Manual

There is labor involved in college student cooking, in order to save money and feed people who all, hopefully, chip in. My rule is that I was asked to cook all the meals, but never set the table, cleared or did dishes. I was not supposed to shop either but they were so bad at it every week I pushed the cart and read off my list and instructed them to get 50# of potatoes, not fifty cans. Six of us were supposed to live there but the numbers went up and neighbors happened in for dinner and we played UNO every evening. The only thing we didn’t have back then was pets. Thank goodness for that. I don’t think my $10/week allowance would have paid for our food and my feminine products and pet food.

College kids do better with a chef’s knife/Santoku and a paring knife, cutting board and a couple of pots and pans, utensils and fresh ingredients. They can eat better without cans or pre-prepared food. Please check out my cookbook selections, utensils and essential pantry on this blog. There is no remuneration to me for these efforts on your behalf.

Manual labor is one thing, a culinary manual is another. We help him through private school and it’s a couple of years to college. As “Aunt Dee” I would like to get him some tools to get through. After all, his father grew up on a dairy farm and grandpa now has a cattle ranch. He has to know how to cook, at least a good steak.

I think a few recipes each for breakfast, lunch and dinner are a good start. I can enhance oatmeal with the best of them. If it’s OK with his parents I can include a “date meal” but only if he lives with three other guys and has no privacy. Cheers! Dee

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