Comments on: About

By: nikki burns

nikki burns — Mon, 03 Oct 2011 15:48:14 +0000

hey mrs.lupo this is the recipe for chocolate gravy.
1 cup sugar
1tbs butter
1.5cups milk
2 tbs flour
3 tbs unsweetened coco (Hershey)

Mix all dry ingredients in skillet. Using a whisk stir in milk slowly while cooking over medium heat stirring constantly. Remove from heat once it thickens. Add butter. Serve over hot buttered biscuits

By: jamile h

jamile h — Mon, 08 Aug 2011 03:04:48 +0000

this is jamile h. csa stands for Community Supported Agriculture. It means that you are part of the solution.

By: Sunny

Sunny — Wed, 02 Mar 2011 01:39:36 +0000

I’m also teacher and have known since I was born that I wanted to teach, too! I teach second graders, which is a far cry from your Home Ec classes, but fun nonetheless. I bet you have a blast! I teach a once-monthly cooking class after school that is kind of a “take and bake” type of set up since we don’t have ovens but our 1st-4th graders LOVE it!
Thanks for sharing. I love the blog!
http://pantrychef.wordpress.com

By: theteachercooks

theteachercooks — Sun, 12 Dec 2010 00:37:51 +0000

Amey, I am so glad that you stopped by. I still have the note from your mother that she sent to me when you were a senior. I hope that you are doing well. I am so glad that you are able to benefit from my class. I am still loving teaching and have had such good classes this semester. Please do stop by and let me know what you think. It really means alot!

By: Amey McDonald Algee

Amey McDonald Algee — Sat, 11 Dec 2010 12:10:31 +0000

Hi!
I am so excited to see that you have a blog. You were a favorite teacher of mine, and I am so thankful that I took your classes, (my husband and friends are happy about that too!) I still have all of my high school recipe cards, and I use them on a regular basis. To this day, I regret not taking your clothing and textiles class! Thank you for all the knowledge and skills that you shared back then and are continuing to share through this blog!

By: April Mashburn

April Mashburn — Fri, 03 Sep 2010 19:11:39 +0000

Love your blog! I, too, am an FCS teacher in Georgia, and I sincerely enjoy reading about your kitchen adventures with your students.

By: theteachercooks

theteachercooks — Mon, 03 May 2010 13:30:44 +0000

It is easy to make. Would everyone enjoy Banana Pudding? I sure can whip some up!

By: The (former) basketball scorekeeper

The (former) basketball scorekeeper — Mon, 03 May 2010 13:08:28 +0000

Your students did great!! Congrats to them all for their creativity in serving the pudding. I think they even put Southern Living Magazine to shame. Once again, makes me wish I was still working down the hall so I could sample. Any chance we will get this at book club???

By: Sherry Walker

Sherry Walker — Sat, 17 Apr 2010 04:08:26 +0000

Thanks for getting back to me. I think I discovered my problem. I made another cake a few days later and, while putting the batter in the pan, some got on my finger and I licked it off. Of course, I know I’m not supposed to do that because of the raw eggs, but old habits are hard to break. Anyway, I noticed that it tasted salty and my recipe doesn’t have any salt in it, so I started checking around. I found that “someone” had put self-rising flour in my canister. I’m still not sure how that happened, because I don’t usually buy self-rising flour. Since I thought I was using plain flour, I had added the baking powder, as called for in the recipe. I think that may have been the source of my problem.

Your tuna recipe looks great–can’t wait to try it.

By: theteachercooks

theteachercooks — Wed, 14 Apr 2010 11:59:22 +0000

Thanks so much for stopping by. Sometimes pound cakes can be tricky. After buying a new range and a new mixer it has taken me quite a few tries to get the same results with a tried and true pound cake recipe that I have been using for years. I did read that you should not grease your pan with butter. They gave no reason why or what would happen. Maybe that is the answer to your question. I will look further and let you know.