Dear Heloise: When I was a child, my mother would pan-fry pork chops and make delicious GRAVY using the pan drippings. When I pan-fry pork chops now, I don’t get any drippings. What is different? Am I doing something wrong? I want to make the gravy like she did. — Marge B., Colorado Springs, Colo.

Yes, Marge, something is different, and it’s the pork itself! Pork today has been bred with improved genetics and different feed so that it has much less fat than the pork your mother would cook. Believe it or not, many of the pork cuts today are as lean as skinless chicken, so that is preventing you from getting those pan drippings — to get drippings, you need fat.

Here is a hint for you to try: If you like bacon, cook bacon and save the grease to cook your pork chops in that day, or at a later time. This will give you a gravy base that is still from a pork product. — Heloise

Dear Heloise: I own several of the insulated casserole caddies used for transporting and keeping food warm. I use them often for parties and gatherings with friends and family. However, I have found that they also are extremely useful while I am at home. When entertaining, I use them to keep foods warm while I am still cooking and finishing up other dishes before we eat. This works especially well when hosting a buffet. — Patsy W. in Pennsylvania

Dear Heloise: Is it proper to wear a napkin when eating out? — M.E., via email

I’m imagining the napkin tucked into the collar of your shirt or tied around your neck, so the answer is "no." It’s never acceptable etiquette to "wear" a napkin. Instead, the napkin should be placed in your lap as soon as you are seated, and should remain there until the meal is finished. — Heloise

Dear Heloise: I’ve noticed for the past year that hanging my onions, garlic, shallots and lemons in their mesh netting on a hook from my ceiling pot rack makes them last a lot longer than being in a ventilated vegetable basket/ container. Just make sure the pot hanger is in a well-ventilated spot and not over your stove or sink. It really works! — Melaney M., San Clemente, California

Dear Heloise: With cold weather in full force, my slow cooker is constantly being used as I cook hearty soups and stews while I’m at work. My hint is to place the slow cooker on the glass-top stove just in case it ever boils over. — Alexis O., via email

Dear Heloise: Here is a great hint for holding taco shells upright: Turn a muffin pan upside down, placing the shells in the spaces between the muffin cups. Now tacos can be filled without falling over and losing all their ingredients! No mess! — Rachel W., Spokane, Washington
