On the surface it might seem that my colleague Amanda Mahan (aka Green Mommy in a Plastic World.) and I are very different. She writes about tips and tricks to living a greener, more natural life and I write a lot about disinfecting, tips for keeping your family healthy and reducing exposure from germs. But in fact, we're both working moms of young kids who are trying to do right by our families - all while not losing our sanity. Recently we had a little hallway conversation and I thought you may want to eavesdrop... enjoy!

Tiffany Tan: I read a post on your blog called Crumbs to Disinfect Scale that I think really captures the struggle a lot of us Moms have with cleaning. You talk about messes and when do we know when to wipe and when to disinfect. How did you come up with that idea of a scale?

Amanda Mahan: Personally, I was just confused by all the mixed messages out there. Disinfect everything or your kids will be sick! Don't disinfect anything or your kids will be sick! I felt like I was never sure what was the right thing to do and under what circumstances.

Tiffany Tan: And I know you're a not-so-secret hypochondriac like me...

Amanda Mahan: Exactly. Because my mom used to disinfect the whole house every time someone cleared their throats - so my instinct is to always disinfect. But that's not always necessary either.

Tiffany Tan: I hear you.  I am such a germaphobe and fear getting sick so much. My gut is to disinfect anything that doesn’t have a pulse.  And even then, I bust out the hand sanitizer on my kids on regular basis. But I get that this isn’t always possible, necessary (and is borderline-freaky behavior.)

Amanda Mahan: I'm lucky because I get to spend time with the Green Works scientists and they are very cool because they will explain things in a way that doesn't make the scientifically challenged feel dumb. (All I remember about high school biology is that I needed a tutor!) And what they told me is there's a time and place for everything. If your kid drops crackers on the floor...

Tiffany Tan: Or Cheerios.

Amanda Mahan: Anything like that, just wipe it up with a damp sponge. (Or, if you're like me and can't find the sponge, use your hand and sleeve.) And if you're tackling something greasy, you might need what's called a surfactant, which they told me is basically a fancy way of saying soap.

Tiffany Tan: Because surfactants cut the grease. See? You're not the only one who hangs with the scientists!

Amanda Mahan: They are fun, aren't they? Any excuse to go to the research center! Anyway, then there are times when you need a bit more power than soap can offer.

Tiffany Tan: Cold and flu season anyone?

Amanda Mahan: Right. As moms of preschoolers we know there's the general everyday constantly runny nose and then there's the feverish-puking-sore throat thing that you do not want spreading to the rest of the family.

Tiffany Tan: That is when I break out the disinfecting wipes and become a wiping maniac to kill those germs. And then there's food safety....

Amanda Mahan: Yes. Green beans or lettuce on the counter? No problem. But if it squawked or mooed or oinked, you need to be careful during prep. If you're working with raw eggs or chicken, for example, you want to disinfect the counter, cutting boards and sink.

Tiffany Tan: And that's where bleach comes in. The hard part is always figuring out when to do what, but that's why I liked your scale because it's a nice guideline.

Amanda Mahan: And it makes it a little less stressful. One thing at least!

For more great tips on going green, hop on over to the Green Mommy in a Plastic World.