The pound shop again

So today iv nipped in to the pound shop on the way home.
I have picked up
Paracetamol
Flue pills
Cough syrups
Deep heat cream and spray
Antiseptic cream
Plasters
A few bandages
Burn cream
Tooth brushes
Disinfectant fluid (for bathing of cleaning a cut)
Tooth paste

I also picked up some lubricant (like ky) because I read somewhere there are a number of uses other than sex ;0) I thought I would look up some of the uses and put them hear.


Many people have undoubtedly been under the impression that K-Y Jelly is strictly for bedroom activities. Afterall, that's how it's advertised. Read this informative article and learn about 7 alternate uses for K-Y Jelly you probably don't know about!
Intro
According to Wikipedia.com, K-Y Jelly, (also known as Panitsa Jelly), has a long history that dates clear back to 1904. Van Horn & Sawtell, a New York City pharmaceutical and suture maker, put this lubricant on the market for surgical purposes. Johnson & Johnson, which began in 1886 as a company that produced sterile surgical dressings, acquired K-Y Jelly and added it to their product line. Today, K-Y Jelly is best known as being a personal lubricant.

7 Alternate Uses for K-Y Jelly You Probably Don't Know About!

1. Make Fake Glowing, Green Blood
If you're familiar with the 1987 sci-fi movie titled "Predator", which starred Arnold Schwarzenegger and Kevin Peter Hall, you saw K-Y Jelly being used in a most creative manner. To make Hall, who played the part of the Predator, "bleed" glowing, green blood when he was shot, the liquid from a Glow Stick was mixed together with K-Y Jelly. The mixture was then placed in packets, and was attached to Hall's body.

2. Remove Tight or Stuck-On Rings
Another alternate use for K-Y Jelly is to remove tight or stuck-on rings from your fingers. Simply place a dab of this lubricant on your finger right by the ring. Then, work it underneath the ring until it easily slides off your finger!

Since this product is water-based, it won't harm precious metals. However, when using K-Y Jelly for this purpose, be careful not to get it on valuable stones.

3. Lubricate Sticky Zippers
Have you got a sticky zipper on an article of clothing, on a sleeping bag, or even on your purse? Put a dab of K-Y Jelly inside the slider part. Then, slowly move the slider up the length of the zipper, and back down again. The zipper that didn't work smoothly should now glide effortlessly!

4. Loosen Sticky Price Tags and Product Labels
How many times have you purchased an item, took it home, and had to spend time scraping and picking the price tag or a product label off of it? Plenty of times, I'm sure! The next time you need to remove one of those stubborn tags or labels, grab your K-Y Jelly. Cover the tag or label with a light layer of the lubricant and let it set for a few minutes. Then, peel it right off!

Using K-Y Jelly is much safer than rubbing alcohol or lighter fluid as it's less likely to harm the product.

5. Untangle Knotted Jewelry Chains
Another alternate use for K-Y Jelly is to untangle knotted jewelry chains. Simply place a dab of this water-based lubricant directly on the knot. Then, gently roll it around between your finger and thumb until it loosens up and you can pull the knot apart.

6. Lubricate a Fishing Rod Reel
Part of maintaining your fishing rod reel is to keep it properly lubricated. Applying a light oil like K-Y Jelly to the working inner parts like the gears, shafts, rollers, hinges, switches, et cetera, will help keep them working smoothly. It will also extend the life of the parts. K-Y Jelly won't damage plastic or nylon gears, and other p arts too.

7. Shine Your Patent Leather
Although using petroleum jelly or a store-bought product is recommended to clean/condition your patent leather, if you need a shine in a hurry, K-Y Jelly can come to your rescue. A dab of K-Y Jelly and a soft cloth can clean and shine your shoes, bags and belts, et cetera, in no time at all!

*All Product Names are Owned/Trademarked by Their Respective Companies

A little information that is handy

Know your beans: How to spot store, soak and cook beans and pulses
When you’re watching your spending, dried beans and pulses make perfect sense. Here's tips and recipes on how to make the best use of these storecupboard staples.


Know your beans



Flageolet beans

Small pastel-green beans, traditionally served with lamb, mint and cream. Recipes.





Borlotti beans

Grown in Italy, these pretty beans are pale beige with red marbled veins. Recipes.





Haricot beans

Small, squat, pale and creamy beans – the classic baked bean. Recipes.





Butter beans

Plump and creamy white, these beans are full of meaty, mealy flavour. Recipes.





Kidney beans

These have a toxin in them, so never use the soaking water for cooking. Recipes.





Chickpeas

Popular in Moroccan cooking, these have a lovely nutty flavour. Recipes.





Black turtle beans

Shiny, ebony black and kidney shaped; swap them for kidney beans. Recipes.





Pinto beans

Pretty coloured beans with thin red veins – think refried beans. Recipes.





Cannellini beans

Similar to haricot, these pale beans are a staple in Italian cookery. Recipes.





Black eye beans

Pale, kidney-shaped beans with black eyes, often used in Caribbean food. Recipes.



Storing and cooking beans



Store beans at room temperature in a glass or plastic container with a tight-fitting lid. They will keep for 6-9 months, but they do toughen a little over time, so the longer you keep them, the longer you will have to cook them.

After soaking the beans, drain the water, place the beans in a saucepan and cover with fresh cold water, adding flavourings such as onion, garlic and fresh herbs – no salt though at this stage as it toughens the skins. Cook the beans for between 45 minutes and couple of hours, depending on their size. Once they’re cooked, season well to taste.



Soaking beans




As a rule of thumb, the bigger the bean, the longer the soaking and cooking time. The process of soaking simply softens the skin and stops splitting during cooking. There are two methods of soaking: long-soaking, which takes time but requires little effort, and quick-soaking – perfect for when you want to cook the beans within a couple of hours.

For long-soaking, soak the beans in a bowl of water at room temperature, overnight or for 8-10 hours. Never soak for longer than 12 hours, or the beans will lose their texture and flavour. For dinner, start soaking in the morning; for lunch, start soaking the night before.

Quick-soaking rehydrates beans in little more than an hour. Put the beans in a pan of water, bring to the boil and simmer for 2 minutes. Take off the heat, cover and stand for 1 hour. At the end of the hour, discard the water and cook the beans as per your recipe.


Baked beans
Home-made baked beans are simple to make and surpass the canned versions for taste and price. Make up a big batch and freeze in portions for up to 3 months.

Two-bean soup with fresh pesto
A hearty, fresh soup full of rustic Italian flavours. For tips on types of beans and how to store, soak and cook them, visit our Know How page.

Butter bean and chorizo stew
A deliciously warming and moreish stew that is, quite unbelievably, low in calories per serving! For tips on types of beans and how to store, soak and cook them, visit our Know How page.

Chickpea, goat’s cheese and rocket salad
This dish is great as a starter, or serve bigger portions for a hearty lunch with crusty bread. Try adding blanched, toasted and chopped hazelnuts to the salad for added crunch.

Quick houmous
A quick and easy recipe for every vegetarian's friend – houmous.


Comments
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What god o with dried beans and pulses

Ok so my husband has been asking "what will I do with the dried beans and pulses and what is the point in having them if your not eating them"

So my trick has been, looking through recipes that involve them.

S this is an article by Clarissa haymen

This is just some information and this is the link



http://www.bbc.co.uk/food/pulse



If you click on the link you can click on either item for information and recipes some good ideas...


Buyer's guide
Buy pulses, if possible, from the last season’s harvest as old beans will need more soaking and will gradually lose their flavour. Look for a shop with a high turnover as the beans are likely to be fresher. Use within six to nine months.
Storage
Dried beans, pulses and lentils have a long shelf life, usually up to a year, but once opened, keep the packet or bag in an airtight container in a cool, dark and dry place. Remember, however, the older they are, the harder they tend to become, so you may need to cook them for longer.
Canned beans and pulses are an invaluable addition to the store-cupboard as it’s not always convenient or practical to soak and boil dried ones. Although not costly they are, however, more expensive than dried beans and pulses, and they also tend to be softer and blander than home-cooked ones.
Once cooked, beans, pulses and lentils keep well in a covered container, for a couple of days in the fridge and reheat well. Freeze cooked beans in small portions in firm containers. Fill to one or two inches from the top, making sure the beans are covered with liquid or sauce (if applicable) so they won’t dry out. Cooked beans will keep in the freezer 2-3 months. When you come to use them, thaw them out slowly to retain their shape.
Preparation
Most dried beans and pulses, unlike lentils and split peas, require soaking in cold water. As well as starting the rehydration process, this helps to eliminate any impurities that can make them difficult to digest. Be sure to follow the instructions on the packet.
Make sure you boil all kidney and soya beans vigorously for ten minutes at the beginning of cooking in order to destroy any toxins and ensure the beans are harmless.
As you cook beans, a white scum often floats to the surface; skim this off with a slotted spoon.
Do not add salt until the end of cooking as salt has a hardening effect: it toughens the skin and stops the inside from becoming tender.
If using canned beans or lentils, drain and rinse thoroughly in cold water before using.
Article by Clarissa Hyman