Last week a reader from Whangarei asked if anyone has suggestions for getting permanent markers off a whiteboard. Well, we had loads of responses, all with the same suggestion!
The reply by Jocelyn from Waikanae was typical. “Simply draw over the permanent marker with a water-based marker – a tip I picked up when colleagues accidentally used a permanent marker during a meeting.”
Heidi from Masterton said if doing that doesn’t work, try spirits (by that we assume meths, not vodka!) and Faith from Napier suggests buying (now we are not very keen on that word) a bottle of ‘expo’ whiteboard cleaner (expo are the people that make whiteboard markers).
JB from Upper Hutt says, “Remove permanent marker from a whiteboard using acetone-based nail polish remover. Use a soft cloth, not paper, to avoid scratching.”
So there’s no disagreement on that one. Something more controversial though has to do with eggs shells. It’s commonly thought that spreading crushed egg shells around plants will protect them from slugs and snails – the theory being that those pesky critters would lacerate themselves on the razor sharp edges, should they attempt a crossing.
Well Rod, also from Waikanae, says that’s not the case, and he has provided links to a website showing photographs to prove the point.
Not to be deterred from this frugal lettuce-saving remedy, we thought we would ask the oily rag community to let us know whether or not egg shells has worked for them as a slug and snail preventative.
Ruth from Pahiatua has a response for LCL of Hauraki who was asking about a sweetener to use instead of sugar in jam-making for diabetics. Ruth has suggested Sugromax: “It’s stable at high temperatures, making it ideal for baking, preserving and general cooking.”
LCL may also like to have a look at the diabetes.org.nz website, which says, “In New Zealand there are five common non-nutritive sweeteners (the figures in brackets are the additive numbers): Aspartame (951) sold as Equal; Acesulfame-K (950); Cyclamate (952) and Saccharin (954) sold as Sucaryl and Sugromax (saccharin and cyclamate mixed); and Sucralose (955) which is Splenda.” Health warnings apply in some cases, so please do visit their site for more information.
With olives now ripening on trees around the country, a reader has sent in the following suggestion to “cure” black olives, which basically means removing the bitter taste. Using a sharp knife make two longways cuts on either side of each olive, down to the stone. This allows the brine solution to soak in. Two-thirds fill a sterile preserving jar with olives, then add brine. To make the brine mix 1/3 cup salt to every 1 litre of water. Olives of course want to float in the brine so to keep them submerged, part fill a small sealable plastic bag with water and place on top of the olives in the jar. Change the brine daily for the first week, then weekly for another 4 weeks. After that the bitterness should have gone and the brine may be replaced with an olive oil marinate with the flavour of your choice (we use garlic or chilli).
Another reader has written in to say they have a tree full of ripe olives (Leccino) and would like some suggestions on different ways to preserve them – and use them. If you have some favourite tips and recipes, please let us know and we will pass them on.
And finally, Mischief from Inglewood in Taranaki, has a suggestion for keeping your washing soft and fragrant. “Instead of buying fabric softener, make your own by using white vinegar and your favourite essential oil. Mix together and use about 1 tablespoon in the compartment of your washing machine. You can’t smell the vinegar but the clothes are softer and have a nice smell to them”.