The Wizard of Wash: Meet the evangelist who will teach you to love laundry

How do you feel about laundry? For some, it is a pleasant household task that tickles almost all of the senses. There’s the fresh scent of detergent, the warmth of freshly dried laundry and the satisfaction you get when you look at the basket full of neatly folded clothes and linens in your brightly lit laundry room. Others might focus on the more labor-intensive aspects, like hauling clothes to and from the laundry room and waiting for the cycles to finish.

Whether you’re a fan of doing laundry or not, Patric Richardson, known as The Laundry Evangelist, wants to open your eyes to everything there is to love about laundry.

“When I was a kid, lots of my friends’ moms thought cooking was this big chore,” says Richardson, owner of Mona Williams, a designer vintage clothing store in the Mall of America. “Now, there are multiple TV networks devoted to cooking. I kind of think laundry is the same thing. If you decide it’s fun, it’s fun.” Just how much fun is up to you. Richardson, who has installed a disco ball in his laundry room and does laundry to the sounds of disco, takes it to the next level. He has even developed his own brand of laundry flakes, which he sells under The Laundry Evangelist label.

Richardson’s love of laundry goes back many years, to an age long before most people are even aware of the fine points of fabrics, detergents and sorting socks.

“For my third Christmas, Santa brought me a laundry machine,” Richardson says. “I have just always loved laundry. I like the whole process. The laundry room is kind of warm. You have a stain, and an hour and a half later, you have a perfect garment. There’s a real sense of satisfaction in a short amount of time.” He went on to earn a degree in textiles from the University of Kentucky and equates his love of laundry with his affection for clothes. “If you like baking, you also love cake. You like the finished product.”

The Laundry Evangelist has even built up a congregation of sorts, with his pulpit taking the form of Laundry Camp, a free, 90-minute class during which Richardson teaches participants how to wash everything they own. They’ll learn how to remove stains, and that dry-clean only is more of a suggestion. Many participants say they hated laundry before taking the class, but that changes. “Lots of people get really excited and come back,” Richardson says.

One of the more common misunderstandings about laundry, Richardson says, is that “more” – more water, more detergent, more dryer time – is better.

Some of those misunderstandings come from a lack of knowledge of how clothes washers work.

“Machines are designed to force water through your clothes,” he says. “When there’s too much water, it can’t be forced through your clothes. I always tell people that the technology in the modern washing machine is amazing. Let it do what it knows how to do. You don’t try to reprogram your computer or phone, and your washing machine is every bit that sophisticated. Let it do what it knows how to do.”

Too much dryer time causes dry clothes to start rubbing against each other, causing friction that can set wrinkles in place, Richardson says. “It’s like you’re ironing those wrinkles in.” And too much detergent won’t rinse out.

Richardson finds that short cycles will do the trick for most laundry, but consider your own needs. “If you have kids’ clothes or something really dirty, you might need a longer cycle.” For detergent, he favors soap. “I’m a fan of anything very gentle that rinses really clean,” he says. “It could be baby detergent or hosiery wash. I want things that rinse all the way out.” His essential arsenal of laundry tools includes a bar of laundry soap, a mesh bag, and a horsehair brush that will allow you to scrub clothing without damaging the fabric.

Anyone who wants to take their laundry game to the next level should start by learning more about the fabrics their clothing is made of. Richardson offered these fabric-specific tips:

Wool: Focus on minimizing abrasion during the cycle, Richardson says. He recommends putting it in a mesh bag and washing it on a fast cycle. “The bag keeps it in place so it doesn’t move around and stretch out,” he says.

Polyester: Did you spill salad dressing on your shirt at lunch? “Polyester has a tendency to hold oil,” Richardson says. A spray of 50/50 mix of vinegar and water will break up the oil.

Silk:  Wash it in a mesh bag to avoid pilling.

If you’re in the market for a new washer and dryer, Richardson recommends looking at size first. “Look at your laundry,” he says. “Don’t just say ‘That’s pretty’ and take it. Go in knowing that you need to wash big loads of laundry because your kids play hockey. The industry is so great. All washing machines are good. You really can’t buy a bad one.”

And with a little bit of knowledge, Richardson is confident you can learn to wash anything safely. “I’ve had customers wash their wedding dress,” he says. “It’s practice, like anything else.”

“Fried” and True: 3 healthy snacks for your air fryer

There is something incredibly satisfying, beyond the obvious indulgence, about the sound and texture that come with biting into a perfectly fried food. That crisp and crunch, not to mention the flavor that comes from frying, can be tough to abandon for those of us looking to be more mindful about healthy food choices.

It’s difficult to replicate everything about fried food, but cooking in an air fryer can get you close. Contrary to what its name indicates, an air fryer doesn’t “fry” food. Instead, it functions more like a small convection oven, using a fan to push hot air through the food, creating a more even texture than you would get from baking. An air fryer, given its smaller size, will do the job faster than a typical convection oven. Its size also makes an air fryer ideal for side dishes and snacks.

The applications for an air fryer go beyond just recapturing the essence of your fried favorites. “The initial popularity of air fryers comes out of a love of fried food,” says Dana Angelo White, RD, author of the Healthy Air Fryer Cookbook. “Once you have one, you realize there are a lot of other things you can do with it. There really is more to them than just French fries and chicken wings.”

“The real payoff is you take a recipe for something that would be cooked in a lot of oil and can prepare it with very little, or even no oil. You’re saving quite a bit of fat and calories.”

As an associate professor and sports dietitian for Quinnipiac University and a mother of three, White regularly turns to her air fryer for healthy snacks you might expect to come out of an air fryer, like potato skins and tortilla chips. But she also pursues less obvious recipes like raspberry yogurt cake, French toast casserole and eggs in a hole.

We’re at the beginning of the holiday season, when snacks are as easy to find as, twinkling lights and wreaths on lampposts. Your family, holiday guests and co-workers will appreciate a few health options among the traditional chocolates, salty snacks and baked treats. The air fryer will ensure that healthy doesn’t mean unsatisfying. White shared a few of her favorites:

Air Fryer Beef Jerky: Seven ingredients and four hours in the air fryer will produce a protein-packed snack.

Air Fryer Banana Bread: This sweet treat takes just 25 minutes in the air fryer.

Raspberry Yogurt Cake: Aside from a dusting of confectioners’ sugar, the sweetness in this recipe comes from raspberries and vanilla yogurt.

The Cherry on Top: Break out your blender for a modern milkshake twist

Who doesn’t love a good milkshake? They’re a decadent treat, a comfort food and a dose of culinary nostalgia in a tall, frosty glass. The thick, chilly indulgence that may or may not require a spoon to consume brings to mind images of 1950s diners, summer nights at the ice cream shop, and a quick trip to the local burger drive-thru to satisfy a craving.

Depending on the thickness, milkshakes can walk the line between food and beverage. But that isn’t how they started out. Numerous sources trace the term “milkshake” to the 1880s, when it was used to describe a health-promoting drink made from sugar, egg, whiskey and ice. It evolved over the next few decades into the delightful indulgence we know today.

Though there is an undeniable novelty to sipping on a shake while perched on a cushioned stool at a diner counter, it is easy to conjure up some milkshake magic at home. The blender is your go-to appliance to get the job done. It could be said that the milkshake helped drive the development of the electric blender, as one of the early models of the appliance, patented nearly 100 years ago by Stephen Poplawski, was specifically designed to mix soda fountain drinks.

Milkshakes are also a dessert ripe for experimentation. If you think your milkshake would taste better with a touch of cinnamon, vanilla or other flavor, you can simply drop it in the blender and mix up a new taste combination.

A late night blend of chocolate sorbet and coffee ice cream is what triggered Adam Reid’s interest in milkshakes. Reid, a freelance food writer and author of the recipe book “Thoroughly Modern Milkshakes,” was enjoying the sorbet when he decided on a whim to try the combination. “It was one of the best mocha shakes I have ever had.” He later wrote a column on using sorbet in shakes, which led to the book.

“I took inspiration from all kinds of places — street foods, desserts, savory dishes,” Reid says. “To me, you want to intensify flavors in a milkshake. The mocha shake used chocolate sorbet, because the flavor is so much more concentrated. For some of the fruit shakes, I used fruit jams or jellies as a sweetener. There’s a strawberry shake that uses ice cream, strawberry sorbet and a tablespoon of strawberry preserve. That’s going to give you more sweetness and flavors.”

To make the perfect milkshake, you should consider texture as much as flavor. This means there is some preparation and possibly some waiting involved.

“Obviously, there are a million different flavor combinations,” Reid says. “I like shakes with a really thick texture, because they’re going to melt and get thinner as you drink them. I like to let the ice cream sit out and temper it. If you bring it straight out of the freezer, you’ll have to overblend, and that will make it thinner.”

Remember, this is an indulgence, so don’t skimp on ingredients. “Use good quality ice cream and sorbet,” Ried says. “Using whole milk never hurt.” Though if you are watching your calories, you may substitute lowfat yogurt for ice cream with ice cubes (smaller are better) blended in. Most of the recipes in Ried’s book use about a quarter cup of liquid, he says, but he has gone up to about a third of a cup.

Whether your preferences lean more toward fruit, traditional but reliable flavors like chocolate and vanilla, or a more exotic flavor, it’s time to break out your blender and swirl together the flavor combination of your dreams. Traditional flavors like vanilla, chocolate and strawberry never go out of style, but feel free to let your imagination go.

“Flavor and balance are two things I look for,” Ried says. “Every burger joint in southern California has a date shake. When I did it, I used buttermilk to balance the sweetness of the dates.” Ried likes to add surprise flavors to his shakes, and has developed travel-inspired recipes based on French pain d’epices, and Mexican chocolate.

Since you’re definitely craving a milkshake by now, here are three of Ried’s recipes from Thoroughly Modern Milkshakes. They may not appear on the menu at your local ice cream shop, but it’s hard to imagine a milkshake not tasting good. “When push comes to shove, it’s going to be sweet, it’s going to be cold. There are better milkshakes, stellar milkshakes and earth-shattering milkshakes, but there’s no such thing as a bad milkshake.”

Do you have a favorite recipe? Let us know in the comment section.

Mexican Chocolate Shake with Chipotle and Almond

Makes about 3 1/2 cups/28 ounces

1/2 cup cold whole or lowfat milk (about 4 ounces)

1/4 teaspoon almond extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground chipotle powder or cayenne, or more to taste

4 medium scoops vanilla bean or original vanilla or original vanilla ice cream (about 2 cups/12 ounces), softened until just melty at the edges

4 medium scoops chocolate sorbet (about 2 cups/12 ounces), softened until just melty at the edges

Place the milk, almond extract, cinnamon, and chipotle in a blender and blend to mix thoroughly, about 15 seconds.  Add the ice cream and sorbet and pulse several times to begin breaking them up.  With the blender motor off, use a rubber or silicone spatula to mash the mixture down onto the blender blade.  Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.  Pour into a chilled glass or glasses, and serve at once.

Vanilla-Honey-Sesame Shake

Makes about 3 ½ cups/28 ounces

1/2 cup cold whole or lowfat milk (about 4 ounces)

1/4 teaspoon pure vanilla extract

1 ½ teaspoons toasted sesame oil

2 tablespoons honey (about 1 ½ ounces)

8 medium scoops vanilla bean or original vanilla ice cream (about 4 cups/24 ounces), softened until just melty at the edges

Place the milk, vanilla extract, sesame oil, and honey in a blender and blend to mix thoroughly, about 15 seconds.  Add the ice cream and pulse several times to begin breaking it up.  With the blender motor off, use a rubber or silicone spatula to mash the mixture down onto the blender blade.  Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.  Pour into a chilled glass or glasses, and serve at once.

Stupendous Strawberry Shake

Makes about 3 1/2 cups/28 ounces

1/2 cup cold whole or lowfat milk (about 4 ounces)

2 tablespoons strawberry jam or preserves (about 1 ounce)

1 teaspoon freshly squeezed lemon juice

4 medium scoops strawberry ice cream (about 2 cups/12 ounces), softened until just melty at the edges

4 medium scoops strawberry sorbet (about 2 cups/12 ounces), softened until just melty at the edges

Place the milk, jam, and lemon juice in a blender and blend to mix thoroughly, about 15 seconds.  Add the ice cream and sorbet and pulse several times to begin breaking them up.  With the blender motor off, use a rubber or silicone spatula to mash the mixture down onto the blender blade.  Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.  Pour into a chilled glass or glasses, and serve at once.

Thinking of Installing a Central Vacuum? Here’s what to expect.

When you are crouched down, sweeping the crumbs off the floor after dinner, have you ever wished that the wall would magically open up and just swallow the mess? If so, it might be time to think about installing a central vacuum.

As the name suggests, the vacuums use a unit placed in a centralized location (often the basement or the garage) and extend vacuuming power to the rest of the house through a series of strategically placed inlets backed by hidden pipes. When it is time to tackle a mess, instead of heading to the closet to retrieve the portable vacuum, you attach a hose to the nearest inlet or pull out a retractable hose and flip a switch.

While both central vacuums and portable vacuums are more than capable of handling most household vacuuming jobs, there are some differences. Central vacuums can be used on all surfaces from hardwood to carpet to non-floor surfaces such as fans and blinds. Since dirt is captured in the vacuum’s canister by design, central vacuums are a valuable tool for those seeking better indoor air quality.

Installation

Another obvious difference between portable vacuums and their central cousins is that central vacuums are built into the home. The easiest time to do this is during new construction, when the pipes and hose inlets can be built into the walls.

The process of installing a central vacuum can start before the home is built. The central vacuum installer can review the building plans to says map out the best location for the canister, pipes and inlets. They’ll talk to the owner about their options, including whether they prefer a standard or retractable-hose valve.

While it’s most convenient to build a central vacuum into a home under construction, they can still be installed if the home has already built. In many cases, installation takes only a day. As long as there is access to walls, crawlspaces and the attic, experienced installers should be able to handle the job. The level of installation difficulty, however, depends on the home. Installers will aim for a design that allows the vacuum to reach everywhere in the home.

Central Vacuum Features

While you are planning your central vacuum installation, you will be able to choose from a number of features so you can adapt your new central vacuum to your lifestyle and cleaning needs. Think carefully, because you are in this for the long haul. Some central vacuums can last for 20-30 years, or even longer.

Start with the part of the vacuum you’re going to handle the most—the hose. Do you want a standard or retractable hose? If you choose a standard hose, you will have to attach it manually to the inlet every time you vacuum. Retractable hoses can be pulled from the inlet. Some models even turn on automatically when they are pulled out. You’ll have different-sized hoses to choose from, so you can place the size you need in the rooms where you will use them the most. You might want to keep a shorter hose near the dryer for cleaning the filter, a longer one in the garage for car cleanup. Some owners keep them in areas where they often encounter messes, like near the cat’s litter box.

A standard hose will have to be manually attached to the inlet every time you vacuum. A retractable hose is pulled out from the inlet when you need to vacuum. Some models turn on automatically when the retractable hose is pulled out. Different sizes of hoses are available for placement in certain rooms, like a vacuum or garage. Some central vacuum owners favor a short, 10-foot hose in their laundry room to clean their dryer filter. Others put them in areas near their cat’s litter box for easy cleanup.

Speaking of putting features where they are needed, the “automatic dustpan” is popular among central vacuum owners. This allows dirt to be swept into the base of a wall, with the system inlet placed in the kick panel under cabinets or in the base moulding.

Choosing the canister: Like portable vacuums, some central vacuums use bags, while others are bagless. Some also can convert to a wet-dry system. Most central vacuums hold 7-10 gallons of debris. Also consider where you are installing your canister, as it can affect your cleanup options. Some models have valves mounted on the surface of the canister, which, if you place your unit in the garage, gives you the option of easy access for vacuuming your car, garage, or outdoor debris like leaves.

Like portable vacuums, some central vacuums use bags, while others are bagless. Some also can convert to a wet-dry system. Most central vacuums hold 7-10 gallons of debris.

How Safe is Your Water?

As you know, counterfeit water filters are rampant online, disguised as certified filters with trademark violations, fraudulent and misleading labels and importantly, alluring price tags.

The water that is passed through these fake filters may look, smell or taste fine, but microbial and organic contaminants lurking in the water that pose serious threats to health and well-being are often invisible and odorless.

For consumers who don’t purchase replacements from reputable sources, the threat of ending up with a counterfeit water filter is real. Ken Gauld learned this lesson the hard way when he purchased water filters online. A Michigander living close to Flint, Ken relies on water filters to provide his family with safe drinking water. Despite doing his research, Ken still received what he suspected were counterfeit water filters. He sent them to AHAM for testing, and we were able to confirm his suspicions.

U.S. Customs and Border Protection seized more than 5,200 counterfeit filters at the Los Angeles/Long Beach seaport last month. CBP estimated that if the filters had been genuine, they would have had a combined manufacturer’s suggested retail price of $224,202.

AHAM’s Filter it Out campaign aims to raise awareness of the serious health and safety risks of counterfeit water filters, which have received significant mainstream media coverage recently. Last month, InvestigateTV released a report highlighting the risk of counterfeit filters – watch it below:

Read InvestigateTV’s piece here.

Learn more about Filter It Out.

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