Crafty In the Kitchen

Hi everyone. Esther’s writing prompt for this week is “crafty”. I could of course moan about the fact that I haven’t been crafting anything with polymer clay in at least a month. However, the reason that polymer clay is taking a back seat, is the fact that I’ve been crafty in many other ways. I mean, is cooking a craft? And if so, am I good enough at it to consider myself crafty in this respect? This is a question of skill and of self-esteem that I won’t go into right now. The main thing is that I’ve truly been enjoying being crafty in the kitchen.

Yesterday, a staff who’s almost as easily stressed as I am, was assigned to me for my two-hour activity time slot and I’d planned to cook. What’s more, I’d planned to create a crispy rice salad with tofu, lots of vegetables, a homemade dressing and of course fried rice. Oh my, was I scared! Thankfully, the staff admitted that so was she and this opened the door for both of us to remain calmer than we’d be if we hadn’t been open about our vulnerabilities. And guess what? The process went well and the salad was absolutely delish! The original recipe was for four servings and I didn’t have the guts to change anything, so I had quite a bit left when I’d consumed my meal. Thankfully, I knew this in advance so had asked a fellow resident who loves the cooking experience whether he’d like a serving too. He did and he liked it too. So did the staff I’d cooked it with. So now the three of us all had some extra, but that’s totally okay. By the way, MyFitnessPal was finally content with my protein intake and like I said I hadn’t even eaten meat.

I also love whipping up random food from things I still have left over from previous culinary endeavors. For example, on Tuesday, I made an avocado-chocolate mousse. I looked for coconut milk and cacao powder to go into it when at the supermarket with my best friend on Sunday. We didn’t find the cacao powder, but thankfully I still had enough in my cupboard. However, the recipe only called for 125ml of coconut milk for six servings and the smallest container was 200ml.

Until recently, I’d have thrown away the leftover coconut milk. I’m not saying I won’t do this anymore, as sometimes I totally forget that I have something left in the fridge. However, today I did remember and I whipped up what I’d planned to be a smoothie. I couldn’t find any recipe that I had all the ingredients for, but I experimented by adding frozen mango and the leftover coconut milk to my kitchen machine’s blender. What do you English-speaking people even call a multipurpose food processor/stand mixer/whatever? That’s the thing I have. Anyway, the mixture was way too thick to be a smoothie, but it was delicious as a mousse.

Experimenting does sometimes lead to less desirable results. This evening, for example, I tried to make a homemade chai latte, but my homemade chai mix probably has way too much black pepper in it. I still hope that’s not the problem, as I also added it to my overnight oats for tomorrow. However, I must say culinary craftiness does help me develop my sense of what I like and dislike and why. There I’m talking self-image after all.