Le 8 janvier I’ve been learning so much about cooking and preparation in the last few months. There’s so much that I’ve made from scratch that I’ve never before thought of making – jam, mayonnaise, and ice cream to name a few. It’s not just wanting to make things from scratch but if you want them at all, you HAVE to make them. I’ve been learning a whole lot and am truly inspired to continue, but it does get tiring.
Today, we were catering a party of about sixty people at the school. Rwandans loving their traditions, we made rice, meat, sauce, peas/carrots, and french fries. When have I ever before made french fries? I was on potato and carrot duty, so yesterday I washed and peeled over a million of each in preparation for today’s feast.
This morning, I pulled out the cutting board and started away with the potatoes, leaving little stick-like strips of potato for Sr. Ema to throw in the oil. Thank goodness Sr. Dorothy stepped up and offered her services, because otherwise I would still be cutting! She’s here for a week of resting (going to Poland just to rest is a bit expensive),but saw that we had a lot of work to do and helped out.
We were bringing in the potatoes from the barrel outdoors one bowl-full at a time, and chopping, chopping, chopping away. After about an hour, Sr. Ema said, “Is that about the end of the potatoes?” “No, we’re maybe halfway done.”
As I’m not used to quite this magnitude of potato cutting, the place where the knife was rubbing on my finger started getting irritated. I looked down – a blister. A BLISTER?! From cutting POTATOES?! How absurd.
Knowing I had many more potatoes to go, I rushed off to my room to my handy-dandy first-aid kit. There, I found the Moleskin padding my mom had bought before I left, just in case I got a blister. Well, most people get blisters from things like walking too much, and that’s what I’d prepared myself for. I never thought I would have a potato-chopping blister.
I threw on the padding and a waterproof band-aid to keep it on securely and made my way back to the kitchen. It worked beautifully. I was able to cut potatoes for another whole hour without any pain! They should advertise for this.
Serving those fries this afternoon, I could not have been more proud. They looked just like any fry you’ve had before (only the most delicious ones, of course), but to me they were much more. I’m sure that I’ll never look at a fry the same way again.
Today, we were catering a party of about sixty people at the school. Rwandans loving their traditions, we made rice, meat, sauce, peas/carrots, and french fries. When have I ever before made french fries? I was on potato and carrot duty, so yesterday I washed and peeled over a million of each in preparation for today’s feast.
This morning, I pulled out the cutting board and started away with the potatoes, leaving little stick-like strips of potato for Sr. Ema to throw in the oil. Thank goodness Sr. Dorothy stepped up and offered her services, because otherwise I would still be cutting! She’s here for a week of resting (going to Poland just to rest is a bit expensive),but saw that we had a lot of work to do and helped out.
We were bringing in the potatoes from the barrel outdoors one bowl-full at a time, and chopping, chopping, chopping away. After about an hour, Sr. Ema said, “Is that about the end of the potatoes?” “No, we’re maybe halfway done.”
As I’m not used to quite this magnitude of potato cutting, the place where the knife was rubbing on my finger started getting irritated. I looked down – a blister. A BLISTER?! From cutting POTATOES?! How absurd.
Knowing I had many more potatoes to go, I rushed off to my room to my handy-dandy first-aid kit. There, I found the Moleskin padding my mom had bought before I left, just in case I got a blister. Well, most people get blisters from things like walking too much, and that’s what I’d prepared myself for. I never thought I would have a potato-chopping blister.
I threw on the padding and a waterproof band-aid to keep it on securely and made my way back to the kitchen. It worked beautifully. I was able to cut potatoes for another whole hour without any pain! They should advertise for this.
Serving those fries this afternoon, I could not have been more proud. They looked just like any fry you’ve had before (only the most delicious ones, of course), but to me they were much more. I’m sure that I’ll never look at a fry the same way again.
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