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RE: Your best recipe for washing whites? (Follow-Up #6)

posted by: grainlady on 07.31.2008 at 01:35 pm in Laundry Room Forum

Hang your whites outside and let the sun bleach them.

Using bleach in hard water around here ends up yellowing clothing. Bleach is also very damaging to clothing. Hydrogen peroxide is a less toxic alternative to bleach. One-half cup 3% hydrogen peroxide in the rinse (do not mix with bleach or vinegar).

Blueing does not whiten fabric, nor does it remove stains - it's an optical trick - blue coloring covering yellowed whites. The human eye sees blue as the whitest-looking white.

-Grainlady

Here is a link that might be useful: Hydrogen Peroxide - More uses than you thought.

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clipped on: 08.07.2008 at 02:34 pm    last updated on: 08.07.2008 at 02:34 pm

Extra rinse and bluing (Follow-Up #2)

posted by: chambleemama on 07.30.2008 at 05:33 pm in Laundry Room Forum

Now that I have a FL (Duet), I use Charlie's soap, and I'm using just 1/4 cup of chlorine bleach, with a vinegar rinse. It's very important to get all the soap out, no matter what you do, and FLs use less water overall, so I always use the extra rinse.

I do know that just a couple of drops of Mrs. Stewart's Laundry Bluing, added to 1/2 cup of white vinegar that goes in the fabric softener place (I never use fs)will give whites that dazzle. You have to use just a couple of drops--no more!

One bottle of laundry bluing will last me a decade. It's a mineral and is non-toxic (I have even used one drop in a vinegar rinse for my white hair--if you overdo it, you will discover the source of the phrase, "Blue Hairs.") You don't want the hair rinse to look blue, just use one drop in a pint of water or vinegar water.

One other thing that I wish didn't matter, but it does: Wash only WHITE things with WHITE things.

Here is a link that might be useful: Mrs. Stewart's Laundry Bluing

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clipped on: 08.07.2008 at 02:32 pm    last updated on: 08.07.2008 at 02:32 pm

Read Me If You're New To GW Kitchens! [Help keep on Page 1!]

posted by: buehl on 07.23.2008 at 07:40 pm in Kitchens Forum

Welcome - If you are new here - you may find the following information and links helpful.

The Frequently Asked Questions (FAQ) pages contain helpful information about how to navigate this site as well as the world of kitchen renovations.

The Kitchen Forum Acronyms will help you understand some of the acronyms used frequently in posts.

The Finished Kitchens Blog has pictures and information about many GW members' finished kitchens. Not only can you see them alphabetically, but there is also a category list if you're looking for specific things like a kitchen w/a Beverage Center or a kitchen w/a mix of dark and light cabinets.

The Appliances Forum is very useful when you have questions specific to appliances.

To start off the process...take the Sweeby Test. Then, move on to Beginning a Kitchen Plan.

Other topics such as planning for storage can be found by doing a search on the forum.

Tips:

  • Before posting a question, search the forum. There's a very good chance someone has already asked the question.

  • When using the "search" function, be sure to use the search box on the bottom of the page, not the top!

  • In the Subject, the site changes the inches indicator (") to a foot indicator ('). We don't know why. To compensate, use two single qoutes and it will appear as a double quote in the Subject. Luckily, the double quote works in the message box.

  • When composing a new thread, you have a couple of options:

    • Have replies emailed to you: check the box offerring this option. However, you must have "Allow other users to send you email via forms at our site." box checked in your profile for this to work (see the "Your Profile" link at the very top of the page)

    • Insert a link: When you "preview" your message, you will be provided with two boxes for a link...one is for the link itself and the second is for the name or description of the link.

  • When using the "Clip this post" option (far upper right corner of each post, small print), remember that only the current post is clipped, not the entire thread. Also, you are allowed a maximum of 50 clippings. Once you reach this max, you will no longer be able to clip or email posts.


How are the home page and the Forum organized? (from the FAQs)

The Kitchens Forum home page lists 30 thread titles, starting with those that don't yet have a response. Then threads are listed in order of most recent response. That first page displays the last 2 hours or so of activity. (If there is no response to a thread in an hour or two, the unanswered thread starts to drop.)

Below that are page numbers 1-67 for the total 67 pages of threads available -- capturing maybe 2 months or so of threads, less when the Forum is busy.

Below that (and at the top of the thread list) is a space for you to switch to the Conversations or Gallery sectors - these are set up similarly but not nearly as active. Conversations is for chatting on non-kitchen topics; Gallery is for pictures.

Next down is a Search button -- very important!

Next is a place for you to start a new thread. And finally are some instructions and links at the bottom.


Posting a link

There are two ways to post a link:

Using the provided boxes below the "Message" box:

  1. Insert the link in the Optional Link URL box

  2. Type in the description or name of the item being linked int the Name of the Link box

  3. If this is a new Post, then you won't see these two boxes until you "preview" your message.

To insert a link inside the "Message" box,

  1. Copy the following into the "Message" box where you want it:
    &lt;a href= http://www.XXX/&gt;Description&lt;/a&gt;
  2. Next, replace the http://www.XXX/ with your link

  3. Now, replace the Description with the description (words) you want displayed with your link.

With either method, you will see your link when you "preview" your message


Posting a picture from your photo hosting account (e.g., PhotoBucket)

FAQ: Adding Pictures and Links [Note: If using PhotoBucket, copy the code from the line/box labeled "HTML Code"]


Posting a picture from somewhere other than your Photo hosting account

  1. Copy the following into the "Message" box where you want the picture to be:
    &lt;img src="http://www.XXX/image.jpg"&gt;
  2. Next, replace the http://www.XXX/image.jpg with the address of the image.

  3. When you "preview" the message, you should see the picture


++++++++++++++++++++++++++++++++++

Layout Help

We often get requests to help with layouts. Many of us enjoy doing this but it would help if you can post a copy of your layout, preferably to-scale.

  • The best place to start is to draw up your kitchen (to scale, if possible) either without cabinets & appliances if you don't know where to start or w/your proposed new layout if you have something to start with. Regardless, measure and label everything...walls, ceiling height, widths of doors & windows, distances between windows, walls, doorways, etc.
  • If you cannot move plumbing or gas, mark them on your drawing as well.
  • Mark all doorways & windows (w/dimensions) and label them as to where they lead. If they're actual doors, mark how they swing.
  • It also would be helpful to see the connecting rooms, even layouts so you see how they interact with the kitchen and/or extend the kitchen feel and flow.
  • Make note of traffic flows in and out of the kitchen

Make a list of things like:

  • What are your goals? E.g., more counter space, more storage, seating in the kitchen (island? peninsula? table?), etc.
  • Do you plan to merge two rooms/areas (e.g., Nook and Kitchen into a Kitchen only)
  • Where are you flexible?
    • Can windows or doorways change size?
    • Can they be moved?
    • Can windows be raised/lowered?
    • Can any walls come down?
    • Does the sink have to be centered under a window?
    • Does it have to be under a window at all?

  • Do you bake? Do you want a coffee/tea/beverage center?
  • What appliances do you plan on having (helps to figure out work flow, work zones, and types of cabinets...upper/lower vs full height, etc.)
    • Range or Cooktop?
    • Single or Double or no Wall Oven?
    • Warming Drawer?
    • MW? (Advantium, drawer, OTR, countertop, built-in, shelf?)
    • DW? Standard or drawers? If drawers, 1 or 2?
    • Refrigerator CD or standard depth?
    • Vent Hood?
    • Other?
    Sizes of desired appliances (e.g., 30" or 36" or 48" cooktop; 36" or 42" or 48" wide or other Refrigerator? Counter depth or standard depth refrigerator, etc.)

  • Pantry: Walk-in or cabinets?


***** Very Important *****

Is there anything you:

  • Can't live without?
  • Definitely don't want?
  • Would like if you can find a way?

This information will be valuable to not only you, but also any Kitchen Designers you may hire or talk to. Additionally, if you've been haunting the site, you'll notice that we also help with almost all aspects of the remodel, including layout help.

If you do ask for help, then all of the above information will help us help you. Sometimes we stray from what you think you want to give you some ideas that you might not have thought of, but it's your kitchen and you can veto anything...we may argue for something (we're good at that!), but in the end it's what you want. And remember, we are just giving you ideas and possible layouts, in the end when you finalize your design it's whatever you want and decide on! After all, this is your kitchen! [Keep this in mind if/when you use a Kitchen Designer--it's your kitchen, not his or hers...don't let them talk you into anything unless you're sure it's what you want!]


++++++++++++++++++++++++++++++++++

When your kitchen is complete, please submit it to the Finished Kitchens Blog! This way your kitchen will join others in inspiring and helping newcomers!

Add your kitchen to the FKB!


Again, welcome and good luck! The journey is wild, sometimes bumpy, but fun!

NOTES:

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clipped on: 08.01.2008 at 09:42 am    last updated on: 08.01.2008 at 09:43 am