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After almost two weeks my kitchen and bathroom are complete. Last night I cooked for the first time on my new stove
We made three different kinds of soup today. Lots of frozen lunches for the work week. And a big mess in the kitchen.
Not as sad as the first four, which mysteriously rotted after a mere two days on top of the fridge. Things were going great!
'Cooking for one’ sessions are being held across
Blackburn to support socially isolated people to
learn how to create healthy meals and meet new
friends.
The trick is to peel the thickest outer leaves and then stop, cutting the artichoke off in such a way that the top half-inch of the leaves is left, forming a sort of wall. Then, scoop out a "bowl," digging out all of the hairy choke. Rub everything, every cut surface with lemon but don't freak out if it browns a little. The brown disappears when you boil it, an awesome discovery.
Today we take cooking for granted, when we are in a hurry we pop some food into the microwave and presto it is ready. We also have other gadgets which have made cooking easier and less arduous. This could not be said of our forefathers who had to use limestone stoves with a grid in the cavity between the four points and pieces of wood or coal was placed underneath to heat the food slowly. These stoves were made of limestone or granite. In some of the more remote villages in Gozo such as Gharb you can still find some very old persons who use the limestone stove, but this is dying out very fast. - MALTA
Cooking in the old kitchen at Minda, Mr Percy Goldworthy, 1940.
Part of the History of Disability in South Australia project - www.dircsa.org.au/history
this is thai fried rice I made from a recipe found here: aspicyperspective.blogspot.com/2010/03/wanderlust-and-bre...
I'm kind of new to cooking so it was fun to actually try and "plate" something. I know this little scene looks totally staged but ironically this is how our table is set all the time with the origami and teapot! :)
K's cooking...
ethiopian! doro wat, collards, yellow split peas and my favorite tomato onion salad. Injrera was bought at a market and made at Hot Bread Kitchen
I'm teaching him how to cook, slowly but surely. This evening's menu was pesto spaghetti with sauteed chicken filets, topped with fresh tomato concasse with minced onion, garlic and balsamic vinegar (leftover bruschetta topping LOL)
Strobist Lighting102 Assignment: Cooking. With a silver nutcracker, I placed on a pink plastic cutting board, and then used a green plastic cuttingboard as a reflector.
1 Flash, pointing straight at subject, radio trigger on a stand, camera right. 1/250 @ f/8