Things You Wish You Knew When You Were Younger

Know how the top of the fridge that only really tall people can see always gets dusty and grungy and a pain in the tookus to clean?
I can fix it for you. Really. You'll only have to clean it ONE MORE TIME in your life. Really.
Here's what ya gotta do.
Get out the step stool. Take all the stuff off the top of the fridge. (You do so!) Get the wet rag and whatever you use to clean the dust/grease and do it. When it's shiny and sparkly up there, get out your clear plastic wrap and measure off a length the width of the fridge. (You'll probably need two of these, but just measure one at a time)
Now lay it across the cleaned surface and smooth it out. Works even better if it's a little damp up there. (Told you you'd need two pieces)
Do the same thing with the second piece, covering the entire surface of the fridge.
Wash and put back the stuff you took off the top of the fridge when you started.
Put away the step stool. Put away the cleaning product. Rinse the rag and put it away. (If you used a paper towel, skip that last step.)
Next time you check for dust, you just have to take the stuff off the top of the fridge. Peel off the dusty plastic wrap. Dampen a paper towel, give that top of the fridge a swipe just to enhance the cling factor, and re-do the plastic wrap with two new pieces. (Sorry. You still have to wash the stuff you keep on the top of the fridge.)
Now don't you just love me?!

Here's another one you never learned from your Mother. (I know I didn't. Learn it from your Mother, I mean).
Like green onions? Also known in some circles as Scallions? Me, too. But I resent paying close to a buck for a small bunch of seven or eight of them and not using them all up before they start to die in the fridge.
Well, I learned a trick that means you probably won't buy them again for a long time. And you'll have fresh ones every day. Really.
Actually, every MEAL, if you're so inclined. Really. No, really.
So you have this recipe that calls for you to snip off some green onions - I use the kitchen shears - and throw 'em into the recipe.
Go to the store. Find the green onions (aka Scallions), resent paying - omg! HOW much? - (It's okay - trust me on this.)
Take that measly little bunch home, wash 'em up, and cut off the green part whatever you need for the recipe. Just be sure to save several inches of the white part, the bottom part that has the roots. Find a jar, preferably clean, put a little water in it and put in the part with the roots. In an hour or so, you'll see the green top part start to grow. You can actually watch it happen. Really. Would I lie to you? Before you know it, the green part will be reaching toward the kitchen ceiling, and you'll have fresh-grown green onions (aka - you know) forever. Make sure you keep the roots immersed in water, adding if required.
Just be sure that you move them around every once in a while or the roots will start to get friendly with one another and get all tangled.

Now while I discovered this, I don't have any right of exclusivity, so go right ahead and print it out and share it with your friends.
It's fine, because while someone else may have discovered it before me, I composed this hint just for you so it isn't copyrighted.

You don't have to thank me. Just send cash