Milk car­tons aid in wa­ter­ing tomato plants

Winnipeg Free Press - Section G - - HOMES - REENA NERBAS

QUES­TION: I would like to plant toma­toes in my gar­den and I know they love wa­ter but I have never planted them be­cause I am very busy and of­ten do not get into the gar­den reg­u­larly. Is there a way that I can grow toma­toes without hav­ing to make the ef­fort to wa­ter them daily? Adrian, Win­nipeg

AN­SWER: You are right toma­toes are wa­ter-loving plants. Col­lect large milk car­tons and open the pour spout so that the car­tons are rec­tan­gle shape. Cut out the bot­tom of the car­tons and poke holes around the car­ton walls. Place car­tons be­tween plants and pour wa­ter into the car­ton ev­ery five days. The car­tons will slowly dis­trib­ute wa­ter though the holes.

P.S. If you no­tice cut­worms, pro­tect plants by plac­ing col­lars or used milk car­tons around the plants. QUES­TION: I have some drink­ing glasses that have white buildup of some kind on them. Do you have any clean­ing sug­ges­tions? Anita (Portage la Prairie)

AN­SWER: If you are itch­ing to get your etch­ing un­der con­trol de­ter­mine whether the film is re­mov­able or per­ma­nently etched. How? Soak an etched glass in undi­luted white vine­gar for 15 min­utes. Or, wash the glass with warm wa­ter and con­cen­trated dish­washer de­ter­gent. Or run a dish­washer cy­cle of etched dishes with cit­ric acid in the soap dis­penser. If the film comes off, it is likely caused by hard wa­ter min­er­als, im­proper amounts of de­ter­gent, or un­suit­able wa­ter tem­per­a­ture. If it’s per­ma­nent etch­ing, you can’t make it clear again. QUES­TION: I read your col­umn in the pa­per ev­ery week, I have a stain­less steel Lagostina pot that I burnt ap­ple sauce in (just ap­ples no su­gar). I have tried ev­ery­thing I can think of, but noth­ing is re­leas­ing the burn. It is burnt very badly on the in­side bot­tom of the pan. I would like to hear from you if you have time. Jessie, Win­nipeg

AN­SWER: Sprin­kle the area with enough wash­ing soda to line the bot­tom of the pot, add wa­ter to fill the pot one-quar­ter full. Boil the con­tents for five min­utes. Turn the el­e­ment off and leave overnight. In the morn­ing with the so­lu­tion still in the pot scrub the bot­tom with 000 fine sand­pa­per (wear gloves). Wash as usual. QUES­TION: I ab­so­lutely love your first two books but have not pur­chased the third one yet. I also look for­ward to your col­umn ev­ery week in the news­pa­per. I am won­der­ing if you can please tell me, again, what your tip was in re­gards to us­ing leftover pieces of bar soap. It was in a re­cent edi­tion of the pa­per but I re­cy­cled it be­fore I clipped the col­umn. Thank you, Edie, Win­nipeg

AN­SWER: When it comes to bar soap, get the big­gest bang for your buck by sav­ing your sliv­ers. Drop sliv­ers into knee-length panty­hose and keep them in the bath­tub. Scrub your body by wet­ting the ny­lon with wa­ter and lath­er­ing your­self with the ny­lon en­cased soap sliv­ers. Or drop soap sliv­ers into a plas­tic squeeze bot­tle, add wa­ter to fill. Keep the bot­tle be­side the sink for wash­ing hands and dishes. You can also pile wet soap sliv­ers one on top of the other. Stick a pop bot­tle cap onto the top soap sliver (to make the squished to­gether bar eas­ier to hold). Al­low the soap to dry and use in the bath­tub.

QUES­TION: How can I get Silly Putty off knit cloth­ing? Pat (St. An­drews)

AN­SWER: Spray the area with WD40 (or rub­bing al­co­hol) and wipe the putty away. Next ap­ply dish soap and wa­ter onto the cloth­ing. Blot and wash as usual. QUES­TION: Your col­umn is a must read for me ev­ery week – thanks for the way you list the least toxic so­lu­tions first. I have two ques­tions: What is the dif­fer­ence be­tween recipes for bread made with a bread ma­chine or without? How would I al­ter or­di­nary bread recipes to use a bread ma­chine? Also, is there any prac­ti­cal way to make evap­o­rated milk from store-bought milk? Lynn, Win­nipeg

AN­SWER: The dif­fer­ence be­tween bread made in a ma­chine and bread made by hand is mainly labour and time. To adapt a hand­made recipe to a ma­chine recipe, you will need to play with the recipe to per­fect it by mak­ing one sub­sti­tu­tion at a time.

Gen­er­ally, dough should feel smooth and soft, not tacky or moist, and def­i­nitely not dry or crumbly. It should be elas­tic and re­silient, so that when you push your hand into it, it re­sumes its orig­i­nal shape. Find recipes that you have used in your ma­chine and make sure that the recipe that you are us­ing has the same amount of dry and wet in­gre­di­ents as the one that you used in the ma­chine.

To adapt bread ma­chine recipes to man­ual recipes fol­low th­ese steps: Dis­solve the yeast and 1 ta­ble­spoon of su­gar in warm wa­ter. Com­bine in­gre­di­ents and mix un­til smooth and soft. Place bread in a greased loaf pan, and let rise un­til dou­bled. Bake be­tween 325 and 350 de­grees F (175 de­grees C). Bake for 40 to 50 min­utes, or un­til the crust is golden brown and the bot­tom of a loaf sounds hol­low when tapped.

Save money by mak­ing your own home­made evap­o­rated milk. Use 2 ¼ cups of reg­u­lar milk to equal one cup of evap­o­rated milk. Grease a medi­um­size pot and add milk. Turn stove onto medium and heat milk just un­til it steams. Al­low the milk to con­tinue to steam on low (not boil­ing or even sim­mer­ing). If you need one cup of evap­o­rated milk, steam the milk un­til one cup is left in the pot and the rest of the wa­ter has steamed out (ap­prox­i­mately 1-3 hours). Stir oc­ca­sion­ally. Mea­sure to make sure that you have the cor­rect amount of evap­o­rated milk. Store in the fridge for up to five days.

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