If you’ve ever had the need to prevent children from closing a door and unwittingly closing themselves in a pantry or bathroom, you may know the old hand- towel trick: Throw the towel over the top of the door. That’s it. No matter how hard a child might try to close it, “no can do!” I’ve always loved that handy dandy tip. But I have to admit, I’d never thought about how to use a similar trick to keep a child from opening a door. Well, I hadn’t until I heard from today’s first great reader ….
CREATE A TIGHT JAM. My 2 year-old grandson opened an outside entry door with a lever-type handle and went outside while I was in the bathroom! I live in an apartment and am not allowed to install a chain or other hardware on the door. I searched for a portable lock and found several kinds—all about $15 to $25. I finally found a suggestion of closing a folded washcloth in the opening between the door and door jam. That effectively jams the door without harming it. Opening the door requires the strength of an adult to pull the cloth out. I’m so thankful to find this tip because it didn’t cost me a thing and it really works to keep a child from opening a forbidden door. Barbara
USE ‘EM UP TO THE LAST PEEL. Rather than throw out overly ripe vegetables, I simmer them in water to make vegetable stock*. I also keep a bag in my freezer where I add vegetable peelings and other vegetables odds and ends—even potato cooking water— and potato cooking water until it’s full, then I make the stock. Cate
*Chop scrubbed vegetables into 1-inch chunks. Heat 1 to 2 tablespoons oil in a soup pot. Add vegetables scraps and pieces (onion, celery, carrots, scallions, garlic and herbs and so forth). Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water (more or less depending on volume of vegetables) and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Store covered in refrigerator or freezer. -mh
STACKED GRILLED CHEESE. My wife and I enjoyed your recent article on grilled cheese sandwiches. We may just try some of the suggested variations! We like to include pickle slices in ours. We typically use the pre-sliced Vlasic Stackers dill pickles. Timing is important with these. You really don’t want to heat the pickle itself, so you need to pull the sandwich apart right after it comes off the griddle, before the cheese-glue “sets,” to insert the pickle slice. An alternative is to incorporate a slice or two of deli ham next to one of the bread slices, so that this quick action isn’t needed. John
Your humble columnist, being a huge fan of pickles, found this idea to be a bit off putting, if not downright odd. Hot melted cheese and cold dill pickles?! I must apologize for jumping to conclusions. I tried it. Oh my! Absolutely delicious. Next, I’m going to try Vlasic Bread and Butter Stackers. Your instructions are spot on, John. -mh
RETIRED BUT NOT FINISHED YET. I have been reading your blog for years and have used so many of your fabulous tips and I would like to add one that I’ve never seen mentioned. As a dusting/cleaning rag, I have found nothing beats a good, old fashioned cotton diaper. I buy two dozen very clean (they’ll never be that white again!) “retired” diapers from Dy-Dee Diaper Service in Pasadena, Calif. for $22.90. They last an incredibly long time and I feel good about giving the diapers a second life and keeping them out of the landfill. Stacie
What a great idea. As I looked into this I find that mechanics, contractors and all kinds of service people buy up retired diapers just about as fast as they become available for purchase. Every diaper service I contacted across the country, including your Dy-Dee company, sells its retired stock as diapers are removed from service. Some sell by the dozen (as low as 50 cents per diaper), others by the pound ($3 to $5 per pound seems standard). Some companies require local pickup but others will ship.
Rather than try to list all of the companies here, I suggest you search “diaper service” in your local area and then give that company a call. -mh