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Learning to be Frugal. What do YOU do?
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<blockquote data-quote="susiestar" data-source="post: 454943" data-attributes="member: 1233"><p>I keep the dish soap in a pump bottle like hand soap comes in, with a rubber band around it, of course, to limit the amt per pump. We buy Dawn only, because it really is the best at cutting grease and it takes so much less than of the cheaper stuff. But I ONLY buy it in the gallon size from the automotive section at Sams. I have NO idea why it isn't in the cleaner area of Sams in the big pumps. They have it in two big bottles packed together in that area, but the gallon container has a big pump and is MUCH cheaper than those two bottles.</p><p></p><p>Dishwashers need about 2 tablespoons of soap to work, NOT that entire cup in the door or both of those cups. I have limited the amt for years. It is one reason I hate those little soap balls that supposedly do one load of dishes. Using less soap doesn't mean you are not killing germs, it just means you are not wasting soap. Ditto laundry. That laundry soap recipe I posted a while back uses only 2 tablespoons of soap per load of laundry and it works great for very little money. If I buy commercial laundry soap I generally use half or a little less of what the directions say, and I have a big washing machine (not the super huge frontloader, but one of the larger size regular washers). </p><p></p><p>If you get potatoes or onions or other produce in those plastic net bags, save the bags and use them to scrub things. Just wad them up in a ball and they are awesome for scrubbing things.</p><p></p><p>Lemons are amazing and can be used for a ton of things. Unless you are using it for a garnish and need pretty lemon slices or wedges, every lemon should be run across a fine grater or zester or even had the outer layer of peel taken off with a vegetable peeler. Not down into the white part, but the yellow outer part. It is where the lemon oil is and much of the flavor and scent of the lemon. This can be kept in the freezer indefinitely in a baggie or small jar. Adding the lemon zest to baked goods helps give a light, fresh taste and it can also be added to almost any recipe to give just a touch of acidity and lemon flavor. Then warm the lemon in the microwave for about 15 to 30 seconds and roll it around firmly on the counter. Then squeeze the juice out - you will get more juice this way. I use a wire whisk to juice the lemons instead of buying a lemon reamer or juicer. After the juice is removed, you can rub the juice on your elbows to help exfoliate dead skin and then run it through the disposal. I knew a little old lady who put the lemon halves that she had taken the zest off of and removed the juice from (and NOT rubbed on her elbows!) and she kept them in a wide mouth jar with enough vodka to cover the lemons. This made AWESOME lemon vodka that was great to drink and in so many recipes. Her vodka sauce for pasta was the best I ever tried and it was partly because she used this lemon vodka.</p><p></p><p>I don't buy vanilla extract. I got some good deals on vanilla beans and I keep them soaking in light rum or vodka (or a mixo f the two, whatever is on hand when needed). This works wonderfully in recipes and is what I hve done for years.</p></blockquote><p></p>
[QUOTE="susiestar, post: 454943, member: 1233"] I keep the dish soap in a pump bottle like hand soap comes in, with a rubber band around it, of course, to limit the amt per pump. We buy Dawn only, because it really is the best at cutting grease and it takes so much less than of the cheaper stuff. But I ONLY buy it in the gallon size from the automotive section at Sams. I have NO idea why it isn't in the cleaner area of Sams in the big pumps. They have it in two big bottles packed together in that area, but the gallon container has a big pump and is MUCH cheaper than those two bottles. Dishwashers need about 2 tablespoons of soap to work, NOT that entire cup in the door or both of those cups. I have limited the amt for years. It is one reason I hate those little soap balls that supposedly do one load of dishes. Using less soap doesn't mean you are not killing germs, it just means you are not wasting soap. Ditto laundry. That laundry soap recipe I posted a while back uses only 2 tablespoons of soap per load of laundry and it works great for very little money. If I buy commercial laundry soap I generally use half or a little less of what the directions say, and I have a big washing machine (not the super huge frontloader, but one of the larger size regular washers). If you get potatoes or onions or other produce in those plastic net bags, save the bags and use them to scrub things. Just wad them up in a ball and they are awesome for scrubbing things. Lemons are amazing and can be used for a ton of things. Unless you are using it for a garnish and need pretty lemon slices or wedges, every lemon should be run across a fine grater or zester or even had the outer layer of peel taken off with a vegetable peeler. Not down into the white part, but the yellow outer part. It is where the lemon oil is and much of the flavor and scent of the lemon. This can be kept in the freezer indefinitely in a baggie or small jar. Adding the lemon zest to baked goods helps give a light, fresh taste and it can also be added to almost any recipe to give just a touch of acidity and lemon flavor. Then warm the lemon in the microwave for about 15 to 30 seconds and roll it around firmly on the counter. Then squeeze the juice out - you will get more juice this way. I use a wire whisk to juice the lemons instead of buying a lemon reamer or juicer. After the juice is removed, you can rub the juice on your elbows to help exfoliate dead skin and then run it through the disposal. I knew a little old lady who put the lemon halves that she had taken the zest off of and removed the juice from (and NOT rubbed on her elbows!) and she kept them in a wide mouth jar with enough vodka to cover the lemons. This made AWESOME lemon vodka that was great to drink and in so many recipes. Her vodka sauce for pasta was the best I ever tried and it was partly because she used this lemon vodka. I don't buy vanilla extract. I got some good deals on vanilla beans and I keep them soaking in light rum or vodka (or a mixo f the two, whatever is on hand when needed). This works wonderfully in recipes and is what I hve done for years. [/QUOTE]
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