Any brand of add-in rollout shelves better/worse???
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Just Messy or Worse? Causes?? LOOOONG
Comments (16)Thanks, guys! My husband said the same thing about the room. Let me explain. The offices use 3 dentists. THEY ONLY DO KIDS. 99% of the children have their teeth done in one large room big as a triple car garage, no walls. BUT if there is a child who allegedly cries a lot and grabs things they have a small room w/a door and one chair called, The Quiet Room. I have a theory after reading your msgs; just a theory. I think most of these kids have insurance. My grandson is Private Pay (me), the dentist knows this so he Could be taking advantage. How can I know? Taking a child to a regular dentist (I've never found one dentist who would even Look at my grandson at 2 and 3 years of age)is not the same. At this pediatric office they have young women who first show them cartoons and let them play with toys. While they are in the Private Room (I witnessed this)the assistant sits next to them and reads them kids books (I noticed she was showing him The Cat in the Hat by Dr Seuss when he tried to sit up, anesthetised). He is given a memory drug, Noctec plus nitrous. This attempts to erase memories of the experience. To answer the other inquiry: yes, my daughter OFTEN gave him Coke in his bottle when he was 2. I do not know if he had it in bed but I think he did. So the sugar ate thru the enamel. The next answer: I have learned that toddlers' enamel is Not like ours; it's much thinner and cannot take the assault of sugars on a regular basis. Next, a baby root canal is Not like ours. He was not in excruciating pain before each baby root canal; the roots in baby teeth are Not like ours; they are very , very tiny. At one point when he lived out of state his face became swollen. Daughter took him to the ER and they gave him penicillin. The tooth pain, what he had of pain, went away. Months later she moves back here and I notice his finger is in his mouth frequently but he denies pain. I find out that my daughter "couldn't give" him any more penicillin because he "refused to take it and ran away." Therefore, at the last visit when he was to have the RC, the dentist called me in the back and said,"he has a triple abscess and I have to pull the tooth." So I wanted to strangle my daughter. I asked the girls who work there how to get medicine down a toddler when they run off. I was Certain they'd know; they work there. But they kept asking each other and came up with the idea of putting it in that strawberry liquid stuff you use to make strawberry milk. My daughter didn't even try to think of a solution and she's 36. My husband says that he must have a genetic weakness but I cannot find a dentist who will agree to this. Husband says, "do you think all those children in the deepest jungles of the world have no teeth?" So, I don't know what to think. thanks, binkie PS he also charged $95 to pull the tooth plus $75 per filling....See MoreCabinets with rollouts vs. drawers??
Comments (44)Oh, so the KD apparently has no clue as to how a kitchen functions if she was putting in all 18" and 21" drawers! Thank goodness you caught that. Actually, I can hear her muttering under her breath about "This crazy woman who wants all of her cabinets to be drawers. I don't understand why she would do that, it's going to look terrible and choppy and not be very functional, but okay." tart to lay out where you are putting things. Take your floorplan and write down where things will live. That will dictate how big drawers should be in each area. Make it logical to where you will use the items. For instance, you want your pots and pans to be stored close to the range - those cabinets need to be wider (and should be a 3 drawer unit) Where are your cooking utensils going? Where are your baking supplies going? Where do your leftovers storage containers go? What about plastic wrap, sandwich bags, etc. Where will you want your flatware (ideally, it should be close to your DW and where you will set up for most of your meals, but if you can choose just one, personally, I would go for near the DW.) What about spices while you are cooking? Do you apply most of those spices during prep or while you are actually cooking and are your prep and cooking space side by side? How many "tall items" do you have? And how often do you use them? Say for instance, you have a blender that you don't want out on the counter but use often, you would want it to have a home somewhere near where you are likely to use it (ingredients from the fridge?)...how tall is the blender? How tall are the drawers? Are you going to have a lazy susan or something (super susan, etc) or is the kitchen retaining the blind corner? If you have a lazy susan, often tall items can go there. As an aside, I'd probably try to eliminate the blind corner since it's not adequately usable storage....things go into the black hole in there and NEVER return. We all have similar "ingredients", or things that go into our kitchen, but each of us differ a bit on how much space we need for certain objects and how we use our kitchen, so it's tough for us to say exactly how wide each drawer bank should be for your uses. It is fair to say that wider drawers are typically more useful for many storage needs than narrow ones. And it results in more actual usable space since each cabinet side and drawer side diminishes the amount of storage space...it makes sense that two cabinet and drawer sides would take up less space than four. Oh, and you can change the size of your uppers around to suit what is below if you want them to match up in size. Personally, I wouldn't worry on that quite as much. And if you use many spices, I would try to get a spice pull out somewhere in the kitchen (close to prep or cooking areas)....See Moreany pretty storage ideas for open shelving?
Comments (17)Until you decide on another shape, you can use the white plastic, one-piece, storage lids for Ball jars. The come in both the regular mouth size and wide-mouth varieties. They're for sale in boxes of a dozen at most stores that sell canning stuff. You can write on them with felt tip pens and usually clean the writing off with alcohol (test first, of course, but I use Sharpies and pure grain alcohol with no issues). I use labeling for dating stuff more than for ID'ing stuff, though corn starch and mochiko are hard to tell apart w/o a label. I buy most of my ingredients like this in bulk form from my Co-op, so I need to repackage it all when I get home. Another useful thing that I used when I was still using the two-piece lids: you can cut off a piece of the package of about the the same size as the lid part and slip it under the ring between the lid. This gives you a way to keep important package details right on view, but almost entirely hidden when looking at the jars on a shelf. Keep in mind that many things like nuts and many flours are better kept refrigerated, or even frozen. Light also degrades food more quickly than storing stuff in the dark. I can easily get my paw down inside half-gallon WM canning jars, though I admit it's hard to scoop stuff from them. In my kitchen I have to keep things like crackers sealed up tight to avoid critters, so I really rely on the postive, screwed-on seal of the white plastic storage lids on my half-gallon canning jars. I have seen containers like the Anchor Hocking ones where the glass lid had no gasket; that would be a bug and rapid-staleness problem for me. If you're going for a uniform look among the containers, pay attention to the fact that the pressed-in design in the glass of ribs, brand name positions etc. changes from time to time, I bought three dozen half-gallons this summer at Tractor Supply to manage my bee-feeding syrup operation and they are different from my existing half-gallon canisters even though both batches are brand-name Ball/Jarden products. Tractor Supply does have the best prices in my area on canning jars, but it's a seasonal item for them so they may be out of stock by now. They usually have a very good sale around the end of July. L...See MoreIt Could Have Been So Much Worse (for my pocketbook)
Comments (21)Snidely claims, "New appliances are more capable, MUCH more energy efficient, and usually more reliable. " Just this past December, Hubs and I bought a new KitchenAid 'fridge because he decided we just HAD to get a new one. I refused to give up the old one, so it's in the garage. The new fridge has more cubic feet of storage space, both in the 'fridge part as well as the freezer. Even so, we simply cannot get as much food in the new unit as in the old unit. And the old one is still working great! I bought the old fridge, brand new, in July 1971. It was originally a Harvest Gold type color (although the name was not Harvest Gold), but I had it professionally re-enameled about 25 years ago. The thing works great. It has been serviced exactly once, in 1991, when some part needed to be replaced in the unit in the freezer. I know that it is absolutely NOT energy efficient at all, but neither am I. I'm not going to throw myself away, so I won't do it to that 'fridge, either. :-) I disagree with Snidely's statement that new appliances are more reliable (even though he did qualify his statement by adding "usually"). My old 'fridge has needed servicing once in 44 years and it's still going strong. I'm willing to bet that it will still be going when the new 'fridge conks out. They are not built to last. As Lucille said, "But it was hard to beat the reliability of Grandpa's ice box. "...See Morechicagoans
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