The Magic of Vinegar and Dish Soap

Our bathtub is gross.  If you come to visit our house, I will send you to shower in the basement with the spiders and creepy crawlers before I let you step foot in the upstairs tub.  It's been that way since we moved in, almost 9 years ago.  Yes, you read that right.  9 YEARS.  I don't know what the person who lived here before us did (or didn't do), but it resulted in some stubborn stains.  I've tried every product on the market, and nothing has been able to get rid of them.  There are stains on the sides that I think are from the hard water, and the textured bottom looks brown instead of white because of all the junk trapped in the grooves.

I happened to hear some coworkers talking about their tubs the other day.  One just had her tub resurfaced because she had a problem with stains in the texture at the bottom of the tub.  I was starting to think that was my only hope until someone suggested something MUCH cheaper:  vinegar and water.

Now, I've seen posts on Pinterest and Twitter about the magic of vinegar and dish soap, but I didn't actually believe it.  But before I called in a pro, I figured I may as well give it a shot.  I was advised that it needs to be the blue Dawn dish soap and white vinegar.  I was told to put half a cup of vinegar in a container and put it in the microwave for a minute.  Then mix in a half cup of Dawn dish soap, spray it on the stains, and let sit for 30-45 minutes.  Then rinse.

So, this morning I set out to give it a shot.  Instead of spraying on the stains, I just dumped it onto the bottom of the tub and let it sit.  After about a half hour I went in and gave it a once over with a rough cleansing pad and then rinsed it off.  To my surprise, a bunch of the areas came totally clean and some other areas lightened up quite a bit.  So I repeated the process, this time letting it sit for about 50 minutes.  I again went in and did a little scrubbing and HOLY COW!  I actually yelled downstairs for Robb to come and look at it.  It was clean!  It was white!  It was beautiful!  I probably sound nuts for getting so excited about a clean bathtub, but considering I never thought it would be clean, I am quite happy.

Vinegar and Dawn.  Who knew?

Note:  After doing this a few times today (I had to keep testing it, so I went after a spot in the downstairs washtub), it seems like the longer you let the mixture sit the better it works.  Good luck!

Super Easy Hard Boiled Eggs

I have a love-hate relationship with hard boiled eggs.  I love to eat them.  I get a weird sense of satisfaction when one peels just right.  But I HATE to make them.

This hate comes from not being able to make a consistently peelable, creamy egg.  I have tried my grandma's method regarding boiling time vs cooling time.  I've boiled them with salt.  I've boiled them with baking soda.  I've boiled them with sugar.  I've waiting until the eggs are expired before boiling them.  I've boiled the water first and then added the eggs.  I've added the egg to cold water.  You get my drift.  I've tried just about everything and STILL only get really good eggs about a quarter of the time.

Then I found the following pin on Pinterest:  Make Hard Boiled Eggs in the Oven  This idea is GENIUS.  Forget boiling eggs, BAKE THEM!

This is seriously so simple.  I preheated the oven to 325 degrees.  I placed 12 large eggs into the cups of a muffin tin.  I placed the muffin tin in the oven.  And then I forgot about it for 30 minutes.  I did some laundry, I started some chicken noodle soup, and I cleaned up my kitchen.  I did not once look at the eggs in the oven.  When my timer went off, I removed the eggs with a spoon and placed them in ice water in the sink for 10 minutes.  Then I put them in a bowl in the refrigerator.  Done.

Okay, not done.  I HAD to try one.  And.....it was fantastic!  It peeled so easily and the yolk had a nice, creamy texture.  Yum!  I don't think I will ever make them the "old way" again.

One last little tidbit:  a few of my eggs got small brown spots on the shell while baking, and the one I tried had a spot on the egg after I peeled it.  But that had no effect on the flavor.

Edit:  One last, last little tidbit:  The blog I linked to above listed cooking time as 30 minutes in a 325 to 350 degree oven (depending on the oven).  Since this was my first time making them, I set my temperature at 325 and went for 30 minutes.  Then I crossed my fingers :)  The blogger suggested testing just one first, but I decided to just go for it and it worked!

Spaghetti Squash. Did I really just make that?

First off, I have been a bad, bad blogger.  I started this blog back in the middle of a cold, Minnesota winter and then I completely ignored it for months.  I didn't forget about it, I was just preoccupied with sun and summer.  So my apologies.  I promise to do better!

In the last month and a half, the hubby and I have decided to get serious about losing some weight.  We'd been counting calories and exercising more, and I'm happy to say we're making some great progress.  We've both lost a little over 10 pounds!  We've both always been kind of picky eaters, so when I first saw this recipe I thought "no way"!  But, with counting calories has come a willingness to try new foods and new combinations, and I decided to give it a shot.  So, without further ado:  Spaghetti Squash with Meat Sauce.

Spaghetti Squash with Meat Sauce

*The serving size for this is one cup of spaghetti squash and a half cup of meat sauce, which comes in at 192 calories.  Recipe makes approximately 5 servings*

 

Ingredients:

1 Spaghetti Squash

1/2 pound of extra lean ground beef

1 jar of spaghetti sauce (we use Prego with Meat)

Cooking Spray

2 tsp. Parmesan Cheese

 

Note:  I brown an entire pound of ground beef but only use half of it for this recipe.  I either refrigerate or freeze the rest for later use.

 

1.  Preheat the oven to 375 degrees

2.  Cut the spaghetti squash in half and clean out the seeds and "guts"

 

 

 

3.  Spray the "meat" or inside part of the each half with cooking spray and place rind up on a cookie sheet lined with foil.

 

 

4.  Place in oven and bake for 35-45 minutes

5.  While squash is baking, brown hamburger in a skillet and drain.  If you've browned an entire pound, move half to another container and leave half in the skillet.

6.  Add the jar of spaghetti sauce and simmer until heated through

 

7.  Remove squash from oven. Careful, it will be very hot!

8.  Using a pot holder, grab one half of the squash and start running the fork lengthwise to create long strands that look like noodles.  This was a relatively small squash, which gave me about 4 cups of squash (2 per each side).

 

9.  Measure one cup of squash onto a plate and top with a half cup of meat sauce.  Sprinkle two teaspsoons of parmesan cheese over the top, and enjoy!

 

 

Just like spaghetti, only with a lot fewer calories.  I'll admit I was skeptical at first, but there's only a slight texture different and it tastes GOOD.  Give it a try and let me know what you think!

 

Shrimp

Shrimp is one of my favorite foods. That's about the only seafood, other than fish, that I like. Not a fan of lobster or crab. I tried this easy shrimp recipe a while ago and we both love it! I've been told that it's like Shrimp Scampi, but since I've never had that I can't really say! I'll let you know the next time I go to Red Lobster :)

Ingredients:

1 lb. frozen shrimp. (I buy the frozen medium shrimp that's cooked, peeled, and deveined)

2 tbsp oil (I've used vegetable, olive, and sunflower)

1 tbsp garlic powder

parsley flakes

To Make:

1. Pour oil into large skillet and heat over medium high. Once it's warm, swirl around to cover bottom of skillet.

2. Sprinkle garlic powder and parsley flakes over oil. I don't measure the parsley, I just sprinkle an even layer across the whole pan. Then I let it cook for about 30 seconds so the flavors can start to blend.

3. Add the frozen shrimp to the pan. Let cook for 5 minutes, then mix/flip the shrimp so they cook evenly.

4. As the shrimp cooks, it will release water. I cook the shrimp until the water is almost completely cooked off. Usually it takes about 10-15 minutes depending on how high you have the heat. I mix the shrimp one additional time while it cooks.

5. Turn off the burner and serve up the shrimp!

We ate the shrimp with fries, because we're fancy like that :) Pretty simple and oh so yummy!

Mmmm....Meatloaf

Last night, I decided to try meatloaf. Don't ask me why, it just suddenly sounded REALLY good. I had attempted it once, a few years ago, but it wasn't quite right. So last night I decided to give it another shot.

I started with this meatloaf recipe from allrecipes.com. We're kind of picky eaters at my house, so right off the bat I knew we didn't have an onion or mustard. But I figured I could find something to substitute. And I had to add garlic powder. Below is what I ended up with. Please note that there is Worcestershire sauce in the photo (I intended to add that as well) but I forgot to add it to the recipe. Oops!

Ingredients:

1 1/2 pounds ground beef

1 egg

1 cup milk

1 cup bread crumbs

1 tsp garlic powder

1 tsp onion powder

1/3 cup ketchup

2 tbsp barbecue sauce

salt and pepper to taste

1. Preheat oven to 350 degrees

2. In a big bowl, combine ground beef, egg, milk, bread crumbs, garlic powder, onion powder, and salt and pepper.

3. Line a 5x9 loaf pan with aluminum foil, spray with cooking spray, and add ground beef mixture. Or use a 9x13 pan and shape the ground beef mixture into a loaf.

4. In a small bowl, combine ketchup and barbecue sauce. Mix well and then pour over the meatloaf.

5. Bake for 1 hour.

When it was finished, we cut it up and served it with garlic mashed potatoes and steamed veggies. Looked pretty good if I do say myself!

I got a thumbs up from my husband, and was told I could make it again :) But I did learn a couple of things that I'll be sure to note for next time. One, get your hands dirty! I tried to mix all my ingredients with a spoon and, while it looked well mixed, there were definite bites that tasted different than others. Next time, I'll be diving right in with my hands! Second, this made enough sauce to cover about a third of the meatloaf, so I just ran it in a strip down the middle. I think it would be much better to double or triple the ketchup and barbecue sauce and make enough to cover the entire loaf. Other than that, I think it's a winner! Gold star for me :)

Update 1/9/11: Discovered that the sauce on top isn't so great during reheating. Gets a little nasty to be honest! If you have mustard and brown sugar on hand, I'd suggest trying the sauce that was in the original recipe I linked to above. Good luck!

I'm Starting a Blog!

The idea for Chasing Dorothy started last week when I decided I needed to get more "domestic". After almost 6 years of marriage, I am serving the same rotation of meals and my house looks practically the same as it did when we moved in. We spend a lot of time working and playing outside of our house, so I didn't really feel like I had to cook a lot or invest in making the house look better - we simply weren't here enough. But I've changed my mind. And instead of dabbling a bit as I've done over the past couple of years, I've decided to make a real effort to be a better cook and housekeeper. Not that I'm a total slouch - I have a couple of recipes (fruit pizza and taco salad to name a couple - I'll share those with you later) that have earned rave reviews. But I want to do better. And I decided to start this blog and bring you all along for the ride!

I called this blog Chasing Dorothy after my grandmothers (both named Dorothy). Growing up, I was amazed at the seemingly effortless way they could whip up meals, entertain, and keep their homes immaculately clean. I'm nowhere near that now but maybe, someday, I'll be close.

Thanks for stopping by and I hope to see you again!