I’ve been aware of rug pads and assumed you are supposed to have them, but hadn’t quite figured out the why part. Why bother with rug pads? One pretty obvious reason for smaller rugs is to help prevent slipping and sliding. But large rugs with furniture placed on top aren’t prone to movement anyway – so why use a rug pad?
Rug pads help protect the rug itself! The pad helps cushion the rug from the hard surface beneath and helps prevent fibers from being crushed, prolonging the life of the rug (and we know that rugs are expensive!). The pad also helps prevent dye or strain transfer to the floor beneath the rug. Rug pads are specific to the type of flooring underneath the rug so you can even get a pad for rugs placed on top of carpet. We have hardwood floors in most of our home, so I recently installed an Ultra Premium Non Slip rug pad underneath the rug in the living room.
I have been pleasantly surprised with the difference it’s made in comfort! There is a significant difference in feel now that the cushion of the pad is there.
A few things to know about the rug pads from Rug Pad Corner:
- Real rubber
- Natural and organic – no off gassing or odd smell
- No chemicals or adhesives
The striped rug in our foyer is a flat weave cotton rug but it moved all the time.
I installed the Super Hold natural rubber pad and now the rug is both cushioned and staying put! I ordered a 4×6 size pad and it turned out to be a little wider than I needed as you can see.
Rug pads are easy to customize though! They can be cut with scissors or a carpet knife.
I really am already surprised with the difference the pads have made in terms of comfort! It also seems to translate to less dirt beneath the rugs, so vacuuming is less of a chore!
Rug Pad Corner provided the product for my honest feedback and review. All expressed opinions are my own.
I love making this soup during the fall and winter months because pumpkin is in season! But it’s equally good substituting the pumpkin for another type of squash. I’ve tried butternut squash in place of pumpkin and it’s still delicious. I also love that this is all done in the crockpot so it’s pretty easy to prepare!
Here’s what you need and what to do:
3 boneless skinless chicken breasts
1 packet of your favorite taco seasoning
1 cup water
2 cups chicken broth
1.5 cups diced pumpkin (or favorite squash)
1 zucchini cut into bite sized pieces
salt & fresh ground pepper to taste
Fresh squeezed lime juice (from one lime)
1 can black beans
crushed corn tortilla chips
shredded cheddar cheese for topping
green onions sliced for topping
avocado diced for topping
Add chicken, pumpkin, taco seasoning, water, and chicken broth to the crockpot set to high. Cook for about 3 hours until chicken is tender and shreds easily with a fork. Before shredding, remove chicken breast and use an emulsion blender to blend pumpkin into broth. Shred chicken and return to crockpot. Add zucchini and black beans and cook for another hour or until zucchini is tender. Squeeze lime juice into soup and stir. To serve, place a handful of crushed tortilla chips in bowl first and then spoon soup into bowl. Top with cheese, avocado, and green onions.
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