How to Make Your Own Cleaning Products

Everything you need!

Have you ever stopped and read the labels on mass-produced cleaning products? Some ingredients are hard to pronounce, even worse for our environment, and deplete our pocketbook as well. You can make your own cleaning products right in your own home without breaking the bank. Most of these cleaning product recipes cost considerably less to create than the more popular ready-made cleaners.

Standard Ingredients

• Baking soda: An alkaline powder that can be used for cleaning and scrubbing purposes.
• Hydrogen peroxide: Used for stain removal and mild substitute for bleaching and killing germs.
• Lemon juice: An acid utilized to lighten stains, cut grease, and refresh the air.
• White vinegar: An acid that makes a great germ killer, removes carpet stains, cleans coffeemakers, chrome, cookware, and countertops.
• Spray bottle: Standard 8 to 24 ounce spray bottles are best.

Baking Soda Cleaning Products

Baking soda is an abrasive and can remove tough stains from tile, glass, and even china. The scrubbing properties of baking soda can not be beat. It can tackle the toughest baked-on food from pans, plus remove fruit juice stains. With a high pH, baking soda is a natural and effective deodorizer that can eliminate and neutralize odors at the source. Sprinkle baking soda on your cat’s litter box to help fight that obnoxious smell.

Vinegar Cleaning Products

With white vinegar being an acid, this makes it an amazing grease cutter. It also gives mold, mildew, and germs an early exit out of your kitchen or bathroom. Vinegar is non-toxic and does not leave a nasty residue or smell once it dries completely. Use this all-purpose cleaning agent on your hardwood, vinyl or linoleum floors. With its acidic properties, do not use white vinegar on any stone or marble surface as it will scratch the surface.

Here are some simple recipes that you can do today to make your own cleaning products for your home or office.

Window or Glass Cleaner

• ½ tsp. liquid detergent
• 3 tbsp. white vinegar
• 1 tbsp. lemon juice, optional
• 2 cups hot water
• 1 spray bottle

Add the ingredients into the spray bottle, shake vigorously. Apply to the glass or window surface and let sit for a few seconds. Remove with a cotton cloth, paper towels, or even newspaper. If your window has grease or other hard solubles, add lemon juice to the mixture.

Furniture Polish

• ½ tsp. olive oil
• ¼ cup white vinegar
• 1 tbsp. lemon or orange juice
• 1 spray bottle

Combine the ingredients into the spray bottle. Spray a soft rag or paper towel with the furniture polish and gently wipe onto any wood surfaces. It is best not to spray the furniture directly.

Soft Scrub Cleanser

• ½ cup baking soda
• 1 tsp. liquid detergent
• 1 spray bottle

Soft scrub cleanser is very easy to make and works great on your kitchen or bathroom sinks. Mix the two ingredients together and apply directly to surfaces with a scrubber sponge, then rinse well.

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Chicken Parm in a Pot

Ingredients:

• 2 chicken breasts
• 2 eggs
• 1 cup bread crumbs
• 1 cup olive oil
• 1 box pasta
• 2 cups tomato sauce
• Crap load of cheese

Grab a bowl, cracked 2 eggs into it, add a dash of salt, pepper, & garlic powder. Grab another flatter dish (pie pans work great) and toss your bread crumbs into it. At this point, either dice up your raw chicken breasts in 1″ cubes or leave whole.

Start a quart pot with enough water for your pasta, add a tish of salt to the water. Preheat your sauce pan with the olive oil on medium heat.

Dip the chicken breasts into the egg bath then coat generously in the bread crumb mixture. Gently drop the chicken breasts cubes or whole breasts into the olive oil. Cook for 3-4 minutes on each side. If your chicken breast is still whole, make sure it is not pink in the center. Remove from the oil once completely cooked throughout. At this point, if your chicken breast is still whole, go ahead and cut it up into 1″ chunks.

Once the water starts boiling in your quart pot, add the pasta and follow the directions for cooking the pasta. Drain the pasta when done, but do not rinse.

Throw the pasta back into the pot once it has been drained. Add the chicken breasts and tomato sauce, stir completely. Add the cheese and give it another great stir.

I enjoy this meal with either a large glass of milk or pinot noir, depending on my mood. Enjoy!

~~Wish I would have taken pictures. Next time!~~

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Mill Avenue Farmer’s Market Makes its Fresh Debut in Tempe

By Kristi Trimmer, Guest Blogger, Foodies Like Us

Mill Avenue has a unique blend of urbanites and college students mingled in with some new mixed-use buildings. Nestled within this eclectic community is the 6th Street Park that hosts the new Mill Avenue Farmer’s Market every Sunday from 9:00 am – 2:00 pm.

This market showcases unique perishable and consumable goods and offers a friendly open-air market where growers, residents, and businesses come together.

Early shoppers are out and about.

James Neal is the brain child behind the Mill Avenue Farmer’s Market. He is also the owner of Chronic Tacos that is located in the same area, and he lives in the building adjacent to the 6th Street Park.

To say he has a vested interest in what happens on the avenue is an understatement. I was impressed when I learned he had a commercial agriculture background and what was currently growing in his garden. I actually found someone else who could talk for hours about vegetable gardening!

I asked James why he chose to hold the market on Sunday rather than the normal Saturday for Farmer’s Markets. He replied, “Sunday’s tend to bring out the culture in a community. In this specific Tempe area, Saturdays are more thought of as the area’s hot spot for some good night life. Tempe’s shops are a little sleepy on Sundays and needed an energy injection. At our farmer’s market, our patrons can shop for organic greens, listen to music, and even play croquet.”

Phil Malinowski, a patron of the Mill Avenue Farmer’s Market said, “This market is a real asset to the downtown atmosphere. I look forward to coming here every Sunday for my produce and am always curious to see what new vendors will have with them.”

Mr. Neal doesn’t allow carnie vendors, arts and crafts, or jewelry – he only wants consumable goods at this market. Spaces rent for $50/year with a 10% commission and the market is open from September through May. This market isn’t going anywhere either since they have signed a three-year lease with the City of Tempe.

As I was milling around (like the pun?) I stopped into Boxed Greens and was impressed with the freshness of their vegetables and was inspired to learn that they are a distributor for small, organic farms across the Southwest. Eating organic is a high priority for a lot of consumers and is sometimes a difficult search to find growers who instill the practice into their farming.

Bright and colorful produce from Boxed Greens

Boxed Greens’ citrus is locally grown in Arizona; the broccoli, celery, and lettuce hail from Yuma, and the honey-crisp apples are from Washington. Boxed Greens has a great program where they deliver organic groceries directly to your front door.

One of the most unique vendors there is Coffee Cartel Lab, where they serve coffee with a conscience. Did you know that each coffee bean comes from a coffee cherry that has two beans each inside? I didn’t either.

Their beans are hand-picked from 15 farms in Latin America including Brazil, El Salvador, Guatemala, and Bolivia. When asked why they only use these farms, I was told, “We deeply believe in Direct Trade with the local farmers and building relationships with them. This is different than Fair Trade, which has more to do with government regulations.”

Cartel Coffee Lab's commitment to beans is unparalleled.

This boutique coffee house started out roasting beans two years ago. I also learned that the beans come in green and are roasted for over 10 hours. Who knew?

I was very happy to see Bobbi’s Flowers of Tempe at the market. In my past life as a florist, I often worked with them on different projects. One of my favorite being cooperative delivery throughout Phoenix. At this farmer’s market, they carry Stargazer and Asiatic lilies, plus many other stunning blooms available per stem. They can also make a beautiful bouquet for you to take home to grace your dining table. Having fresh flowers available is a real asset to the market.

Take home fresh flowers for your organic dinner party.

Next I checked out Pork on a Fork ~ gotta love that name and anything that proudly puts meat in its name. They are USDA- approved and do not put any antibiotics or steroids in their meat. Even Guy Fieri found their meat to be outstanding! I loved the fact that they allow their little piggies free reign on their family farm in Nebraska and don’t box them into pens without a place to roam. I took home their thick cut bacon and pork chops. That bacon was out-of-this-world good and I can’t wait to pick up more to make bacon-wrapped meatloaf.

Sidney Miller who creatively bakes Sid’s Viciously Good Cookies needs to be given an award for those Scotchies. I had never tasted a butterscotch cookie before – well, let’s just say – I had to refrain from taking a dozen home with me and rolling around in them.

Sidney Miller's cookies are indeed viciously good!

Sid used to be a corporate recruiter and was tired of the rat race. I wondered why she left job security in these economic times and she told me, “I happily left, had a baby, and started baking an insane amount of cookies to keep my lights on. One dozen for a friend resulted in a great business opportunity.”

She made over 500 dozen cookies her first six weeks in business! Send these cookies to your favorite person anywhere in the world – they will thank you for them.

I tried my first raw White Cheddar Cheese from Willamette Valley Cheese Company. I was in total bliss tasting the rich, full-flavored cheese.

Raw cheese assortment

Have I ever mentioned my insatiable love of cheese? I just might have found my new cheese pusher. The other great thing about Willamette Valley Cheese is that their cheese is handmade on a farmstead in beautiful Salem, Oregon, where they take great care of their animals. They have happy cows.

Raging Raw Organics had flaxseed crackers that are gluten-free, all vegan, all raw, and made with Agave nectar. These crackers are high in fiber, protein, and Omega 3s. My vegan friends swear by these crackers and are regular customers of Raging Raw Organics.

Vegan Friendly!

The Health Foodie brings organic honeys from small bee farmers. The Mountain Wildflower honey is made from honeybees at 8,000 feet! The Black Sage honey had notes of anise, lavender, and green apple. Eating locally produced honey has had a great effect on reducing your allergies and bee pollen is a great topper on your organic salad greens.

Queen Creek Olive Mill also graces the Mill Avenue Farmer’s Market with their unique and full-bodied tasty olive oils and vinegar blends. They have a locally sustainable farm and produce some of the best tasting extra virgin oil olive infused with unique flavors. I enjoyed the White Truffle Olive Oil and the Fig Balsamic would taste fantastic on those pork chops from Pork on a Fork.

James Neal also owns the Mill Avenue Catering Company where he has Chef Ben make up a new yummy creation each Sunday.

This bright sunny day was enhanced by this very delicious prime rib sandwich with grilled onions on grilled bread. It was served with a three-bean chili with black, kidney, and pinto beans in a tomato base accented with onions, double-roasted Hatch chiles that have been roasted and smoked by Chef Ben himself. On other weekends, you can find anything from ribs, tacos, to curry clam chowder.

My delicious lunch!

Mill Avenue Farmer’s Market has a good mix of products and prices for every kind of Foodie. Check them out this Sunday from 9:00 – 2:00 and help support local businesses.

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Melted Cheese on meat? Chocolate on fruit? Behold the joy of Melting Pot’s newest location!

By Kristi Trimmer, Guest Blogger, Foodies Like Us

I have always been a big fan of fondue… dipping yummy treats in cheese and chocolate – what’s not to love? I even hosted a fondue party for my 35th birthday last year, complete with three different types of cheese fondues and two pots of chocolaty gooey goodness. I absolutely loved having a party that was a little bit different form the norm.

I first heard The Melting Pot was opening in The Citadel was almost three years ago. It has been a long three years. One day I was sitting at Next Coffee when I saw some guys come in wearing Melting Pot t‑shirts. I was so excited that they had finally arrived in my favorite Glendale neighborhood.

In the last three weeks, I have been there three times! I’m not kidding! Let me just say, they have some amazing drinks in their bar. While there I have talked to the new owners, staff, and even their happy customers and other business owners in the community.

Did you know that The Melting Pot has fondue restaurants in all but 13 states and Arizona is lucky enough to have four? I will tell you, they might all look similar, but it is really the owners and amazing staff that truly put their fingerprints on each location.

I had the opportunity to sit down with Regional Manager Kelly Cooper and General Manager Gavin Otsuka the day after their opening night. They were happy to report that there were no snafus. I asked why they had chosen the Citadel in Glendale to open their new restaurant.

Cooper said that their customers have been asking for years for their fondue funness to be brought to the Westside. They have received an open-armed response from the community, plus they participate in Wednesday’s Twilight Farmer’s Market from 4:00-8:00 pm where you can taste their yummy chocolate covered strawberries.

Lauren Fisco, the Director of Next Coffee said,”We couldn’t be happier that they have joined us, they are a true asset to this unique vibrant community.”

I love to know quirky things about people ~ Melting Pot’s management is no exception! So I asked some rather odd questions of both Cooper and Otsuka. Sadly, neither have a foodie tattoo, but Cooper is a fan of Worst Cooks in America and Otsuka regularly tunes into Good Eats. Both consider themselves to be home foodies, but don’t necessarily plan their vacations around what restaurants they want to try. Shocking, I know.

Otsuka suggested a couple of custom drinks made by The Melting Pot, the Basil Strawberry Lemonade and the Yin Yang. The Basil Strawberry Lemonade ($9) is made with Smirnoff Vodka and is just perfect for a warm spring day. The Yin Yang ($10) is blended with Godiva White Chocolate, Stoli Vanilla Vodka, ice cream, then topped with chocolate shavings. Oh so good!

Yin Yang - yummy!

Yin Yang martini–I feel more balanced drinking it.

The Melting Pot had a huge Grand Opening where they invited their family, friends, members of the community, and local business owners. I had such a great time and learned so much about this unique restaurant. Manager, Tracy Harris, coordinated this event beautifully. The tables were decorated brilliantly and showcased the amazing experience that awaits you at The Melting Pot. I wanted to take those stunning floral arrangements home with me. But I refrained.

Quite a Spread for the Glendale location's Grand Opening

I have fallen in love with a new wine that I tried at their Grand Opening. Have you ever had wine over ice with a twist of lime? Neither had I! Let’s just say, New Age has rocked my vinophile world.

While trying their various wines, I chatted up quite a few of their guests.

Rose Griffin from Glendale said, “We have waited a long time for The Melting Pot to open. We have spent our anniversary for the last 11 years with them.” Peoria native Dave Jones told me, ”So glad to have a new place to head to for Happy Hour. I was excited to see burners at the bar, too. I might never leave!”

What makes the Glendale location one-of-a-kind it that it has romantic dining areas with curtains for those special nights when you want your privacy. There are plenty of regular tables for when you are having a Girl’s Night Out and want to be seen. The really large tables are my favorite, complete with two burners and perfect for my next dinner party!

A benefit of writing food articles is being able to taste and experience a restaurant’s unique character. A typical night at The Melting Pot takes over two hours. I never thought I would be able to eat for two straight hours, but I surprised even myself!

I tried the Big Night Out ~ definitely enough for two people. Let me just say right now, that I cannot live without cheese – I love it so. I happily started out the evening with the Cheddar Cheese Fondue that is made with aged, medium-sharp Cheddar and Emmenthaler Swiss cheeses, lager beer, garlic, and seasonings. If you try this at home, the trick is to lightly flour your cheese before you put it into your fondue pot.

Cheese. Melted. Not much is better.

Next came the very tasty Alpine Ridge Salad. This is a specialty salad that they don’t always have on the menu, but when they do, make sure you dive in. The Alpine Ridge Salad is a bed of mixed greens with oven-roasted tomatoes, Gruyère, Raclette and Fontina cheeses, plus hard-boiled eggs, mixed with honey-roasted almonds, then topped with a hearty shallot vinaigrette. Love that vinaigrette!

When you try the Big Night Out, there are three different versions you may try. The main difference is whether you have a lobster tail added. The Fondue Feast ($82/couple) does not have any lobster, and the Fondue Fusion ($89/couple) is served with one lobster tail.

Flaming meat on a stick. Hollah!

I tried the Lobster Indulgence ($94/couple) which came with two lobster tails, Sauerbraten NY strip, Nueske’s Applewood Smoked Bratwurst, Hefeweizen marinated shrimp, roasted garlic crusted chicken, sun-dried tomato ravioli, and fresh vegetables.

Love lobster tails!

I wanted to sample the Coq au Vin ($7/pot) cooking style that included an abundance of fresh herbs, mushrooms, garlic, mixed in burgundy wine. I chose the Court Bouillon since it is a homemade, seasoned vegetable broth, and the most calorie-conscious choice. Yes, I know – calorie conscious with all that food? Well, I tried.

The Green Goddess dipping sauce is my hands-down favorite and is brought out with the meat dippers. This amazing sauce is made with sour cream, cream cheese, parsley, chives, and fresh onion. My other favorite, which was surprising to me, was the curry sauce. The curry flavor was actually quite mild in this yogurt sauce. Yum!

The lobster was definitely the winner of the night, followed very closely by the bratwurst. Try cooking a mushroom cap in the Court Bouillon then filling it with the Green Goddess sauce ~ you can thank me later.

Various kettles of joy.

What really should have been the first course, the Flaming Turtle arrived to make my night complete.

This treat was flambéed tableside with milk chocolate, caramel, and pecans. I dipped into that heavenly body of chocolate with Oreo covered marshmallows, fresh strawberries, pound cake, and creamy cheesecake. I would like some more please!

Throughout the entire meal, our server Nicole was spot on. That’s one thing about the Glendale location: Their staff is absolutely amazing. Cooper and Otsuka have done a fantastic job motivating a great crew. They have definitely instilled a high-level of customer service back into the dining experience. My gratitude is immense.

Valentine’s Day is upon us and I would be remiss if I didn’t mention how romantic and special an evening shared at The Melting Pot truly is. Whether you are rekindling an old flame or starting a new fire, The Melting Pot is the perfect choice to stir up some romance.

Their Valentine’s Day package includes:

• Four-course Gourmet Dinner
• The infamous Love Quiz
• Souvenir photo for each couple in a custom frame
• Gift Bags and Bonus Return Gift Certificate
• The restaurant is decorated to set an even more intimate mood
• $150 per couple plus tax and 20% gratuity for dinner on Saturday 2/13 and Sunday 2/14
• $130 per couple plus tax and 20% gratuity for dinner on Thursday 2/11 and Friday 2/12

Flowers, Balloons, and a Teddy Bear = Get out of Jail Free Card

Don’t forget that you can have fresh flowers delivered tableside! I saw a couple order a bottle of red wine and it was transferred into a wine snifter. Love that! Another couple was celebrating their anniversary – the man scored huge points with fresh flowers, a teddy bear holding the card, and a balloon bouquet. Whether you are in the doghouse or celebrating a special occasion, don’t forget to ask about all the little extras that really put a lasting touch on your fabulous night out.

Welcome to the neighborhood Melting Pot! I know where I will be for Happy Hour!

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