Seven summers ago, I chipped one of my favorite small serving dishes. Looking for a quick fix, I grabbed the blue nail polish I keep in the kitchen cabinet for marking pots, and filled in the chipped china edge.
I figured, if it has been deemed safe enough to affix to ones body, then it's likely okay for use with food. After all, the nail polish manufacturers must be aware that some nervous people nibble their nails.
Today, I realized this 'quick fix' is seven years old. Despite frequent use, it's still holding up nicely!
(This post is part of the Works for Me Wednesday group writing project.)
Here are the rest of my contributions to the WFMW project.