Dear Ramblin': We've had this invasion of ants in our kitchen. How do we get rid of them without using chemicals? Bugged
Dear Bugged: Our family has had some success with leaving the peelings from the skins of cucumbers in front of the back entrance. It does leave little ant corpses, though, and you need to replace the peels daily, lest they dry up and become ineffective. Oh, and when you're picking up those deceased insects, you should sing that segment from the William Tell Overture best known as the Lone Ranger Theme, "dead ant, dead ant, dead ant ant ant." *** Dear Ramblin': Our toilet is clogged up. What should I use that isn't some dangerous chemical. Not Going Down the Hole
Dear NGDTH: Amazingly effective: a half cup of baking soda. Slowly pour in the cheapest white vinegar you can find until it stops bubbling. *** Dear Ramblin': Remember than Seinfeld commercial for American Express in which Jerry walks into a grocery store? His plastic bag comes right open, even as some schmo struggles. I'm like the schmo. Any ideas? Frustrated
Dear Frustrated: Water on your fingertips. My store is continually - excessively - washing the produce that I'm going to wash at home anyway. Steal a couple drops. Or, if necessary, lick your fingertips. Also helpful for those plastic garbage bags. *** Dear Ramblin': I hard-boiled eggs, and sometimes the shell sticks to the egg, requiring excessive time, AND I lose a lot of the egg white as a result. Any suggestions? Eggsasperated
Dear Eggsasperated: While running cold water on the egg, crack both ends of the egg. Last time I tried this, it worked 10 out of 11 times - the 12th was one I tried to peel the old way. *** Dear Ramblin': Occasionally, I drop a can or bottle of soda. Naturally, I'm afraid that I'll take a bath when I open the container. Any suggestions? Not Looking For A Soda Bath
Dear NLFASB: Don't know about the bottles, other than opening really slowly. But for cans, I've found tapping the top of the container with my index a dozen times is often effective. *** Dear Ramblin': When I make lasagna, my noodles end up sticking together, making putting on those layers of pasta a real chore. Should I just go out and buy that "no cook" lasagna, or is there another way? Stuck
Dear Stuck: Long before I ever heard of that "no cook" product, I used regular uncooked lasagna noodles, increasing the quantity sauce by about 20% and making sure the noodles are covered by sauce on both sides. The lasagna noodles get cooked with the lasagna and tastes great.