I’m not a fan of slicing mushrooms, and I don’t think there is a law that they always have to be sliced when the recipe calls for it.  I’ve found a quicker way to prep mushrooms for cooking.

After cleaning tops with a moistened paper towel.
Break out the stem completely. I use to cut off the end of the stem.
Just break the mushroom apart with your hands into as many pieces as you want.


After cooking many years, I still not sure why you salt the cooking water of ‘dry’ pasta.  Maybe a great homemade fresh pasta with maybe fresh herbs..  To me the sauce carries the main flavor.  I’ve never once said, OMG the flavor of this salted dry pasta is amazing.  Also, for someone who is a little older and is watching their salt intake, I think this comfortably a place where you can cut out the salt.  I don’t believe a dry pasta cooked in salted water, acts as an overall Umami enhancer.


I’ve been making my own natural tile floor cleaner for years.  In a spray bottle:

1/3 cup white vinegar
1/3 rubbing alcohol (hopefully you can find it again in the stores.)
1/3 water
3 drops dish washing liquid

And I personally recommend the Mr Siga mop (not a paid endorsement), bigger mop, quick to change.


For about 4 years I have suggested to Bank of America repeatedly for some changes to their checking/savings accounts. I wish they would either add an additional column to separate to debits from the credits or use a different color for the checks/charges (red) and a different color for deposits (green).  Over the past few years I’ve begun working more and more with visually impaired people and I think this would be helpful to them as well.

Bank of America Customer Feedback Form

The new Tostitos Avacado Salsa from FritoLay is ‘very thick’, just like real guacamole.  So how do you do the following?


The FritoLay Consumer Product Support Person found this quite funny, and they are now considering changing it.