When Eric was home on leave this summer, he asked about cooking, specifically recipes to make on a stovetop and what to look for when shopping for pots and pans. Not that he has access to a gourmet kitchen in his living space, but at times, access to an open dining facility at Fort Drum can be difficult and downright impractical. Who wants to hike 6.5-miles round trip just to eat, particularly in nasty weather?
He thought he might try to do better than microwaving processed food on those occasions by preparing a little something on his own. Since he is limited to cooking on a small stove, we determined he would do best to start with a medium sized skillet and a 3- to 4-quart pot.
Last weekend I packed a kitchen starter box for him:
The contents included
- 4-quart pot with steamer basket
- 7″ chef knife
- 3.5″ paring knife
- set of plastic utensils
- small cutting board
- wire whisk
I went to the basement and pulled some forks, knives and spoons from the box of old silverware so he can stop using plastic. I found an old, unused potholder in the back of a kitchen drawer and tucked it into the box.
In the linen closet upstairs I found a couple of my grandma’s dishtowels and some hand towels that weren’t too girly-girl. They’ve been used but have more than enough wear left for a single soldier in the U.S. Army.
I filled the rest of the box with books and it went to the post office first thing Monday. It’s great how, when your kids leave home, you can unload a bunch of your excess stuff onto them!
I know Eric will do just fine with his new house wares. He’s had plenty of practice.