Vinegar – the Nectar of the Gods

Okay, so maybe not the nectar – but the cleaning agent, definitely.

When we bought our new house, I decided that I was just going to buy a bunch of vinegar and a bunch of baking soda instead of stocking up on 409, Windex, and bleach. We’re trying to get rid of the amount of artificial junk we have in our house (I say as I’m eating Flavor Burst Goldfish – DH bought them – it wasn’t me!). We already started washing with soap nuts, and now it’s the only thing I use in my laundry (except for a little vinegar and baking soda).

Vinegar is effective at killing bacteria and mold (perhaps more effective even than bleach). And your kid could drink vinegar and be safe. Bleach on the other hand... Once I realized how effective vinegar is, I had to start cleaning with it. Granted, my house smells a lot like vinegar on my “deep cleaning” days, but it’s better than a bleach smell.

And I used to have to cart around 5-6 different spray bottles to do my cleaning.

Now my cleaning looks something like this:

Laundry
For a regular load (one with no peed on sheets, etc), I use my bag of soap nuts and 1/2 c. baking soda. I’m going to try out borax one of these days (probably next week, since I need to get some borax for a preschool activity we’re doing tomorrow). So far the soap nuts with the baking soda has been working great, and I can get the baking soda dirt cheap in bulk at Winco.
For towels and for loads that have V’s pee-soaked sheets (still having a hard time with nighttime dryness, but he’s getting there – he is only 3 1/2 after all), I add vinegar to the rinse cycle to make sure to get all the urine smell out, and I run it through an extra rinse.
I still use Shout for a stain remover, but I am going to start trying a soak in a borax solution. I soak stained clothes anyway (I keep a few dish pans in the laundry room for this purpose – you could use dish pans, an old bucket, or a gallon ice cream pail – I used those for a while).

Floors
After reading an article recently about cleaning tile floors, I decided that from now on I am going to wash my floors the old fashioned way – down on my hands and knees. I just bring along my handy dandy spray bottle full of white vinegar, and a rag, and spray, wipe, spray, wipe (with an occasional scrub when there is a spot that doesn’t just wipe away). It takes only slightly longer than using a mop and bucket, but I’m not using water so I don’t have to worry about little feet walking across my freshly mopped floor. Another advantage? I can actually see the floor, so I can make sure I’ve mopped up everything – even corners and edges (which are easily missed with a mop).

Bathrooms
For the bathrooms, I do a “swish and swipe” every day, which involves spraying the sinks/counters with my vinegar bottle and wiping them down, then pouring a little splash of vinegar in the toilet and cleaning out the inside of the bowl. This keeps the bathrooms in guest-ready shape, and I don’t have to worry so much about my “deep cleaning” bathroom days. On those “deep clean days” I wash the entire toilet bowl (inside and out) with vinegar from my spray bottle and a rag. I mop the floor in the bathroom the same way, and the tiles in the tub, and the tub, and the faucets, and the mirror... basically all I need is that one spray bottle of vinegar. And a few rags – I always use a different rag for the toilet than I used on the counter, or I do the counter first and then the toilet. For obvious reasons. I usually use a paper towel on the mirrors so I don’t leave fuzz on them, but the vinegar doesn’t really streak, so that’s good. Bye-bye Windex.

Windows
A little vinegar/water solution in a spray bottle is perfect for this job, too. I can’t believe how good at cleaning some vinegar is. It’s nuts.

Kitchen
I read the other day about using vinegar to spray down your cutting boards and letting them sit out over night (so the vinegar smell can dissipate). I might try doing that, because I hate nasty cutting boards. I also use it on my counters after cutting meat, or dividing up the 10 lbs tubes of ground meat I buy on sale for the freezer.

The only thing I haven’t tried with vinegar is cutting grease, but I also read that a borax and/or washing soda are good at that, so I might need to try that out. I did buy one spray bottle of 409 when we moved in, just to make sure I could clean everything. It’s kind of my last resort tool. In case nothing else works.

Well, there you have it – why I clean with vinegar and only vinegar.

What is the staple of your cleaning products? Do you think you could switch to vinegar and sodas if you haven’t already? How about mopping? Think you could do hands-and-knees mopping?

Food Safety

I was purusing Facebook today, as I am wont to do, and happened upon this album.

It got me thinking about food safety. It’s basically up to us (as intelligent, rational human beings) to practice safe handling of food. That means if you find that something you bought at the grocery store has been opened or not sealed properly, you should

a.) Drink/use it as fast as it can so it doesn’t go bad

b.) Feed it to your dog

c.) Dump it down the drain and sue the producing company for contamination

d.) take it back to the store and exchange it for an unopened/sealed version

Correct answer? D!!! Hello, suing the company because a package has been tampered with or isn’t sealed properly probably won’t get you anywhere. Chances are, the seal broke or tampering happened AFTER the product was shipped to your local WalMart, Kroger, Costco, or other food supplier. Save yourself some headache and just return the stuff!

So, in light on this conversation, let me share with you some food safety tips. I think most of us know about food safety, but many of us (me included!) are completely lazy about it.

So the basics are:

Clean, Separate, Cook, and Chill

Clean – you should wash your hands often when preparing food. Obviously, wash your hands after you use the restroom – ESPECIALLY if you are preparing food – but seriously, wash your hands. That’s just gross. You should also wash all your surfaces. A friend of mine keeps a spray bottle of a bleach/water solution to spray on counter tops. While I don’t think that much disinfecting is always necessary (and might be a bad thing, if you’re killing all the good bacteria living in your house), it is a good idea to at least wipe down the counters as you go, perhaps with just a warm, soapy rag. Wiping down counters/dishes as you go will also help keep your kitchen clean as you cook! There’s always a way to kill two birds with one stone :D

Separate – raw meats and eggs, etc should be kept separate from ready-to-eat, or already cooked foods. I basically have the rule that if it’s going on the stove or in the oven, I can use the same knife, cutting board, etc. But if it’s going straight to the table, it gets a clean cutting board. A big thing people miss with this is GRILLING. A lot of people will take the raw steaks/hamburgers/kabobs out to the grill on a pan or platter, and slap the cooked meat right down on the same pan. EW. Please get a new tray for the cooked food. Please.

Cook – Everyone who cooks raw stuff should have one of these:

Or, if you’re too tech-saavy for the old fashioned type, there are lots of digital options. I have to admit – I don’t take the temperature of my food when I cook it (shame on me) although I think I may ask for a food thermometer for my stocking for Christmas. I’m always nervous that I haven’t cooked my meat enough, but then it always ends up coming out dry. If I was taking the temperature of my meat like I should be, I would be able to cook my meat just long enough – so that it stays juicy and tender! Mm… a thermometer is also useful for heating up leftovers. Yes. You heard me right – you should heat up leftover food to kill the bacteria that are living in it. And I guarantee that there are bacteria in your leftover food. Why? Because it’s been sitting out on your table probably through the whole meal time. Keeping leftovers in the fridge doesn’t get rid of the bacteria – it just slows (hear that – slows, not stops – ever had moldy leftovers in your fridge? yeah. Yuck) the growth. So you need to make sure to heat it up sufficiently to kill the bacteria. Another place that little food thermometer would come in handy. I really gotta get me one of those. (You can even get them with cool little covers that have clips so you can clip them into your pocket. Talk about nerd)

Chill - “Bacteria grows fastest at temperatures between 40 ºF and 140 ºF (‘Known as the danger Zone’)” (from the USDA’s food safety website) If you chill your food promptly, you’ll reduce the risk of nasty bacteria growing in your food. My husband had a roommate in college who was a nutrition/dietetics major – this roommate thought milk was bad if it sat out on the table/counter for more than 30 minutes. That’s hardly long enough to have breakfast! But, in retrospect, he had a point. The longer stuff sits out at room temperature, the faster those bacteria multiply! Yuck.

Some more good tips from the USDA’s website:

Chill leftovers and takeout foods within 2 hours, (one hour when the temperature is above 90 °F) and divide food into shallow containers for rapid cooling. Cut the meat or poultry into smaller portions or slices, place in shallow containers, cover and refrigerate. Use the food within four days, or freeze for later use.

So there you have it – clean, separate, cook, chill. It’s as easy as one, two, three… er, four. Now go get yourself a thermometer (and a few extra cutting boards and knives) and keep your food safe!

Soapy

Yesterday was my first day washing with these and it was overall a good experience.

My towels came out smelling better than ever, but my whites turned a little brown (even with a whitening agent in the wash). But I’m pretty sure that’s because I accidently threw in some of DH’s green army issue cotton/wool socks with the whites.

Oops.

Well, at least the only semi-expensive thing that turned “off-white” was one of DH’s fitted French cuff shirts. And it’s not completely brown. Just a little … less white.

So, other than my own laundry faux pas, washing with soap nuts are amazing!

I also did a load of cloth diapers, which have been smelling kind of… hmm… lately. Before soap nuts I’d tried washing them in just hot water, trying to get any soap residue off, to no avail. Every time I washed them in hot water they STILL sudsed up (is that a word?). Then I washed them with the soap nuts today. The wash cycle sudsed up, and then the rise cycle ran clear! But then, just to make sure, I ran the wash cycle again. No suds!! Hooray! My cloth diapers are clean! Hopefully the nasty smell that was accompanying the suds will be gone too.

The clothes are also as soft as promised – sans dryer sheets.

And my clothes smell like… clothes. I don’t think I’ve ever been happier!

I used about 6 soap nuts in my little bag, and I’ve used the bag three time (four if you count the second wash cycle with the diapers). We’ll see how long they last. Next time I’ll use less, to try that out. Six seemed to work fine, but I’d like to stretch my dollars, and my soap nuts.

All Sorts of Changes

Okay, we’ve upped the ante!

Remember that New Year’s Resolution we made about making our home environment more healthy? Well, that coupled with me reading The Happy Minimalist has brought on a strong desire for me to simplify my life.

So now I’m trying to go back to the basics in everything. Home cleaning, self cleaning, and eating.

You read about soap nuts, and our swap meet. But now, we’re going “no-‘poo” – as in, we’re not using shampoo anymore. Oh, we’re still washing our hair, but either just with water, or with baking soda (followed by an apple cider vinegar rinse) if the need arises. For the kids, when they get really dirty, I am thinking about making a soap from my soap nuts when they get here. I will also make a body wash from soap nuts. Stinky/greasy/dirty bodies often need more TLC than just baking soda. But I bet baking soda will be one of the ingredients of my homemade soap-nut body wash! And some essential oils… maybe lavender… mmm.

Today was my first “no-‘poo” day. I washed with baking soda because my hair was pretty greasy. I switched shampoos about a month ago (trying to cut costs) and I have hated hated hated it. So I’ve got to do something else. Going back to my high-maintenance, high-cost salon products is just not going to work, so I figured I’ll go low-maintenance, low-cost, and natural.

I loved it, by the way. At first, scrubbing baking soda paste into my hair was a little… unnatural feeling, but once I rinsed it off, I was surprised! My hair had never felt so clean and natural, without being also frizzy, dry, and coarse. I’m hoping this will help my frizz-headedness as well.

I’m going to try some Vitamin E oil as well for the frizz if it gets really out of control. And Aloe Vera gel for when I want some curls or something a little more intense.

Already I have a feeling that this is going to be one of the best changes I make all year!

I have already made a list of all the parts of my “cleaning” life I want to swap out for cheap, natural, homemade versions. We’re moving in a few months, so I think I’m going to leave all my old chemical cleaners behind (I’ll probably donate them to friends or something) and swap out when settle down again. I’ll keep you posted. It’s sure to be an adventure!