I found a recipe for tub and shower cleaner on the web and tried it.
Equal parts distilled vinegar and blue dawn dish soap. Heat the vinegar to help the dawn dissolve in it. Spray on and let it sit 30 minutes then rinse it off.
I dozed off and let it sit 45 minutes and it took a lot of rinsing to get it off. I'd suggest wiping while rinsing.
Anyway, it got rid of the mineral deposits and soap scum better than any commercial product I've tried as well as cheaper than scrubbing bubbles. I've since seen recipes that were 75/25 vinegar/soap but I only tried 50/50 so far.
Edit to add:
I used 2 cups of cleaner for a small rv shower. Normal showers would take more.
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You may have noticed my obsession with vegetables. I frequently go a long time on just meat and potatos. Eventually I start craving veggies. I think that's my body telling me what I need.
Just to clarify, I'm not a vegetarian.
I made this Tuesday night. https://www.dinneratthezoo.com/szechuan-chicken/
Ive never found szechuan pepper corns in Chinese stores, but Amazon to the rescue! I also ordered some sambal oelak (not in the recipe but my favorite chili paste). None of the local stores carry sambal oelak anymore.
My takeaway:
The sauce was a little too sweet. Maybe not so much sugar next time.
Scechuan pepper corns aren't that hot but have a numbing effect on the mouth. A tablespoon was plenty. I might cut back a little on those next time.
25 little chili peppers was maybe a bit too much. Left intact they didn't add much heat but chewing them up was a little intense. Next time I'll use maybe 10 of them but cut them open to better put the heat into the sauce.
All in all, it wasn't bad. Hopefully I'll remember how to modify it to make it more to my liking next time.
Oh yeah, if you can't tell, I'm on a Chinese food kick with lots of veggies lately. I might add some broccoli next time.
A tiny bit of sambal oelak on the fork with each bite helped out a bunch for heat. Near as I can tell, sambal oelak is salt fermented hot chilis, much like you'd ferment cabbage for sauerkraut.
I almost forgot. Chicken breast is too easy to overcook and turns out dry I used boneless skinless chicken thighs. It's much more forgiving.
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