Despite summers spent in my grandmother’s kitchen, or perhaps because of them, my kitchen skills are eccentric to say the least. I can cook obscure meals such as Chinese stuffed rolls (from Sunset Magazine circa 1975) but I cannot chop vegetables without the process involving antiseptic and lots and lots of gauze.
Over the past few weeks, I have been making an effort to expand my cooking skills and for the most part I think the process has been going relatively smoothly. However, despite being able to now steam clams, I am still lacking some of those basic skills like cooking eggs, grilling meat, and yes – using knives. So, I am stepping up my efforts and enrolling in a cooking skills class for busy people who have this extra room in their house where they are currently storing takeout containers but in which they vaguely recall hearing that food can be prepared. (how’s that for a run-on-sentence?)
Wish me luck, I can’t wait for the course on the urban refrigerator – apparently you can make a meal from what is inside. Who knew?