IN THE KITCHEN: Yes, sanitary napkins in the kitchen. It’s time to re-evaluate some of our old notions of where these handy items belong. Take a deep breath and try to rid yourself of your former prejudices. After all, the key word here is "sanitary," isn’t it?

• Attach maxi pads to your hands to use as hot pads when removing a pan from the oven.

• Blot recently washed fruits and vegetables. Give an apple a good polish.

• Moisten a pad with plenty of water and place in a glass jar to sprout bean or alfalfa seeds. This is a delicious and healthy way to impress your friends when you invite them over for a sandwich or a salad. It is, however, recommended that you remove them from the pad before serving. Not everyone is as practical and open-minded as you obviously are.

• Place a soaking wet pad on a microwave-safe plate in your microwave and heat for 40 seconds. This will steam up the inside and soften all the baked-on residue that is normally so difficult to remove. Clean as usual.

• Use in place of magnets to hold miscellaneous lists, pictures and artwork on your refrigerator.

• Keep a pad by your stove to use as a disposable spoon rest. Keep away from heat or flame.

• Use a pad as a mini cutting board. Not only is it disposable for a quick cleanup, but it will absorb any excess juices.

• Instead of draining pasta the conventional way, place unscented pads in the pot to absorb water. Then blot away the remaining moisture with another pad.

• Use a pad as a disposable butter dish—after all, you’ve heard of a "pad of butter, haven’t you? Well, now you know what that means.

• Use a pad to absorb bacon grease.

• Pour a little oil on a pad and use it to grease baking surfaces. You may keep the oiled pad in a baggy in the refrigerator for future use. Remember—waste not, want not.

• Use a pad to dry dishes. We recommend the ultra-absorbent overnight variety.

• Line the bottom of the veggie crisper in your refrigerator to contain undesirable moisture.

• If you happen to have the variety of pad "made with real baking soda," you can place one in your refrigerator to absorb odors.

• In a pinch, use a frozen pad as a candy thermometer. To test the candy’s temperature, drop a small amount of the cooking syrup onto the pad. If the syrup is easily absorbed, you are at the, ahem, "syrup" stage. If the syrup piles into a soft, squishy heap, you are at the "soft ball" stage. If the syrup turns brittle upon contact with the pad, you are at the "hard ball" stage. If the candy burns a hole in the pad, you should probably turn down the heat—and start over from scratch.