Wash Your Windows Like A Pro

Written by Valerie Garner


Wash Your Windows Like A Pro

Have you ever wondered how those professional window washers move so fast withrepparttar squeegee, andrepparttar 135317 windows turn out perfect? Well, there really are some tricks to it that are simple to learn, and once you do, dare I say it, you may even enjoy washing windows? It is possible!

The first trick is to invest in a good squeegee. They aren't expensive and they are worth every cent! Those $1.99 ones just will not do. A professional squeegee has a very soft, rubber blade with no imperfections in it. You can also get extra rubber blades and simply replace those when they wears out. There are probably many sources to get one, but a source I like is The Clean Team. http://www.TheCleanTeam.com.

Secondly, do your windows on a cool, or cloudy day. If you have to do it inrepparttar 135318 sun, do it inrepparttar 135319 morning. What you want to avoid here is heat. Heat works against you.

Get a bucket of lukewarm water (not hot), and add 2-3 tablespoons of plain ammonia. Use a sponge that has a white scrubber onrepparttar 135320 other side. Wet your window withrepparttar 135321 sponge side, then flip torepparttar 135322 white scrub pad side, and scrubrepparttar 135323 window. You'll be able to "feel" when it's clean. You'll feel rough patches, etc when it's still not clean. This is a step most people fail at, ifrepparttar 135324 window simply isn't clean, it's going to look cloudy when done. Scrub well.

Giving the gift of Mama

Written by Samantha Olea, http://thebestmoms.com


“Ain’t no cookin’ like Mama’s cookin’!”-Amen!

Recently, an idea struck me. I cook…okay, I cook a lot. A lot ofrepparttar meals that I create are either of my own creation, or they are a variation of another recipe that I have learned. For instance, my husband’s favorite meal is Steak Chicana-a lovely steak and potato stir fry of sorts. Well, I learned this family recipe from his sister, Gloria. She painstakingly showed me step by step how to create this dish from my husband’s childhood, and he was SO happy to have me learn it.

Well, I didn’t write anything down-I figured, ‘why?’ there were only a few basic ingredients, and some cooking common sense so it didn’t really warrant being recorded on paper-and I’m sure many of you have felt that way about a recipe you have learned, or heard about, right? Now, fast forward 6 years and placerepparttar 135280 exact same ingredients in front of my sister in law and myself, give usrepparttar 135281 same amount of time, and you know what you get? Two very different dishes! I can not tell you how many times my sweet husband has looked at me and said, “That’s really good…but its not steak chicana!”

I’m a big girl, so it doesn’t hurt my feelings-I have simply accepted that I make Steak Olea. I understandrepparttar 135282 importance of passing down heirloom recipes and essentially a little piece of yourself, especially because my mother and I have never had much of a relationship, so I didn’t have anyone to hand down recipes and traditions. Believe me when I say, when I first was married, my husband ate raw fried chicken for dinner on more than one occasion! I simply didn’t know what I was doing, or any technique for doing it. I want my children to be able to move out of my house and cook themselves a nice warm bowl of home, so I am writing all of my precious recipes down and assembling my very own top secret cookbook.

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