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How to Clean Kitchen Laundry in a Public Laundromat

March 11, 2013 By 4 Comments

Dear Home-Ec 101,

I love your website, your tips have been extremely helpful to me. I have a question, though, whose answer I couldn’t find in your archives.Maybe you can help me out?

I don’t have a washer at home so I take most of my laundry to a laundromat. I’ve been washing my dishcloths in a bucket with regular laundry detergent and dish washing liquid for stains. But when it comes to bigger items like aprons and table cloths… I’m embarrassed to say, I’ve been buying new ones because it just feels strange to wash them on a public laundromat, even if I wash them separately from my clothes.

If I don’t have a washer, how should I wash kitchen things?

Thanks a lot,
Clueless Germaphobe

Heather says:

If you had your own washing machine and knew what exactly was being washed and when I’d suggest you take a deep breath and not worry. You can always disinfect your own washing machine after doing something awful like cleaning up after a toilet overflow or dealing with toddlers and potty training accidents. Let’s face it, not everyone out there is considerate and when it comes to food safety, go ahead and let your germaphobe tendencies run free.

The following information is from the New Mexico State University Agricultural Extension:

Use a disinfectant when washing at a laundromat. Illness from another family can be passed on if the washing machine is not disinfected before it is used. Wipe off the surface of the machine with a disinfectant, then add disinfectant to the wash cycle. Follow the directions on the disinfectant’s label.

We’ve talked, in the past about how to use chlorine bleach safely.

First of all, in your situation it makes more sense, both from an economical and food safety sense to use paper towels for any clean up involving the preparation of raw meat and grease.

Next, you most need to remember when laundering your kitchen dishtowels, aprons, and dish cloths in a public laundromat is to not overload the machines. Your wash cloths and towels need enough room to move freely and enough water for the the dirt and germs to be suspended in the wash water so they do not end up re-deposited on the clothing.

Use the dryer on the hottest setting possible. Most bacteria can’t survive the heat of a dryer.

Don’t use the same laundry basket you used to bring the icky dishcloths and towels in -use a laundry bag that also gets washed- to transport the clean laundry home. OR simply give it a good wipe down with a sanitizing solution while you wait for your clothing to dry.

So here’s the short and sweet answer:

  • Use chlorine bleach – not the fancy scented kind, the traditional, plain sanitizing sodium hypochlorite version in your wash water -this is why I highly recommend buying cheap bar towel style dish cloths and towels.
  • Disinfect the surfaces of the machine and the folding table. Pretty much assume someone has used it as a changing table without cleaning it.
  • Use the largest load setting possible and don’t overload the machine. Use an appropriate amount of detergent.
  • Use the hottest setting of a dryer.

 

Send your questions to helpme@home-ec101.com

Filed Under: Wash It Tagged With: , ,

How to Repair an Unraveled Seam

March 4, 2013 By 10 Comments

Michelle says:
When I first found out that I had been given the opportunity to contribute to Home Ec 101, my mind jumped straight to sewing.   You see, being obsessive precise comes fairly naturally to me, and I have always enjoyed working with my hands.  The very first time I saw my great grandmother hand sewing a quilt, I was smitten.  By the time I was 18, I was sewing my own clothes, curtains, slipcovers, and pretty much everything else I happened to need, so I figured I was well versed in the basics—until I sat down to write this post.

What are “the basics”?  Can I assume everyone in the world knows how to thread a needle?  Does every adult know how to repair a button or a fallen hem?  Do any Home Ec 101 readers own—let alone know how to use—sewing machines?  Is it common knowledge to check new clothes for loose threads before the first washing (to avoid having to repair the aforementioned buttons and hems)?  Based on my experience, many people will answer “no” to all of those questions.  This isn’t because they’re particularly challenging tasks, but because sewing has been forgotten as archaic domestic drollery, rather than remembered and taught as an immensely handy (and money saving!) hobby.

So, we’re going to start at the beginning, in this case, fixing a pillow with a hole on the seam.  Assuming you’ve never sewn, this post will teach you a straight stitch, which is the keystone for all of your future sewing endeavors.  If this is a review for you, feel free to put your head on your desk while the rest of the class learns with me.  (And, no, you may not start on your homework.)

  • Step 1: Tie off the offending unraveled threads.  There should be four of them in total, two on each end of the hole.

Step One

  • Step 2: Fold the fabric inward over itself about 1/4 of an inch so that it doesn’t unravel in the wash.  There should be a pretty well set crease if you’re repairing a store bought item.

Step Two

  • Step 3: Choose a matching thread (I only chose red for your eyes’ sake!); for this project, I used synthetic all-purpose thread, which you can find at any craft store and some big box stores.  Be sure to choose a needle suited for your fabric.  If you don’t know which size needle to use, peek at the back of the package for recommended uses—or check out this handy guide.  If all else fails, just use an “all-purpose” needle.
  • Step 4: Trim the end of your thread (trust me, it’s frayed), give the fresh tip a little lick to smooth down the fibers, and guide the thread through the eye (AKA hole) of the needle.  If you find that your thread seems to bend or split instead of going through the eye, try snipping off the top inch of the thread and try, try again.  Once you “get” it, it’ll become second nature.
  • Step 5: Fold the thread in half.  As you unwind the thread you need for your project (two arms’ length is my standard), slide the needle down to the middle of your thread.  Make sure the ends line up to avoid wasting any.
  • Step 6: Double (or triple!) knot the thread about two inches from the ends; use your index finger as a guide while tying the thread to ensure that the second knot is as close to the first one as possible.  Snip the ends off of the thread to keep everything looking tidy.

Step Six

  • Step 7: Since you want the knot to be invisible, start your first stitch inside (or on the “wrong” side) of your project.  I like to use the holes that already exist in many store bought items as a way to see where the needle needs to go.

Step Seven

  • Step 8: Start sewing!  You’ll be using what is called a straight stitch; you probably know it already.  It’s the basic over, under, over, under.  If you’re using the holes as guides, go over one hole, then under to the next; if you’re not so lucky as to have free guide holes, make each stitch about an eighth of an inch long.  Repeat until you have stitched the length of the hole plus an inch on either side (don’t want to do this again next week, do you?)  You’ll notice that the stitching looks like a dashed line.

Step Eight

  • Step 9: Turn your project over.   You’ll repeat your straight stitch, except you go “over” anywhere you see a blank space, and “under” anywhere you see a thread.  Repeat until you have stitched the end of the dotted line.

Step Nine

  • Step 10: Tie off your thread and trim the ends as close to the knot as you can (without cutting the knot, obviously).

Step Ten

Hey, look at that!  You fixed it!  Sew, tell me Home Eccers: what shall we tackle next?

Filed Under: Sew It Tagged With: , ,

Thai Inspired Beef and Cabbage Skillet

February 25, 2013 By 6 Comments

Heather says:

I’d like to thank Bobbie for helping out with the name of this quick beef skillet, I was staring at it last night and drawing a blank. This ground beef cabbage skillet recipe will feed six, more if you serve over cooked rice or noodles. Feel free to play with the ingredients as that would be exactly how I came up with this recipe. I found Cooking Light’s Thai Beef Cups. I used it as a framework to build this recipe for the cooking basics series I’ve been slowly building. If you’re looking for a more traditional beef and cabbage skillet, Bobbie and I both have versions: Bobbie’s Beef and Cabbage Skillet and Heather’s Beef and Cabbage Skillet. All three are great, quick meals, that are handy to have in your kitchen arsenal, cabbage stores for-freaking-ever in the bottom drawer of the fridge and if you’re not vegetarian I ask you why you don’t have at least one emergency pound of ground beef in the freezer. That’s pretty much required to stave off an emergency drive-through run.

As far as the cooking basics series goes, I know so far there are a lot of ground beef recipes, but don’t worry, we’ll start adding chicken, pork, and fish soon enough. I’m still sorting out the whole work life balance thing and not doing so hot at either, if you must know.

So, back to the skillet. Feel free to use red or green cabbage, heck you could use broccoli slaw or any cruciferous greens, as long as they are shredded pretty finely. Just remember the goal isn’t to cook this dish until it’s dead, but rather to keep a little crunch in there for texture. AND if you don’t want to use peanut butter, don’t, just use 1/4 cup of salted peanuts like the original recipe described. Someone swiped my peanuts, that’s the only reason I experimented with -and rather liked- the peanut butter in the first place. Skillets are experiments, give yourself permission to try something different once in a while, who knows you may have a new family favorite. (FYI the minions call any version of beef and cabbage skillet, Kung Fu Skillet as I got tired of them asking what’s for dinner and they were on a Kung Fu Panda kick at the time)

Thai Inspired Beef Cabbage Skillet Recipe

: Thai Inspired Beef and Cabbage Skillet

: A simple one dish meal with a ginger, peanut, twist

  • 1 lb ground beef
  • 1 TBSP olive oil
  • 1 onion, sliced thinly
  • 4 cloves garlic, minced
  • 2 tsp ginger, peeled and minced – substitute 1 tsp ground ginger if you need to
  • 2 TBSP lime juice -I didn’t measure, just a couple of GOOD squeezes, yes I used the store bought kind, this was a clean out the fridge kind of meal, if you have fresh… awesome.
  • 1 1/2 tbsp hoisin sauce -you can use fish sauce if you have it
  • 1 small head of red or green cabbage, sliced thinly or shredded
  • 1/2 cup or 1/2 a bunch of cilantro, roughly chopped
  • 2 TBSP peanut butter or 1/4 cup dry-roasted peanuts
  • Soy Sauce to taste – when served

  • Heat a heavy skillet over medium heat. Add the olive oil, onion, garlic, and ginger -fresh or ground. Cook, stirring frequently until the onions begin to soften. Reduce the heat if the garlic starts to turn golden. You don’t want to over cook this.
  • Add the ground beef to the skillet and cook until no longer pink. Drain well.
  • Return the skillet to the burner and completely stir in the lime juice and hoisin sauce.
  • Add the cabbage to the skillet and cook until crisp tender.
  • Add the peanut butter -if desired- and cilantro (yes, you can omit this, if you’re one of those).
  • Stir until thoroughly combined.
  • Serve immediately as is or over rice or noodles.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Enjoy!

Filed Under: Cook It Tagged With: , , ,

Simple Scalloped Potatoes from Scratch Recipe

February 15, 2013 By 13 Comments

Bobbie sez

 

Bobbie says:

 

Lately, Home Ec 101 has been focusing on cooking basics, and in my opinion, Scalloped Potatoes are about as basic as it gets when it comes to side dishes. They go with practically anything, and with the right recipe, made-from-scratch scalloped potatoes are almost as easy as a boxed mix, so much better for you, and waaaay better tasting! And (lucky you) it just so happens I’ve got the right recipe.

While most scalloped potato recipes call for first making a white sauce, or using a can of condensed soup instead, this recipe is even better. Why? There is no white sauce to make and no canned soup with this Simple Scalloped Potatoes from Scratch Recipe. It makes its own sauce as it bakes! So, the hardest bit is peeling and slicing the potatoes, which you know isn’t really hard at all.

What variety to use? Some say only red. Other say definitely yellow. While I do like both of those varieties, I prefer white potatoes in this recipe. It’s up to you, really. My honest opinion, based completely in practicality, is this: use what you have. Or what’s on sale. Seriously, I’ve tried scalloped potatoes using different varieties, and they all end up delicious. Don’t fret.

You’ll see the recipe calls for onions. I prefer yellow, but use what you like — even scallions would work, and give you a bit different flavor. If you’re tempted to omit onions because some family members are Not Onion People, please don’t. It’s really an essential part of the flavor here. Instead of sliced onions, though, you could use a smaller amount of finely minced onion.

Simple Scalloped Potatoes - 6 Versatile Side Dish While I served these golden-browned, creamy scalloped potatoes with a pan-fried ham slice and peas, they’ll pair well with chicken (roasted or fried or even boneless breasts browned in butter), steak, roast beef, burgers, pork roast or chops, turkey — pretty much any non-pasta entree. And easy? Oh yeah, this one is a piece of cake. (Only, much easier than cake - for me anyway. I’m really not a baker.) Once they’re assembled and in the oven, little attention is required. They’ll bake while you work on the rest of the meal. Or read a book. Or, you know….write one.

Simple Scalloped Potatoes from Scratch Recipe

2 1/2 cups whole milk
4 Tablespoons cold butter, plus more to grease pan
2 pounds white or yellow potatoes (about 6 medium – enough for 4 cups of sliced potatoes)
1/4 cup thinly sliced onion Simple Scalloped Potatoes - 1 from simple wholesome ingredients
3 tablespoons flour (unbleached all-purpose)
1 teaspoon salt
1/4 teaspoon cracked black pepper

Preheat oven to 350 degrees Fahrenheit.

Choose a 2-quart baking dish, preferably no more than 2 to 3 inches deep. If you’re not sure it’ll hold 2 quarts, try filling it with 8 cups of water. Seriously, if it won’t, you’ll be cleaning the oven after baking this dish. If it holds a bit more than 2 quarts, that’s probably even better. Make sure it’s big enough, then rub the inside with butter.

Start heating the milk — you can either microwave it, or do it on the stovetop in a small pan. Do not boil it, just get it very hot. Once it’s hot, set it aside.

Wash the potatoes, scrubbing them if they’re very dirty. Peel them using a potato peeler or a sharp paring knife, and remove the eyes, if any.

Cut potatoes into slices between 1/8 and 1/4 inch. Don’t sweat it. If they’re around that thickness, more or less, you’re good. Make sure you’ve got about a quart, or 4 cups, of potato slices.
Simple Scalloped Potatoes - 2 slice potatoes thinly

Make a layer of one-fourth of the potatoes, about a cup, in the casserole dish. Top that with one-fourth of the onion, 1 tablespoon flour, 1/4 teaspoon of salt, and a dash of pepper.

Now we’re going to “dot with butter.” Here’s how: take 1 tablespoon of the butter and cut it into a dozen or so small bits, then distribute those more or less evenly over the potato/onion/flour layer.

Simple Scalloped Potatoes - 3 dot with butter

Repeat 2 more times, making a total of three layers of potatoes, onions, flour, salt, pepper and butter.

Now, do one more layer, same as the previous ones, except with no flour.

Pour the hot milk over the potatoes, then cover tightly with foil.

Place in preheated oven, being careful not to spill the liquid.

Bake 30 minutes. Remove foil and bake until potatoes are tender and the top is golden brown, about 45 minutes longer. If you chose a deeper casserole dish, it may take up to another 20 minutes.

Carefully remove from oven – the sauce will be on the thin side right now. Let stand about 10 minutes for sauce to thicken before serving.

Makes 4 to 6 servings

Simple Scalloped Potatoes - 5 golden brown

 

Bobbie Laughman is probably just a figment of her own imagination, but if you like figments, consider following her on Pinterest or check out her blog, Gruntled, Sheveled, Whelmed.

 

Filed Under: Cook It Tagged With: , , ,

Slow Cooker Smoked Sausage Potato Cheese Soup Recipe

February 8, 2013 By 8 Comments

*plus an unrelated note from Heather at the end*
Bobbie says:

“So, is it cold enough for ya?” I don’t think I’ve made it through a winter in my entire life without hearing this lamest of questions at least once. I just smile and nod at the crazy person as I move along.  ”Cold enough” implies that one looks forward to frigid temperatures. Anyone who’s spent more than five minutes with me during the winter knows I detest cold and snow, and probably thinks I’m less than sane for living north of the Mason-Dixon line my entire life, despite the weather. I couldn’t really argue with that.

We’ve actually had a rather mild winter in the Gettysburg area so far, but it’s still been cold enough to warrant some hearty, comforting soup to warm the bones as well as the soul. This simple Smoked Sausage Potato Cheese Soup is perfect  for busy, chilly days. Peel a few potatoes, chop a carrot and toss everything in the slow cooker in the morning and let it cook all day, then finish the last step just before supper time. Pair with a tossed salad and maybe some crusty rolls for an easy-peasy winter meal. Simple, yet satisfying.

Cheesy Smoked Sausage Potato Soup - Easy Comfort Food

My potato preference for this is Yukon Gold, but any kind will do. Any fully cooked sausage can be used, and you can also use a different cheese. I think bratwurst with swiss cheese sounds really good, but I haven’t tried it yet.  Reheats nicely, if you’ve got any left over – keep in the fridge and use within a couple days. Freezing not recommended – texture will be affected.

 

Smoked Sausage Potato Cheese Soup Recipe

makes about 4 quarts

1 pound fully cooked smoked sausage
8 medium potatoes, peeled and cut into 1/2 to 3/4 inch chunks
1 large onion, peeled and diced
1 1/2 cups frozen sweet corn
1 1/2 cups peeled carrots, sliced 1/4 inch thick
1 large clove garlic, peeled and minced
1/4 teaspoon black pepper
pinch of dried thyme
1 large or 2 small bay leaves
4 cups chicken or pork stock, preferably homemade

1 cup evaporated milk
2 cups shredded sharp cheddar cheese

Halve the sausage lengthwise, then slice about 1/4 inch thick.

Combine everything except the evaporated milk and cheese in a 6-quart slow cooker.

Cover and cook on HIGH for 5 to 6 hours, or on LOW for 8 to 9 hours.

Remove the bay leaves. Cheesy Smoked Sausage Potato Soup - gently stir in cheese

Stir in evaporated milk.

Sprinkle cheese over top of the soup. Stir gently until the cheese melts into the soup and mixes well throughout.

Serve hot. Refrigerate leftovers promptly.

 

 

 

 

 

Bobbie Laughman is a part-time elder caregiver, part-time administrative assistant and part-time dreamer of warm toes. She cooks and writes and bundles up well in the Gettysburg, PA area. Follow Bobbie on Pinterest,  subscribe to her blog or send a message to Bobbie@Home-Ec101.com.  

Heather says:
I’m very grateful that Bobbie sent this over last night. I didn’t want to not post this week, but the kids and I were rear-ended yesterday afternoon. We were all checked out at the ER and other than being extremely sore and cranky, we’re all okay. I want to thank the extremely nice staff at N&D Wireless, a local business, for letting the kids and me wait in their store while everything was sorted out. The ambulances (not for me or the kids and as far as I know, the other people are okay, too) and police took up most of their parking lot for a good hour. They helped entertain my shaken up kids and were just generally kind. They didn’t have to let my wound up kids go nuts in there for as long as they did, but that kindness meant a lot, I was pretty rattled. I’m going to be a complete slacker this weekend and hopefully attack Monday with all of my usual spite and enthusiasm. Have a good weekend and hug -yes, hug- those you love.

Filed Under: All, Cook It Tagged With: , , , , ,

Not Remotely Amusing: The Broken Car Remote

February 6, 2013 By 13 Comments

Bobbie sez Bobbie says:

I love my car-unlocker button thingy.

Car Remote. Keyless entry. Key fob. That plastic bit with buttons on, that hangs off your key ring and unlocks the car for you miraculously while you’re still walking to it with your arms so full of shopping and children that you can’t possibly manage keys, but you can certainly push a button to open the stupid door. Whatever you call that thingy.

I did some research to find out what everyone calls it, so I could connect with my audience.  And by research, I mean a brief and thoroughly unhelpful survey on Facebook.  It was an attempt at Scientifically Gathering Data, without actually being, you know….scientific*. I wanted to find out what to call this doo-dad so people know what the heck I’m talking about. Because, I call them The Buttons. Not even kidding. And I love The Buttons.

Well, I did love The Buttons, that is, until The Son Who Shall Remain Nameless (TSWSRN) managed to break it off the keyring.

TSWSRN has a crazy key ring with a house key, a key to my husband’s pickup and one for the 1999 Explorer that TSWSRN and I share. Three keys and an irrational number of non-key items.

When TSWSRN drives the Explorer, he takes my sensible key ring, which has the mailbox key (so he can get the mail) and The Buttons, because if you want to  open the hatch, you need them. If you accidentally set off the Very Sensitive Alarm (which is especially easy to do if you use an actual key to open it) you need The Buttons so you can turn the wretched thing off. ** The car remote is absolutely essential to the sane operation of the thing, so I wasn’t about to just stick it in a pocket once the key ring loop broke off. Much too easy for me or The Son Who Shall Still Remain Nameless to lose.

Broken Car Remote - hazardous key ring

 

He then attaches my sensible key ring to his crazy one with a carabiner clip, resulting in this twisted monstrosity. And the breaking off of the key fob.

 

Can’t imagine how that happened. Go figure.

 

 

 

So, I decided to channel my inner MacGyver and see if I could fix it with toothpicks and chewing gum wrappers, or other odds and ends we had lying about. It’s amazing what one can come up with in a pinch.

After nixing rubber bands and paper clips and duct tape, I came up with cable ties. Broken Car Remote - cable ties case

They’re also called zip ties, wire ties or tie-wraps. They’re mostly used to bundle wires together tightly and permanently, but they’re sometimes used as handcuffs in law enforcement. We happen to have a lot of them around here, because of my husband’s computer/technology business, but you can buy them in smaller quantities in a hardware or electronics department, or at a home improvement store.

I looked at my remote and decided I needed to use two cable ties. A larger one around the upper part, just above the buttons, and a smaller one to make a loop to connect to the key ring. Car remotes vary widely in design, so your placement may be different. Just figure out where you can get a secure hold without covering any of the buttons.

Broken Car Remote - 3 zip ties cable ties wire ties

 

 

 

You’ll need pliers and a way to cut the ends off the ties when you’re done. I found needle nose pliers to work best for me. Mine have a built-in side cutter. If you don’t have side cutters, a sturdy pair of scissors can be used, but be very careful.

Broken Car Remote - 4 pliers with sidecutter I made a loop from the larger cable tie, put it around the upper part of the remote, then pulled the cable tie just until it stayed in place.

Broken Car Remote - 5 loop zip tie around remote

 

 

 

 

 

 

 

 

 

Slipped the smaller tie under the large one on the back side, fastened it into a loose loop.

Broken Car Remote - 6 slip second cable tie thru first

 

 

 

 

 

 

 

 

 

Using the pliers, pulled the loose tail on the cable around the remote, and made it as tight as I could. I used the needle nose pliers and grabbed it right next to the slot and twisted, leveraging it to get it tight enough that it won’t slip off.

Broken Car Remote - 7 tighten with needlenose pliers

 

 

 

 

 

 

Adjusted the hanging loop to an appropriate size, then cut the tail off both ties.

Broken Car Remote - 8 trim with sidecutters

 

 

 

 

 

 

 

Ready to roll. I did this a few months ago, and it’s held up extremely well. I could probably buy a replacement for more money than I want to spend, but seriously – the new remote would probably outlast the vehicle, so why bother?

Broken Car Remote - 9 Not like new but serviceable

 

 

 

 

 

 

 

 

 

 
*Survey results: Although a lot of people call them Key Fobs, most people don’t call them anything. All these poor car-button-thingies being ignored and taken for granted. No wonder they break off — they’re trying to run away from home.

**We bought it second- or third- or quite possibly seventeenth-hand. It has its foibles, but it’s at least it’s not possessed by an Electrical Demon like its predecessor. That was like being in a Stephen King movie, but with less dying.

You can stalk Bobbie Laughman on Pinterest, or go see if she’s up to anything at Gruntled, Sheveled, Whelmed.

Filed Under: Fix It Tagged With: , ,

Italian Sausage Skillet

February 1, 2013 By 1 Comment

Heather says:

I’m not the only one getting into this whole back to cooking basics idea. Over on the Home-Ec 101 Facebook Fanpage, Home Eccer Lindsey decided to play around with this week’s Simple Philly Skillet and used what she had on hand -smarty lady!- and shared the results. She shared the a whole album of step-by-step photos and I’ve selected just a couple for this post.

The photo and recipe credit goes to Lindsey Mccollum and I am so very glad she was willing to share with us.  Please say thank you, it’s a little bit intimidating to put yourself out there where anyone can be a critic.
Easy Sausage Skillet

: Easy Italian Skillet

: by Lindsey Mccollum

  • 1 pk sweet Italian sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 med onion
  • 1 can Rotel diced tomatoes
  • 2 cans chicken broth
  • 1 box mini farfalle pasta
  • 1 pk shredded pizza cheese (mozzarella)
  • 4 oz Velveeta cheese*
  • Mrs Dash -Garlic & Herb
  • Italian seasoning & dried basil**

  Bell Peppers

  • Take casings off of sausage & brown in a skillet, breaking them up as they brown. Drain & hold in bowl.
  • While sausage is browning, thinly slice onion, and bell peppers. Sweat these until soft.
  • Add rotel, chicken broth and pasta to the skillet. Bring to a boil. Cover and cook on low for 7-8 minutes until the pasta is tender.
  • Add sausage back to skillet.
  • Stir in cheeses until melted and creamy. Add a little milk of necessary to make a sauce if cheese seems a bit stringy.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Notes from Heather:
*American or provolone will work well as a substitute
**Lindsey had “Dried basil from my garden” since I doubt she wants us tromping through her yard this summer to stock  our own pantries, dried basil from any garden or the grocery store will do.

Enjoy!

Thank you, Lindsey!

Filed Under: Cook It Tagged With: , , ,

Why Are There Holes in the Crotch of These Men’s Pants

January 31, 2013 By 9 Comments

Hello, Home Ec 101!

I’m so glad I found you, considering the poor grade I got in school in the class.  I’ve managed along over the years, honing my sewing skills, cleaning skills and, ahem, well the cooking part still would get a well deserved C.

Anyway, I need help or suggestions.  My beloved husband was once a professional cyclist (sprinter).  Needless to say he has huge thighs that used to provide that great bursts of speed around the peloton. Now that he’s older and an IT Guy, he isn’t as fit as he used to be, but his legs didn’t reduce in size.

He wears nice khaki slacks in different weights to work as he never knows if he’ll be working with upper management or in the trenches.  He is wearing little holes that only get larger at the crotch of said pants.

I have taken to ironing on patches in the areas that wear quickest, but it doesn’t really do anything for the outside of the pants.

Are there any suggestions as to how to toughen this area? Are there any tricks or techniques that anyone uses to stay the creation of holes that look good?

Signed,
Crotchety in Crawford

Heather says:

I’m a 6′ tall woman who has a small frame, finding jeans and not spending a ridiculous amount of money is a big challenge, so I can definitely relate.

Off the rack clothing is designed to fit people within a vary narrow range of body types. The trouble is, some of us don’t have off the rack body types.

You have taken the only approach I would recommend with his current pants and obviously it’s not the quality of the fabric or it would only happen with some but not every pair of pants. For future pants,  have him buy pants that fit his thighs with a little bit of room. Take the pants to a tailor and have them take in the waist and taper the legs, if the fit of the rest of the leg is too loose. PANTS! Could I have possibly used the word pants any more excessively in this paragraph?

Here’s a forum where some cyclists are discussing this exact issue, maybe some of these brands would be worth investigating. After a bit of research though I found this is a pretty common problem for men with your husband’s body type and the consensus is to buy the pants larger and have them tailored, they will last much longer.

I’m sorry there wasn’t a quick, magical solution.

Send your questions to helpme@home-ec101.com.

Filed Under: Wash It Tagged With: ,

Homemade Oatmeal Cream Pies

January 30, 2013 By 9 Comments

Heather's avatar Heather says:
I want to introduce everyone to Michelle. Michelle, this is everyone. Do you remember back around New Years when I mentioned that I might be looking to add to the contributors here on Home-Ec101.com? Well, Michelle took me seriously, much to my delight. And as an added bonus she actually sews -something that in all honesty I haven’t even wanted to dive into here. I’m all thumbs when it comes to anything crafty, so that is a huge relief all in itself. Say hi and welcome her to Home-Ec101.

<threatening look> She’s wonderful and I hope she sticks around for a while, so be nice. </threatening look> You can visit her at DreamsUnreal.

retro avatar Michelle says:

Birthday cake, macaroni and cheese, those little cups of pudding, and nuclear war-proof packets of snack cakes: these are only a few of the foods that never fail to conjure up memories of childhood. No matter your age, no matter how mindfully you eat, I bet that there are days you catch a peek at the snack food aisle and consider, if only for a second, grabbing a box of sandwich cookies and making a run for the nearest express checkout (lest anyone judge your partially hydrogenated cravings). Actually, I take that back—I don’t bet, I know. I know because I have been there, my friends. I have felt the shame of craving not food, but food product.

Unlike the stronger of you out there in Internetland, however, I cannot ignore an urge for a specific treat and expect it to just go away. No, I dwell on it—but refuse to actually go out and buy, say, oatmeal cream pies, because chemicals! Plus, they’re really sweet and I’m not even sure if they actually contain oatmeal, cream, or pie. Plus, there’s that whole awkward grocery store scene I mentioned before… So, I do what any good Home Ecaholic would—nay, should!—do: I made ‘em myself!

P.S. Bring these with you next time you go to a party. You may be surprised how many people share our dirty little snacky secret.

 

Oatmeal Cream Pies

 

: Homemade Oatmeal Cream Pies

: Adapted from Martha Stewart’s Everyday Food

Notes: Though I don’t normally condone margarine for cookies, it is absolutely necessary to make the cookie turn out bendy rather than crisp. If the frosting is too cream cheese-y for your liking, add—one tablespoon at a time—up to an additional quarter cup of powdered sugar.

  • For the cookie:
  • 2 sticks margarine, softened
  • 1 ¼ cups dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 cups quick cooking (but not instant) oatmeal
  • For the filling:
  • 12 ounces cream cheese, softened
  • 6 tablespoons powdered sugar

  • In either a stand mixer fitted with the paddle attachment—or a large bowl and sturdy wooden spoon—cream the margarine and brown sugar until light and fluffy. Mix in the eggs and vanilla. The dough may look a little bit curdled at this point; this is normal and will resolve itself.
  • Whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.
  • Stir the flour mixture into the wet ingredients; the dough will be very wet. Stir in the oatmeal, making sure to mix until the dough is well combined and only slightly sticky.
  • Refrigerate the dough for about an hour, or until firm.
  • Preheat the oven to 350. While the oven is heating, scoop the cookie dough into teaspoon sized balls. Place the balls two inches apart on an ungreased baking sheet. Wet your hands with cold water, then flatten the dough balls with your palms. Return the dough to the refrigerator once your baking sheet is full.
  • Bake at 350 for 10-12 minutes, or until the cookies’ edges are just beginning to brown.
  • Transfer to cookie racks and repeat the scoop/flatten/bake process described above with the rest of the dough.
  • Once the cookies have cooled, use a hand mixer to whip the softened cream cheese. Mix the powdered sugar into the whipped cream cheese.
  • Spread the cream cheese frosting onto half of the cookies; top with the remaining unfrosted cookies.
  • In either a stand mixer fitted with the paddle attachment—or a large bowl and sturdy wooden spoon—cream the margarine and brown sugar until light and fluffy. Mix in the eggs and vanilla. The dough may look a little bit curdled at this point; this is normal and will resolve itself.
  • Whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.
  • Stir the flour mixture into the wet ingredients; the dough will be very wet. Stir in the oatmeal, making sure to mix until the dough is well combined and only slightly sticky.
  • Refrigerate the dough for about an hour, or until firm.
  • Preheat the oven to 350. While the oven is heating, scoop the cookie dough into teaspoon sized balls. Place the balls two inches apart on an ungreased baking sheet. Wet your hands with cold water, then flatten the dough balls with your palms. Return the dough to the refrigerator once your baking sheet is full.
  • Bake at 350 for 10-12 minutes, or until the cookies’ edges are just beginning to brown.
  • Transfer to cookie racks and repeat the scoop/flatten/bake process described above with the rest of the dough.
  • Once the cookies have cooled, use a hand mixer to whip the softened cream cheese. Mix the powdered sugar into the whipped cream cheese.
  • Spread the cream cheese frosting onto half of the cookies; top with the remaining unfrosted cookies.
  • Makes 36 oatmeal cream pies.
Filed Under: Cook It Tagged With:

Simple Philly Skillet

January 29, 2013 By 5 Comments

Heather says:

This simple Philly skillet is another in my impromptu, unorganized, and johnny-come-lately decision to really dive into cooking basics here on Home-Ec 101.

I try my best to stay out of the center aisles of the grocery store. Yes, there are some pantry basics on some aisles that I must have, but for the most part, if you want to have a healthy diet, stick to the perimeter, that’s where you’ll find largely, fresh ingredients. Shelf-stable items, in general, are the less healthy choice.

Still, there’s that one aisle and we’ve all walked down it. There used to be that this large, cheerful glove with eyeballs large eyeballs that would stare at customers as they figured out what they’d serve for dinner. Over the years the glove has gotten smaller, but the options have grown. I agree on the premise,  everyone needs a handful of meals that come together as quickly as those options, so I thought it might be fun to do a make-it yourself series based on these skillet meals. You see, trademark is a very big thing, so I’m purposely being vague. These skillets in no way represent an actual skillet living or dead any resemblance to a skillet living or dead is purely -ahem- coincidental?

I am not copying their recipes, first of all because I don’t have access to fun things like stabilizers and I’m helping reduce your sodium intake while I’m at it. Additionally, these items are designed to hit the middle of the palate bell curve. If you make it yourself, you can always increase or reduce the spices and have something much more tailored to your own palate. I look at the title and figure out what *I* think it should taste like and get to work.

Last week’s Taco Skillet was the first and this week we’ve got today’s Philly Skillet and guess what? This version does not have cream of something soup, so it’s super easy to make it gluten free, if that fits your family’s dietary needs. Don’t eat beef? No problem, swap in ground turkey, pork, or chicken. HECK, live on the wild side and use seitan if that’s what you prefer. (When substituting out the beef, you’ll probably want to add the optional Worcestershire sauce, which does have some glutamates in it, but you’re in control of how much goes into your food)

Ready? Oh and for what’s it’s worth, this project does not involve photogenic foods, so yay. (Sigh)

Simple Philly Skillet : Simple Philly Skillet

: One dish, Philly skillet, use ground beef, turkey, pork or chicken

  • 1 lb ground beef, turkey, chicken, or pork
  • 3 onions, sliced
  • 4 bell peppers, seeded and sliced
  • 1 rounded tsp garlic powder
  • 1 optional tsp salt* only use this if you use homemade beef or chicken stock, otherwise you’ll lose the benefit of reducing your sodium intake
  • 1 optional tsp Worcestershire sauce
  • 2 cups dried pasta -we used elbows just because.
  • 2 cups beef stock -hot- divided (1/4 cup and 1 & 3/4 cup)
  • 2 cups milk
  • 4 oz provolone cheese**
  • 4 oz American cheese**

    • Brown the ground meat over medium heat in a large, heavy skillet. Drain off the fat.
    • Add the sliced onions to the pan and 1/4 cup of the beef stock. Use your spatula or wooden spoon to scrape up any bits sticking to the bottom of the pan. Once the onions just start to look translucent -more clear than raw onions, add the garlic powder and optional salt to the pan. Stir.

Add bell peppers

  • Add the bell peppers and beef stock and slowly add the milk, while stirring. Add the pasta and stir often until bubbles appear. Reduce the heat until you have a gentle simmer happening -bubbles coming to the surface but not breaking the surface tension. Any hotter and your sauce will look a little grainy, it’ll work just fine, but it won’t be pretty.
  • Cover. Cook for 10 – 12 minutes until the pasta is done.
  • Add the cheese. Stir until the cheese is melted.

 

Add the cheese

  • Serve

 

**use 8oz of any cheese that you’d like, you’ll have better results with provolone and American because they melt well. Anything like cheddar *real* cheddar and it’ll “break” and you’ll get a grainy sauce. It’ll taste good, it just won’t be pretty, not that this is a pretty dish to start with.

**If you choose ground turkey or chicken, you may want to substitute chicken stock for the beef.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

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