Pad Thai Oh My!

When I go out to a restaurant the last thing I order is something I can already make at home; you’d be hard-pressed to see me ordering some basic salmon or grilled chicken. Why pay a premium mark up when it’s something I can make for a fraction of the cost? Nope, I tend to frequent restaurants that make time consuming dishes that I don’t have the ingredients, patience, or cultural prowess to whip up. Case in point: Thai food. I was introduced to Pad Thai sometime in high school. I dabbled around on Thai menus—some drunken noodles here, some yellow curry there—but I always found myself returning to the “spaghetti and meat balls” of Thailand.  Thankfully, Pad Thai isn’t expensive (I don’t think I ever have paid more than $12 for a heaping dish), but I always wanted to try it out in the kitchen. You could imagine my discontent when I pulled up a recipe and was greeted with an ingredient list that rivaled the one I would put together for Santa Clause. Jeeze Louis. Not to mention many of the spices you need for Thai food aren’t necessarily going to be found in a bulk bin or be very cheap.

For months I thought I could only get my Pad Thai fix at the local restaurant…and then I met Pinterest. I was doing my daily peruse of the platform, pinning DIY projects I know I’ll never get around to, when I spotted an easy (and apparently more “authentic”) version of my favorite, noodle dish. If only I had a fainting chaise. I didn’t need to buy any bean sprouts, I could easily leave out the peanuts, and I finally could snub my nose at the long parts of scallions that I always picked out and unceremoniously wiped on my napkin. But would it taste good or be a subpar version of those “DIY Pad Thai Kits” you can get in the International aisle of the grocery store?—do yourself a favor and never, ever get those.

I won’t leave you with baited breath through the pictures and ingredient list, wondering if this recipe made me swoon. I’ll be upfront: it did. I’m officially in love. True, it tastes very little like the Pad Thai of restaurants, but the new flavors were refreshing, muted, and a welcome change. Not to mention it was so easy to pull everything together. Major plus: it reheats far better than the restaurant kind, which is great because they always give you such massive portions, and  I’m always stuck with deciding if I should bring it home and try to reincarnate it the next day, or shovel it all in and accept the inevitable food baby. So many problems are now solved!

Pad Thai

Serves 4 (more like a meager 4 or a hearty 3)

8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and peanuts.

I happened to have some fish sauce that I’d just bought for another recipe this week, so I did 2 tablespoons of soy sauce and a little less than 1 tablespoon of fish sauce. Leave it as is or add some chicken or shrimp.

Peel Away ❤

Jocellyn

This Sandwich Isn’t for Sissies

My run in with the Banh Mi re-ignited my sandwich love.  I go through phases with these breaded darlings. I can only rely on City Market to get my fix, because they carry Udis and most sandwich places aren’t down with the gluten free. But when I was house sitting I wanted a simple lunch and since I was given free range of the kitchen (most of which I couldn’t eat anyway) I decided I was going to take full advantage of the package of bacon nestled between the shrunken blackberries and rigor-mortised lime that had seen better days.

Bacon is a devious meat. Even my friend Natalie, a vegetarian for many, many years, admits the smell of it sizzling is utterly seductive. In my opinion, bacon is one of the best tasting foods in the world, though unfortunately not the healthiest. I buy it once or twice a season, but if I had my way I’d eat an entire package of it in one crispy sitting. Since I planned on having a sandwich for lunch a few days, I didn’t want a meager BLT. I wanted something more substantial, something a 50s chauvinist husband would be proud of as he gave my bum an approving tap.  So, I combined my love of smoked salmon, eggs, and the BLT to create a mega sandwich of protein packed proportions. If you aren’t the salty-loving type this may not be for you, but if you are the guy or gal who would suck the pistachio shell just for the sodium, then please keep reading.

 

Ingredients:

2-3 Slices of Bacon

1 Fried Egg (I like mine a tiny bit gooey)

2 Slices of Bread (as always, for gluten free folks I endorse Udis)

3 Slices of Tomato

A few Spinach, Romaine, or Lettuce leaves

2 Slivers of Smoked Salmon

 

Equipment:

Long sleeve shirt (no one likes bacon grease burns)

Tin can

Fork

 

There is right way to cook bacon and a wrong way to cook bacon, and Chris’s mom once told me how to get perfect bacon that didn’t look like slices of coal. The key is to put bacon in the pan before you turn on the stove. This allows the bacon to become acclimated to the temperature. Don’t forget, you don’t need to spray, oil, or butter the pan, as bacon cooks in its own fat. Stay nearby when you’re cooking bacon and flip it with a fork before you think it’s cooked to your liking on the first side. The second side doesn’t take nearly as long, so now is not the time to get stuck in a conversation with your roommate or run to the bathroom. Tell me them shut up. Do the pee dance. Keep your eyes on the prize, babes. You will not abandon your post. Right before you think your bacon is done, take it off, as it will continue to cook even off the heat. I like my bacon crisp with a few rubbery knobs. Cut the bacon in half and put aside.

Next, very carefully crack the egg into the bacon grease. If you don’t have anything to cover your arms, it might be a better idea to crack it into a bowl and transfer that into the pan. While the egg cooks put take out your bread and put the bacon, tomatoes, spinach, and salmon on top. Flip the egg, and when that is done add it to the delicious pile of food and bring the pieces together. Hold on taste buds. Cool your jets stomach.

Now grab your tin can (and yes, it has to be tin or metal or glass, but not plastic, unless you want to be running to the ER with a burn) and carefully pour the excess bacon grease into it. Pouring this stuff down the sink leads to clogged drains. Let it cool and after you’re done eating throw the can away (unless you’re cool and save your bacon fat, in which case you’re already a pro and this is all “haaa-durrr” information”)

Now that your sandwich has had a little bit of time to settle, and the egg has cooled down, slice it in half, plate it, and try to not inhale it. Savor.

Peel Away ❤

Jocellyn

Mixologist in The House

Fair warning: this post might be full of justifications…

So, I grew up with a recovering alcoholic as an adoptive mom. I mean recovering in that according to A.A, you’re always an alcoholic. She’s been sober for 26 years, in fact. I’ve never seen her drink. But I’ve heard the stories, been to the award ceremonies, etc, etc. I even had a 5 month stint of sobriety the summer going into sophomore year o f college when I thought I was an alcoholic (turns out I was just a bad drinker, and not an alcoholic.) But growing up around the sponsors and rhetoric makes me always hypersensitive to my drinking habits. Like the fact that I’ve had two drinks (well, one drink, but filled with two shots) in the past 2 days. Eek! And the fact that I got tanked the other night (okay, that really only happens once a month, because I utterly hate being hung over.) But before I go worrying myself into oblivion, I have things to take into consideration. For one it’s summer, which means it’s sunny and warm and perfect weather for sipping a drink on the porch. I’m 21, which means legally I can drink as darn-tootin much as I want. And I like alcohol, which means I should enjoy it to its fullest (responsible ) extent. This doesn’t mean going uterus to the wall every night (or balls, for you gentleman readers, but last time the doctor checked I’m sorely lacking a set.) It means appreciating the flavors, variations, and good sales.

Lately it has been too hot and sticky for my go to red wines, so I ventured out and got some hard alcohol. From someone coming from tight purse strings (like, someone help me get the knots out) I encourage you to pay for good alcohol. You’ll like it more. You’ll be encouraged to mix and blend together concoctions that are so befitting of these warm months. Come winter I might start stocking up on wines again, preparing for the cold months, but for now I’m going hard…alcohol that is.

Here is a little creation I came up with. Tell me if this is a particular drink. It’s so refreshing, a tad healthy (okay, justification central….6 frozen banana slices does not a healthy drink make) and something you can savor over a chit-chat.

So delicious

Banana-gama

2 Parts White Rum (I went with Mount Gay Silver Eclipse. MMMMM)

4 Parts Pineapple Juice (fresh would be ideal, but I bought the bottle kind. If you want to up the quality go to your local co-op, health food store—or health section of our regular supermarket—and see what is on sale. That ensures a happy wallet and a nice rotation of options)

6-8 Frozen banana slices (these take the place of ice cubes…slice before freezing)

Blend together until frothy (and you cannot hear anymore bananas plunking around) and pour

This filled my mason jar perfectly. Strong, savory, sweet, and refreshing. I need to play around with it, but it ain’t a bad start!

Peel Away those long, hot days and make yourself something stiff and delicious

❤ Jocellyn

What Can I say? I’m the Miami Heat of Cooking!

Yesterday I cooked. Furiously. I came back from 8 hours of multitasking on 2 photocopy machines—I could live without ever seeing the button “properties” again—and needed to calm down. For the most part, the kitchen is generally my safe haven. The sun was still out, so as someone who’s working on their food photography skills, I jumped into action. I managed to take most of my photos before it got dark, and I tinkered around with the poor man’s photo shop (Picasa) to get some editing ideas. A fun and delicious evening. Hints and tips are welcome!

We’ll start at the end. Yesterday I felt like eating dessert first. I found a really awesome recipe on Pinterest a few weeks back for raw vegan chocolate mousse (there are so many floating around with varying ingredients) and decided that just had to happen. If you haven’t ever had raw vegan chocolate mousse…you just have to. That’s it. End of  story. It’s so decadent and not that bad for you, which are all good things in my book. Technically this particular mix isn’t 100% raw vegan (it’s more like 98%) because we use honey, which some vegans do not eat because it may harm bees, but it’s pretty darn close. If you want to go the full monty, soak some Medjool dates (or any dates, I suppose, but you can find those at a local co-op) in water for at least 2 hours and that will be your sweetener. At the last moment, sprinkle some berries on top and enjoy. I took the pictures in a pretty cup, but I’ll be honest and let you in on a secret. I actually ate some of it out of the food processor. Blade and all. My justification: it saves on dishes!

I won’t lie. The banana is mildly suggestive. PG-13.

My personal favorite!

 

I then decided my night needed a more visceral angle. My response was to grill up some red meat. Now when I take the time out to buy steak, which only happens once or twice a month, I go all out on the prep. Maybe it’s a rub, or a glaze, or both, but I very rarely slap it onto the grill and say “there.” My delicious mousse needed an equally delicious mate. I married my love off all things balsamic and coffee rubbed (although I don’t actually like to drink coffee) and found this delicious recipe. I only had plain balsamic and olive oil, but I used the other spices. Trust me, I don’t have flank steak money (a close cousin to McDonalds money), but I was able to turn this okay cut of meat into something delicious. For a side I made something I call: lazy man (or woman) “guac”. Slice up ½ an avocado, ½ a Roma tomato, and sprinkle with garlic sea salt flakes. No need to mash (unless you want to.) Bon appe-yum-yum. Note: I took this photo so you could have an idea of what I was eating. It got a little dark out by the time it was all said and done.

 

And finally, to tie everything together, I decided I needed a stiff drink. During my last week at Goodwill I bought a Cocktail book, which has proved to be most useful—or perhaps most wallet breaking, as time goes on.

My SAT reading comprehension skills are really coming in handy.

I guess we shall see. I found a recipe for a frozen daiquiri, so I made one from scratch and not that bottled stuff! I admit, it was a little strong, but prepared drinks aren’t necessarily something you should guzzle down. Nope, they need to be savored. Raw vegan chocolate mousse? Well, that’s another story. A very messy story.

 

Peel Away ❤

Jocellyn

Groggy Mornings and Tasty Evenings

Last night I went out hard. No, I went out extremely hard. So hard that I woke up at 10:30 still plastered. Ugh, went my stomach. Grr, went my head. How did I use to live this way freshman year? I dialed Chris from the living room (yup, I was that pathetic) and offered him $1 to make me something to eat. He didn’t seem to keen on the idea, so I had to take matters into my own drunken hands: happy drunk at night is a delight. Still drunk in the morning? Everyone take warning. I rolled out of bed, got some toast in the belly, some Advil in as well, and went back to sleep in a mad attempt to sober up enough to make it to the beach. If a hangover isn’t the most perfect metaphor for Newton’s Third Law then I don’t know what is.

After some sun, fresh air, and ample amounts of water, I finally started to feel hungry, which is a good thing as I haven’t had much of an appetite these past few days. Tonight I took some south of the border inspiration and had a Mexican version of breakfast for dinner: re-fried beans, ½ an avocado, some steak slices cooked in balsamic, scrambled eggs, and homemade salsa. I’m still patting my belly and smiling in gastro-satisfaction.

The salsa was really easy to make, fresh, and light. Salsa, much like gazpacho, is one of those recipes you can really tinker with to suit your taste buds.  I cut up a roma tomato, a little bit of red onion, a glove of garlic, tossed it all in a little bit of olive oil, splash of red wine vinegar, and finally I sprinkled a spoonful of chia seeds on top. I made this first and let it sit in the fridge for awhile to let the flavors mix. In fact, I just took a brief writing break to try some, since it has had even more time to mix and mingle, and it’s absolutely divine.

Where the magic happens.

Hold up! Once you cut open an avocado it starts to turn brown and unappealing looking. What does one do with the leftover avocado half? Simple: you make yourself a delicious smoothie.

Berry-cado Smoothie

½ an avocado

1 banana

Milk or milk substitute

1-2 handfuls of frozen berries (I used raspberries)

Cut up the avocado, banana, and add to the blender. Then add in your milk. Right now I’m trying out Lactaid milk. Feel free to use any other dairy substitute as well. I admit I don’t measure out my milk. I’ve been making smoothies for a long time and know how much liquid to add so that I have a small mason jar sized drink. I know, me writing out recipes is mildly funny since I’m not much for measuring. But eyeball it. Do you want it thicker? Do you want it a little runnier? Start out small and keep adding (you can giveth, but you cannot taketh away—only God can do that!) until you reach a desired amount.

If you have a cheap blender, give the mixture a few pulses before adding in the berries, especially if you are using the frozen variety. If you’ve never used avocado in your smoothies before, you’ll be surprised by how thick just ½ of one will make your drink. Pour it into a glass and enjoy!

Peel Away ❤

Jocellyn

Chia Take Two

Several months ago I did a video about my obsession with trying new things. I enthusiastically jumped on the Chia Seed bus and got off a stop later. Ugh. The taste was so unsavory. So nutty. Which, I admit, was what the packaging said, but I didn’t expect it to be that bad. Fast forward to now, and with moving in and buying a new bed I haven’t had the money to buy an abundance of fruits and veggies for juicing, and I didn’t have any spinach to make a nutritious green smoothie—bananas, water, and raspberries seemed a little lackluster.

Hankering for something to kick start my system, (I’m still feeling like I’ve had the rug pulled out from under me since the dairy incident) I unearthed the bag of chia from the dark confines of the cupboard. “You better be worth it, Chia seeds, because this is the last banana,” I’m pretty sure I said out loud. I blended together a banana, water, handful of berries, and a tablespoon (the recommended dosage) of chia seeds. Chia seeds expand in liquid, so I let my drink settle in the refrigerator for 15 minutes while I went about making dinner.

It didn’t smell nutty, so I took a tentative sip. Deliciousness from the Aztec running gods.  Chia, I guess you weren’t so bad after all…in small tablespoon doses. What else could I do with these delicious, tiny seeds? I decided I was going to make some chia pudding—a popular way to consume chia—but my way, not using the directions that had let me astray months back. The outcome was delicious, so I bring you the recipe. As usual, I sort of throw things together depending on how much flavor I want, so besides a few measured out ingredients, feel free to guesstimate depending on your taste buds (and how much nutrition you are going for!)

Jocellyn’s Snappy Chia Pudding

(or)

(Insert your name) Snappy Chia Pudding.

Chia Seeds

Water

Vanilla extract

Raspberries (fresh or frozen)

Cocoa Powder

Cinnamon (Whenever I use cinnamon I think of that Apple Jack’s commercial with the Rastafarian cinnamon stick that skateboards and says “here I come I am cinn-a-mon”)

In a small bowl put in 1 tablespoon of chia seeds. Add in 3 tablespoons of water and swirl together. Place in the refrigerator for 15-20 minutes. The longer you leave it the more water will be absorbed, but for this treat 15 minutes is just fine.

While this is going on grab a handful of raspberries. If you are new to chia seeds, and not sure how you’ll like the flavor, add in a few more raspberries for good measure. If they are fresh, awesome. If you be a broke person like me then microwave some frozen ones for 1 minute.  Sprinkle some cocoa powder over the raspberries. I didn’t use a measuring device for this. In fact, I couldn’t even give you a ball park estimate of how much (or little) I used. Let your at-the-moment taste buds be your guide. Set aside.

After 15 minutes, take the chia gel out of the refrigerator and add in a small amount of vanilla extract. Mine comes in a tiny jar, so I used one capful of the equally tiny top. Don’t go to crazy with this stuff.

Combine the forces into one bowl and mix together, ensuring you don’t get a huge chunk of chia. Add a little sprinkle of cinnamon and voila! You now have a seemingly indulgent, but healthy treat.

Peel Away & Enjoy ❤

Jocellyn

Lilac Toner…Finally!

Okay, so I’m admitting my poor taste in movie watching choices with this anecdote, but it has to happen. Who here has seen Jeepers Creepers 2 (“spoiler alert” ahead)? If you have you know the scene at the end where decades later the dad is sitting, with a shot gun, in front of the Creeper he has crucified to his barn, waiting for it to come alive so he can stop it from wrecking havoc on the mid western plains?  Well, that is sort of how I’ve been with a dairy intolerance. People with gluten issues also have a tendency to notice that dairy causes them the same discomfort, so I’ve been sitting with my imaginary shot gun waiting for the day when yogurt, cheese, and milk mutated into an untouchable food group. I’ve had an inkling for the past few months, but it was all made crystal clear yesterday after I drank a most delicious Nutella Smoothie. 20 minutes later I was hustling to the bathroom and soon I realized I needed to cut my afternoon with the ladies short and be in the comfort of my own apartment. Not cool. The familiar hand pain, nausea, and bloating was apparent, as well as the lack of desire to nibble on much. I fell into bed and took a long nap. This morning I didn’t feel great either and decided to call out of work and hope the stomach pains and feeling of inflammation in my body would subside.

A little stir-crazy from not making anything to eat, I decided to work my homemade beauty recipe magic in the kitchen. For weeks I’ve been looking for a lilac toner recipe and only came up with a very simple one. I decided “hey, I cannot mess up that badly” and decided to try my hand at making my own toner.

Lilac Toner for Rejuvenated Skin

1 Handful of Lilac Flowers

1 Knob of Freshly Grated Ginger

1 Tbs of Apple Cider Vinegar—you need to use the organic kind that has “the mother” (aka visible strains) if you want all the benefits. Braggs ACV is one of the most popular and the smallest bottle they say is only $3.50!

2 Squirts of Vegetable Glycerin

1 Cup of Boiling Water

While water is boiling pop the lilac flowers off the stems and place in bowl. Next grate a knob of ginger over the bowl. When the water is done boiling pour the 1 cup over the two ingredients. Add in the ACV and let steep for 10 minutes (this is a great time to catch up on e-mails or any dishes in the sink you’ve been avoiding.) After 10 minutes, strain into another bowl and throw away the remnants. Add in the small amount of vegetable glycerin and mix with a spoon. Then, carefully, move the final product in a glass jar for storage. Chill in refrigerator.

Compared to what you buy in stores the amount of liquid left over won’t seem like much, but since we are using all natural products we cannot store it for months. Ideally it’s best to find a friend to split the bounty with. When making skincare products with food (think avocados, strawberries, bananas, etc) people usually suggest using everything up within a week. With recipes like the one above, that feature more liquids, I’ve seen suggestions to keep anywhere from a week to one month max. Use your best instincts after a week by frequently smell checking. Also, ACV may be too harsh for sensitive skin types, even when diluted.  If you are concerned feel free to leave the ingredient out or do a skin test on your hand.

Even after one use I could tell I enjoyed this toner more than the green tea one I made a few months back. My face felt a lot more refreshed and I think the ACV helped pick up even more dirt and impurities. Plus the color is pretty awesome. Oh how a terrible yesterday lead to a most glorious morning.

Peel Away ❤

Jocellyn

Mango Soup

Sleep quality has improved ten-fold since getting my new bed. I love it. I feel rejuvenated in the morning. Heck, I’m bright eyed and busy tailed at 6:45, which is quite the feat! This morning was no exception, and I was a busy bee in the kitchen making kale chips for my yoga comrades (Saturday is teacher training day) and some raw soup to take to class. My last foray with raw soup—the carrot recipe—was not the greatest, but I have made a few variations of this one, so I knew I wouldn’t be terribly let down.  If you love mango, you must try this.

Cold Mango Soup

Ingredients:

  • 1 large mango, peeled and destoned
  • 1/2 onion, chopped
  • 1/2 cup cold water
  • 1-2 small chilli peppers, minced (or to taste)
  • juice from 1 lime
  • 1/2 tsp grated or minced ginger

Preparation:

Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving. Makes two servings.

You’re in and out in 15 minutes max, and if you put your onion in the refrigerator the night before you’ll cut down on the teary-eye factor. If you don’t have whole chili peppers, approximately ½ a tsp of pepper flakes is equal to one pepper. Adjust accordingly. I’m a wussy and should have done a few less flakes, but it was still darn tasty.

Simple Salad

Today was an exceptionally naughty 8 hour shift at work. One of my co-workers , Allyn, is a regular Betty Crocker. On a weekly basis he makes cupcakes and brownies for us Goodwillers to gobble up. All except me. Which is good, because I’d totally own that brownie pan! Phew, sometimes being gluten free is a blessing in disguise. Allyn is also known for making some exceptional fudge, so I finally worked up the courage to put in a dietary restriction related request.  I was elated to find a full Tupperware container of chocolate fudge this morning. I had a piece here. I had a piece there. I had several pieces everywhere. End of shift=Commencement of unbuttoning pants.

I was still very full when dinner time rolled around, which worked out perfectly tonight because we were making some salmon with a light accompanying salad. I held off on the salmon—tomorrow, stomach, tomorrow—and ate a large bowl of this simple, cooling, and  soft textured salad.

I got the idea from the blog Cupcakes and Cashmere, and she got it from a NY Times article on 101 Simple Salads.  I love these sorts of meals because the measurements don’t have to be exact. You can mix and match whatever you like and tinker with amounts to get the best flavor.

Recipe

1 Avocado

4 Small Peaches (or 2 big)

1 Roma Tomato

½ Red Onion (I actually had used the red onion for a previous meal, so I went without this time, but I think it’d be an excellent addition)

Splash of Lime Juice (fresh squeezed or bottled. I went with the bottled this time, because I didn’t feel like getting out my juicer)

Sprinkle of Red Pepper Flakes.

Cut the avocado, peaches, tomato, onion, and put them into a bowl. Because these are soft ingredients, gently mix them together. Pour (or squirt) the lime juice on top and sprinkle on the red pepper flakes. Gently mix again. Savor.

This is a perfect snack (or meal if paired with some added protein like chicken, steak, beef, or vegetarian/vegan substitute) on a hot summer’s day. And, for anyone of you getting your wisdom teeth out in the next few months, since summer seems to be prime removal time, this would be a hearty, yet soft snack for you to eat while you ice your cheeks and dose off in a (RESPONSIBLE) pain killer induced haze.

Peel Away ❤

Jocellyn

Dear Snow White: Come Clean My Apartment!

Our kitchen is a disaster zone. Not having a dishwasher makes life extremely difficult, and if we don’t stay on top of the dishes, which we generally don’t, we have an hour’s worth of washing and drying ahead of us. Oh the joys of cooking on a regular basis! There weren’t too many dishes and pots to clean today, but I noticed some fruit stains on the counter top and the microwave was in dire need of a scrubbing. I was totally freaking out over the stains, because Chris and I move out of this apartment in 10 days, and the last thing we want is to get charged for some frivolous stain removable. I’m a big fan of Seventh Generation cleaners, but the stain was unrelenting! I was panicking and in need of a solution. I think we all know what search engine I turned to….

Thankfully I had some baking soda and lemon juice concentrate lying around so I could tackle this raspberry aftermath.

Stain Buster

Pour some lemon juice (fresh or concentrate) on the afflicting section

Let sit for 2 minutes

Sprinkle baking soda on top of the lemon juice; fizzle, fizzle, fizzle

Let sit for 2 minutes

Wipe it all down and be amazed!

 

Next was the microwave. No one likes cleaning it. I remember a few years ago seeing this cool product that you put in your microwave. It was like a popcorn bag. It would get larger, excrete some sort of cleaning solution that would cling to the walls, and then you’d wipe everything down with ease. Now, I’m no sucker. Generally when there is a really good stain/crust removing cleaning product on T.V. there is a much cheaper, homemade way to take care of the situation. Don’t even try to pander down to my consumer loving soul!

Make My Life 20x Easier Buster

I poured ½ Apple Cider Vinegar into a bowl with ½ a cup of water. I put the bowl in the microwave for 3 minutes. I took out the (extremely hot bowl) and put it in the kitchen sink (don’t pour it down the drain yet!) and used an old shirt to take the old food off the sides and top of the microwave. Easy peasy. The water and cider created a nice film on the surfaces and everything came off without the need of excessive elbow grease. I also used some of the mixture for a final scrub down.

Is there anything unconventional you use when cleaning around the house/apartment/”apartment style dorm” (as Dom Mazzetti would say @ 2:10)

Peel Away ❤

Jocellyn