-The hook does a wonderful job holding test tubes over a bunson burner. Tonight I am making a pasta primavera with shrimp. I admit it; I'm cleaning out the refrigerator but it really did turn out good!
Before we get started, let's take a peak at some of my favorite cooking tools (though we may not use all of them in today's edition):
my non-skid mat (purchased at HomeGoods)
one-handed pizza roller (Pampered Chef; used to cut more than pizza)
I place the non-skid mat on the counter with my cutting board on top of it. This keeps the cutting board from sliding around while I'm trying to chop. Then I use my forearm to stabilize the onion to cut off the ends...
With the prosthesis:
I am using my residual limb to push down on the blade. -It does look a little dangerous, but I am very cautious (and at this point in my life) pretty quick.
Add it to the saute pan -with olive oil, of course (and garlic, spices...)
I love the handle on my cutting boards. It's just big enough to slide my residual arm in place to grab the board. Now it's time to chop the tomato. Tomatoes are typically softer and can be squishy. -It's definitely an advantage to use my Adept over the hook with this task!
Now to make the pasta. First, fill the pot with water. It's much easier to keep the pot on the counter if possible, rather than filling it in the sink and lifting it up onto the counter. I place it on a cutting board so I can slide the full pot over to the sink and then onto the stove.
and then peel the shrimp...
I use the tongs for serving and hold my plate in my prosthesis -or place it alongside the serving dish...
We'll have alot of dishes to wash in the next edition...