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Contact the Amputee Coalition at 888/267-5669 or 49

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The Innovation Leader in Knitted Orthotic and Prosthetic Products


Marinated Goat Cheese

6 ounces fresh goat cheese Black pepper to taste 3 tablespoons olive oil

1/2 cup fnely chopped fresh tarragon or 1 1/2 tablespoons dried tarragon 1/2 cup fnely chopped fresh chives or scallions

1 teaspoon fresh thyme or a pinch of dried thyme

raspberry vinegar to taste Serves 3


Place goat cheese on serving plate. Brush one tablespoon olive oil on cheese. Add pepper to taste.

Combine tarragon, chives and thyme. Sprinkle over cheese.

Add remaining olive oil and raspberry vinegar.

Serve with crackers or french bread. The hardest part is tearing the plastic cover off of the goat cheese! i also found that the frst time i made this, i didn’t chop the chives and tarragon fnely enough and it tasted more bland.

Trout With Almonds

2 whole (10 ounce) trout Salt and pepper to taste 1/4 cup four 4 tablespoons butter 1/2 cup slivered almonds

2 tablespoons lemon juice (Squeezing lemon juice into a measuring cup makes it easier to pour evenly over trout) 1 tablespoon chopped fresh parsley, optional


Squeeze lemon. rinse and pat trout dry.

Season both sides with salt and pepper to taste. Dredge trout in four.

Heat 2 tablespoons butter in a skillet over medium heat until just bubbling. Add almonds. Stir continuously about 4 minutes until barely brown. Set pan aside. in separate skillet, heat 2 tablespoons butter until melted. Add trout, fesh side down and brown; fip and brown on skin side. Lower heat to medium and cook for about 5 minutes or until cooked through. Never overcook trout because it will dry out and get tough.

remove trout to a serving plate. Pour on lemon juice.

Pour butter sauce and almonds over fsh and sprinkle with parsley.

Warm Potato Salad (Pommes a l’huile)

Vinaigrette ingredients 2 tablespoons Dijon mustard 2 tablespoons shallots 2 chopped garlic cloves

1/4 cup fresh parsley, chopped (can also add chives, green onions or basil) 1/4 cup red wine vinegar 3/4 cup oil

Salt and pepper to taste

1 pound Yukon potatoes cut into cubes or 1 pound red potatoes cut in half, boiled mesclun or fresh spinach


Combine frst 5 ingredients, then add oil. Whisk. Pour over hot potatoes, reserving some for salad greens. Allow potatoes to come to room temperature, occasionally tossing with 1/2 cup dressing. Add greens to remaining dressing and toss. Place mesclun or spinach on serving plat-ter and add potatoes on top.

There you have it. Whether or not you still have the hands you were born with, i think you will enjoy trying these recipes.

Photos provided by Cheryl Douglass

Ode to a Prosthetic Leg

Here I sit, wishing to stand; looking at equipment that came from a can; wondering, why me, with this thing

in my hand.

Not wanting to sit, but wishing to stand, I slipped my small limb into that

piece of can; then up and on, I whisked away,

like any man.

Herb Hartman May 2011

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