| How to Clean a Microwave With a Lemon Posted: 26 Jan 2019 04:00 PM PST Your microwave might be one of the most-used appliances in your kitchen. If you don't clean it regularly, you might have baked-on food and grease built up on the walls, ceiling, turntable, and door of the microwave. Luckily, it's quick and easy to clean your microwave using just a lemon, water, and a towel! If you have more stubborn stains, you can also use stronger natural cleaning agents, like vinegar and baking soda. EditUsing Lemon Water - Combine the juice from 1 lemon with of water. Cut a lemon in half and squeeze as much juice as possible from each half into a microwave-safe bowl. Then, pour the water over the lemon juice and stir with a spoon to mix the liquids thoroughly.[1]
- If you don't have a lemon available, you can use another citrus fruit, like a lime or an orange.
- Chop the halves into smaller pieces and place them in the lemon water. Once you've squeezed all of the juice out of the lemons, use a sharp knife to cut the lemon into quarters or eighths. Put all of the pieces into the water, and stir the mixture with a spoon again.[2]
- This will ensure that any juice still in the lemon will evaporate in the microwave to help remove dirt and debris.
- Microwave the mixture for 3 minutes. Place the bowl in the microwave uncovered, and set it on high for 3 minutes. The water should bubble and boil, and may evaporate out of the bowl. After 3 minutes, leave the door closed so the steam from the water can't escape.[3]
- If there's still some water left in the bowl, microwave it for an additional 1-2 minutes until almost all of the water is evaporated.
- Let the water cool for 5 minutes and remove the bowl from the microwave. Keep the door to the microwave closed until most of the steam has settled and condensed on the walls of the microwave. Then, carefully open the door and remove the bowl so you can start cleaning![4]
- Wipe down the microwave with a clean towel. First, lift the turntable out of the microwave and wipe it with the towel. Set it aside and wipe the sides and ceiling of the microwave, using the water as your cleaning agent. Don't forget to wipe down inside of the door, as well! The food and markings on the inside of the microwave should wipe off easily.[5]
- If you don't want to use a towel, you can use a damp sponge with a scrubbing pad to wipe the inside of the microwave.
- Remember to replace the turntable once the microwave is clean!
EditRemoving Tough Stains - Add white vinegar to the lemon juice to dissolve caked-on food. If you know your microwave is particularly dirty, add of vinegar to the lemon juice to act as a stronger cleaning agent. Be sure to stir the mixture thoroughly, since vinegar can have a strong smell that may linger in your microwave.[6]
- If you don't have any caked-on food in your microwave, you shouldn't need to add any vinegar to the lemon water. of vinegar to the water to loosen the stains.
}} - Dip the towel into the lemon water and scrub if the microwave is stained. If there's a spot that just won't come off, wet the corner of the towel with any leftover lemon water. Then, vigorously scrub the spot to remove the stain. If the stain won't budge, you may need to use a mild abrasive.[7]
- If you don't have any lemon water left, microwave a new batch for 2 minutes and let it stand for 5 minutes in the microwave. Then, use the leftover water to help remove the mark.
- Use baking soda to remove particularly stubborn stains. Sprinkle baking soda on a stain and let it sit for 1-2 minutes. Then, dip the cloth in the lemon water and scrub the stain vigorously. The baking soda will act as a gentle abrasive to chip away at baked-on food, and the lemon water will help dissolve the food as it comes off.[8]
- Be sure to wipe the area clean so there's no baking soda left behind on the interior of the microwave.
- Be careful not to tip or spill the remaining water after you remove it from the microwave. It can still be very hot for up to 15 minutes!
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| How to Make Coleslaw Posted: 26 Jan 2019 08:00 AM PST If you're tired of limp, flavorless coleslaw, make your own! For a classic creamy coleslaw, toss shredded cabbage and carrots with a dressing of mayonnaise, sour cream, onion, and seasonings. If you want a lighter coleslaw, dress the vegetables with a lime juice, oil, and sugar dressing. To make a tangy and sweet Southern dressing, coat the shredded vegetables with buttermilk, mayonnaise, sugar, and vinegar. EditIngredients EditCreamy Coleslaw[1] - 1 head of green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup (174 g) of mayonnaise
- 2 tablespoons (24 g) of sour cream
- 2 tablespoons (3 g) of grated onion
- 2 tablespoons (24 g) sugar, or to taste
- of white vinegar
- 1 tablespoon (6 g) of dry mustard
- 2 teaspoons (4 g) of celery seeds
- Salt and freshly ground pepper to taste
Makes 8 servings EditSouthern Coleslaw[2] - 1 small head of red or green cabbage
- 2 to 3 large carrots
- of buttermilk
- 1/2 cup (116 g) of mayonnaise
- of white wine or apple cider vinegar
- 1 tablespoon (12.5 g) of granulated sugar
- 1/2 teaspoon (3 g) of salt
Makes 10 to 12 servings EditTri-Color Coleslaw with Lime[3] - 1/2 head of green cabbage, cored
- 1/2 head of red cabbage, cored
- of carrots, peeled and shredded
- 1 large bunch of cilantro, leaves roughly chopped
- of fresh lime juice
- of neutral oil, such as peanut or safflower oil
- 1 to 2 teaspoons (4 to 8 g) of sugar
- Kosher salt and freshly ground pepper to taste
Makes at least 8 servings EditCreamy Coleslaw - Toss the cabbage and carrots in a serving bowl. Put 1 head of finely shredded green cabbage and 2 finely shredded carrots into a large bowl. Use tongs or your clean hands to mix them together.
- To shred the cabbage, slice it finely by hand, run it against the coarse side of a box grater, or shred it in a food processor.
- Whisk the remaining ingredients to make a creamy dressing. Spoon 3/4 cup (174 g) of mayonnaise into a bowl. Add the remaining ingredients and whisk until the seasonings are combined with the mayonnaise. You'll need:
- 2 tablespoons (24 g) of sour cream
- 2 tablespoons (3 g) of grated onion
- 2 tablespoons (24 g) sugar, or to taste
- of white vinegar
- 1 tablespoon (6 g) of dry mustard
- 2 teaspoons (4 g) of celery seeds
- Salt and freshly ground pepper to taste
- Stir the dressing into the shredded vegetables. Scoop the creamy dressing into the bowl with the shredded cabbage and carrots. Use salad tongs to toss the coleslaw until the vegetables are evenly coated.
- Taste and serve the coleslaw. Adjust the seasoning if you think the coleslaw needs more salt, pepper, or sugar. Then serve the coleslaw or cover and refrigerate it until you're ready to eat.
- You can refrigerate the creamy coleslaw in an airtight container for up to 3 days. Stir it just before serving since the dressing may separate a little.
EditSouthern Coleslaw - Shred 1 cabbage and 2 to 3 carrots. Remove the core from a red or green cabbage and then cut it in half. Cut each half in quarters and then slice them into thin shreds. Then grate the carrots against the coarse side of a box grater or shred them in a food processor. Put the shredded carrots and cabbage into a serving bowl.
- If you're short on time, purchase a few bags of shredded coleslaw mix which usually contains shredded cabbage, carrots, and broccoli.
- Whisk the buttermilk, mayonnaise, vinegar, sugar, and salt. Pour of buttermilk into a bowl and add 1/2 cup (116 g) of mayonnaise. Whisk in of white wine or apple cider vinegar, 1 tablespoon (12.5 g) of granulated sugar, and 1/2 teaspoon (3 g) of salt until the dressing is smooth.
- Taste the dressing and add more salt, sugar, or vinegar according to your taste.
- Mix the dressing with the shredded vegetables. Pour the buttermilk dressing over the cabbage and carrots in the serving bowl. Toss the coleslaw gently so the cabbage and carrots are coated with the dressing.
- Chill the Southern coleslaw for at least 1 hour before you serve it. Cover the bowl of coleslaw and refrigerate it to develop the flavor and texture. Then remove the bowl and serve it while it's still cold.
- Refrigerate the coleslaw for up to 3 days.
- To make the coleslaw creamier, stir a little extra mayonnaise into it just before you serve it.
EditTri-Color Coleslaw with Lime - Shred the cabbage and put it in a serving bowl. Take 1/2 of a cored red cabbage and 1/2 of a cored green cabbage and set them on a cutting board. Use a sharp knife to slice the cabbage into thin strips that are no wider than 1/4 in (6 mm) across. Put the shredded cabbage into your serving bowl.
- If you prefer, shred the cabbage using a mandoline or the shredding blade in a food processor.
- Mix the cabbage with the shredded carrots and cilantro. Add of shredded carrots to the bowl. Roughly chop the leaves from 1 bunch of cilantro and add them. Then use salad tongs or clean hands to toss the vegetables with the herbs.
- To save time, you can purchase already shredded carrots or cabbage.
- Whisk the lime juice, neutral oil, and sugar. Get out another bowl and pour of freshly squeezed lime juice into it along with of peanut or safflower oil. Whisk in 1 teaspoon (4 g) of the sugar.
- Taste the dressing and add the remaining 1 teaspoon (4 g) of sugar if you want it to be sweeter.
- Mix the dressing with the slaw and adjust the salt and pepper. Pour the lime dressing over the cabbage and carrots in the serving bowl. Use salad tongs or a spoon to combine the coleslaw. Taste it and add salt and pepper according to your taste.
- Serve the lime coleslaw. Serve the coleslaw immediately or cover and refrigerate it for up to 3 days. Keep in mind that the coleslaw will soften the longer it's stored although the flavors will continue to develop.
- Experiment with adding your favorite chopped vegetables for a little extra color and crunch. For example, add chopped bell peppers or green onions.
- If you'd like to make the coleslaw several days in advance and want it to stay crispy, toss the shredded cabbage with 1 tablespoon (17 g) of salt. Let it stand for 1 hour at room temperature and then squeeze the moisture out. Then prepare the coleslaw according to your recipe.
EditThings You'll Need EditCreamy Coleslaw - Measuring cups and spoons
- Large serving bowl
- Tongs
- Whisk
- Mixing bowl
EditSouthern Coleslaw - Measuring cups and spoons
- Knife and cutting board
- Box grater or food processor
- Serving bowl
- Bowl
- Whisk
EditTri-Color Coleslaw with Lime - Measuring cups and spoons
- Knife and cutting board
- Serving bowl
- Small bowl
- Whisk
- Salad tongs or spoon
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| How to Preserve Leaves in Wax Paper Posted: 26 Jan 2019 12:00 AM PST The art of preserving leaves dates back to when botanists traveled the world in search of new plant species. They needed some way to preserve the specimens on site for further studies when they got back to homeland. When they pressed the flowers or leaves, they'd get very brittle and discolored. However, with wax paper and an iron, you can preserve leaves that will last almost indefinitely. EditGathering the Materials - Look for leaves that are still fresh. If collecting autumn or fallen leaves, stay away from those that are crumbly and papery, as these will break apart extremely easy and be destroyed by the heat. Fresh leaves that are still soft and moist will last indefinitely.
- Consider thickness. Thick leaves, like large succulents, have to be ironed around the leaf design to create a seal around them, not directly on them. Smaller thick leaves (like croton or magnolias) should only be lightly ironed, or not at all, to prevent crushing and breaking.
- Also consider ironing only the edges or tips of the leaves. Experiment with the techniques that follow, depending on which leaves you pick.
- Include stems, if you'd like. Whole stems and branches can be preserved this way simply by ironing the leaves and not the stem. If the stem is herbaceous and soft just iron it like a regular leaf.
- Separate out leaves if they form in a mound. Some leaves (and flowers like poinsettias that are like leaves) form in a high mound which is too thick for this technique. Dissect the cluster and arrange the individual leaves in a flat design, instead.
- Avoid leaves with very hard thorns which will tear the wax paper. Some plants, like Thistles, have spines which are not hard but bristly which are suitable. Many spiny grasses and plants, like pineapples, are spiny but flat like a knife, which also is good for this project. Others, like aloes and many spiny succulents, are not suitable.
- Obtain wax paper and an iron. These are very inexpensive and easy to find.
- Gather anything else you might need. You might want markers, frames, labels, paper for labeling and crafting, and any other craft items for displaying or crafting with the finished project.
EditPreserving the Leaves - Place the leaves in between two sheets of wax paper, with the waxed side facing inside. If you place the waxed side on the outside, the result will be a waxy, sticky, mess on anything it touches.
- The waxed side will have a slick slightly sticky feel like a crayon drawing. The non-wax side is smooth and even.
- Don't be afraid to get creative with designs and arrangements for the leaf display.
- Iron the leaves and wax paper "sandwich" on a low setting. Work in one direction with slow, even strokes. This will help avoid air bubbles and uneven areas.
- For thicker leaves, like oaks, let the iron stay on one spot for a few seconds. The paper will turn from translucent to slightly transparent, and the leaves will flatten and may give off a leafy smell, depending on the species.
- Let the project cool off and set before handling. If you try to handle it too soon, the wax will have no time to cure and it'll probably peel apart. Also, it will too hot to handle. Let it cool and the wax will form a barrier and soak into the leaf tissues to preserve it.
EditDisplaying Your Leaf Design - Mount your finished piece in a picture frame as a work of custom art. Just frame it up like a traditional painting. The result will resemble the ones in interior decoration boutiques that cost hundreds, if not thousands, of dollars.
- Display a collection of leaves in a binder or art folder. Get a nice office binder and sturdy paper. Use office plastic sheet protectors, white printing paper or card stock and tape the pressed leaf project onto the paper. Use labels to keep track of species, locations, dates and other notes. These waxed leaves also can make excellent scrap-booking materials.
- Use your leaves as ornaments. Poke a hole or punch in an area of the preserved leaf that has no air pockets. Dusty miller and other silvery plants make really attractive "snowflake" ornaments.
- Don't display the leaves in full sun or they will either fade or get scorched.
- Remove or shave down very thick and hard stems (like the bottom of an old leaf of kale), so the rest of the leaf will lay flat for the project.
- Keep leaf projects out of direct sunlight to prevent scorching and discoloration. Keep away from direct heat.
- If the wax paper is not waxy enough, get a white paraffin wax candle and rub it on the leaves or on the paper.
- Don't just consider leaves of trees for this project. Look around at all the amazing shapes of leaves in flowering plants, vegetables, and weeds. If a favorite houseplant has suddenly lost its leaves due to illness, consider saving those leaves for decoration or as a reference.
- Simple flat flowers, individual flower petals and flowers that are like leaves can be preserved this way as well. Examples of leafy flowers are poinsettias, orchids, heliconias, anthiriums, sweet peas. Remove thick non-petal parts first.
- There are many color stages of the development of leaves, especially in autumn ones like maples and red oaks. These can be really fun to try to collect for one collection or design. The same goes for the shapes of leaves as they mature or vary in age, particularly for species like kale greens.
- Don't iron the leaves at too high a setting or iron the project too long. Wax and leaves will burn.
- Some plants are poisonous; do not eat or touch those! Also some have flammable sap that can catch fire or emit fumes.
- Be sure leaf collecting is allowed on the property or of the species. It's illegal to collect leaves and flowers of an endangered species. Also neighbors and city parks may not want people collecting branch tips and living leaves off plants. Ask for permission first.
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