Down Pillows - Purchasing and Cleaning

A good down pillow can last you a lifetime if you know what to get and how to take care of it.

When shopping, look for 100% down.  Let me repeat, you want 100% down. Not 95% down with 5% feathers.  And, the higher the white down to grey down ratio the better. Ours are 75% white to 25% grey. Also pay attention to the amount of fill. Our standard size pillows are a medium loft and have about 26-28 oz. of fill. Most pillow stores will carry a "gentle, medium or firm" option. A pillow like ours should cost you at least $100. While you are purchasing your pillow you should also be getting the best pillow protector you can find. Go ahead and pay the money. You will have it almost as long as the pillow (we started replacing ours after about 10-12 years.)

Before you do anything, wash and iron the pillow protector and put it on the pillow. Next, throw the whole thing in the dryer on hot for 15 minutes. It is ready for the pillowcase and your bed!  

Now, every time you change your sheets, throw the down pillows in the dryer while the sheets are washing. They should fluff back up to their original size. When they don't, the pillows have absorbed enough of your body oil to need washing.

Don't be afraid. We wash our pillows once a year and have been using them for 16 years now. Just make sure you leave the pillow protector  ON while washing. Here is a pile I did the other day.

Check for stains first. You can spot clean the pillow protector or, if it is really dirty, take it off, wash & dry and put it back on the pillow before washing.

 I use my regular detergent along with a little Oxiclean and run them on a warm wash/cold rinse. When you open the dryer you will be amazed. It is kind of like washing a fluffy cat - there's not much there when they are all wet.

Washing is the easy part.   Drying them takes several hours.   Toss them in the dryer with a tennis ball or those fancy rubber dryer balls and set it on warm/hot for 60 minutes. (Note: I can put two standard in the dryer together but I need to do the king size pillows one at a time.) Check them and fluff some more.  After they have puffed up again, I take mine out to sit in the air for awhile and then give them a good squeeze to see if they are still moist.  If so, back in they go for a little longer.  Since the pillow protector was on, it is usually clean and wrinkle free. You can take yours off and iron it at this point if needed.

A note about pillow allergies: It has been our experience that many, if not most, people who are allergic to feathers, have no problem with our down pillows. And, we have found that a lot of people who think they have "down" allergies do not react to our pillows. It may be their experience was either with pillows that had that 5% feather content mentioned above or they had slept on pillows not cleaned regularly.

This Place Looks Brand New!

People are always telling us that the B&B looks new and that it is hard to believe it has been here for 15 years. I always beam (mostly on the inside).  It is always nice to have your work appreciated and we do work at keeping this place sparkling.

How do we do it? 

1. KEEP IT CLEAN.  Fabrics (slip covers, bedspreads, carpets, etc) last longer when cleaned regularly.  We can wash almost everything at the inn and the carpets get steam cleaned at least once a year. We spot clean weekly. Liquid enzyme cleaners work for most everything and it is amazing what just plain old soap & water will handle.

2.FLIP & FLUFF IT.  If your mattress was made to flip, do so quarterly.  Throw your down or fiber fill pillows in the dryer to fluff.  We do this for the bed pillows every time we change the sheets and a couple of time a year for the throw pillows on the couch, chairs, etc. They make dryer sheets for "dry cleaning" that I use on some things that shouldn't be washed.

3. AIR IT OUT. When the weather is perfect, open the whole house up and let the fresh air blow through. It is the best air freshener around! Occasionally I will take rugs and pillows out for a good shake and some time in the sun.

4. TOUCH IT UP.  I keep a basket, (see photo at top), of small bottles of all the different paints we used on the house as well as brushes, caulk, craft paints, colored pencils, tung oil, spackle and glue.  At least once a year, (and more often on the stairs and hallways),  I go around and caulk holes & cracks, and paint over any imperfections.  The colored pencils are to repair obvious scrapes on wall paper. (It doesn't have to be perfect - just enough to trick the eye). I use sharpies to hide scratches on black furniture and water colors to hide small wearing spots on fabric chair arms.

5. REPAIR IT.  You may not have noticed but, when one of the wicker slats on the front of the Common Room chair fell out, I replaced it with a cinnamon stick.  People rarely notice that as much as they would the gaping hole and the chair functions just fine! I keep wallpaper and carpet scraps and pieces for spot repairs.

When the caulk around baths, sinks, window, etc cracks or gets moldy, replace it. It really isn't that difficult - I promise.  It is best if you have a day or two when you don't have to use the area you are repairing. Scrape/peel off old caulk and wash out with water and a little bleach. Rinse it and let it dry for several hours. Or a hair dryer will speed things up.  My favorite caulk is Polyseamseal and my favorite hint is to smooth it out with your MOIST finger. Keep a wet rag handy to moisten your finger and to clean it off after.  Let it dry overnight. 

Re-grouting is trickier but it can be done.  I'm not as great at that, so refer to one of the many good sites on the web.  Or promise a steak dinner to someone you know who can do it for you!

6.REPLACE IT.  Sometimes it is the little things that make a room look tired.  A throw pillow that has been thrown too often or a lamp shade that has seen better days can be replaced for little money and bring life back into a space. There is not a room in this house that hasn't had small changes along the way.  Most people never notice.

 
I carry a zip-lock bag in my purse at all times that has samples of all the wall paper, carpet, fabric and paint samples attached to cards for each room.  There is also a picture from a catalog of the rug in the entry hall (that unifies all the rooms) and a photo of the matching stained glass windows.  There are bits of all the tablecloths and napkins as well.  When I am out and run across something that might work, I just pull out the sample bag and compare colors.  This one thing has saved me hours of "returning things."

7. HAVE SOMEONE ELSE LOOK AT IT.  When you look at something day in and day out, you can overlook that the slip cover is looking worn, the lace is turning yellow or the cobwebs are taking over a high corner. The friend that helped me decorate this place walks the entire house with me once a year to comment on what still looks good, what needs help or what just looks dated. We work on what time, money and energy allows.

A little time here and there can make all the difference.  And don't throw away those bits of paint, fabric or carpet!  You never know when it will come in handy!

Protecting and Storing Recipe Cards

You will notice the stains and tears on old envelopes...time to make new ones!

It seems like it is impossible to keep cookbooks from getting stained when used often.  Add to that our problem of needing to adapt recipes for 2 to 16 people and you quickly discover a system to help you manage the kitchen chaos.

First, Mike went through and made tables for all the recipes we use often and broke then down into increments.  If it could be made individually, it made a table for 2,4,6, etc.  If it was a casserole, the table was for 4,8,12,16 (sizes for different combos of baking dishes).  This make it SOOO easy when you are cooking breakfast and haven't had all the coffee you really needed!

Next, I laminated them all with our handy-dandy laminating machine (one of the best investments I made for this place.) Or, you could take your cards to a local quick print shop. Most offer laminating service.

At first, this was enough.  But, as the piles of cards grew, it became necessary to corral them somehow. After looking around the office for ideas, the 9x12 inch mailing envelopes made themselves known.  Perfect size since we had printed recipes on half pages of card stock (4 1/4" X 5 1/2")

 

Cut off the bottom 6" of the envelope.

Reinforce the top with a strip of clear packing tape.  I just wrap the extra around to the back but you could seal both sides if you like.

 

Cut out a tab across the front, staying inside of the area that is taped.

 

Label the pockets and file in a handy drawer.

We have separate envelopes for "First Course," "Second Course," "Snacks,"  "Breads," and "Misc."

Growing House Plants in Water

I enjoy having live plants in my rooms.  They bring an energy to space (along with fresh air) and guests appreciate them. Having containers around with plants in water was more a necessity than a choice.  I have difficulty pruning off bits and discarding them, instead choosing to put them in a glass of water in the kitchen window.  Over time I have become an expert in what will root and thrive. (The pitcher on the left is full of prunings from the potted plant on the right.)

Twice a year, Mike brings all the house plants to the kitchen for me to fuss over.  The plants in pots will be examined and those with long shoots or runners will get pruned and new soil added to the pot. If they have grown quite large, they will be divided into two pots.  Some that have been in water will get potted (begonias get rotated every six months).  And some in water (ivy and other runners) will get roots trimmed back and fresh water.

Every fall, I trim back the begonias and have big vases of Angel Wings all over the house.

You will want to pinch off the bottom leaves as they turn yellow but they will thrive through the winter and be ready for potting outdoors in the spring.  When planting, prune off much of the bottom of the stem, leaving at least one node with roots,  otherwise the stem will stick out to far.  You want to plant them (several to a pot) so the the bottom leaf is only inches out of the soil.

Most of the ivy and other trailing plants just get clipped back each time,  I keep adding the pieces to existing jars until they get too full and then start another. They seem to do the best in low light so are perfect for nooks and crannies that are not close to windows.  When the house is empty for several days they all get moved to windows for a bit of sunlight.

Above is the re-potted Angle Wing Begonia and a vase with all the new ivy clippings.

Below is a stand on the back porch with all the newly potted babies.  Some will move inside when they grow up.

I have several plants that grow up on thick stems, loosing leaves on the bottom and producing a scraggly looking plant.  Almost all of those can be cut to the ground, put in water and new sprouts will emerge from the roots, producing a much fuller and happy looking specimen.

 As far as maintenance goes, I rarely need to change out water except those two times a year.  I do add a little mild fertilizer water now and then, and I pinch off any yellowing leaves.  Some water plants seem to thrive forever and others will let you know they are ready for soil (all the new growth will be smaller and sad looking)

My best advice: pick a sunny window, preferably one you look out of regularly (kitchen sink) and line up your clear jars of water to experiment.  You can watch to see which cuttings develop roots, how quickly and how well.  Some never will and just need to be composted when pruning. Some things (parsley and other garnishes we use) won't root but will stay fresh long enough to use over several weeks.

And THANKS to Elsie for suggesting this weeks blog topic.  I would have never thought of it on my own.

Ice Cube Trays Revisited

Over the years I have collected quite a few things to do with my old ice cube trays.  Now, I wouldn't know what to do without them.

It started when Mom showed me how to freeze homemade pesto in individual servings and store them in zip lock bags.  Now I look for all kinds of things that will come in handy in small portions.

Here is a list of ideas:

~ Make ice cubes from leftover coffee. They are great for cooling down iced coffee without watering down your drink.  I go ahead and add cream and sweetner before freezing for the perfect summertime cooler.

~ Any beverage like tea, cola or lemonade that is left over or going flat can be frozen to add to the same drink next time. And, you can plan ahead and freeze slices of citrus and/or flowers in cubes to decorate iced drinks.  Or freeze big portions in butter tubs for pitchers or bundt pans for punch bowls.

~ Didn't use up all of that store bought chicken broth for a recipe?  Freeze the remainder and add a few cubes to water when steaming vegetables or cooking rice. [Note - I save and freeze all my vegetable scraps in a gallon size ziplock bag.  When the bag is full, I cook it down in water to make vegetable broth.  I save large amounts for soups in plastic butter tubs but also freeze small amounts for above use.]

~ Egg whites freeze well and ice cube trays are perfect for portions. I have some great recipes for meringue cookies so start saving those whites!

~ I never use all the fresh herbs I buy (mostly cilantro as we grow most everything else).  Snip it up and put in cubes, cover with water, freeze and store in zip lock bags.  These are great for adding to pinto beans, soups, or recipes not requiring the fresh greenery.

~ Buerre Manie, or "kneaded butter" is a paste made from equal parts of flour and soft butter and is used to finish off soups and sauces.  Make up a big batch and freeze by the tablespoon.


And while we are talking about freezing, here are more hints:

* Fresh ginger freezes well. Just peel and seal in a small bag.  Set out for a few minutes before grating.

* Freeze grapes for a perfect summertime snack.  Just clean, dry and remove from stems. It helps to have these on hand when I am craving ice cream.

* Cookie dough can be made in large batches, rolled in balls, frozen on cookie tray and stored in bag. Unfortunately, frozen cookie dough in ball form is way too easy to sneak!

* Buy in bulk and freeze portions.  We do this for hambuger meat and canned pineapple (for our Scalloped Pineapple recipe).  The trick is to flatten out the gallon bag as flat as you can get it.  Not only does it store easier in the freezer but it takes no time at all to thaw.

* I buy pork loin when it is on sale and cut it three different ways to freeze: I slice thin pieces to pound out for schnitzel, thicker pieces for stuffed pork chops and one end stays whole as pork loin.

* Save those wrappers from sticks of butter and use them to grease baking dishes.

My advice - before throwing out any food, consider if it would be good added to a soup, a drink, a recipe down the line. If so FREEZE IT!

And one of my favorite ideas came from my long time friend, Margie.  When we were in elementary school, she gave me a birthday present of a jar full of frozen pennies so I would always have some "cold hard cash." Cute idea.

I bet you have some ideas I don't know...post and share with us all!