More Good Scents

by WiredBerries Readers — November 27, 2006

Monday November 27th
More Good Scents

Each week, WiredBerries members come up with ever more ingenious ways to make stuff smell better. But this one from Nadia Ali is exceptionally clever: “If you’re like me and have a steady subscription to women’s magazines,” she writes, “tear off those long scented strips that showcase perfumes, powders, and even the latest laundry detergent. Instead of leaving them to fade away between the pages, open them up and stick them in your clothes drawers.” They’ll probably last as long as store-bought sachets, and you can replenish on a regular basis.

Tuesday, November 28th
Cat’s Meow

“For an inexpensive cat toy, use the plastic ring from the top of an empty juice jug—making sure there are no sharp edges, of course,” advises Jenny Stamos of Kitchener, Ontario. “It’s a great way to recycle, and my cat likes these even better than her store-bought toys.”

Wednesday, November 29th
Smoothie of the Week

Another low-cal smoothie, a great way to start the day from Lauren Ashe of Orlando, Florida, using—what else?—orange juice.
½ cup orange juice
¼ cup plain nonfat yogurt
1 banana, sliced
½ cup crushed (or cubed) ice
1 tablespoon of honey or 1/2 teaspoon artificial sweetener
Blend all ingredients in a blender or food-processor. Makes one serving.

Thursday, November 30th
Easy Glass Clean-up

Even after you’ve swept up all the shards from a broken glass, tiny slivers often remain. Catherine Long of Simi Valley, CA, recommends using a dry cotton ball to pick up the smallest remnants (“the fibers catch the ones you can’t see”). Maggie Ford says using a piece of bread will do the same trick: the sponginess attracts even near-microscopic bit of glass.

Friday, November 31st
Waste No Wine

“All too often, my husband and I open a bottle of red wine, drink a glass or two, and then leave the bottle just a few days too long without finishing it,” writes Pilar Prime of Stafford, NH. “The result is an acidity that tells you the wine is just a little over the edge. We pour the leftovers from our bottles into ice trays and freeze the liquid into cubes. When we’re ready for a quick pasta dinner, we simply toss a couple of cubes in with some cooking tomatoes, basil, garlic, and a dash of salt for delicate, wine-infused sauce.”