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<?xml-stylesheet type="text/xsl" media="screen" href="/~d/styles/rss2full.xsl"?><?xml-stylesheet type="text/css" media="screen" href="http://feeds.feedburner.com/~d/styles/itemcontent.css"?><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:rawvoice="http://www.rawvoice.com/rawvoiceRssModule/" version="2.0"><channel><title>Home Ec 101</title> <link>http://www.home-ec101.com</link> <description>Skills for everyday living.</description> <lastBuildDate>Thu, 23 Feb 2012 15:34:33 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <itunes:summary>Skills for everyday living.</itunes:summary> <itunes:author>Home Ec 101</itunes:author> <itunes:explicit>no</itunes:explicit> <itunes:image href="http://www.home-ec101.com/wp-content/plugins/powerpress/itunes_default.jpg" /> <copyright>Copyright </copyright> <itunes:subtitle>Skills for everyday living.</itunes:subtitle> <image><title>Home Ec 101</title> <url>http://www.home-ec101.com/wp-content/plugins/powerpress/rss_default.jpg</url><link>http://www.home-ec101.com</link> </image> <atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.feedburner.com/home-ec101/dBMk" /><feedburner:info xmlns:feedburner="http://rssnamespace.org/feedburner/ext/1.0" uri="home-ec101/dbmk" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><item><title>Friendly Travel Reminder</title><link>http://www.home-ec101.com/friendly-travel-reminder/</link> <comments>http://www.home-ec101.com/friendly-travel-reminder/#comments</comments> <pubDate>Thu, 23 Feb 2012 14:17:47 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[All]]></category> <category><![CDATA[absent minded]]></category> <category><![CDATA[funny]]></category> <category><![CDATA[Travel]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10617</guid> <description><![CDATA[Heather says: I am currently on my way to Nashville, TN for the annual BlissDom Conference. If you are attending, please say hello, if you happen to see me. Please just be aware I&#8217;m actually very introverted and can get overwhelmed in large crowds. I&#8217;m a lot more outgoing than I was five years ago [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/friendly-travel-reminder/">Friendly Travel Reminder</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p>Heather says:<br /> I am currently on my way to Nashville, TN for the annual BlissDom Conference. If you are attending, please say hello, if you happen to see me. Please just be aware I&#8217;m actually very introverted and can get overwhelmed in large crowds. I&#8217;m a lot more outgoing than I was five years ago when I first started this site.<br /> Since travel is on my itinerary, I&#8217;d love to hear your favorite travel tips. Chime in with whatever you&#8217;d like, whether it&#8217;s by land, sea, or air.<br /> My pro-tip:<br /> Leaving for the airport two hours early may not only give you plenty if time to get through security, it may give you enough time to rush home and retrieve your drivers license that has been sitting on the scanner for the *ahem* last two weeks. [snicker -ed]<br /> And as a heads up, my darling *said through clenched teeth* children broke my laptop a few weeks ago and I am currently not only posting from a plane, but from my phone, so please bear with any interesting auto-corrects that may occur.</p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/friendly-travel-reminder/">Friendly Travel Reminder</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/friendly-travel-reminder/feed/</wfw:commentRss> <slash:comments>2</slash:comments> </item> <item><title>Tackling Difficult Stains on a Smooth Top Stove</title><link>http://www.home-ec101.com/tackling-difficult-stains-on-a-smooth-top-stove/</link> <comments>http://www.home-ec101.com/tackling-difficult-stains-on-a-smooth-top-stove/#comments</comments> <pubDate>Wed, 22 Feb 2012 22:48:31 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[Clean It]]></category> <category><![CDATA[Appliances]]></category> <category><![CDATA[Ceramic Stove]]></category> <category><![CDATA[Kitchen]]></category> <category><![CDATA[Range]]></category> <category><![CDATA[Stove]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10614</guid> <description><![CDATA[Dear Home Ec 101, I am well acquainted with the razor blade to clean the dried food spots on my smooth-top stove; however, there are &#8220;places&#8221; on my stove that cannot be felt with the fingers, and there is nothing to scrape with the razor blade, they&#8217;re just mars, I guess. I have a less [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/tackling-difficult-stains-on-a-smooth-top-stove/">Tackling Difficult Stains on a Smooth Top Stove</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p>Dear Home Ec 101,</p><p>I am well acquainted with the <a href="http://www.home-ec101.com/spots-on-a-smooth-top-range/" target="_blank">razor blade to clean the dried food spots on my smooth-top stove</a>; however, there are &#8220;places&#8221; on my stove that cannot be felt with the fingers, and there is nothing to scrape with the razor blade, they&#8217;re just mars, I guess. I have a less than two-year-old stove that has these little places all over the burners and do not come off even with the special cleaner.<br /> Do you have any ideas about these stubborn spots?<br /> Signed,<br /> <em>Stuck in Stuart</em></p><p><img src="http://www.home-ec101.com/pics/girl2.jpg" alt="" />Heather says:</p><p>A few things to try, but always on a cool stove are:</p><p>Try making a paste of Bar Keepers Friend and water OR baking soda and water, OR dampening a paper towel with white vinegar and placing any one of these over the stained areas. Allow this to sit for several hours before trying a nylon scrubby style sponge.</p><p>Never use copper or steel wool on your ceramic cook top, no matter what you see people recommending on sites like Yahoo Answers. This is a quick way to seriously scratch your cook top and once it&#8217;s scratched, there&#8217;s really no recourse.</p><p>I did some research and this does seem to be a very common complaint among owners of black or speckled cook tops. If your stove is still under warranty (1 &#8211; 5 years generally) you can call and see if they&#8217;ll replace or repair the top or have specific instructions for dealing with this type of mark.</p><p>I have seen <a href="http://www.amazon.com/gp/product/B001AH8K4U/ref=as_li_ss_tl?ie=UTF8&amp;tag=hoec10-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001AH8K4U" target="_blank">MAAS</a> recommended by some home care experts, but I would suggest discussing this with the manufacturer of your stove first, to avoid voiding your warranty or inadvertently causing further damage.</p><p>An unfortunate fact of life is that some stains and wear are inevitable in our homes and at some point, you try to fix them, realize that it&#8217;s going to be more effort than it&#8217;s worth and start calling it a patina. I hope one of the suggestions listed above is helpful, but really, don&#8217;t get your hopes up too high. Sometimes stains are permanent.</p><p style="text-align: center;"><em>Submit your questions to <strong>helpme@home-ec101.com</strong>.</em></p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/tackling-difficult-stains-on-a-smooth-top-stove/">Tackling Difficult Stains on a Smooth Top Stove</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/tackling-difficult-stains-on-a-smooth-top-stove/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Real Estate Ready?</title><link>http://www.home-ec101.com/real-estate-ready/</link> <comments>http://www.home-ec101.com/real-estate-ready/#comments</comments> <pubDate>Mon, 20 Feb 2012 14:12:20 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[Clean It]]></category> <category><![CDATA[cleaning]]></category> <category><![CDATA[Whole House]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10609</guid> <description><![CDATA[Dear Home Ec 101, I am trying to get my house on the market to sell.  Any cleaning/organizing advice?  My house is atrocious!  I hope you can call that comment a &#8220;Sunday Confessional&#8221;.  I have a 20 month old baby, work full-time, and no one in the house cleans up after themselves.  I can&#8217;t keep [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/real-estate-ready/">Real Estate Ready?</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p>Dear Home Ec 101,</p><p>I am trying to get my house on the market to sell.  Any cleaning/organizing advice?  My house is atrocious!  I hope you can call that comment a &#8220;Sunday Confessional&#8221;.  I have a 20 month old baby, work full-time, and no one in the house cleans up after themselves.  I can&#8217;t keep the house clean or get it ready for sale.</p><p>Any advice?</p><p>Signed,<br /> <em>Frantic in Fresno</em></p><p><img src="http://www.home-ec101.com/pics/girl2.jpg" alt="" />Heather says:</p><p>First off, I hope the market in your area is better than ours or you may be in for a long ride. I&#8217;ve been toying with the idea of selling for 5 years, but the market just hasn&#8217;t made it worth the hassle. When you list your home, you do have the option of asking for 24 hours notice for showings. It is important to note that this will make your home less appealing to real estate agents as they now have to factor this into their schedules. Just remember, it IS an option.</p><p>From the sound of your email, I&#8217;m guessing you are not a single parent, that there is at least one other adult who shares the responsibility of getting the house real estate ready. Sit down with your partner in crime and have a pen and paper at the ready. The two of you are going to make a prioritized list of what needs to be done to be &#8220;showing ready.&#8221; Start working on that list as soon as possible and keep reminding your partner, it&#8217;s a team effort. It&#8217;s not just your house for sale.</p><p>If you&#8217;re looking to get your house ready for the market, put the <a href="http://www.home-ec101.com/clean-it/weekly-chore-schedule/" target="_blank">Home Ec 101 Weekly Chore List</a> into effect and over the next few weeks, it will come together. It does take consistency, though.</p><p>Having a toddler in a home does make selling a home far more interesting, but there are ways and means to contain their mess and for better or worse the responsibility for this falls on your (the parents&#8217;) shoulders.</p><p><strong>Until the house has been sold</strong>:</p><ul><li>Food and drinks stay in the kitchen or dining room. No exceptions. NONE. It&#8217;s a hassle, but it is not child abuse to have a specified areas and times for food and drinks. (Water can be available at all times)</li><li>Use a tarp below the high chair to reduce the number of times a week mopping is necessary.</li><li>Have a basket in each room for the toddler&#8217;s toys and make sure the toys are put away before leaving the room.<br /> See <a href="http://www.home-ec101.com/cleaning-up-with-preschoolers/" target="_blank">Cleaning Up with Preschoolers</a></li></ul><p>If you&#8217;re already in crisis mode and the house is on the market and you&#8217;re just waiting for the phone to ring, start working through the following.</p><p><strong>Get rid of clutter</strong></p><p>All counters should all be clear as humanly possible, this means both kitchens and bathrooms. In general people won&#8217;t be going through your drawers or cabinets in a walk through, so try not to stress over the hidden clutter (except closets) at this time, worry about that when you move.</p><p><strong>NO DIRTY DISHES</strong>.</p><p>Few things are as big a turn off as crusty dishes in a sink or left on the counter. Put dirty dishes in the dishwasher. Clean dishes drying in a rack are tolerable, but put away is best.</p><p><strong>Hampers for Laundry</strong></p><p>There is no way you can always have all of the laundry done, all of the time. Make sure it is at least contained in clothes hampers to reduce the chance of strangers seeing your dirty underwear.</p><p><strong>Make the Beds</strong></p><p>Get in the habit of making the beds every morning. It&#8217;ll be one less thing to worry about in the final run through.</p><p><strong>Odor Free</strong></p><p>Be extra vigilant about any odors, whether they are stale <a href="http://www.home-ec101.com/apartment-smells-like-cooking-and-not-the-good-kind-of-cooking/" target="_blank">odors from cooking</a>, <a href="http://www.home-ec101.com/how-to-deal-with-mildew-in-a-front-loading-washer/" target="_blank">mildew in the laundry room</a>,  <a href="http://www.home-ec101.com/musty-odor-in-a-home/" target="_blank">musty odors</a>, or <a href="http://www.home-ec101.com/how-to-get-rid-of-fish-odor-in-the-kitchen/" target="_blank">mysterious pet odors</a>.</p><p><strong>Bathrooms</strong></p><p>Close the lid on the *clean* toilet and make sure the mirror and sink are shining. This means no dried toothpaste spatter. And try to make sure your personal care items are not sitting out.</p><p>Make sure tub toys are at least in a mesh bag and hanging.</p><p><strong>Flooring</strong></p><p><strong></strong>Should be swept or vacuumed just before the showing. Spot mop if necessary (this is why I suggested a tarp, so it won&#8217;t always be necessary).</p><p><strong>Lighting</strong></p><p>Make sure there aren&#8217;t any burnt out bulbs in your light fixtures. It makes a big difference.</p><p>Those are your biggies, you can read up on curb appeal or watch shows on the DIY network to get ideas on staging, but I have a feeling just getting the house in order will be enough of a task. I know there are some real estate agents who read Home Ec 101 and I would love for them to chime in anything I miss in this list.</p><p style="text-align: center;"><em>Submit your questions to <strong>helpme@home-ec101.com</strong>.</em></p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/real-estate-ready/">Real Estate Ready?</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/real-estate-ready/feed/</wfw:commentRss> <slash:comments>7</slash:comments> </item> <item><title>Sunday Confessional 2/19/2012</title><link>http://www.home-ec101.com/sunday-confessional-2192012/</link> <comments>http://www.home-ec101.com/sunday-confessional-2192012/#comments</comments> <pubDate>Sun, 19 Feb 2012 13:11:48 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[All]]></category> <category><![CDATA[Sunday Confessional]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10601</guid> <description><![CDATA[Heather says: People new to Home Ec may wonder what this series is about. I started the Sunday Confessional a few years ago when I realized how it was way too easy to only share the best parts of life. Most of us tend to compare our personal, absolute worst with everyone else&#8217;s best foot [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/sunday-confessional-2192012/">Sunday Confessional 2/19/2012</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p><img src="http://www.home-ec101.com/pics/girl2.jpg" alt="" />Heather says:</p><p>People new to Home Ec may wonder what this series is about. I started the Sunday Confessional a few years ago when I realized how it was way too easy to only share the best parts of life. Most of us tend to compare our personal, absolute worst with everyone else&#8217;s best foot forward. I started the Sunday Confessional not as a way to celebrate mediocrity or to encourage people to fail, but as a way to be honest about life. It&#8217;s never magazine perfect or tv tidy. We all have problems that aren&#8217;t fixed in thirty minutes and areas of our life that aren&#8217;t always perfectly staged for a photo shoot.</p><p>People get scared when their life isn&#8217;t measuring up to these false ideals. People write me emails, ashamed because they feel they aren&#8217;t good enough. I don&#8217;t want to contribute to that feeling. I want Home Ec 101 to be a resource no matter where you are on your journey to self-sufficiency and just as an FYI, perfect isn&#8217;t even on that map.</p><p>The way this works is I share something and then it&#8217;s your turn in the comments. It&#8217;s okay to be anonymous, just keep it family friendly.</p><p>So here goes:</p><p>The people who are close to me have been worried about me for a while. &#8220;You&#8217;re too stressed, Heather,&#8221; and yes, they&#8217;re right. You see, over the past five years Home Ec 101 slowly turned from a hobby into an actual job and what is slowly, so slowly, evolving into a career -this website isn&#8217;t all I do, but it is a hefty portion and the most public part of it. What those of you who don&#8217;t know me can&#8217;t see is I sweat the details, all of the details, all of the time. Was my tone too snarky? What if the community gets mad at me for for working with [Brand X]? I need to redo <a title="Know Your Meme is teh awesome" href="http://knowyourmeme.com/memes/x-all-the-y" target="_blank">all the things</a> right now! Oh no, I had a typo and no one told me. (Email me typo alerts, please, it&#8217;s kind of embarrassing to have them pointed out in the comments)</p><p>Some might say I&#8217;m a bit high strung.</p><p>Some might say I&#8217;m neurotic, but in a cute and endearing way not the scary way, of course -at least that&#8217;s what I hope.</p><p>Throw in some stress on a personal level and it really <em>has</em> gotten to be a bit too much.</p><p>So what does a work-a-holic do when they need a break from their brain? They start interviewing for a low-stress, part-time gig. (And then they bawl alone in a parking lot because they are &#8220;good enough&#8221; on the Internet to work with nationally recognized brands, but feel they just bombed an interview for a serving gig.) And then a couple days later they realize they just might be a bit hard on themselves when they find they actually landed said gig.</p><p>Starting in a couple of weeks, I&#8217;ll be working, very part-time, in my favorite Irish pub. (Some people I know have said I got the gig because I&#8217;m a redhead; I would hope it had more to do with the nearly ten years of F&amp;B experience I had prior to having kids.)</p><p>Some of you are wondering how a serving gig could possibly be low-stress.</p><p>Let&#8217;s just say I need some &#8220;done&#8221; in my life.</p><p>As a mother, there&#8217;s never &#8220;done,&#8221; as a home owner, there is ALWAYS stuff I should be doing. As someone who is self-employed and <a title="Very crass and has bad language, but accurate, you've been warned." href="http://theoatmeal.com/comics/working_home" target="_blank">works from home</a>, there is always something more I could be doing to grow, improve, or increase my business.</p><p>Three nights a week I will now have a reason to put on make-up and leave the house. I will show up, do my job, and do it well. It may be conceited, but even as I worked my way up in the kitchen, I always waited tables because I was good at it and it brought in good money. At the end of my shift, I will clock out and I will carry home with me an immediate payoff, not only tips, but what they represent: immediate feedback on a job well done. Something I rarely get, as my boss* is very hard to please and knows when I&#8217;m phoning it in.</p><p>*I&#8217;m referring to me, not the one at the pub.</p><p>Am I idealizing it? Yes, a little bit. There will be things that go wrong, there will be the occasional table that doesn&#8217;t go well, there will be nights with crappy tips, I know this, but this time around, I have a more experienced perspective. It&#8217;ll still be a night out of the house that didn&#8217;t cost me anything except time and a few hours where I was distracted from the many things that are entirely out of my control.</p><p>And? The best part? The very best part of all? I will actually get to talk to adults, on a regular basis, without typing! It&#8217;s only been almost 9 years.</p><p>So what do you have to get off your chest?</p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/sunday-confessional-2192012/">Sunday Confessional 2/19/2012</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/sunday-confessional-2192012/feed/</wfw:commentRss> <slash:comments>29</slash:comments> </item> <item><title>Pork and Mushroom Quesadillas with a Giveaway from the Pork Board</title><link>http://www.home-ec101.com/pork-and-mushroom-quesadillas-with-a-giveaway-from-the-pork-board/</link> <comments>http://www.home-ec101.com/pork-and-mushroom-quesadillas-with-a-giveaway-from-the-pork-board/#comments</comments> <pubDate>Fri, 17 Feb 2012 21:18:51 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[All]]></category> <category><![CDATA[Pork]]></category> <category><![CDATA[Recipe]]></category> <category><![CDATA[Tex Mex]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10597</guid> <description><![CDATA[Heather says: This week Publix and the National Pork Board are featuring sirloin pork cutlets, which will be on sale at Publix through February 22. These boneless cuts of porks are great for quick cooking methods like stir fry. Today&#8217;s recipe for pork and mushroom quesadillas takes advantage of this quick cooking method. Quesadillas are [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/pork-and-mushroom-quesadillas-with-a-giveaway-from-the-pork-board/">Pork and Mushroom Quesadillas with a Giveaway from the Pork Board</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p><img src="http://www.home-ec101.com/pics/girl2.jpg" alt="" />Heather says:</p><p>This week Publix and the <a href="http://www.porkbeinspired.com/Index.aspx" rel="nofollow" target="_blank">National Pork Board</a> are featuring sirloin pork cutlets, which will be on sale at Publix through February 22. These boneless cuts of porks are great for quick cooking methods like stir fry. Today&#8217;s recipe for pork and mushroom quesadillas takes advantage of this quick cooking method. Quesadillas are a great, healthy weeknight meal and as a bonus, they come together quite quickly and pair well with a salad for a complete dinner. (Keep reading, there&#8217;s a giveaway just below the recipe).</p><p>If you really want to up the health quotient try substituting whole grain tortillas for the plain flour ones. For more great ideas from the National Pork Board, follow their Twitter account <a href="https://twitter.com/#!/allaboutpork" rel="nofollow" target="_blank">@allaboutpork</a> or <a href="https://www.facebook.com/PorkBeInspired" rel="nofollow" target="_blank">fan them on Facebook</a>.</p><p>If you&#8217;re new to the technique of sauteing, not too long ago I shared <a href="http://www.home-ec101.com/use-the-water-test-to-determine-when-your-stainless-pan-is-hot-enough-to-cook/" target="_blank">how to tell if your pan is hot enough to saute</a> and today I&#8217;m adding the following video that demonstrates the water test.</p><p><object width="560" height="315" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/BfWoF4oVe0w?version=3&amp;hl=en_US" /><param name="allowfullscreen" value="true" /><embed width="560" height="315" type="application/x-shockwave-flash" src="http://www.youtube.com/v/BfWoF4oVe0w?version=3&amp;hl=en_US" allowFullScreen="true" allowscriptaccess="always" allowfullscreen="true" /></object></p><p>Okay, so now  that you know how to tell if your pan is hot enough to saute the pork (yes, I&#8217;m playing fast and loose with saute and stir fry today, but let&#8217;s get started with the recipe.</p><div class="hrecipe "><h2 class="fn">: Pork and Mushroom Quesadillas</h2><p class="summary"><strong></strong>: <em>Recipe courtesy of the National Pork Board</em></p><div class="ingredients"><h4 class="ingredients"> <img class="aligncenter size-full wp-image-10599" title="Pork and Mushroom Quesadillas" src="http://static.home-ec101.com/wp-content/uploads/2012/02/Pork-and-Mushroom-Quesadillas.jpg" alt="" width="600" height="399" /></h4><ul class="ingredients"><li class="ingredient">12 ounces pork cutlets, pounded 1/4 inch thick</li><li class="ingredient">1/4 cup olive oil with garlic or olive oil, divided</li><li class="ingredient">salt to taste</li><li class="ingredient">6 ounces fresh mushrooms, sliced</li><li class="ingredient">1/3 cup green onions, sliced</li><li class="ingredient">8 oz Swiss or Gruyere cheese, shredded</li><li class="ingredient">4 large flour tortillas (9 &#8211; 10 inch)</li></ul></div><div class="instructions"><h4 class="instructions"></h4><ul class="instructions"><li>Stack pounded cutlets and cut crosswise in half, then cut each stack lengthwise into matchstick size pieces. (You may find this easier if the pork cutlets are partially, but not fully frozen).</li><li>Heat 1 TBSP olive oil in a heavy skillet and stir-fry pork for 2 minutes or until no longer pink. Remove the pork from the skillet with a slotted spoon and season with salt, to taste.</li><li>Add 1 TBSP of oil to the skillet. Add the mushroom and onions to the skillet and stir-fry for 1 &#8211; 2 minutes or until crisp-tender (in other words, don&#8217;t cook the mushrooms to death). Add the pork to the skillet and toss to mix. Remove from the skillet and wipe the skillet with a paper towel.</li><li>Assemble the quesadillas by placing 1/4 cup of shredded cheese on half the tortilla, topping with 1/4 of the pork and mushroom mixture and another 1/4 cup of cheese. Fold the tortilla in half.</li><li>Add the final 1 TBSP of oil to the skillet and cook the quesadillas 2 at a time over medium heat for 2 &#8211; 4 minutes on each side, or until golden.</li><li>Cut quesadillas into wedges to serve.</li></ul></div><p>Preparation time: <span class="preptime">10 minute(s)</span></p><p>Cooking time: <span class="cooktime">10 minute(s)</span></p><p class="yield"><span class="hrlabel">Number of servings (yield): </span><span class="hritem">4</span></p><div class="nutrition"><p class="calories"><span class="hrlabel">Calories: </span><span class="hritem">560</span></p><p class="fat"><span class="hrlabel">Fat: </span><span class="hritem">38 grams</span></p><p class="protein"><span class="hrlabel">Protein: </span><span class="hritem">40 grams</span></p></div></div><p>Now for the giveaway. The National Pork Board and Publix are giving away the following:</p><ul><li>8 $5 pork coupons</li><li>Water bottle</li><li>Reusable grocery bag</li><li>Meat thermometer</li><li>Pedometer</li><li>Recipe book</li></ul><p>to one lucky Home Ec 101 Reader to help you get started with the <a href="https://www.facebook.com/PorkBeInspired" rel="nofollow" target="_blank">Good and Good for You Challenge</a>.</p><p>How do you get in on this giveaway? Well, it&#8217;s pretty simple. Just add a comment to this post. If you want a second chance (and that&#8217;s all you get, folks) tweet about this giveaway and copy and paste the URL into a second comment. The comments are the official entry, there is no purchase necessary, void where prohibited. The contest ends Sunday February 26, 2012 at 9pm Eastern. The winner will be announced on Monday the 27th.</p><p>Good luck!</p><p style="text-align: center;"><em>This post was sponsored by the National Pork Board, all opinions are my own.</em></p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/pork-and-mushroom-quesadillas-with-a-giveaway-from-the-pork-board/">Pork and Mushroom Quesadillas with a Giveaway from the Pork Board</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/pork-and-mushroom-quesadillas-with-a-giveaway-from-the-pork-board/feed/</wfw:commentRss> <slash:comments>29</slash:comments> </item> <item><title>Can I Mix [cleaning product] with Bleach</title><link>http://www.home-ec101.com/bleach-safety/</link> <comments>http://www.home-ec101.com/bleach-safety/#comments</comments> <pubDate>Wed, 15 Feb 2012 15:18:20 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[Clean It]]></category> <category><![CDATA[Common Household Chemicals]]></category> <category><![CDATA[Household Safety]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10587</guid> <description><![CDATA[Dear Home Ec 101, I love your site! Love the 50&#8242;s look! I want to mop with bleach once a month to help keep our grout white, but mopping with bleach and water does not seem to clean the floor well. Your site came up when I googled which cleaners/soaps can safely be mixed with [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/bleach-safety/">Can I Mix [cleaning product] with Bleach</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p>Dear Home Ec 101,<br /> I love your site! Love the 50&#8242;s look!<br /> I want to mop with bleach once a month to help keep our grout white, but mopping with bleach and water does not seem to clean the floor well. Your site came up when I googled which cleaners/soaps can safely be mixed with bleach? In other words, can I mix chlorine bleach and Fabuloso or Pinesol or Simple Green?<br /> Signed,<br /> KABOOM</p><p><img src="http://www.home-ec101.com/pics/girl2.jpg" alt="" />Heather says:</p><p>No.</p><h2>Never mix chlorine bleach with other general purpose household cleaners.</h2><p>This is a practice that can have deadly results; I cannot emphasize this enough. Chlorine bleach is a fantastic disinfectant and has many safe and useful applications around the house, but you must use good judgement.</p><p>You may mix chlorine bleach with laundry detergent but this isn&#8217;t great for your purposes.</p><p>Why?</p><p>Cleaning action is created through four different mechanisms:</p><ul><li>Heat &#8211; the hotter your solution the more dirt can be in the solution -think of how salt dissolves better in hot water</li><li>Agitation / Physical &#8211; scrubbing (yay) removes dirt particles from the surface they were stuck to</li><li>Chemical &#8211; different chemicals can increase the amount of particulates that can be suspended in a solution</li><li>Time &#8211; chemical reactions are not always instantaneous and sometimes different solutions need time to work. Keep in mind that this can be both your friend and your enemy. For example, if you soak a stain in a detergent, the chemicals can do their job on the stain, but if given too much time they may also damage fibers and not just the stain.</li></ul><p>Chlorine bleach is great for disinfecting and of course bleaching. However as you have noted, it&#8217;s not that great at cleaning. Bleach can clean, but the molecules are quickly used up if the solution is used to remove organic matter -a nice way of saying dirt and filth.</p><p>Sometimes cleaning is best done in a two-step process.</p><p>This two-step process is crucial if you are looking to sanitize or disinfect a surface, such as with cutting boards and food preparation areas in the kitchen. First you want to get rid of the organic matter (dirt) by washing and then you want to deal with the stains or possible lingering bacteria.</p><p>I also want Home Ec 101 readers to understand that bacteria does not have magical abilities to cling to surfaces. If a surface has been thoroughly washed, it&#8217;s usually not necessary to go back and disinfect, unless we&#8217;re discussing a <a href="http://www.home-ec101.com/cutting-board-basics/" target="_blank">food preparation surface</a> or dealing with <a href="http://www.home-ec101.com/cleaning-for-those-who-are-immunosuppressed/" target="_blank">compromised immune systems</a>.</p><p>As far as your specific question about tile:</p><p>While sealed ceramic tile will generally not be damaged by MOST household cleaners, the grout is more easily damaged. Grout and the sealant that protects it from staining can be damaged by acidic or caustic (like bleach) cleaners.</p><p>If your grout is stained, clean it thoroughly and then stain and reseal your grout. The sealant will protect your grout from future stains.</p><p>Related posts:</p><p><a href="http://www.home-ec101.com/what-can-you-do-to-fix-stained-grout/" target="_blank">What Can You Do to Fix Stained Grout</a></p><p><a href="http://www.home-ec101.com/how-to-scrub-a-tile-floor/" target="_blank">How to Scrub a Tile Floor </a></p><p><a href="http://www.home-ec101.com/how-to-use-bleach-safely/" target="_blank">How to Use Chlorine Bleach Safely</a></p><p>Good luck, be careful and thank you for the compliment!</p><p style="text-align: center;"><em>Submit your questions to <strong>helpme@home-ec101.com</strong>.</em></p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/bleach-safety/">Can I Mix [cleaning product] with Bleach</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/bleach-safety/feed/</wfw:commentRss> <slash:comments>3</slash:comments> </item> <item><title>Vegetable Beef Soup Recipe – Like Mom Used to Make</title><link>http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/</link> <comments>http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/#comments</comments> <pubDate>Tue, 14 Feb 2012 14:23:06 +0000</pubDate> <dc:creator>Bobbie</dc:creator> <category><![CDATA[Cook It]]></category> <category><![CDATA[Beef]]></category> <category><![CDATA[Recipe]]></category> <category><![CDATA[Seasonal Recipe Winter]]></category> <category><![CDATA[Soup Recipes]]></category> <category><![CDATA[Stock the freezer]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10490</guid> <description><![CDATA[Bobbie says: Have you ever caught a whiff of an unexpected scent that suddenly sent you back in time? Figuratively speaking, of course. The sense of smell is a huge memory trigger, and if there&#8217;s a smell that says &#8220;home&#8221; to me, it&#8217;s the comforting aroma of simmering Vegetable Beef Soup the way our mom used to make [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/">Vegetable Beef Soup Recipe &#8211; Like Mom Used to Make</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p><img title="Bobbie Sez" src="http://home-ec101.com/pics/saltgirl.jpg" alt="" width="86" height="93" /> Bobbie says:</p><p>Have you ever caught a whiff of an unexpected scent that suddenly sent you back in time? Figuratively speaking, of course. The sense of smell is a huge memory trigger, and if there&#8217;s a smell that says &#8220;home&#8221; to me, it&#8217;s the comforting aroma of simmering Vegetable Beef Soup the way our mom used to make it. Packed with veggies and beefy bits, it&#8217;s a hearty full-meal soup perfect for cold winter days. Serve it alone, or paired with fresh-baked bread, it&#8217;s sure to warm the spirits as well as the tummies.</p><p>I didn&#8217;t get recipes for all the dishes my parents and grandparents used to make, but I&#8217;m thankful this is one I made certain to get written down before my chance had passed. When I asked her for the recipe, Mom said she&#8217;d give it to me next time she prepared it, because she didn&#8217;t think she&#8217;d remember everything unless she was doing it. So, she made the soup, telling me everything she did, so I could write it down. Some amounts were approximations, so I&#8217;ve had to work at it to get it to taste right. Mom always made it the day after we had a big pot roast, saving the leftover meat and all the meat juices to throw in the soup &#8211; which pretty much explains the nearly complete lack of beef gravy in family meals of our childhood. Chicken gravy? Yes. Beef? No. The meat stock always got saved for soup. But that&#8217;s okay: this soup is totally worth the trade-off.</p><p>To allow for room to stir and also to reduce the chance of boil-overs, I would suggest a 6 to 8 quart pot with a heavy bottom*. Thin bottomed pots will cook unevenly and are more likely to scorch and ruin your soup. (I make the mistakes so you don&#8217;t have to &#8211; just a public service I provide. Oh, and don&#8217;t try to pass off the burned soup as &#8220;Smokey Vegetable Beef Soup&#8221; &#8211; that doesn&#8217;t work, either.)  I prepare this in my 8 quart Tramontina stock pot, which I use for practically everything. Crockpot directions are also given, but if your slow cooker won&#8217;t hold at least 4 1/2 quarts, you&#8217;ll need to make a smaller batch.</p><p>When I was working to standardize this recipe, so it could be made as a standalone, rather than as a follow-up meal after pot roast, I decided to use beef shank cross-cuts, because I could obtain them at a fair price, and they&#8217;re great at yielding a lot of flavor, if you cook them right. Some stores label these &#8220;soup bones.&#8221; Feel free to use whatever cut of beef is cheapest &#8211; the long, slow cooking of soup-making is a great use for tough cuts of meat.</p><div class="hrecipe "><h2 class="fn">: Vegetable Beef Soup Recipe</h2><p class="summary"><strong></strong>: <em>Traditional Vegetable Beef Soup for the Stove or Slow Cooker</em></p><div class="ingredients"><ul class="ingredients"><li class="ingredient">2 to 2.5 pounds beef shank cross-cuts, or any cheap cut of beef, preferably something with marrow bones</li><li class="ingredient">2 quarts cold water</li><li class="ingredient">2 bay leaves</li><li class="ingredient">2 teaspoons salt</li><li class="ingredient">1/2 teaspoon black pepper</li><li class="ingredient">1 large can whole, peeled tomatoes (about 4 cups worth)</li><li class="ingredient">1 clove garlic, peeled and minced</li><li class="ingredient">1 teaspoon dried thyme leaves</li><li class="ingredient">1/2 teaspoon dried marjoram</li><li class="ingredient">1 teaspoon whole celery seed</li><li class="ingredient">2 tablespoons pearled barley (not quick-cooking barley)</li><li class="ingredient">1 large onion, diced</li><li class="ingredient">2 ribs celery, sliced</li><li class="ingredient">1 1/2 cups peeled, cubed potatoes</li><li class="ingredient">16 ounce bag frozen mixed vegetables (the one I used had green beans, peas, corn, carrots and lima beans &#8211; 4 cups worth. Use fresh veggies, if you prefer.)</li></ul></div><div class="instructions"><h4 class="instructions"> Vegetable Beef Soup Instructions</h4><ul class="instructions"><ul class="instructions"><li>Set your soup pot over medium heat.</li></ul></ul><p><a href="http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/vegetable-beef-soup-start-with-shank-cross-cut-soup-bones/" rel="attachment wp-att-10540"><img class="alignleft size-medium wp-image-10540" title="Vegetable Beef Soup - start with shank cross cut soup bones" src="http://static.home-ec101.com/wp-content/uploads/2012/02/Vegetable-Beef-Soup-start-with-shank-cross-cut-soup-bones-300x206.jpg" alt="" width="300" height="206" /></a></p><ul class="instructions"><ul class="instructions"><li>Once it&#8217;s hot, add the meat, turning to brown it really well on all sides.</li></ul></ul><p><a href="http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/vegetable-beef-soup-brown-soup-bones-all-over/" rel="attachment wp-att-10541"><br /> <img class="aligncenter size-medium wp-image-10541" title="Vegetable Beef Soup - brown soup bones all over" src="http://static.home-ec101.com/wp-content/uploads/2012/02/Vegetable-Beef-Soup-brown-soup-bones-all-over-300x281.jpg" alt="" width="300" height="281" /></a></p><ul class="instructions"><ul class="instructions"><li>Add the water, bay leaves, salt &amp; pepper, and bring to a boil. Cover, reduce the heat and simmer for about 2 hours, or until the meat is very tender. Be sure you&#8217;re just <a href="http://www.home-ec101.com/the-difference-between-boiling-and-simmering/">simmering, not boiling</a>. Long cooking at a slow simmer helps to break down the collagen and tenderize the meat, while boiling can make the meat tough.</li><li>Remove the meat to a plate. When it&#8217;s cool enough to handle, cut it off the bones and either chop it up or pull it apart into bits. Discard gristle. Skim fat from the liquid, if desired. (I don&#8217;t usually, unless the meat was particularly fatty.)</li><li>Return meat to the pot. (I usually put any large bones back in as well, so that more of the minerals in the bones &#8211; calcium, postassium, phosphorus - can end up in the stock. Adding an acid, such as the tomatoes, helps this happen. Hmm. Maybe next time I&#8217;ll add the tomatoes before simmering the meat &amp; bones. Never occurred to me until just now&#8230;Small bones are too hard to find again, amongst all the meat and veggies, so toss those out. )</li><li>Do not drain the tomatoes &#8211; add the whole can. Use a large fork or wooden spoon to smash up the tomatoes against the side of the pot.</li><li>Now, add everything else. If needed, add water to bring the volume up to 4 quarts. Stir to mix well, then turn the heat to medium-high to bring to a boil quickly. Reduce the heat to low and put the lid on. I always tilt the lid slightly. (Because I&#8217;m paranoid about boil-overs, even on very low heat. Don&#8217;t mind me. Move along.)</li></ul></ul><p><a href="http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/vegetable-beef-soup-full-of-good-stuff/" rel="attachment wp-att-10542"><img class="alignleft size-medium wp-image-10542" title="Vegetable Beef Soup - full of good stuff" src="http://static.home-ec101.com/wp-content/uploads/2012/02/Vegetable-Beef-Soup-full-of-good-stuff-300x273.jpg" alt="Vegetable Beef Soup - This is gonna be gooooooood" width="300" height="273" /></a></p><ul class="instructions"><ul class="instructions"><li>Simmer for at least one hour. Two is better, in my opinion, so the veggies are quite tender, and the flavors can mingle and have a chance to get to know each other. Remember to <a href="http://www.home-ec101.com/the-misunderstood-herb-how-to-use-bay-leaves/" target="_blank">remove bay leaves</a> and bones before serving. This recipe makes 4 quarts of soup: enough for dinner with some left for the freezer. Make plenty and freeze a bunch for easy meals later on.</li><li>To prepare in a slow cooker, brown the meat as described, then put everything in the slow cooker and cook on low 8 to 10 hours. The meat and vegetables should be tender. Remove meat to a plate. (Put the lid back on the slow cooker keep the heat in.) When cool enough to handle, cut meat from bones. Discard bones and gristle. Chop up the meat and return it to the slow cooker. Cover and cook at least one more hour. Remove bay leaves and serve.</li></ul></ul><p><a href="http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/vegetable-beef-soup-hearty-full-meal-soup/" rel="attachment wp-att-10544"><img class="aligncenter size-full wp-image-10544" title="Vegetable Beef Soup - hearty full meal soup" src="http://static.home-ec101.com/wp-content/uploads/2012/02/Vegetable-Beef-Soup-hearty-full-meal-soup.jpg" alt="" width="600" height="567" /></a></p></div><p class="tradition"><span class="hrlabel">Culinary tradition: </span><span class="hritem">USA (Traditional)</span></p></div><p style="text-align: center;"> <em> Bobbie Laughman is a leaf on the wind. Watch how she soars. Or, just send her an email at <a href="mailto:Bobbie@Home-Ec101.com">Bobbie@Home-Ec101.com</a></em></p><p style="text-align: center;"><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/">Vegetable Beef Soup Recipe &#8211; Like Mom Used to Make</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/vegetable-beef-soup-recipe-like-mom-used-to-make/feed/</wfw:commentRss> <slash:comments>5</slash:comments> </item> <item><title>Spots on a Smooth Top Range</title><link>http://www.home-ec101.com/spots-on-a-smooth-top-range/</link> <comments>http://www.home-ec101.com/spots-on-a-smooth-top-range/#comments</comments> <pubDate>Mon, 13 Feb 2012 12:29:16 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[Clean It]]></category> <category><![CDATA[Appliances]]></category> <category><![CDATA[clean kitchen]]></category> <category><![CDATA[Kitchen]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10509</guid> <description><![CDATA[Dear Home Ec 101, I have a glass (or maybe ceramic?) range that came with our house. It was new in June when we moved in. I have never had one before and am puzzled by some strange markings which have appeared on it. I use a ceramic cooktop cleaner on it about every other [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/spots-on-a-smooth-top-range/">Spots on a Smooth Top Range</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p>Dear Home Ec 101,</p><p>I have a glass (or maybe ceramic?) range that came with our house. It was new in June when we moved in. I have never had one before and am puzzled by some strange markings which have appeared on it. I use a ceramic cooktop cleaner on it about every other week; the rest of the time I just wipe it down with soapy water. I think the culprit may be my (used-to-be nice) pots which recently started leaking water from the handle/where the handle is riveted onto the pot. They spurt liquid whenever I use them and now there are odd spots on the range. They look kind of like normal stains, but the cooktop cleaner doesn&#8217;t touch them. Are they burnt into the stovetop? Am I doomed to have a marred surface on my less-than-a-year old stove? Thanks!</p><p>Signed,<br /> <em>Crusty in Cranston</em><br /> <img src="http://www.home-ec101.com/pics/girl2.jpg" alt="" />Heather says:</p><p>No, you&#8217;re not doomed to have a spotted range forever, but I do want you to know that no matter how careful you are, at some point your smooth top range will no longer be pristine. Today is not that day.</p><p>The next time you&#8217;re in a big box or home improvement store find yourself a <a href="http://www.amazon.com/gp/product/B00002N6IS/ref=as_li_ss_tl?ie=UTF8&amp;tag=hoec10-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00002N6IS" target="_blank">razor scraper</a>. Depending on the brand or where you find it, this tool should be well under 10 bucks or if you&#8217;re an <a href="http://www.amazon.com/gp/prime/?ie=UTF8&amp;tag=hoec10-20&amp;linkCode=ur2&amp;camp=1789&amp;creative=39095" target="_blank">Amazon Prime</a> member go ahead and toss it in your cart. Easy peasy (dangerously so!), In all seriousness every home needs at least one razor scraper and some spare razor blades for tasks like cleaning a smooth top range and removing paint from window panes and I&#8217;m sure you can find other uses for this thing.</p><p>To use a razor scraper on your smooth top range hold the blade at a 45° angle to the surface of your stove. You&#8217;ll need to apply pressure and scrape pushing down toward the surface your stove and push forward starting at the edge of the spot.</p><p>NOTE: Do not slide the razor from side to side like you&#8217;re trying to slice something with the blade, that&#8217;s a great way to permanently scratch the surface of your appliance.</p><p>I know the idea of using a razor blade on your new-ish smooth top range can be a little scary at first, but give it a try. Soon enough you&#8217;ll keep one of these handy things in the kitchen tool drawer and find great satisfaction in removing the remnants of a spillover.</p><p>As far as your pots and pans go, it&#8217;s definitely time to invest in a new set, but remember cast iron is not a good choice for a smooth range. If you&#8217;re torn on what type of cookware to purchase read <a href="http://www.home-ec101.com/cast-iron-and-enameled-iron/" target="_blank">Cast Iron, Enameled Iron, and Stainless Steel Cookware</a></p><p style="text-align: center;"><em>Send your questions to <strong>helpme@home-ec101.com</strong></em></p><p> Amazon links are affiliate.</p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/spots-on-a-smooth-top-range/">Spots on a Smooth Top Range</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/spots-on-a-smooth-top-range/feed/</wfw:commentRss> <slash:comments>4</slash:comments> </item> <item><title>Cubed Indian Pork with Sweet Onions and Bell Peppers (Deconstructed) #Publix4Pork</title><link>http://www.home-ec101.com/indian-pork-with-sweet-onions-and-bell-peppers-deconstructed/</link> <comments>http://www.home-ec101.com/indian-pork-with-sweet-onions-and-bell-peppers-deconstructed/#comments</comments> <pubDate>Sat, 11 Feb 2012 02:13:58 +0000</pubDate> <dc:creator>Heather</dc:creator> <category><![CDATA[Cook It]]></category> <category><![CDATA[Pork]]></category> <category><![CDATA[Recipe]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10477</guid> <description><![CDATA[Heather says: This recipe for pork cubes with sweet onions and bell peppers is a modification of another recipe for the National Pork Board&#8217;s Good and Good for You Campaign. I had to modify this recipe (which was supposed to be for kebabs) because skewers and small children do not mix. I swear I stored [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/indian-pork-with-sweet-onions-and-bell-peppers-deconstructed/">Cubed Indian Pork with Sweet Onions and Bell Peppers (Deconstructed) #Publix4Pork</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p><img src="http://www.home-ec101.com/pics/girl2.jpg" alt="" />Heather says:</p><p>This recipe for pork cubes with sweet onions and bell peppers is a modification of another recipe for the <a href="https://www.facebook.com/PorkBeInspired" rel="nofollow" target="_blank">National Pork Board&#8217;s Good and Good for You Campaign</a>. I had to modify this recipe (which was supposed to be for kebabs) because skewers and small children do not mix. I swear I stored the skewers  in the highest cabinet, but still they were all destroyed in the name of sword fighting or spell casting a la Harry Potter. Who knows. However, I&#8217;m pretty much certain mine isn&#8217;t the only household that has a baking dish, but lacks skewers.</p><p>This week Publix and the Good and Good for you Campaign are featuring sirloin pork roast. Roast simply means a large cut of meat and the loin part refers to the cut coming from the loin (behind the shoulder, along the upper part of the back). It&#8217;s not as tender as the tenderloin but will still fall apart with a long, wet cook (like braising) so it&#8217;s not the best choice for the slow cooker. Baking, roasting, and indirect grilling work well for this cut.</p><p>This recipe is fantastic for a busy night. The marinade is simple to make and everything can be assembled first thing in the morning. The pork cubes cook in just about the same time it takes to make a pot of rice and a side of frozen vegetables. Easy peasy lemon squeezy. I love curry, and it&#8217;s a wonderful change of pace from our usual repertoire.</p><p>For more recipe ideas visit <a href="http://www.porkbeinspired.com/Index.aspx" rel="nofollow" target="_blank">PorkBeInspired.com</a> and follow them on <a href="https://twitter.com/#!/allaboutpork" rel="nofollow" target="_blank">Twitter</a>.<br /> <img class="aligncenter size-full wp-image-10478" title="Pork Skewers" src="http://static.home-ec101.com/wp-content/uploads/2012/02/Pork-Skewers.jpg" alt="" width="600" height="399" /></p><div class="hrecipe "><h2 class="fn">: Indian Pork Cubes with Sweet Onions and Bell Peppers</h2><p class="summary"><strong></strong>: <em>Recipe Courtesy of the National Pork Board</em></p><div class="ingredients"><h4 class="ingredients"> <img class="aligncenter size-full wp-image-10483" title="Pork Cubes In the Oven" src="http://static.home-ec101.com/wp-content/uploads/2012/02/Pork-Cubes-In-the-Oven.jpg" alt="" width="600" height="399" /></h4><ul class="ingredients"><li class="ingredient">1 bone-in sirloin pork roast, about 4lbs, boned and cut into 1 &#8211; 1.5 inch cubes</li><li class="ingredient">2 large bell peppers (red, orange, or yellow preferred)</li><li class="ingredient">1 large sweet onion, cut into 1 inch chunks<br /> <strong>Indian Spice Paste</strong></li><li class="ingredient">4 large garlic cloves</li><li class="ingredient">2 TBSP curry powder</li><li class="ingredient">1 TBSP kosher salt</li><li class="ingredient">1 TBSP ground cumin</li><li class="ingredient">1 TBSP coriander</li><li class="ingredient">1/4 tsp cayenne (optional)</li><li class="ingredient">1/2 cup lemon juice</li><li class="ingredient">2 TBSP olive oil</li><li class="ingredient">2 TBSP water</li></ul></div><div class="instructions"><h4 class="instructions"> Instructions</h4><ul class="instructions"><li>Place all of the Indian Spice Paste ingredients in a food processor and pulse until combined.</li><li>Place pork in a large zippered, plastic bag or a shallow, covered container. Stir spice paste in with the pork cubes and refrigerate for 2 &#8211; 4 hours.</li><li>Preheat the oven to 425F.</li><li>Place the pork cubes in a 9 x 13 baking pan and add the bell peppers and onions. Stir to combine.</li><li>Bake for 20 &#8211; 30 minutes, stirring once. Remove from the oven when the pork measures 145F.</li><li>Serve over rice</li></ul></div><div class="quicknotes"><h4 class="quicknotes"></h4><p class="quicknotes">If you choose to prepare these as kebabs, assemble and grill directly over a medium hot grill. 10 &#8211; 12 minutes, turning to cook evenly.</p></div><p>Preparation time: <span class="preptime">15 minute(s)</span></p><p>Cooking time: <span class="cooktime">30 minute(s)</span></p><p class="dietother"><span class="hrlabel">Diet tags: </span><span class="hritem">Gluten free</span></p><p class="yield"><span class="hrlabel">Number of servings (yield): </span><span class="hritem">8</span></p><div class="nutrition"><p class="calories"><span class="hrlabel">Calories: </span><span class="hritem">225</span></p><p class="fat"><span class="hrlabel">Fat: </span><span class="hritem">10 grams</span></p><p class="protein"><span class="hrlabel">Protein: </span><span class="hritem">27 grams</span></p><p class="protein">Enjoy!</p></div></div><p style="text-align: center;"> <em>This recipe was sponsored by Publix and the National Pork Board, all opinions including my dismay over skewers and impromptu weapons are my own.</em></p> <a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.home-ec101.com%2Findian-pork-with-sweet-onions-and-bell-peppers-deconstructed%2F&media=http%3A%2F%2Fwww.home-ec101.com%2Fwp-content%2Fuploads%2F2012%2F02%2FPork-Skewers1.jpg&description=Indian+Pork+Cubes+with+Bell+Beppers" class="pin-it-button" count-layout="horizontal">Pin It</a><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/indian-pork-with-sweet-onions-and-bell-peppers-deconstructed/">Cubed Indian Pork with Sweet Onions and Bell Peppers (Deconstructed) #Publix4Pork</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/indian-pork-with-sweet-onions-and-bell-peppers-deconstructed/feed/</wfw:commentRss> <slash:comments>6</slash:comments> </item> <item><title>Quick Beef and Cabbage Skillet Recipe – Hearty Winter Fare</title><link>http://www.home-ec101.com/quick-beef-and-cabbage-skillet-recipe/</link> <comments>http://www.home-ec101.com/quick-beef-and-cabbage-skillet-recipe/#comments</comments> <pubDate>Thu, 09 Feb 2012 13:22:32 +0000</pubDate> <dc:creator>Bobbie</dc:creator> <category><![CDATA[All]]></category> <category><![CDATA[Cook It]]></category> <category><![CDATA[Frugal Living]]></category> <category><![CDATA[how to cook cabbage]]></category> <category><![CDATA[Main Dishes]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Seasonal Produce]]></category> <category><![CDATA[Seasonal Recipes Winter]]></category><guid isPermaLink="false">http://www.home-ec101.com/?p=10427</guid> <description><![CDATA[Bobbie says: Winter was almost ignoring us here in south central Pennsylvantia:  not too frigid and hardly any snow, and heck, I even wore shorts last week. Well, indoors, at least.  Then that stupid groundhog saw his shadow on February 2, signalling six more weeks of winter. And then, someone must have passed the message [...]<p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/quick-beef-and-cabbage-skillet-recipe/">Quick Beef and Cabbage Skillet Recipe &#8211; Hearty Winter Fare</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></description> <content:encoded><![CDATA[<p></p><p><img title="Bobbie Sez" src="http://home-ec101.com/pics/saltgirl.jpg" alt="Bobbie Sez" width="86" height="93" />Bobbie says:</p><p>Winter was almost ignoring us here in south central Pennsylvantia:  not too frigid and hardly any snow, and heck, I even wore shorts last week. Well, indoors, at least.  Then that stupid groundhog saw his shadow on February 2, signalling six more weeks of winter. And then, someone <em>must have</em> passed the message along to Winter,  because it started paying attention again. Now everything&#8217;s <em>completely</em> white, and it got <em>cold</em>. I hate groundhogs and I hate cold weather and snow, but hey, at least the food&#8217;s good. Perfect for a cold winter&#8217;s day, <strong>Quick Beef and Cabbage Skillet</strong> is hearty and filling, but still budget friendly.  Oh, and delicious.</p><p><a href="http://static.home-ec101.com/wp-content/uploads/2012/02/dished-up.jpg"><img class="aligncenter size-medium wp-image-10431" title="Quick Beef and Cabbage Skillet - dishing up" src="http://static.home-ec101.com/wp-content/uploads/2012/02/dished-up-300x279.jpg" alt="" width="300" height="279" /></a></p><p>To be honest, the first time I cooked this combination of ingredients, I was being kind of selfish: I love cooked cabbage, and I thought I was kind of alone in that. At least, I knew my husband hated cabbage rolls, and although this has no rice or tomato, and is almost completely unlike cabbage rolls in any way, aside from the cabbage and meat, I still felt as if I was throwing caution to the wind.  I was amazed. My husband kept saying how much he liked it, so he could be sure I&#8217; make it again. Talk about win-win. And cheap-cheap, too. Cabbage was recently as low as 49 cents per pound at my favorite store, and even when it&#8217;s not &#8220;on sale&#8221; it&#8217;s still one of the best deals in the produce department. Learn to love cabbage  and your budget will love you.</p><h2><span style="color: #800000;">Quick Beef and Cabbage Skillet Recipe</span></h2><ul><li>1 pound ground beef</li><li>1 large onion</li><li>an approximately 2 pound head of green cabbage</li><li>2 large carrots</li><li>1 teaspoon salt</li><li>1/2 teaspoon pepper</li><li> 2 bay leaves</li></ul><p>Choose a large, heavy skillet or pot with a lid with a capacity of at least 6 quarts. I used my 8 quart stock pot, which gave me plenty of stirring about room. Set it over medium heat, and add the ground beef.<a href="http://static.home-ec101.com/wp-content/uploads/2012/02/brown-beef-and-onion.jpg"><img class="alignright  wp-image-10429" style="margin: 5px;" title="Quick Beef and Cabbage Skillet - brown ground beef and onion" src="http://static.home-ec101.com/wp-content/uploads/2012/02/brown-beef-and-onion-300x268.jpg" alt="" width="240" height="214" /></a></p><p>Peel and coarsely chop the onion, and add it to the meat, stirring it up a bit with a sturdy spoon. Stir the meat and onions occasionally while you prepare the cabbage and carrots.</p><p>Using a large chef&#8217;s knife, cut the head of cabbage in half from the top, through the core, then cut each half again, so you have 4 pieces approximately equal in size. Carefully slice away the core and discard. (If you don&#8217;t get all of it, don&#8217;t worry. It&#8217;s perfectly safe to eat &#8211; it&#8217;s just a bit tough <img class="alignleft  wp-image-10428" style="margin: 5px;" title="Quick Beef and Cabbage Skillet - roughly chop cabbage and shred carrots" src="http://static.home-ec101.com/wp-content/uploads/2012/02/cabbage-and-carrot-300x276.jpg" alt="" width="240" height="221" />sometimes.) Roughly chop the cabbage &#8211; neatness doesn&#8217;t count, cleanliness does, so keep it off the floor. I usually cut the cabbage into approximately one-inch chunks, which works pretty well.</p><p>If you have a box grater or other tool for shredding foods, use that for the carrots. Otherwise, just use the chef&#8217;s knife and finely chop them. Sometimes, I leave them out if I&#8217;m in a huge hurry, or just don&#8217;t have carrots.</p><p>Once the meat is browned, stir in the salt, pepper, and bay leaves (these are NOT optional &#8211; their flavor is essential to the results),  then add the carrots and cabbage. Stir to mix well. Cover and turn heat to low. Cook until</p><p><a href="http://static.home-ec101.com/wp-content/uploads/2012/02/stir-in-cabbage-and-carrots.jpg"><img class="alignright  wp-image-10430" title="Quick Beef and Cabbage Skillet - stir in cabbage and carrots" src="http://static.home-ec101.com/wp-content/uploads/2012/02/stir-in-cabbage-and-carrots-300x222.jpg" alt="" width="210" height="155" /></a>cabbage and carrots are tender, about 20 minutes, stirring occasionally. (You shouldn&#8217;t need to add any liquid &#8211; the juices that cook out of the meat and vegetables should be sufficient, but if it seems dry, add up to 1/4 cup of water. ) <a href="http://www.home-ec101.com/the-misunderstood-herb-how-to-use-bay-leaves/" target="_blank">Remove bay leaves</a> and discard.</p><p>Makes 4 generous servings.</p><p>&nbsp;</p><p>Serve Quick Beef and Cabbage Skillet with mashed potatoes or some crusty rolls and butter for a simple, comforting meal.</p><p>&nbsp;</p><p style="text-align: center;"><em>Bobbie Laughman is an elder caregiver, writer and Generally Shy Person, Except On The Internet. She lives and breathes and tries to keep warm and sane in </em><em>Gettysburg, PA. If you&#8217;ve a mind to, contact her at Bobbie@Home-Ec101.com</em></p><p><h2>Click here to leave a comment on <a href="http://www.home-ec101.com/quick-beef-and-cabbage-skillet-recipe/">Quick Beef and Cabbage Skillet Recipe &#8211; Hearty Winter Fare</a> . We'd love to hear your say.</h2>This is a post from: <strong> <a href="http://www.home-ec101.com">Home-Ec101 ©Home-Ec 101.com 2007 - 2011</a></p> ]]></content:encoded> <wfw:commentRss>http://www.home-ec101.com/quick-beef-and-cabbage-skillet-recipe/feed/</wfw:commentRss> <slash:comments>3</slash:comments> </item> </channel> </rss><!-- Performance optimized by W3 Total Cache. Learn more: http://www.w3-edge.com/wordpress-plugins/

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