Heather says I hope everyone had a great week. I had a work trip to Salt Lake City, which is quickly turning into one of my favorite places. The company I work for, FeedBlitz*, was a sponsor of the SNAP conference. SNAP attendees are generally craft and DIY bloggers. For three days it looked like…
Menu Monday Week #14 of 2016
Heather says: Ray, my fiancé, is from Southern California and is the reason tacos seem to be on the menu every week. Any suggestions for dinner this week, Ray? Tacos. Sigh. As if that’s not enough tacos for anyone, every couple of weeks we visit a local taco truck / stand where I have fallen…
Menu Monday Week 12 of 2016
Heather says Last week’s lentil patty melts were changed into black bean patty melts, but they worked really well. Same concept as the lentil patties, I just forgot to check the pantry before writing the menu. (Yep, more proof that we’re all human around here). I also managed to reshoot the sausage peppers and onions….
Menu Monday Week 11 of 2016
Heather says: So, let’s pretend last week didn’t happen, as it felt like herding cats more than anything. As an aside, is the site loading any faster for you? I’ve made some changes and I’m hoping they’ve helped, but I think some of the image changes made them look less sharp. ¯\_(ツ)_/¯ Have you tried any…
The Difference Between Boiling and Simmering
Dear Home Ec 101, I’m embarrassed to actually ask this, but what is the difference between boiling and simmering? A lot of your recipes say bring to a boil and reduce the heat to a simmer. What does that mean and why does it matter? Signed, Baffled Beginner Heather says: Basic questions like this are…
Menu Plan Monday Week 9 of 2016
Heather says Last week was a doozy. There was no plan as I was flying back from Salt Lake City on a redeye and I was buried in the day job until Friday afternoon. I don’t enjoy weeks like that, but it was the best kind of work-related busy. I’m ready for a normal*, routine…
Menu Plan Monday Week 7 of 2016
Heather says Are you saving the menu plans you’ve been creating? If you have a 3 hole punch and a binder, save your weekly menu plans. As you prepare your meal plans, make notes on what people enjoyed. Over time you’ll build a great resource for yourself and your family. If you’re just getting started…
Oven-Baked Tuna Cakes (Croquettes if You’re Fancy)
Heather says: Of all the recipes in all the world, never did I think the kids would like this one for tuna cakes. Crab is a bit on the spendy side for a herd of finicky kids, so I figured I’d give budget friendly tuna a try. I expected turned up noses and arguing about…
Menu Monday Week 6 of 2016
Heather says: I hope you had a good weekend. I managed to knock out a few more recipes this weekend, feel free to check them out: Spaghetti with Meat Sauce – it’s totally a date night, company worthy meal, just add a salad Chicken Salad – a great way to use up leftover roast chicken….
Aioli – Garlic Sauce Recipe
Heather says: Aioli is a garlicky sauce that adds an excellent finishing touch to some menu items. We love it with crab or tuna cakes, home made fries, fried potatoes, or sometimes on a sandwich that needs a kick that mayo just won’t provide. Aioli is similar to mayo in that it is an emulsion…
Menu Monday Week #5 2016
Heather says Last week veered wildly off-track due to a short notice business trip to Asheville. Thankfully, I love that city and its food scene. I had lunch with a good friend at a place called 12 Bones and had jalapeno cheese grits with my pulled pork, man oh man. This magical side dish will…
Menu Monday Week 4 2016
Heather says: I spent yesterday re-photographing a couple of recipes here on the site. I am rather happy with how that project turned out. Slowly, but surely, the backlog is shrinking. I’ve finally figured out how to get rid of the extra food without waste, which is very exciting for me. If you are in the…
Smoked Sausage and Cabbage Skillet – A Basic Cooking Lesson
Heather says: Eating locally and seasonally is a popular trend, with good reason. Choosing foods grown locally and in season reduces the amount of energy that is needed to bring the food from the farm to your table. In colder climates it isn’t always convenient or practical as late winter can mean nothing is in…
Menu Monday Week 3 2016
Heather says I hope all of you are doing well. I think there may be a slight misunderstanding as to what the Menu Mondays here on Home-Ec 101 are. These are the weekly meal plans for my family. Generally the plan includes at least one item that I have not yet posted on the site,…
Grilled Cheese – A Basic Cooking Lesson from Home-Ec 101
Disclaimer: If you’re teaching a young child to cook, these are intended to be a good starting point, but children will still need supervision as knives are sharp and stoves are hot. Capiche? Heather says: ♫ Let’s start at the very beginning A very good place to start When you read you begin with A-B-C…
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