Heather’s talents don’t stop with housecleaning business
By Betty Street
Heather Fiddler is a petite woman, but she works swiftly and thoroughly at the business she created several years ago, Heather’s Housekeeping. In fact, word-of-mouth advertising has increased her number of clients to the point where her schedule is becoming nearly full.
Heather doesn’t limit her offerings at house cleaning. She and soon-to-be husband Derick Kraft also do house painting and she assisted him at least once in roofing a home.
Obviously, Heather is a woman of many abilities. In her spare time, when she has any, she enjoys “anything outside. Playing outside. Arts and crafts, jewelry, paper mache.”
Heather was born in Mobridge but moved to Bismarck, N.D., when she was in the fifth grade. She graduated from Bismarck High School in 2004. She was a member of the National Guard from age 17 to 20 but became very ill and so received a medical discharge. At that point, she traveled a while from Colorado to California and back to Bismarck, where she met Derick, and they have been together since then.
The couple came to Mobridge and are very happy, she said. They have a son, Gabriel, almost two years old. Derick, a welder at Real Tuff, has three children, son Peyton, age eight, and twins Dylan and Chloe, age nine.
Heather has remarkable cooking skills in that she’s a “creator of dishes, a creator of leftovers.” She looks at what’s in the refrigerator and just goes from there and comes up with a tasty, nutritious dish.
Or she “will look at a recipe and take off.” Heather said she never makes the same thing twice because she never completely follows a recipe. She simply uses a recipe as a starting point and then changes it by using some of the named ingredients and some different ones. It’s a new concept each time depending on what she chooses.
Heather enjoys baking, but she must take care in all cooking because she is diabetic. On a snowy day, she said, she loves to bake cookies. She “likes cooking for the boys (Derick and Gabriel). I like it best when they eat it!”
Her worst cooking disaster occurred while frying bananas. “It’s an easy recipe,” Heather said. (See recipe below.) “But it cooks FAST. Don’t let it burn—the sugar sticks to the bottom of the pan!” She learned the recipe, she said, from her seventh-grade teacher, who, one day in class, taught Heather and all her classmates to make fried bananas.
Part of Heather’s dream (and she’s already working on this) is to get Heather’s Housekeeping licensed, bonded and insured. Her ultimate goal is to expand her business to have several employees who do the actual cleaning while she is out “doing meets and greets all day long” and lining up customers.
HEATHER FIDDLER’S RECIPES
2-3 Tbs. margarine or butter
1-2 Tbs. Lemon juice
Whipped topping or ice cream
Take bananas, cut long ways in half. Melt margarine in a skillet and then put brown sugar on top of the margarine and wait for the brown sugar to melt. Put the bananas on top and wait a little while, then flip them over. They cook very fast. Turn them again and put some lemon juice on top—this is critical, the lemon juice. Then remove bananas to a plate. Add whipped topping or ice cream. Enjoy!
1 cup milk
½ cup water
1 egg yolk
1 Tbs. sugar
¼ tsp. salt
1 cup flour
¼ cup (½ stick) butter, melted
More butter for melting in skillet
Whisk milk, water, all eggs, sugar and salt until just combined.
Whisk in flour until smooth.
Gently whisk in melted butter (see TIP below).
Brush pan with melted butter over medium-high heat.
Lift skillet quickly and pour 1/3 cup batter, swirling pan to cover bottom evenly.
Return to heat.
Cook until light brown, approximately 60 seconds.
Carefully turn over.
Cook approximately 30 seconds.
Stack with waxed paper.
TIP: Before making batter, heat ¼-cup butter over medium-high heat until it melts and begins to foam. When foam subsides and butter turns light brown, remove from heat. Watch carefully; butter burns FAST! Then let it cool a little before adding to batter.
1 cup unsweetened cocoa
1½ cups sugar
1½ cups water
1 tsp. vanilla
Boil 2-5 minutes, stirring rapidly until syrup thickens.
Store in refrigerator. Makes 2 cups.
¼ cup unsweetened cocoa
3 Tbs. flour
¾ cup sugar
2 cups milk
1 Tbs. butter, softened
2 tsp. vanilla
Whisk cocoa, flour and sugar together in a bowl until there are no lumps. Add milk and whisk.
Pour into saucepan over medium heat, stirring frequently 7-10 minutes.
Remove from heat and stir in butter and vanilla.
Serve over biscuits or fruit. Makes 3 cups.
1 lb. backfin crabmeat, picked over and flaked
1 egg, lightly beaten
¼ cup each chopped green onions and mayonnaise
2 Tbs. lemon juice
1 Tbs. Seafood Seasoning
¼ tsp. each salt and black pepper
¼-cup olive oil
Combine crabmeat, egg, green onions, mayonnaise, lemon juice, Seafood Seasoning, salt and pepper in medium bowl; mix well. Shape mixture into 12 cakes, using ¼ cup crab mixture for each. Place on large plate; refrigerate, covered, 30 minutes to 1 hour.
Heat oil in large skillet over medium heat. Cook crab cakes in two batches 3 to 4 minutes on each side or until browned and internal temperatures reach 170 degrees.