Heather Solos's Blog, page 64
March 19, 2012
What Kind of Chicken Should I Buy?
Heather says:
There is an older post (and yes, I really need to retake the pictures) on How to Roast a Chicken here on Home-Ec 101. Over the weekend a commenter asked "What kind of chicken should I buy?"
To be very clear, we're talking about different kinds of chicken for cooking, not different kinds of chickens for raising. If you want to know about raising chickens, my good friend Angela is all over that (and is currently writing a book on Backyard Farming). Here on Home-Ec 101 we just focus on eating chicken.
In the past choosing the proper chicken for the cooking method used to matter more. Now with commercial farming being the way it is -insert a reminder to consider buying chickens that are raised locally and humanely- it's important to remember that chickens are raised to produce meat as quickly and efficiently as possible, so even your larger roasting / stewing hens are not "tough old birds" like they used to be, in supermarkets, at least.
Now there is a caveat, those bargain bags of leg quarters, can be from retired laying hens and they may not be as tender as your fryer chickens. While I'm perfectly happy using leg quarters for frying -I personally think they have great flavor. Some people may find that they prefer to use these bargain cuts in recipes for stewing and braising. My personal favorites are Stewed Chicken and Chicken Bog.
If you are buying your chickens from somewhere other than a supermarket the type of chicken may matter.
Buy broilers and fryers (small, younger chickens) for your quick cooking methods. Know that young chicken has less chicken-y flavor than older chicken and should probably be seasoned more heavily (this does not mean salt, I mean with herbs and spices).
Stewing chickens should be cooked with a slower, preferably wet cook. These are perfect for your crockpot / slow cooker recipes, which are by default using the braising cooking method.
I hope this helps you feel more confident when you navigate your poultry purchases.
You may also find this post, A Guide to Cooking and Using Chicken helpful
Submit your questions to helpme@home-ec101.com.
Click here to leave a comment on What Kind of Chicken Should I Buy? . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
March 16, 2012
March 15, 2012
How to Get Rid of Blue Jean Stains from Leather Seats
Heather says:
This question came from the Home-Ec 101 Facebook Fanpage (you're a fan, right?)
How do I remove the stains from my blue jeans from my car's white leather seats.
What you're dealing with is known as dye transfer and it's very important to not leap on the first home remedy you hear or you may end up setting the dye and making the stain much more difficult, if not impossible to remove.
Your best bet is to use leather cleaner, preferably one recommended by the manufacturer of your automobile. The solvents in a quality leather cleaner are designed to not dry out the leather, but often they need time to work. You won't get the best results if you just rub on and rub off. Apply the leather cleaner to the blue jean stain and go find something else to do for a little while. Come back to the stain and remove the leather cleaner with a soft cloth. Try not to rub too hard, it's better to reapply the leather cleaner than to damage the leather by rubbing too hard.
Once you have removed all of the dye transfer from your seat, you'll need to condition the leather with leather conditioner. Again,I suggest using the brand recommended by your vehicle manufacturer.
These steps will not only help you remove the blue jean dye transfer from your car's leather upholstery, but you'll do so in a manner that won't damage the leather or void any warranties.
Submit your questions to helpme@home-ec101.com.
Click here to leave a comment on How to Get Rid of Blue Jean Stains from Leather Seats . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
March 13, 2012
Spring Cleaning Challenge #SpringCleaning12
Heather says:
A few weeks ago I asked if anyone would be interested in participating in a spring cleaning challenge and to my surprise there was a positive response. I don't know why I was surprised, I mean I sort of write about cleaning almost every single day, when I'm not writing about food, but you never know what's going to resonate. Christine from iDreamofClean has put together a pretty neat challenge to help get you excited about spring cleaning.
Do you know how thankful I am for Christine's organizational skills right about now? Let's just say I'd have drowned sometime last week if I were putting this together. So Christine, here's to you!
Starting March 20th you'll have two weeks to work on and share about your spring cleaning project. You'll either write a post or share pictures of what you've accomplished in a linky over on iDreamofClean. This linky will be open for two weeks and then the winners will be drawn and announced.
This spring cleaning challenge is open to all Home Ec 101 readers (and readers of all of the other sites in the challenge) who want to participate. You do not have to have a blog, you can use a Flickr or G account, if you are not a blogger. So please don't stop reading yet.
If you use Twitter, follow and use the hashtag #SpringCleaning12 to keep up with other participants and share your progress. If you want to help promote the Spring Cleaning Challenge, feel free to tweet something like: I'm joining the #SpringCleaning12 Challenge w/ @iDreamofClean and hope to get a washer/dryer from @GE_Appliances! http://wp.me/p125qV-1h7
Feel free to follow the Spring Cleaning Challenge Twitter list here.
Important Dates:
TODAY:
Start thinking about your Spring Cleaning Plan; grab the printable below and start planning.TUESDAY, MARCH 20:
Check back with each of the host bloggers to read their tips for Spring Cleaning.Linky will open so get your blog post (or online photo album) ready. For two weeks we'll share, learn, and clean!THURSDAY, APRIL 5:
Challenge will end and winners will be notified and announced by the end of AprilHere's that free customizable spring cleaning printable I mentioned.
How do you get excited about a spring cleaning challenge? Oh, well when there are prizes involved, of course.
And that prize list? It's certainly nothing to sneeze at. Check it out:
GE Appliances : Facebook : Twitter
Prizes up for Grab: TWO Washer/Dryer sets
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The Stow Company : Facebook : Pinterest : Twitter
Prize up for Grab: Do-it-Yourself Easy Track Deluxe Closet Organization Kit
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Shark Clean : Facebook : Twitter
Prize up for Grab: Professional Steam Pocket Mop
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So who are all the participating co-hosts?
i Dream of Clean : Facebook : Pinterest : Twitter
Amy's Finer Things : Facebook : Pinterest : Twitter
Tidy Mom : Facebook : Pinterest : Twitter
Untrained Housewife : Facebook : Twitter
Live Renewed : Facebook : Pinterest : Twitter
Biblical Homemaking : Facebook : Pinterest : Twitter
Living Well Spending Less : Facebook : Pinterest : Twitter
The Greenbacks Gal : Facebook : Pinterest : Twitter
Simple Organized Living : Facebook : Pinterest : Twitter
Warrior Mama : Facebook : Twitter
Pretty great list, huh?
Starting March 20th we'll be sharing tips, tricks, and ideas to make your spring cleaning less of a challenging chore and a bit more fun. (I know I'm pretty competitive and find challenges like this a great accountability tool.
Are you in? Let me know in the comments.
Here are a couple of badges, if you are a blogger and would like to share that you are participating. Good luck!
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Click here to leave a comment on Spring Cleaning Challenge #SpringCleaning12 . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
Response to a Comment on the Method Clean Happy Sponsored Post
From the comment's on yesterday's post: Method. Clean Happy
"I usually gag at sponsored posts, but I am so glad you like Method. I feel a little more justified in buying the All purpose cleaner recently."
Heather says:
Beth, I totally get it. I try to be really careful with what campaigns I accept. I try to stick to campaigns that provide a benefit for you the reader as much, if not more than a benefit for myself. As an example, last month's Pork Board promotion had recipes I would have been willing to share on their own, so I didn't mind doing it as part of a campaign.
When I was contacted about this campaign with Method, "YES!" was out of my mouth before they had even finished saying what they wanted. I liked the brand, I liked the company's policies even before I visited San Francisco. Now? They've created probably their biggest fangirl ever (and they are probably a little bit nervous) although they did hide it well when I peppered them with questions throughout the day.
If you really want to hear the Method story as told by Adam Lowry, you can listen to it here at Stanford's Entrepreneurial Corner: Method to Success. I think it's fascinating. Adam is on the right, the other co-founder, Eric Ryan, is the blond on the left, here's a post by Eric on FastCodeDesign.
Adam and Eric welcomed us to their company. They were there all day asking if our questions were being answered.
Yes, I am being compensated for my time (It's not like childcare is free when I travel, I mean really, *I* love my kids and take care of them because of that, but can I expect anyone else to do it for love? No, that would be absurd) and yes, although I love it, writing is work, building the Home Ec 101 community has taken more than 5 years of effort, and that time and energy does have value.
The education I received as part of the Method Summit experience was invaluable. I cannot wait to share with you guys information on the kitchen anti-bac product. I finally, after five years of having to fall back on the safest, even if it is the least optimal when it comes to the environment choice of chlorine bleach, have something I can recommend -and feel completely safe to do so. Do you have any idea how big this is to me?
Yes, I know that food grade hydrogen peroxide can be used, but it's just not a practical choice for many households for several reasons -access, it breaks down over time, and it must be diluted properly and given time to take effect. There are just too many places where something could go wrong.
Yes, white vinegar is an acceptable disinfectant in many cases, but it's just not enough in others. One of my biggest fears here at Home-Ec101.com is that I will give advice that could cause someone to get sick. Food poisoning, especially for those who are immunodeficient or suppressed, is not something to be taken lightly. I cannot know who is reading the information that I post here on Home-Ec101.com and I must take safety as a primary consideration. I know I could disclaim away that readers should do their own research, but wouldn't that defeat the purpose of writing Home-Ec 101?
It is my job to do the research and share the information in an enjoyable, digestable, and accurate format.
Sometimes I can do this in partnership with a brand and in all honesty, I am extremely proud that Method invited me to be a part of their Clean Happy campaign and I want to thank you, Beth, for taking the time to acknowledge that it made you feel better about your purchasing decision.
If you want to feel even better about choosing Method, read some of Adam Lowry's posts on TreeHugger.com and definitely listen to that podcast I shared earlier in the post.
While I have a relationship with Method, this post was not sponsored.
Click here to leave a comment on Response to a Comment on the Method Clean Happy Sponsored Post . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
March 12, 2012
Method Clean Happy
Heather says:
Earlier this morning I mentioned that I had a chance to visit San Francisco and the Method brand's headquarters. I mentioned that I had never fallen in love with a company before, but it's not really the company I fell in love with, it's really the people who are the company.
When you buy products in a big store like Target, you just assume that the products on the shelves come from soulless entities (wait, wait corporations are people in America…. hold your horses, that's not a debate we'll get into here).
[image error]I was completely blown away by the people at Method. We left the hotel on a shuttle bus and I was engaged in banter with my good friend Janice, who also happened to be in attendance. When we turned the corner, we saw that the street was lined with smiling, happy people (now I'm singing REM's Shiny Happy People) with colorful balloons. It was a sweet, funny, embarrassing (hey, I'm shy), and lovely welcome to the Method company.
I spent the entire day immersed in the Method company. I met the founders, two geeky, wonderful men who started their product in an apartment shared with a few other bachelors (read that as not the cleanest place in the world). They shared the story of Method and how it started with selling out of the back of a borrowed car and selling to local stores and finally getting their shot at placement in Target.
I have a startup. Well, to be honest, I have two (Home-Ec 101 counts, too). I get it. I get how hard it is to have a dream and to chase it and to see a little success and then a setback and then a little more success, all the while wondering if you're doing everything you do for the right reasons.
And these people? The people against dirty? They are doing things for exactly the right reasons.
[image error]I spent the day talking chemistry with their green chefs and fragrance specialists. I geeked out with people who speak my language when it comes to clean. I loved that they care for the environment but don't settle for products that lack efficacy. I also like that they use the word efficacy, it's one of my favorites.
Yes, I know that I frequently recommend dilute white vinegar, which is a budget friendly option, but there are more effective ways to clean and those effective ways don't have to come with a high environmental cost.
At the end of the day, we were given a preview of their newest campaign. The gentleman who created the idea walked us through from the beginning sketches of the concept to the finished campaign. I sat there and watched a 2 minute and 12 second commercial and I had tears in my eyes. And for those of you who don't know me, I'm not a crier.
The red headed lady to the left of the washer? She's from New Zealand and she loves her job.
[image error]The mom in the hazmat suit? Her name is Katie and I simply adore her. She has three kids who are exactly the same distance apart as my own three kids, we laughed and bonded over dinner the night before. These people? They are Method. They are "people against dirty" and I am so proud and happy to be a part of this campaign.
I can't wait to share with you over the next few months. I now have products that I can safely recommend to you. Yes, this is a sponsored campaign, but yesterday, even though I know there is a box of Method products headed my way, I hit Target and I stocked up and no, they didn't pay for that. I felt good about spending money on their products, knowing where it went.
So take a moment and watch this video. And then head over to Facebook to learn how you can win a chance to go to San Francisco (amazing city, btw) and a year's supply of Method products. I don't expect you to cry, I just became quite emotionally invested in this project over the course of the day and it probably doesn't hurt that I was a great big band geek, too.
A trip for two to San Francisco, including a visit to the Method HQ, lunch with the Method co-founders, a year's supply of Method products and other surprises.
Prize Eligibility: Only persons residing in Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland and Labrador, Northwest Territories, Nova Scotia, Nunavut, Ontario, Prince Edward Island, Saskatchewan, United States, and Yukon who are at least 18 years of age can enter.Sweepstakes StartsMarch 12, 2012 @ 06:00 am (PDT)Sweepstakes Ends
April 03, 2012 @ 11:59 pm (PDT)
Good luck!
[image error] This post was sponsored by Method.
All opinions are my own, especially the gushy ones.
Click here to leave a comment on Method Clean Happy . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
A Case of the Mondays When I Should Have Been Doing a Sunday Confessional
Heather says:
Holy cow, I had a heck of week. The up, down, crazy, sideways and what the heck am I doing kind of week. I know it's Monday morning, but each time I opened my browser to start working on this week's Sunday Confessional (which would have been long enough before Sunday came along) someone in my household lost their ever-loving-minds.
Most of you know what the Sunday Confessional series is, but for those who are newbies (oh hai! And welcome to Home Ec 101) it's the series in which I try to point out that no one is ever going to get their lives magazine perfect. And I never want to contribute to anyone feeling like they are somehow less of a person because their homes and lives don't match media and judgy mcjudgerson Internet Standards. The Sunday Confessional isn't about celebrating mediocrity, it's more about just admitting that no, we ALL have bad days or weeks. And I want to be sure you understand that we are almost always -in our heads at least- comparing our own absolute worst moments with other people's best foot forward.
Last Monday I flew home from San Francisco where I had been meeting with the Method brand -and oh my, I cannot wait to tell you about that, I have never fallen in love with a company before and I have butterflies. . . we talked chemistry and the environment and cleaning and and and post coming later today, I'll stop gushing now.
Tuesday, I started my new job. I'm now a server in an Irish pub three nights a week. I love it, it's exactly the kind of escape from startup / homeschooler / working from home life I needed. What I need now is a way to manage my time more effectively -the fact that it's Monday and I'm writing Sunday's post should say something. Friday another server called in and I was thrown into the Friday night rush on what should have been a training shift. That really wasn't a big deal, I did serve for years in my past life, it was just a matter of having to cut myself some slack for not knowing all of the ins and outs of their computer system and hoping they'd cut me the same slack. I made it through. Saturday I picked up a shift because the server that called in had to be replaced. Let's just say it ended up being a very, very late night thanks to the time change* and my children do not have a snooze button.
Sunday morning my dog ripped off a toenail and created a scene straight out of Dexter for me to clean up just a few minutes before I had to get the kids ready for Sunday school. You know, I really hope no one in my household disappears unexpectedly, I'll have a lot of explaining to do when the crime scene people show up with the black lights. Yeah, the floor only got a lick and a promise kind of cleaning, the deep clean has to wait until tomorrow -hopefully.
Today? I have to figure out how to get all of these metaphorical juggling balls back into the air, maybe I'll breathe after my shift ends tonight.
What about you? What do you have to get off your chest? I know it's Monday, but we just had the time change, so we're all running a bit behind.
*No, it wasn't the kind of late night that results in a hangover, it was just a late night running my mouth with actual adults.
Click here to leave a comment on A Case of the Mondays When I Should Have Been Doing a Sunday Confessional . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
March 9, 2012
Getting past the ick factor: Boiled Beef Tongue – a Fearless Friday Post
We haven't done it for a while, but Fearless Fridays are where readers of this site share their culinary adventures. For some, it's simply the act of preparing a meal in their home instead of hitting the drive through. For others it's trying new foods, recipes, or techniques. It's a chance to push against our boundaries and maybe discover new favorites. Not every attempt will be successful but everyone is encouraged to share, if you wrote about it on your blog, post a link below. If not, just share in the comments.
Bobbie says:
For over 25 years, my husband would, every so often, gently, and without much hope, ask if I would make beef tongue, so we could have cold tongue sandwiches, like his mom used to make. He would do this by pointing out a tongue in the store, or mentioning it was advertised on sale. I would respond, without fail, by immediately changing the subject, while trying to avoid cringing too visibly.
Now you know two things about me: 1) I've been married a really long time and 2) the idea of boiling a tongue really squicked me out. No, I mean really. Especially after I found out it involved peeling. A meat that you have to peel.
Well, it'd been a few years since he asked me, but eventually, it happened. My husband recently saw beef tongue on sale, in an advertisement for a butcher shop we like. And he, ever so casually, mentioned it to me. I did not say anything in reply, but did a little bit of self-talk instead. It went something like this:
You have cleaned and prepared squid, gutting it and fishing out that plastic-looking bit. For heavens' sake, you have plucked and gutted freshly-killed chickens. You have not only changed countless diapers, but cleaned up after children who were being sick out both ends of their body. You tell people you'll eat anything they serve as long as it's not okra. You've killed rodents with a broom and a washing machine, and evicted snakes from the house. Repeatedly. You have cleaned men's restrooms in several factories without batting an eye.* You most certainly can manage to cook and peel a tongue without fainting.
I had to admit, it was a good argument, but I didn't completely believe me.
Still, I was determined to face my fears head-on. And? I was hoping Heather would let me use it to bring Fearless Fridays back to Home Ec 101 – so I could be all brave and determined kind of in public.
So…without telling my husband (in case I chickened out) I stopped by the butcher shop to buy the dreaded tongue, determined to cook it immediately. Unfortunately, it was frozen, so I had more time to think about it, which was…unhelpful to my determination. While it thawed, I found every reference to tongue in my cookbook collection, and armed myself with confidence. I was ready to rumble.
So, to paraphrase Zaphod Beeblebrox, "Let's meet the meat."**
This was a two-pound beef tongue, shrink-wrapped and frozen. My books suggested a tongue no larger than 3 pounds. I got the impression that the larger they are, the tougher they can be. Once thawed, I slit the plastic (over the sink, in case it was messy) and removed it to a plate to pose for more pictures. There was a slit in the tongue, and I was unable to determine why. Bovine body piercing? The blue spots that look vaguely of tattoo is just an inspection stamp. They use food grade dyes for that, I'm pretty sure.
Looking the tongue over, the red parts looked surprisingly like…beef. Go figure.
Then there were the not-red bits. Which looked like…a tongue. And felt rough, kind of like the wet sandpaperiness of a cat's tongue, raised to the power of cow. I had to stop thinking about it at that point.
I'd found instructions that said to scrub the tongue with a brush, and to soak it in cold water for a couple hours, but it looked really clean and not bloody at all, so I merely rinsed it really well before it went into the pan.
Various seasonings were suggested by each source, from simple salt & pepper to an entire melange of aromatic vegetables and herbs. I opted for some of my basics for meat cookery. Onion, bay leaves, salt & peppercorns. I wanted to use white wine vinegar, but it was out, so I subbed some of the vinegar from a jar of pepperoncini, and threw in some of the pepperoncini as well. I added water to cover, and set it over high heat to bring it to a boil. It hadn't quite reached the boiling point when the tongue was sticking up out of the water, and there was no room to add more. So, I switched to my stock pot, which I kind of knew I should've been using in the first place, but didn't want to really wash the huge thing. So, instead I ended up having to wash it AND the deep skillet I shouldn't have tried to use in the first place. Yep. *facepalm*
Anyway…brought it to a boil, reduced to simmer, and loosely covered…opinions varied on how long to cook it, so I was really unsure about this part. After about 3 1/2 hours, it seemed to be "tender enough" – which I determined by cutting into it with a sharp knife in the thickest part. Time to remove it to a plate to cool.
The tongue had stiffened up quite a lot, and the rough skin felt even rougher. Once it was cool enough to handle, I used my sharpest small knife to slit the skin on the underside. At this point, once the meat was cooked, the squick factor for me was reduced, but not entirely gone.
I'd assumed that it would peel away rather easily, but that was not the case. After it was slit, I took hold of the skin, trying to pull it off in one piece (as some sources said could be done) but it tore and only came away in small pieces. I had to use the knife to loosen more of it and keep pulling.
Once I'd pulled off all the rough skin, there still seemed to be a layer of skin on the tongue, which[image error] none of my cookbooks said anything about. It was softer, but still had tongue-like roughness. At this point I was pretty sure I'd done something wrong, but I still didn't know what.
The remaining skin was even harder to remove – and in the end, I used my ceramic paring knife to carefully slice it away, revealing some very beefish-looking meat underneath. At last, it looked like something I could eat. Probably. Oh, and most of my sources said to cut away the roots. I didn't know what that meant, specifically, and there didn't seem to be anything that qualified, so I let that step go.
Once it was completely cool, I sliced it thinly to be used for cold sandwiches. And since I'd made it through the process without losing my lunch, I went ahead and made one for myself. I really wanted to use horseradish and ketchup (my favorite on cold roast beef) but the horseradish was out, just like the vinegar (time to go shopping) so I used ketchup, mild banana pepper rings, onion and lettuce, on a toasted roll.
Tastes like chicken roast beef.
After tasting the meat, which I liked, but the flavor was lacking, my husband and I are both pretty sure that I overcooked it. A lot. And that a good bit of the flavor ended up in the cooking water because of that. I think 2 hours is probably sufficient for a 2 pound tongue. That may have been a factor in making it harder to peel. Also, I think I let it cool too much before peeling. Next time (which will happen…..eventually) I'll cook it about an hour per pound, and try to peel it while it's still very very warm.
I was kind of proud of myself for getting over the squeamishness I'd so long associated with preparing tongue. There was nothing to fear, really, after all. It's just meat from a different part of the cow, so I can handle it. But, I still won't eat okra.
How have you been fearless lately? Tell us about it.
*I was a temp on a crew that cleaned the offices and restrooms of several industrial-type businesses in the city, after hours. As the fill-in person, I got restroom duty. I wish they had just let me take a firehose to some of them. Sheesh. Second-worst job I've ever had.
**Former president of the galaxy and quite the hoopy frood, in Douglas Adams' The Restaurant at the End of the Universe (3rd book in the Hitchhiker's Guide to the Galaxy series. Required reading for geeks.)
Bobbie Laughman is an elder caregiver and freelance writer who isn't afraid of spiders or snakes, but will kill to avoid eating okra. Send questions, comments or offers to help hide the bodies to Bobbie@Home-Ec101.com
Click here to leave a comment on Getting past the ick factor: Boiled Beef Tongue – a Fearless Friday Post . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
March 7, 2012
Chicken Wings in the Oven
Dear Home Ec 101,
I am having a dinner party and I want to have chicken wings as part of the meal. How long should I bake them for to make them taste perfectly tender?
Signed,
Winging it in Wyndham
Heather says:
Actually I have a couple of answers for you depending on how you picture your chicken wings.
Do you want tender fall off the bone chicken wings, or are you thinking more like the wings you find at restaurants with the slightly crispy outer texture?
For moist, falling apart chicken wings cook them low and slow in the marinade of your choice, you'll want them swimming in the sauce.
You have two options, you can do the slow-cooker 8 hour option OR in the oven at 375°F for at least an hour (depending on the size of your dish and number of wings). If you time and oven space, you can also cook the wings low and slow 250°F for at least two hours (the wings should be in a single layer and start fairly close to room temperature, do not attempt low and slow wings from frozen and always use a meat thermometer to be sure your chicken has reached a safe temperature.)
For chicken wings that more closely resemble what you'll find in restaurants, broiling or grilling are your go-tos.
See How to Grill Buffalo Wings for classic grilled buffalo wings or broil your wings for about 25 minutes, brushing and turning often to prevent burning. It's going to be touchy if your sauce contains a lot of sugar.
Be sure to cook your wings on a broiler pan so the fat can drip away from the wings.
Don't forget to leave your oven door ajar while broiling.
Good luck!
Click here to leave a comment on Chicken Wings in the Oven . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
March 6, 2012
Winners of the Home Ec 101 Anniversary Give Away
Heather says:
Lorna is the winner of the 10 piece Emerilware Stainless Steel Cookware.
Beesknees gets a copy of Home-Ec 101: Skills for Everyday Living
SneePete also gets a copy of Home-Ec 101: Skills for Everyday Living
and the coveted can of Bar Keepers Friend goes to: Courtney Tucker.
I'm going to try a second attempt at contacting the winner of the Pork Board Giveaway (Jennifer Hamilton) Check your inboxes. I need your addresses so I can get this stuff shipped!
All the best and here's to the future. Your comments warmed my heart. Thank you.
Click here to leave a comment on Winners of the Home Ec 101 Anniversary Give Away . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011
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