Heartwings says, “Good tools are an important part of success in the kitchen.”

When at around the age of ten or eleven I first began to cook, I was permitted only to make brownies. In a year or more, I graduated to salads. That was it. My mother feared I would “ruin the food,” her words, and although cooking was low on her list of things she liked to do, she did all the rest. Once I got married and had my own kitchen, I taught myself to cook whatever we were going to eat. I had the impression I ought to serve meat twice a day, and because I was on a rather meager budget, we ate a lot of hot dogs.

These many years later I still do enjoy cooking, although I do not feel I must serve meat twice a day. Perish the thought! Protein twice a day, when you have diabetes, as I do, however is important and a rule I do try to follow. Besides meat and fish, this can include nut butters, cheese, cottage cheese, eggs, and other forms of protein. I don’t make many elaborate meals, because at eighty-seven my stamina is not what it once was. However, I do try for us to have mostly healthy, Mediterranean style dishes and lots of fish.

I have learned that certain tools are essential to efficient, enjoyable cooking. I have several different sized cutting boards, and my smallest is probably the one I use most. Two serrated knives, one large, one smaller and several small, pointed utility knives are helpful and better still, several pairs of scissors. Although I have a good chef’s knife for chopping, they are easier for me to use to deal with celery, scallions, and fresh herbs. I also use the scissors to reduce peppers and onion to smaller pieces once I’ve cut into them.

One of my most favorite tools is a canning funnel. It’s not that I do any canning, although my mother did. Our basement closet was once filled with glass jars of fruit and vegetables picked from her garden. Today the food I can purchase in the market is a lot more available and does not require standing over a hot stove. My canning funnel as well as its traditional sister, with the smaller spout, is absolutely invaluable for pouring soups, stews, cooked fruit, and anything liquid into jars without spilling.

I once had plastic funnels and somewhere along the way I acquired stainless steel ones. I highly recommend these as one of the most valuable tools in a kitchen. A good, versatile garlic press is also vital if you use much of this nutritious vegetable or herb, depending on what you call it. My lemon squeezer is another big help for our daily before breakfast half a lemon in water liver cleanse. Slotted spoons and several sizes of ladles are helpful. Lastly, I have two smaller and one larger spatula.  These small ones are extremely handy for all sorts of cooking, and the larger one is useful too, for serving.

May you have success with your efforts in cooking, and enjoy it.

Blessings and best regards, Tasha Halpert

PS Do you have some kitchen tools you are especially fond of? Please email me or comment and share your story. I so enjoy hearing from readers. Thanks!