though so I added a stark white subway tile backsplash for less than $200.

She wrote: "You can imagine that crime scene investigators like me get interesting questions. However, tonight's, though forensically sound, is more appropriate for my Atta Girls. Neighbor: "How do you get the smell of 'dead' out of furniture?" Seems a 78-year-old, sentimental chest of drawers in her garage became home to a decaying critter without her immediate knowledge. She's tried Fabreeze and bleach, which not only didn't work, but also warped a thin, wood packing crate her father used to craft the piece. Any suggestions?"

I gave my pal some suggestions for getting the stench out of old furniture and thrift store finds, which you can read on my blog, Atta Girl Says. But I also wanted to post the query here at Hometalk.

What are your solutions for removing gross from furniture? #Bestof2012 #springcleaning

You can check out more pictures and see the full tutorial on my blog, Pink Hammers & Sippy Cups! http://www.pinkhsc.com/2012/07/tire-planter....

#Bestof2012

reaches a full size and the fruit becomes a pale green, it begins the ripening process. After the tomato reaches a stage when it's about ½ green and ½ pink, a layer of cells forms across the stem of the tomato- sealing it from the main vine. At this point there is nothing moving from the plant into the fruit. At this stage the tomato can be harvested and ripened off the vine with no loss of flavor, quality or nutrition.

Red pigments in tomatoes don't form above 95°F so tomatoes ripened in extreme heat will have a orange-red color. Tomatoes held indoors at cooler temperatures will ripen slower. You can speed up or slow down the ripening process by raising the temperature (to an optimum of 85°F) or lowering the temperature (to a minimum of 50°F). Tomatoes develop their optimum flavor, nutrition, and color when the tomato is in the full red ripe stage but this doesn't have to occur on the plant!