Heather says: A few weeks ago I mentioned that I would be trying to increase the amount and variety of fish we eat. This week I decided to try out steelhead trout. Looking at the picture, you may think to yourself, Heather has gone off her rocker (again) that looks just like salmon. There’s a …
Heather says: It’s official, I have ordered the first run of Home Ec 101 t-shirts. (It took a little longer than I hoped, but it’s all in the screen printer’s hands now). I’m excited and nervous. I hope you love the designs as much as I do. Here is a sneak peek at the first …
Heather says: I’m not a gardener. Every once in a while -usually in late winter- I have these grand ideas that it’s going to happen and suddenly I’ll have the time and energy to invest in the garden. Then life shows up and it sits on my bucket list for a while longer. That said, …
I tell you, there’s just way too much to learn about food. ~Anonymous Home Ec 101 Reader As humans, we are constantly learning. Well, most of us, right? Learning to cook isn’t like a college course, well except for culinary school and then it is exactly that, but for our intents and purposes, that’s a …
Heather says: Yesterday’s post on How to Freeze Food inspired a few more questions. Rather than extend an already long article, this is the second installment on freezer tips. Can you do a post on freezing leftovers? I’m a single gal, and while I do cut down most recipes, sometimes I have a couple stuffed …
Dear Home-Ec 101, I’m completely lost when it comes to freezing food. I know this is a great way to have meals on hand, but once it’s in the freezer I don’t know what to do with it. Just last night I made too much enchilada filling. So I made an extra pan, covered it in foil …
Heather says: Remember a couple of weeks ago when I mentioned I would work on adding more seafood to my cooking repertoire? This week I didn’t venture too far as type of fish, but I thought it would be nice to share a company-worthy recipe such as this baked cod with olive tapenade. If you …
Heather says: Olive tapenade is a condiment from the Mediterranean region, some would say it is specifically from the Provençal area of France and others argue it’s from Spain. Who cares as long as it tastes good, right? If you hate olives of any sort, this tapenade is not for you, just keep browsing. If you …
Heather says: Labor Day weekend already? Who is in charge here? Drive safely, cops and drunken idiots will be out in full force this weekend. Don’t be one of them, the idiots I mean. In many parts of the country it’s summer’s last hurrah, so if you’re doing a cookout this weekend and looking for a few …
Brian says: Growing up in a house without a father meant two things: playing “catch” was primarily a spectator’s sport and by default, you were last when it came to hot water and most other bathroom privileges. This also means acquiring a great deal of manly advice from one of the most influential males in …