Brilliant Ideas for Sponge Use and a DELICIOUS Recipe!
Our GO-TO Gal for clever ideas and time-saving tricks, Jillee of www.onegoodthingbyjillee.com, shared some very helpful information on sponges. She said, “Even if you wash your dishes with a brush, these tips are reason enough to keep a few sponges handy.” Read on for her brilliance (and I’m quoting her throughout this article).
DEODORIZE YOUR FRIDGE (And Save Baking Soda). There are plenty of uses for baking soda, so why use a whole box just to absorb fridge odors? Instead, sprinkle a bit of baking soda onto a damp (not wet) sponge, then set the sponge on a small dish and put it in your fridge. Replace as needed to maintain freshness.
MAKE AN ICE PACK. Use a sponge to make a simple ice pack to help reduce swelling and bruising after an injury. Soak a sponge in water, seal it into a ziplock bag, and freeze it until solid. Not only does it make an effective ice pack, but as the sponge thaws, the water stays securely sealed in the bag.
CLEAN SKINNY CONTAINERS. Have narrow vases or bottles that are hard to clean? Use a rubber band to secure a sponge onto the end of a chopstick to make it easier to reach into the bottom of those narrow containers. Dampen the sponge to wash the container, then use a dry sponge to dry it.
PROTECT YOUR KNEES. Even a few minutes of kneeling to scrub the floor, weed your lawn or garden, or make household repairs can be hard on your knees. When you know you’re going to need to kneel down to do something, grab a couple of kitchen sponges to put underneath your knees to make it a little more comfortable.
GRIP TOOLS MORE COMFORTABLY. Much like kneeling can be hard on your knees, using a shovel, rake, or broom can really do a number on the palms of your hands. But you can protect your hands when shoveling or raking just by wrapping a sponge or two around the handle and securing them with rubber bands.
PROTECT YOUR FLOORS AND FURNITURE. Attach small pieces of sponges to the bottom of your tabletop decor items and furniture legs. The sponge pieces will cushion the bottom of whatever you put them on and prevent them from scratching up your floors or furniture when you move them around.
SEAL ENVELOPES. When you need to send a big batch of letters or cards at once (like “Thank You” notes, party invitations, etc.), you don’t have to go through the ordeal of licking each and every envelope to moisten the adhesive. Spare your tongue by using a damp sponge to moisten the envelope seals instead.
So smart, huh? OK, now, because this is a newsletter for recipes, how about I close with one? There’s no connection sponges, but since it’s squash season, here’s a scrumptious and really healthy soup (from Laura of www.forkknifeswoon.com). It’s made with white beans, kale, and butternut squash. Perfect for fall supers!
Tuscan White Bean and Butternut Squash Soup
1 tablespoon extra virgin olive oil
1 small butternut squash peeled, seeded, and large-diced
1 large yellow or sweet onion minced
1 tablespoon unsalted butter
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon dried oregano
1 small lemon juiced
4 cups (32 ounces) chicken or vegetable stock
kosher salt to taste
freshly ground black pepper to taste
1 (15-ounce) can Cannelini beans drained but not rinsed
1 1/2 cups baby kale leaves
Directions:
1. Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
2. Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
3. Add the garlic, and cook for another minute or two.
4. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
5. Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
6. Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
7. Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.
2. Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
3. Add the garlic, and cook for another minute or two.
4. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
5. Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
6. Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
7. Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.onegoodthingbyjillee.com
- www.knifeforkswoon.com
