Ball­point ink on leather? Just let it fade on its own

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

Q— I also ex­pe­ri­enced cloudy glasses af­ter wash­ing them in the dish­washer. I started us­ing Fin­ish Power­ball All in One. The glasses now come out sparkling. Thanks for all your house­hold hints; I read them ev­ery week. My prob­lem: I got ball­point ink on my Coach wal­let some time ago. I am afraid to wipe with harsh prod­ucts in case I ruin the leather. Any sug­ges­tions? Thanks Irene, Win­nipeg AN­SWER — The safest so­lu­tion is to do noth­ing; ball­point ink on leather of­ten fades on its own, over time. If you do not want to wait, ap­ply a small amount of dish soap and wa­ter onto the area, wipe with a plas­tic mesh scrub pad; this may be all you need to get the job done. When­ever at­tempt­ing to clean leather, you must al­ways test clean­ers on an in­con­spic­u­ous area first. Over the years, read­ers have had great re­sults get­ting rid of ink stains by us­ing one of the fol­low­ing: shav­ing cream, hair­spray, Goof Off, Goo Gone, Sun­light bar soap, sad­dle soap, Win­dex, Calvin Klein Ob­ses­sions af­ter­shave or Axe body spray. Dis­con­tinue ap­pli­ca­tion if leather dye be­gins to fade. An­other favourite leather cleaner and re­new­ing prod­uct is Urad. QUES­TION — My ques­tions have to do with home­made pizza. What is the dif­fer­ence be­tween pizza sauce and spaghetti sauce? How can I slice my freshly cooked pizza with­out dam­ag­ing my non-stick pan? Is there a way to make pizza with cheese in the crust? Thank-you, Am­ber, Win­nipeg AN­SWER — To bake and slice per­fect pizza con­sider pre-bak­ing pizza crust on a bak­ing stone. Set on the sec­ond­low­est rack and pre-heat the stone for sev­eral min­utes at 475 F (250 C). Dock your dough to keep the crust from de­vel­op­ing big air bub­bles dur­ing the bak­ing process. Use a fork to do this — pok­ing holes all over the por­tion of the dough that will hold the top­pings. Pre-bake the crust by it­self for 7 min­utes. Sprin­kle dried oregano on top of your crust. Bake for an­other 7 min­utes at 475 F 250 C). Brush the crust edges with olive oil and sprin­kle with gar­lic salt. You can then ei­ther leave the pizza crust on the pizza stone or trans­fer the crust to a flat cookie sheet or an up­side down bak­ing sheet for bak­ing. Fin­ish with your favourite top­pings and bake. Bake in bot­tom third of oven at 425 F (220 C) un­til cheese is bub­bly and crust is golden and slightly puffed, about 20 min­utes. To pre­vent dam­age to non-stick pans; cut with a plas­tic knife or plas­tic pizza cut­ter so the cheese does not lift off. A sim­ple way to cre­ate a cheeses­tuffed crust is to roll the dough so it ex­tends one inch past the pan. Lay cheese strings on the bor­der of the crust. Roll the dough over each cheese stick. Press well to en­sure the cheese re­mains cov­ered with dough. The ba­sic dif­fer­ence be­tween pizza sauce and spaghetti sauce is spaghetti sauce is sweeter and thin­ner than pizza sauce. Beef from Friendly Man­i­to­ban: Dear Reena — For the past four years I have worked at a lo­cal restau­rant as a waiter in Friendly Man­i­toba. I love my job for the most part, with one ex­cep­tion: at the end of ev­ery shift my boss re­minds me to check un­der­neath all of my ta­bles for stuck-on, chewedup, dis­gust­ing gum. So in­stead of head­ing home, I am (much like the gum) stuck in the restau­rant. If you are one of those peo­ple who don’t think twice about smash­ing your gum un­der the ta­ble, I am plead­ing with you to think about the peo­ple who have to stay late to clean up your mess. David

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.