 ZAP THAT DUST! Dust and debris really does take a toll on a floor’s sheen. Sweep or vacuum often…at least two times a week. Once a week, use a microfiber mop with a homemade solution (1 tablespoon distilled vinegar in 1 gallon of water) to wipe up stuck-on dirt. Avoid products that claim to “shine,” “polish,” or “rejuvenate”; they often contain additives, like acrylic wax, which actually create a buildup. I love my SHARK STEAMER! Great deal on QVC at the link below: BE COOL! The best temperature for wood floors is 60 to 80 degrees Fahrenheit, with a 30 to 50 percent humidity level. Keep your thermostat in that range year-round and you’ll lessen the chance of planks gapping and buckling, which is caused by drastic changes in heat and moisture, says Miller. But don’t sweat slight heat fluctuations: The room temperature has to change radically and stay that way for a prolonged period to affect the wood. WALK SOFTLY! It’s not that you shouldn’t wear shoes, but whenever possible, try NOT to walk on wood floors in high heels, which can easily put dents in the surface. Furniture can scratch wood, too, so place felt stick-on pads to the bottoms of all chair and table legs. Put doormats outside every entrance to keep out dirt, sand, and salt. CONSULT A PRO! Properly maintained floors may never require replacement. According to the National Wood flooring Association, wood floors can last well over 100 Years if taken good care of! But when the wood loses its luster, hire an expert to apply a new coat of finish. If your floors see a lot of foot traffic, food spills, or pet mischief, have the surface sanded every 7 to 10 years or whenever you notice worn areas, loss of stain color, or gouges. TAKE A PEEK Q & A’s answered by National Wood Flooring Association: http://woodfloors.org/top-ten.aspx Take good care of your home! It is a reflection of who you are ;) XOXO, Mich 
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 Ingredients
 Ingredients
Heat the oil in a very large pot over medium heat. Add the celery and onion, scallions and sea salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and 1/4 teaspoon of red pepper flakes, and sauté 2 minutes. Add tomatoes with their juices, potatoes, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the fish. Simmer gently until the fish is just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, add shrimp last & simmer about 3 minutes, until shrimp are cooked through & still tender. Taste & add more seasoning if necessary. Stir. Turn off heat. Ladle the soup into bowls and serve with large loaf of crusty Italian Bread (Or over your favorite pasta)! YUMMMMO!  I'M OBSESSED!!!!
BUTTERNUT SQUASH FRIES A great alternative to deep-fried potatoes! These fries are slightly sweet, slightly spicy, and oven-baked for a nice roasted flavor. INGREDIENTS
DIRECTIONS 1. Preheat oven to 450 Degrees. 2. Coat a baking sheet with cooking spray. 3 Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder, liberally coat with cooking spray. 4. Roast, turning once, until desired crispness, about 14 to 18 minutes. Note: Start with a large squash. You will end up using about a 1 lb of squash and have the "bulb" of the squash left over. Any hard winter squash will work for this recipe. CHILI LIME AVACADO DIPPING SAUCE INGREDIENTS
DIRECTIONS
Make Ahead: The sauce can be refrigerated in an airtight container for up to 2 days. Serve With your sweet potato fries, over chicken, fish or beef (or anything else you desire). |
Chef Notes!
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