HELPFUL HINTS
DEAR READERS: If your glasses are stuck together, you can unstick them without breaking them by trying a cold-heat approach. Put ice cubes into the top of the glasses, then place them inside of a sink filled with warm to hot water (because heat expands). Let them stay in the sink for several minutes. Then carefully pull them apart.
DEAR HELOISE: Every summer, we used to bet on an invasion of ants in our kitchen. I’d put food away, and if I didn’t have time to clean the breakfast dishes before I left for work, I’d place them in the refrigerator until I got home that evening. Finally, one day, I sprayed them with vinegar, and that was the end of the ants.
— Angela B., Hillsboro, Ore.
DEAR READERS: Ladders are so useful in our home, but you must be careful when using them. Read the warning label attached to your ladder for weight and height limits.
Always check the ladder rungs before climbing to be sure that they are study and dry. Keep the ladder on a solid level surface, not on wet dirt or gravel. And do not overextend your reach. Use both hands to climb.
For extra safety, paint every other rung with bright paint for a visual clue.
DEAR HELOISE: I recently saw a product on TV that solidifies cooking grease so it can be put into the regular trash. I’ve saved vegetable cans, poured grease into them and stored it in the fridge until I tossed the whole can in the trash. But this product made me rethink that process.
Now when the can is full, I put it in a sink of warm water long enough to loosen the grease. (You may have to run a knife around the edge.) I then dump it from the can directly into the trash. Now I can just reuse the same grease can over and over and recycle the rest.
— J., in Arkansas
DEAR READERS: Are crawdads, mudbugs, crayfish and crawfish all the same? Here’s the answer to this fishy question:
Yes! These are freshwater crustaceans that really look like tiny lobsters with claws and are about 3 to 6 inches long. Crawfish are normally boiled and turn bright red when cooked. However, crawfish also are battered and deep-fried, which is often called “Cajun Popcorn.” The dish was created by the famous New Orleans chef Paul Prudhomme.