Cooking club is here again! Let me start by saying a huge thank you to those who have joined me in this little adventure. You women make me so happy with your support of my idea and in feeling that sense of community even when our kitchens are spread across the globe.
This month’s challenge was to cook a dish featuring at least one item of in-season fresh produce. My choices were limited further by the Elimination Diet I’m currently on to test for food intolerances. I decided to make potato and leek fritters from my new Friendly Food recipe book.
I haven’t grated vegetables or cheese in a long time as I’m nervous about cutting my fingers. My eyes lose track of the relativity of my fingers to the grater while I’m moving the food back and forth. Instead I have finely sliced things or used a small vegetable peeler to shave off thin slices of cheese. This recipe called for 1.2kg of grated potatoes so I decided to try find a method that would work for my eyes. I grated half of each potato and then stuck a fork into the remainder. Holding the fork handle I was able to grate back and forth with ease, knowing my hands were well clear. When I felt metal scrape on metal I knew that I had reached the fork and turned the handle over to grate the other side. As my vision deteriorates I have to make more conscious decisions or changes to my habits. It was very satisfying to find a simple solution to this hurdle and now know I can grate vegetables again. So, thank you again fellow club chefs for making a commitment to each other so that I was inspired to find a new method. Being accountable to you has helped me and I hope that we all get to experience that sense of accomplishment together.
See what the lovely ladies have cooked for this month’s challenge…