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48 in Motion Volume 21, Issue 5 September/October 2011

for a quadrilateral amputee like me, the hardest part about preparing a meal isn’t the cooking itself – it’s shopping for the

ingredients. Picking up items off the grocery shelf and checking out can be a challenge. But once you have managed to bring home what you need, preparing the meal isn’t so hard – it might just take a little longer.

Standing in the kitchen as i prepare a meal can be an issue too. At frst, i could stand on my prosthetic legs only for about 10 minutes at a time before needing to take a break. Now that i have regained my core strength and have more experi-ence using kitchen utensils, cooking is much easier and more fun.

With the help of just a few special pieces of kitchen equipment, i can fnish a meal in an afternoon. i prefer doing a few dishes ahead of time so i can enjoy the dinner conversation.

USeFUL KITCheN UTeNSILS

Magnetic knife holder. i use a wall-mounted magnetic knife holder that allows easy access to my knives and preserves the blade from damage that can occur when knives are stored with other utensils in a drawer. All sorts of these holders can be found online.

Vase pottery jar. i keep my cooking utensils on the counter in a ceramic vase that is within easy reach. Not having to fsh for something in a drawer speeds up the preparation time.

Pepper grinder. i love my battery-powered pepper grinder, which switches on when turned upside down – no need to search for buttons. (Trudeau elite Graviti Pepper Mill)

Three-nail cutting board. The plastic board has borders and is anchored by suction cups. The three nails sticking up in one corner of the surface hold the item you want to cut securely in place. i can even slice tomatoes on these nails. (Pat-terson Medical has a variety of choices.)

ReCIPeS

Choosing the right recipes for a meal that are both easy to make and satisfying to taste is important. The beauty of the Goat Cheese and Potato Salad recipes is that they can both be prepared the day before or in the morning before serving. Here is a savory three-course meal that even a chef with prosthetic hands and legs can make in no time and your guests will love.

Without Hands

COOKING

by Cheryl Douglass with Vera Foresman

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