No Rinse Wall Wash

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Kagar K. | June 13th, 2024

Recipe of International

Ingredients:

Qty	Unit	Ingredient
1	cup	Ammonia » Household	Ammonia Ammonia - pronounced 'uh-mohn-yuh, is a common and effective household cleaner, often found in solutions specially formulated for cleaning various surfaces. This chemical is particularly good at tackling tough grease and dirt on glass Read more...
1	gallon	Water » hot	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
1/4	cup	Baking Soda	Baking Soda Baking Soda is also known as sodium bicarbonate and bicarbonate of soda. Its a leavening agent used in many baked goods, such as cookies, cakes and muffins. You can store baking soda unopened, at Read more...
1/2	cup	Vinegar	Vinegar 5% table vinegar is a common, versatile vinegar with a mild acidic taste used in cooking, cleaning, and preserving. It lasts indefinitely if stored properly and is found in the condiment aisle in Read more...

Prep Time	Process Time	Overall Time
10 Minutes	0 Minutes	10 minutes

Directions:

1. Fill a pail with 1 gallon of hot water.

2. Carefully measure and add the ammonia to the hot water.

3. Slowly add baking soda to the mixture.

4. Add the vinegar.

5. Use a long-handled spoon or stick to stir the mixture thoroughly.

6. How to Use: Dip a sponge or cloth into the solution and wring it out slightly so it's damp but not dripping.

7. Gently wipe down the walls, tiles, or painted surfaces. The solution does the work, so you don’t need to scrub hard.

8. Simply allow the surface to air dry.

Submitted by Kagar K. | June 13th, 2024 See all of Kagar K.'s Recipes.

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Don't let your coffee beans lose their aroma. Keep them fresh by storing them in an airtight container. This blocks moisture and air, which can degrade the beans and diminish their rich flavor. With this hack, every cup of coffee you brew will taste freshly roasted.
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