DIY Furniture polish

I had to take a time out from cleaning to share with you this recipe for DIY Furniture polish. I have to admit, I’m starting to become addicted to this whole DIY world. I love the idea of making my own all natural products at home. Besides for the fact that it’s better for my family’s health and the environment and it costs way less, It’s fun! This recipe doesn’t make a lot so you can double or triple it if you would like, but it goes a long way. I’ve been polishing everything in my house for the last two days. From my table, kitchen cabinets, granite countertops, to my stainless steel appliances. My kids better watch out I’m on a rampage ( a little olive oil and vinegar couldn’t hurt, right?) I came across this recipe in one of my Allyou magazines. I don’t think I will ever buy furniture polish again. It gave the wood a light shine but cleaned it at the same time and even though I could smell the vinegar, I didn’t mind. I buy olive oil and vinegar in bulk and I have a lemon tree in the back yard so this literally cost me pennies to make. So here it is, DIY furniture polish!

You’ll need:

  • Funnel
  • Measuring cup and spoons
  • Plastic squirt bottle
  • Microfiber cloth


  • 4 Tbsp. olive oil
  • 1/2 cup distilled white vinegar
  • 1/2 tsp. fresh lemon juice (or lemon oil)


  • Using funnel, pour olive oil, vinegar and lemon juice into bottle. Shake well to emulsify. Squirt polish onto microfiber cloth and rub onto finished-wood furniture. Always go with the grain and evenly distribute polish. Remove any excess polish with a clean cloth.



Chicken Adobo

The second book I chose out of my collection of cookbooks is How To Cook Everything By Mark Bittman. I don’t know about everyone else but when I get a cookbook I get little paper page tabbies and put one on every recipe that I want to eventually try. I have about 90 tabbies sticking out of this book! So needless to say there are a lot of good-looking recipes that I want to try. The recipe that I chose to try first is a recipe for Chicken Adobo. I don’t know if this is a classic Chicken Adobo recipe. I’ve had Chicken Adobo before and it wasn’t finished off on the grill. Never the less I really liked the char that the grill gave the chicken and it still had great flavor from poaching in the sauce. My kids really liked this recipe they both finished their plates without any coaxing from mom and kept dunking their chicken in the extra sauce saying this is yummy.

This was a good start for this book and it makes me want to keep trying the other recipes. I’ll let you know when I try another one but for now here are the ingredients for Chicken Adobo.

  • 1 cup soy sauce (I used reduced sodium)
  • 1/2 cup white or rice vinegar
  • 1 cup water
  • 1 Tablespoon chopped garlic
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 whole (3-4 pound) chicken, cut up (legs cut in two), trimmed of excess fat, then rinsed and patted dry with paper towels; or use 2 pounds bone-in thighs (I used bone-in thighs)
  1. Combine the first six ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Add the chicken; reduce the heat to medium-low and cook, covered, for about 30 minutes, turning once or twice. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)
  2. Start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
  3. Remove the chicken and dry it gently with paper towels. Boil the sauce over high heat until it is reduced to about 1 cup; discard bay leaves and keep the sauce warm. Meanwhile, grill or broil the chicken until brown and crisp, about 5 minutes per side. Serve the chicken with the sauce and white rice.

Flavored oils and vinegars

I was looking through my, the best of Martha Stewart Living Holidays book and I came across directions on how to make flavored oils and vinegar. I have been wanting to try this for a while now, so today I gave it a shot. I have yet to find out how the oil and vinegar are going to taste ( seeing that they have to rest for about three weeks), but I think that they are beautiful!

I plan on making and giving a lot of homemade gifts this Christmas and I think these will definitely be one of the many that are given. If I can part with them! They look so pretty up on my counter!

It says in the book to buy decorative new containers, or reuse old bottles. I bought these bottles new, they came three in a pack and were $6.99. I don’t know if that is a good price or not but the bottles are fairly large. Then it says to clean the bottles, put in two Tablespoons of uncooked rice, add hot soapy water, and shake vigorously. Now I’ve seen other recipes saying to boil the bottles first but I wasn’t sure if that applied to these decorative type of bottles so I just went with Martha’s directions. Next it says to Wash and dry herbs, and place three or four generous sprigs in each bottle. Using a funnel, fill bottles with oils or vinegar until herbs are completely submerged. Cork or seal bottles; they’ll be ready to use in three weeks.

In my bottles I used:

  • rosemary, pink peppercorns, and olive oil. The pink peppercorns really look pretty in the bottle with the rosemary.
  • Garlic, green onions, lemon zest, and red wine vinegar. It says to only use garlic with vinegar as it can cause bacteria to grow if used in oils.

These combinations are my own, since I like these flavors, but you could also use:

Hot peppers, tarragon, thyme, sage, dill, and black peppercorns.