour 1 cup Bisquik Gluten Free Baking Mix 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon -more if you prefer 1 cup granulated sugar 2/3 cup brown sugar 1/4 cup butter – room temperature 1/2 cup vegetable oil 2 eggs 1 tsp vanilla 2 cups grated zucchini 1 cup walnut pieces (optional) 
Preheat the oven to 350F Grate the zucchini if it isn’t already Combine the flours, baking soda, baking powder, salt, and cinnamon in a mixing bowl. In a larger bowl cream the butter and sugar together and stir in the oil. Mix until fully incorporated and no obvious lumps exist. Lightly beat the eggs and stir them into the wet mixture, with 1 tsp vanilla. Quickly work to add the dry ingredient mixture to the wet. As soon as the batter is moist, stir in the grated zucchini and walnuts, if you choose. Pour the batter into two 9×5 loaf pans and bake for 50 -55 minutes or until a knife inserted into the center comes out clean. Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Enjoy!
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