Trying to Salvage the Look of My Board...
I buy most of my veggies and fruit in bulk, and that goes for tomatoes. With the Florida heat, I often have to store these babies in the crisper, but cooler days tricked me into leaving them out, thus staining my beautiful, golden brown cutting board.
It’s my rock maple board, nearly three inches thick, and I use it only to slice veggies and fruit, save for tomatoes, watermelon and other slimy goodies. Aside from my knives, it’s probably the most cared-for item in my kitchen. I allow no one to touch it without my supervision, and I pride myself on keeping it clean. Until…
Yeah, I set the box of tomatoes atop my beautiful board until I rearranged some counter items post-holidays. Then, I forgot about it. I gasped in desparation two days later when I noticed one of the tomatoes disintegrating, leaving a pool of mush at the bottom of the box. I closed my eyes as I lifted the box, but I already knew the damage was done - the juice had soaked into the wood.
I frantically grabbed the sponge and blotted as if I was trying to get a wine stain out of carpet. Then sprinkled baking soda all over the board, and tonight I’ll take another look.
My husband says I’m being too picky. So what if the board is stained? It won’t hurt the wood if the acidic values have been sucked out. But me? I like things looking new… forever.
Back tomorrow to report on the outcome of my beautiful board and those very bad tomatoes.
Posted
Monday, January 8th, 2007 at 5:33 pm EST
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