WHO KNEW?

The other day we were scouring with copper scouring pads and hot water the stove top, warming shelf, and all outer surfaces in our monthly deep clean. We were so jazzed at the regeneration – nearly rebirth – of the old cooker girl that I was left with the scouring notion stuck in my head. As we refreshed the snack area, I scraped the plate over the counter to discover that months of reoiling build up had darkened the wood. I couldn’t resist testing a little corner of the counter with a scouring pad only to find that the discoloration was removeable with some effort but removeable, nonetheless.

I showed Alysa the following day and that was what it took for her to become obsessed with ‘righting that housekeeping wrong’ and IN she plunged with the fervor of a dog with a bone! Neither of us could believe it.

The final step will be oiling the surface so we did a modicum of research to finalize our oil choice as these also serve as food cutting/service surfaces. In the past we have used extra virgin olive oil but found that linseed oil is the recommended choice for cutting boards and food service surfaces. This has now become a new must-do on our quarterly deep clean/maintenance list. Go Alysa Go and imagine how marvelous once it is oiled!