I was in junior high when I first started to learn to cook real food. I’d been baking cookies and treats before then, but I didn’t take on actual meals until I took a Home Economics class. Our class was taught by Mrs. B, a thin, nervous woman with curly hair who knew how wrong things could quickly go in a room full of 13-year-olds with access to knives and hot surfaces. I can't recall very well what we actually made in class other than Ebelskivers using the special pan that Mrs. B (the initial was never explained. My guess is she had a hard-to-pronounce Danish name) brought from home. That was something new. But other than learning to make Danish pancakes, I mainly remember the emphasis Mrs. B put on safety. She talked at length about cooking temperatures, expiration dates and the necessity of thoroughly cleaning knives and washboards after use. We all knew how to spell ‘botulism’ and ‘salmonella’ by the end of that school year!
A (shell) fish tale
A (shell) fish tale
A (shell) fish tale
I was in junior high when I first started to learn to cook real food. I’d been baking cookies and treats before then, but I didn’t take on actual meals until I took a Home Economics class. Our class was taught by Mrs. B, a thin, nervous woman with curly hair who knew how wrong things could quickly go in a room full of 13-year-olds with access to knives and hot surfaces. I can't recall very well what we actually made in class other than Ebelskivers using the special pan that Mrs. B (the initial was never explained. My guess is she had a hard-to-pronounce Danish name) brought from home. That was something new. But other than learning to make Danish pancakes, I mainly remember the emphasis Mrs. B put on safety. She talked at length about cooking temperatures, expiration dates and the necessity of thoroughly cleaning knives and washboards after use. We all knew how to spell ‘botulism’ and ‘salmonella’ by the end of that school year!