Warm and pleasant greetings to all. We hope you are enjoying a good week.
On July 22-25 (Monday-Thursday), the First District of Tallahatchie County Association and its auxiliaries convened at New Town Church for its annual meeting. Classes and events were conducted at each evening session. Monday and Thursday evenings included a business period.
Have you noticed the price for U.S. postal stamps?
The U.S. Postal Service raised the price of a first class “Forever” stamp on July 14 by 5 cents, from 68 cents to 73 cents.
Certified mail, money orders and insurance when mailing an item also increased.
Impressed and liked was a quote from chef Jennifer Hill Booker’s interview with Fair Kitchen: “Don’t call yourself a ‘chef’ immediately after culinary school, this title is earned with experience, which you gain by working and learning from others.” This is exactly how I felt about my career as Extension home economist.
Experience is the best teacher. Just beginning a career, fresh from school, you have little experience in so-called “field work.”
That’s why it’s so important for young people to learn in the beginning that you don’t start out running something you don’t know about. You don’t want to “ruin” what you can someday be successful with when you learn to listen from others who have or are already experiencing what you want in your career.
Now here’s a couple of tips from the chef you may already be familiar with or may try:
1. Plan your menu around your grocer’s weekly ad. Your ingredients will be in stock, in season and on sale. 2. Cook once and eat twice. Cook a double batch of a dish you like, soup, beans and chili, for those days you don’t feel like cooking.
Every so often, we liked a fried chicken or fish meal with all the trimmings. Following is a cooking hack I tried and liked and I find it worth the testing.
After frying fish, chicken or any food, it’s good to save clean oil for another time, especially if you want to fry another food like onions or potatoes. Take about 2 tablespoons of cornstarch and stir in some water (maybe less than 3/4 cup), pour the starch mixture into the hot oil and stir the mixture to collect all the drippings and brown crumbs, dipping out as it collects. All the oil will be clear, clean and not a smell of what was cooked! And there you have it. Try it, you will like it!
Enjoy the day. Be blessed.
