As some of you may know, I taught Foods and Nutrition classes at our local high school for a number of years before I became a librarian. Now, just because my major was Home Economics does NOT mean that I am a great cook. (Similar to the adage "because you are standing in the garage does not mean you are a car".) When I was in high school, I had a wonderful Home Ec teacher, Mrs. Davis. I LOVED her classes and took all three years of Home Ec.
I liked everything she taught, even sewing. (I was a pretty bad seamstress...bad as in bad, not bad as in good like they say today.) Once I had a school annual deadline to meet and a sewing project to complete on the same night. I had to turn in the sports section of the annual and make a lined vest in Home Ec. My father (who being a professional photographer would have been the logical one to take on the annual task) decided he'd help me out and complete the vest. He did and it was the best grade I ever made in a sewing class...
I only had to teach high school sewing class one year and they all made boxer shorts. Even the girls loved wearing them at that time, so you'd think we could have done a pretty fair job at it. Wrong! One of my former students (who now teaches with me) was in that class and to this day, her father laughs at the memory of those horrible shorts...one leg much shorter than the other. I probably discouraged the entire female population of the Ross Barnett Reservoir area from ever tackling such a project again.
Back to subject at hand. One of the great things about my teacher, Mrs. Davis is how she taught us to really take care of our homes and our families. (She always wore the June Cleaver shirtwaist dresses with an apron.) I loved how much she loved her family. She genuinely enjoyed making her home a haven. That made a tremendous impression on my young mind. She was one of the main reasons I majored in Home Economics.
All that being said, today I signed up to enter a crock pot full of chili for our school's Chili Cook Off. (Why do I volunteer to do things like this?) If all goes as planned, 12-15 people will cook and be judged by the Administrators. Faculty will eat what isn't consumed by the judges.
If you'd be so kind, would you comment and let me know any little tips that may help my dish? The last time I tried a new chili recipe, I didn't wear my glasses and added 20 chipolte chilies instead of 2 and permanently scarred my esophagus. I am slightly frantic and need the help by next Friday. Thank you for any tips you might have that might at least help me not come in 15th.