Welcome to the Weekend Cook and Tell. Every Wednesday we make our way through the the food sections of various national newspapers to create a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
In this week's Los Angeles Times Amy Scattergood of the brought up a topic that I hadn't given too much thought to since the 7th grade, home economics class. According to Scattergood roughly 25% of students choose home economics as an elective course but there are some who think that a modernized version of the class, called Family and Consumer Sciences, focusing on child development, nutrition, family health, food service and hospitality should be mandatory. My personal experiences in home ec were limited to a quarter semester of making Chex Mix and sewing a felt pillow, not exactly life skills material. It seems to me that teaching basic cooking and nutrition would have been infinitely more useful.
For this week's challenge we want to hear about what you learned in home ec and how those lessons helped your evolution as a cook. Home ec curriculums vary widely, I've talked to some folks whose home ec teachers taught them the basics of baking and others whose classes relied way too heavily on the microwave. Was the home ec classroom where you first discovered your passion for cooking or was it the scene of some messy prank involving brownie batter? Did any of the skills or recipes that you leaned in home ec make their way into your regular rotation?
Show us photos of your creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your most elementary recipes and experiences next Wednesday.