Julie Bove wrote in rec.food.cooking:

>
> > wrote in message
> ...
> > On Friday, December 25, 2015 at 10:44:55 PM UTC-6, Julie Bove wrote:
> > >
> > > An unnamed female who lives in this house just told me that she
> > > wants me to teach her how to cook because she wants to learn.
> > >
> > >
> > One of the first things I learned to do in the kitchen was
> > peel potatoes. UGH! I hated that job as I simply couldn't
> > peel them without wasting most of the potato. That infuriated
> > my mother as she thought I was doing it on purpose. My dad
> > bought me one of those potato peelers, aka vegetable peeler, and
> > peaced reigned in the kitchen. To this day I cannot peel a
> > potato with a knife and get those paper thin peelings, so
> > that gadget and I are the best of friends.
> >
> > This the like the one my dad bought:
> > http://www.amazon.com/Linden-Sweden-...nal/dp/B00176J
> > EY4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1451143601&sr=1-5&keywords=pota
> > to+peeler
> >
> > But I got swanky and now use this type as it's easier on the hands:
> > http://www.amazon.com/OXO-Good-Grips...B00004OCIP/ref
> > =sr_1_4?s=kitchen&ie=UTF8&qid=1451143674&sr=1-4&keywords=potato+peel
> > er
>
> She knows how to peel. She insisted on doing all of the peeling when
> we first moved in here and canned the apples and pears. She did help
> in the kitchen when she was younger. She knows how to prep stuff.
> Just never showed any interest in the actual cooking.

Good then! Charlotte to this day won't do onions (grin, she knows we
will if she whines about it). I probably should get a second peeler
but for now, we have just one. Thats workable most of the time for us.

If Charlotte is cooking, she gets the same grace we do to call on
another to do the chopping or peeling while the 'cook creates' the dish.

This evening meal, neither Don nor I felt like cooking so asked her if
she had more ideas for the last of the leftover chicken. She did
indeed! Don and I ended up doing all the chopping/slicing/peeling
while she set up the steamer.

I was not watching that close but the gist of the recipe came from her
Russian cookbook. Basically she steamed larger whole cabbage leaves to
soft (Don is better at getting them off whole than I am) then layered
with slivered carrots (me slivering).

Small cubed cooked chicken (almost minced was ok she said as long as
some lumps - Don as I was cleaning up peelings of carrots by then).
This was put in a frypan with 1/4 stick butter and interestingly,
caraway seed and black pepper. I'm sure she added more but those were
the main tones. Don and I wandered off then.

It's obvious though that once the leaves covered with slivered carrots
were steamed enough to use as wraps, she added the chicken bit and
rolled them up. The butter 'sauce' had become a sort of gravy by then
(I suspect corn starch because it was still out when I got back later
to put my plate away in the dishwasher).

I'll have to bug her for her recipe ;-)

Carol



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