I might be old fashioned but to keep my pillows clean, I use a pillow protector and then at least two old, perhaps non matching pillow cases most of us have in the linen closet and then I put on the pillow case that's used for the week. When I do a wash, I usually remove all three pillow covers, especially from hubbies pillow, as he tends to sleep deep into his pillow and hence there can sometimes be superficial stains or stale smells that don't permeate through to the pillow protector. I am quite fussy and still iron my pillow cases but it's certainly not necessary for these extra covers as their sole purpose is to protect the pillow. I have seen some horendous yellow stained pillows that are still being used and have ended up like this because they are not protected from normal every day use. As for how often I replace my pillows, if they do eventually have any type of stains regardless of how long I've had them, then I will purchase a new one but it could be longer than 2 years as I feel my pillows are clean. My pillow is also a very expensive type being a chiropractic pillow with neck supports, so I do all I can to protect it and keep it as long as possible. My theory is, if the pillow has no smell or visible stains, no need to replace it unless you want to.

If you are at all fussy about what you eat, you must cook. It's as simple as that. But if your kitchen isn't well designed, and far too many aren't, cooking becomes more difficult or dangerous. I see a lot of stories on sites like Houzz about kitchen design that are all over how a kitchen looks, but not so hot on how they work. A kitchen isn't a room, it's a tool. Yes, the individual components should work, but they should work together, too. Cupboards should be structured so that you never have to kneel to get something, you never have to push jars aside to get the one you want, and you never have to lift heavy things from above your head. You should never bang your head on a cupboard door handle reaching to the back of the bench, either. And of course they should make it easy, almost inevitable, to put your floury or greasy hand on exactly what you need within two seconds - the time it takes a sauce to curdle - of you deciding that you need it. Designers pay lip service to ergonomics, but as a rule haven't a clue what it means. A kitchen sink, for instance, should be sited so that the person who does most of the washing up, even if that is only rinsing stuff on its way to the dishwasher, doesn't have to stoop (bad for the back) or reach (carrying your arms ahead of your body is tiring) to use it. Surfaces. Every kitchen where anybody at all is ever likely to make pastry NEEDS a stone slab. It stops the butter layers from melting into the paste layers because it's cool. This, people, is why granite benches are a thing. You just can't do the same job on wood. Or stainless steel, for that matter. The stone slab needn't be any bigger than 600mm square, but it really should be there. Speaking of wood, any kitchen surface you can't put a cake fresh out of the oven or a pan straight off the hotplate on is a bit useless. It looks nice? Sweet. You've got frilly curtains in your machine shop, right? My core expertise is in garden design rather than kitchen design, but I've been cooking in good and bad kitchens for fifty years, and in any case, bad design is bad design, wherever it rears its ugly head!

I do a thorough job weekly, but my partner has way higher standards of cleanliness and I do find him washing the sink and cleaning the shower doors on a daily basis. If he wants to do that, I don't complain about it. :)

NO option for never? I always go out. ALWAYS,