Go Girl. That is wonderful. You can cook anything you want.
- Original Message -
From: "Ms. Jenny Kennedy"
To:
Sent: Monday, January 30, 2012 11:50 PM
Subject: [CnD] Thank you thank you thank you, cooking by podcast
Hello list,
I just wanted to comment about what a huge help this
Probably whichever kind of cabbage you grab first. Also, rolling doesn't
get done because it's a busy day and there's no time to roll.On Tue, 31
Jan 2012, Gerry Leary wrote:
> Which kind of cabbage?
> - Original Message - From: "marilyn deweese"
>
> To:
> Cc:
> Sent: Monday, January
Hello, Jenny.
Your message was very inspiring to read. I too was born with ROP three months premature. It sounds like you've not let your hardships in the past get the best of you. Way to go! When life gives you lemons, make lemonade, or tea, if you saw that
method I submitted a while back.
It doesn't matter.
- Original Message -
From: "Gerry Leary"
To:
Sent: Tuesday, January 31, 2012 1:36 AM
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS
Which kind of cabbage?
- Original Message -
From: "marilyn deweese"
To:
Cc:
Sent: Monday, January 30, 2012 11:58 AM
Subject:
Creamed Corn recipe
2 (1 pound) bags frozen
corn
kernels
8 ounces cream cheese (low fat if you like)
2 tablespoons granulated sugar
1/4 cup
milk
4 tablespoons butter
Place corn, sugar, milk and butter in the crock pot. Cut the cream cheese in
small chunks and place on top. Co
CP Mexican Corn Bake recipe
1 (13 ounce) can creamed corn
2 eggs
1/2 cup sour cream, plus more for garnish
1 (4 ounce) can chopped green Chiles
2 tablespoons butter, softened
2 (8 ounce) boxes corn muffin mix
4 tablespoons chunky salsa, plus more for garnish
Generously grease a crock
I don't no, I've never made it.
Anna
- Original Message -
From: "Ranveig / voice of joy"
To:
Sent: Monday, January 30, 2012 11:56 PM
Subject: Re: [CnD] Vegetarian lentil soup
hey :)
how many did this soup serve? ;)
2 to 8 servings? :)
2012/1/30, Anna :
Vegetarian Lentil Soup
Th
800-851-8900
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: "Lora Leggett"
To:
Sent: Monday, January 30, 2012 10:09 PM
Subject: Re: [CnD] Knife skills and cabbage
Yes, I think it is called the Big Mouth. Would you happen to have the
toll
Many blind people have a problem putting their hands in food. Good gave us
hands for a purpose. Getting your hands in the food is the only way that you
can tell if your ingredients are mixed together properly. I have used rubber
gloves many times. I don't like them. A dermotolgist that I saw sai
Also, Jerry, your landlord is violating rules that have been put into place
with regard to accessible housing and all.
It's interesting that he doesn't want his appliances all scratched up and
all, yet your dish washer has many scratches on it.
- Original Message -
From: "Jean Hunt"
I don't like that one bit. I liked the old fashioned way where things were
either having a dial or push buttons. That's the crazy world we live in.
- Original Message -
From: "Jerry Mader"
To:
Sent: Tuesday, January 31, 2012 1:38 AM
Subject: Re: [CnD] loading a dishwasher
Nope this
Oh, how we all need to hear messages like this once in a while, at least!
The fact that your confidence is returning is such great uplifting news!
And you're absolutely right about the podcasts. They are from a blind
person's perspective. Not only are the recipes important, but the tips are,
yes, Tom, I agree with you but there are some who will never find it
acceptable and can not get themselves to do it. I do not usually use
gloves, but do when I have a cut or scrape on my hand when cooking for
others, for obvious reasons
It is a good option rather than a spoon, because that just d
I believe prepared mustard is in a bottle. It is not the same as dried
mustard.
Becky
-Original Message-
From: Shannon Hannah
Sent: Tuesday, January 31, 2012 12:50 AM
To: cookinginthedark@acbradio.org ; Sugar
Subject: Re: [CnD] Easy Honey Mustard Mozzarella Chicken
Is prepared musta
Amen to you, Tom.
I love the analogy regarding use of the rubber gloves. It's not crude, but
rather, it's true and realistic.
But regarding using gloves, if you feel to need to use gloves for the reason
Heidi stated, you could use those thin plastic bag sounding ones. With
those gloves, I
Hi Jenny.
Glad you are enjoying the list. Your message was very encouraging. I too
have been blind all my life. I was a preemy. Anyway, I won't go into that
on list.
Well, anyway, hang in there and keep cooking.
Becky
-Original Message-
From: Ms. Jenny Kennedy
Sent: Tuesday, J
Hi List,
When I was working as a Rehabilitation Teacher, I used to tell people that
cooking was a "multi-sense" experience, that vision was not always the most
important sense involved. A sense of touch is often more important, whether it
is mixing ingredients into a meatloaf or testing for do
I put my own labels on our kitchen Aid dishwasher. Above each button.
- Original Message -
From: "Heidi Thomas"
To:
Sent: Tuesday, January 31, 2012 1:36 AM
Subject: Re: [CnD] loading a dishwasher
I'm not sure the clear label tape would be the best if you have a dial. to
mark small p
Can you explain more about how this works? Can you use any dots
you want to?
sent from my BrailleNote
- Original Message -
From: "Heidi Thomas" Ouch! That's tough ... I also have A Pen Friend labeller ...
magic marker
sized pen that when you touch it to the little dots, your own
voice
No, the dots come with it ... There's little dots, bigger dots and bigger
squares ... You can buy more and they are pretty cheap ... There are also
iron on ones for your clothes ... Haven't tried them
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-b
Okay, that makes sense; after all, rolling is what takes the time. Think
I'm going to have to try this!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell
Sent: Tuesday, January 31, 2012 2:13 AM
To: cook
I take the head of cabbage, put it on a cutting board, cut it in half, then
take each half and cut it into 4ths, then take each 4th and cut it into
eighths. Sometimes, it is hard to get the knife through the head of cabbage
to cut in half and you have to be careful and push the knife through sl
hello all :)
when is ounces weight, and when is ounces volume?
e.g.
ounces of baking chocolate (not chocolate chips)
ounces of pasta (weight or volume)
ounces of cheese
when a package declaration is in ounces, weight, or volume, or does it depend?
greetings from Ranveig.
__
how about those thin rubber gloves used by nurses and such? they
should be thin enough to feel through ;) right?
i use hands without gloves, but i am not too comfortable mixing with
hands just yet. :)
- Ranveig -
2012/1/31, o...@rogers.com :
> Amen to you, Tom.
>
> I love the analogy regarding us
I tend to use ounces as weight when the substance isn't a liquid. I've never
seen any recipe that called for something like "1 cup and 3 ounces of
shredded baking chocolate."
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Be
I've always heard ounces when talking about dry ingredients, so it's weight not
volume.
Shannon Wells
On Jan 31, 2012, at 10:57 AM, Ranveig / voice of joy wrote:
> hello all :)
> when is ounces weight, and when is ounces volume?
> e.g.
> ounces of baking chocolate (not chocolate chips)
> ounces o
Note: A lot of these ideas don't appeal to me, personally, but it's a good
article, so I thought I'd post it.
It's hard to eat healthy or come up with healthy snacks on the fly. To make it
easier, keep a few healthy ingredients on hand. Keep these foods in stock so
you'll always be ready to pr
I started using those thin food preparation gloves when I mix a lot of dry
and wet ingredients together. The reason I started is because I love
jalapeño peppers in many of my recipies and when I didn't wear gloves the
residue from the peppers would make my hands burn really bad for a long time
afte
Wolf Puck Low Fat Ambrosia Salad
Posted in More Soulful Recipies"
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: 6 servings
Kids love this simple combination of fruit, yogurt and
marshmallows-and they can even help by stirring it all together.
RECIPE INGREDIENTS
1 banana
1 11-ounce
When ever you want to mark any appliance you can use your own type of
stickers. Use the type that best fits your needs. Some may be as small as a
pin prick to as large as a large drop of water. I use them on most of my
appliances including the washers and dryers in my apartment building. I
won't go
Onces of volume is usually liquids and weight is something that is solid
such as chocolate chips a loaf of bread a pound of meat or 16 ounces.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ranveig / voice
of joy
Nancy, I think you are correct in not substituting Old Bay
seasoning. It seems to me that I remember having a ground bay
leaf spice at one time but perhaps I'm mistaken about this. I
break my bay leaf up as fine as I can and add it to whatever I am
using it in; this works for me and I don't k
Lois, I'm not quite sure what your question is but if it's how to
use sharp knives, when cutting, put the meat or other food to be
cut on a cutting board and slice with your knife, leaving your
other hand behind the knife to anchor the food. Does that help?
Jill
- Original Message -
I have a bagel splitter; mine came from Costco. I got it as a
gift and couldn't live without it. I can also use it for slicing
ceabata rolls. If anyone wants more information, let me know.
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I make this easy salad quite a lot lately so thought I'd share.
Sisi's fruit salad
engrediants:
2 apples
2 bananas
2 oranges
10-15 strawberries
5 tbsp canned pineapple chunks + a little pineapple juice
1 tbsp brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
Cut all fruits except 1 orange t
Ingredients:
2 pounds of Mexican Velvita cheese
2 cans of extra hot Rotell tomatoes
1 pound of hot bulk sausage
1/2 cup of milk, not necessary if you want the dip to be thicker.
Method:
1. Brown the sausage in a skillet.
2. Cut the Velvita into 1-inch cubes.
3. Put the cheese into the crock p
I forgot to mention that, after the sausage has been browned, break it up into
pieces about the size of a pea.
---
Shepherds are the best beasts, but Labs are a close second.
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Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work.
Nancy Martin
Oklahoma
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Beha
Heidie and Charles, both of you make valid points with regards to using gloves.
Actually it was Roger that I agree with. If I had to, I could use plastic
gloves. Let's say this, I avoid using any gloves at all times unless I
absolutely have to.
___
Coo
Hi everyone,
How much extra cooking time would there be if I used chicken thighs rather
than chicken breast halves?
Thanks in advance,
Nancy Martin
Oklahoma
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Ma
Yes, me too and have also used the plastic ones but find the rubber ones are
more manageable ... Don't have a problem with feeling for whatever reason
... Just used them for so many years in restaurants, I guess. :)
Was mostly suggesting because I know some people are just not going to put
their
Hi Jenny,
Just wanted to say keep doing what you're already doing and yes, I applaud
you too! My best friend once told me that people do what they want to do. It
sounds like things are looking up for you and I'm glad. Post your questions
and nobody will put you down or call you stupid. I too am bli
Charles, We did this recipe last New Years eve and it was so good.
Lois
- Original Message -
From: Charles Rivard
To: COOKING IN THE DARK
Sent: Tuesday, January 31, 2012 12:31 PM
Subject: [CnD] crock pot hot sausage cheese dip
Ingredients:
2 pounds of Mexican Velvita ch
It does work because we do it all the time. Just use a slotted spoon or
something you can fish it out with.
Lois
- Original Message -
From: Nancy Martin
To: cookinginthedark@acbradio.org
Sent: Tuesday, January 31, 2012 12:45 PM
Subject: Re: [CnD] (no subject)
Hi Jill,
W
Hi again,
Since manicotti was mentioned here, I believe I have a couple of recipes if
anyone would like them. I also stuff the uncooked manicotti with filling and
find it easier.
Nancy Martin
Oklahoma
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-bo
Just putting a subject lime on this one.
Lois
- Original Message -
From: Lois
To: cookinginthedark@acbradio.org
Sent: Tuesday, January 31, 2012 1:25 PM
Subject: Re: [CnD] (no subject)
It does work because we do it all the time. Just use a slotted spoon or
something you ca
The recipe that I heard did not say what sized crock pot to use. Mine is a
5-quart. What size is needed, in your approximation? Thanks.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: "Lois"
To:
Sent: Tuesday, January 31, 2012 1:23 PM
Sub
So nice to hear from you, Jenny! We're just regular folks of all ages,
tastes and abilities who like to cook and to share ideas about cooking. I
bet Dale will be thrilled when he sees your message. Keep us in mind when
you have questions. Don't be shy, none of us are!
Deb
-Original Mess
Hi everyone,
Sending my message without a subject was my mistake. Sorry if that upset
some people. It's not something I normally do. Thanks to those who answered
my question.
Nancy Martin
Oklahoma
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun
Nancy, No problem. I just know some people won't read it if there is no
subject. Believe it or not I just got reminded to change the subject line on
another list, smile.
Lois
- Original Message -
From: Nancy Martin
To: cookinginthedark@acbradio.org
Sent: Tuesday, January 31, 2
You will get more and more comfortable mixing food with your hands the more you
do it.
-Original Message-
From: Ranveig / voice of joy
Sent: Tuesday, January 31, 2012 11:06 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Getting Your Hands In The Food
how about those thin rubber
just made this, by inspiration and what ever i had in my fridge;
salad:
1/2 head isberg-sallad (shredded)*
2 stalks celery, chopped
1 apple cored and in pieces
1/2 sweet bell pepper diced (or half a red bell pepper will do too)
1 tomato cut in 4
2 carrots, grated
dressing:
mixed together
1 tbsp
Hi everyone,
Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that ha
I would recommend caution when using gloves. Some of them are treated
with substances to keep them from sticking together.
Carol
On 1/31/2012 11:06 AM, Ranveig / voice of joy wrote:
how about those thin rubber gloves used by nurses and such? they
should be thin enough to feel through ;) righ
Hi everyone,
I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.
Thanks in advance,
Nancy Martin
Oklahoma
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http
The Joy of Cooking is a must. It's more than a cookbook, its' a cooking
textbook, with a lot of technique in it.
Betty crocker's cookbook is a similar one. Get it through Bookshare.
If you can find it the 1918 Fannie Farmer cookbook is wonderful. It's the
last one she put together before her deat
On 1/31/12, Nancy Martin wrote:
> Hi everyone,
>
> I'd like to know what cookbooks and cooking gadgets you find the most
> helpful. If you'd rather write me off list, that's ok.
>
> Thanks in advance,
>
> Nancy Martin
>
> Oklahoma
>
>
>
> ___
> Cookingin
Oo a lot of these books sound great. Can't wait till they are available. I'm
a cook book collector but a lot of mine are in braille. I got them from
National braille press. They have a pamphlet of cook books they can send all
ya have to do is call and ask for it.
Judy
- Original Message
I downloaded 2 books of recipes for the George Foreman grill, in .brf
format, from
www.nbp.org
quite some time ago, thinking they would be good for other applications, and
out of interest. You have to purchase them. I don't know if they still are
available, but you might check. They are ex
Hi Charles,
Where did you find your adjustable cheese slicer? Thanks.
Susan
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The usual pie crust when it is fitted into the pie plate is 1/8 inch thick.
This is very thin - to the point that when you press the edge of the crust
(before baking) between your thumb and middle finger, your thumb and middle
finger can almost touch each other with the crust edge between them.
A mandolin helps lots with slicing. If you hold what you're slicing the
same way and apply the same pressure, the slices will be similar.
As for rolling out dough, you can lift up and feel the edge, but that
doesn't guarantee the whole dough will be the same thickness. You're
supposed to roll
Braille is not an option for me -- too many years of playing hand drums
before I lost my sight. That's why I look for cookbooks and other media in
digital formats. And if anyone has any of the ones I referenced in such
formats, I'd love to know where to get them.
-Original Message-
From: c
I think it was at Wal-Mart, but they're a pretty common kitchen gadget. I
think I gave around $5 for it years ago.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: "Susan Lumpkin"
To:
Sent: Tuesday, January 31, 2012 4:03 PM
Subject: [CnD] Ga
It might seem odd, but to measure thickness, I use a brailled ruler or my
electric meat slicer. I measure the desired thickness by holding my finger
or thumb along the ruler, remembering that length or keeping another finger
at that point, then comparing the dough or whatever to that reference.
I also saw one of these on blind mice mart site.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 31, 2012 2:15 PM
To: cookinginthedark@acbradio.org; slump...@austin.rr.com
Subje
I listen to Melinda Lee, a local food news radio show. She does a kitchen
tools segment. Usually it's slicers, cookware and the like. A few weeks
ago, she talked for ten minutes about using your hands as a tool. She did
mention plastic gloves. I didn't know they were anything but mittens, but
Hi Nancy,
The way I do it is kind of weird, but kind of sort of works for me. I have
one of those Braille rulers that has centimeters marked on one side, inches
on the other. When a recipe says to slice something 1/2 inch thick, I feel
the inch marked on my ruler and find the line that marks a
Yes, they still have it. I'm thinking of getting one.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Tuesday, January 31, 2012 4:25 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Gad
I have a dial on my dishwasher and all I have to do is click it until it
turns on and it works perfectly. I guess some of the new dish washers must
be a lot diffeernt than I am used to.
Dana
For weight loss support or if you love fragrances check out my 2 groups!
If you are wishing to lose weig
I had one of those cheese slicers many years ago and it broke on me. How do
you keep it working? I had a similar problem many years ago with one of
those egg slicers. But now mine is working perfectly. No one told me when
I first got married that you put your peeled hard-cooked egg in the li
Lora: To find out about the French fry cutter and whatever else is available
for your food processor, the phone number is
800-851-8900
---
Shepherds are the best beasts, but Labs are a close second.
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I do the same thing from time to time. I mak e sure my hands are sanitized
and do what I can sometime to make sure things are really mixed well.
Dana
For weight loss support or if you love fragrances check out my 2 groups!
If you are wishing to lose weight and would like support along the way
pl
VANCOUVER, British Columbia - The world's most expensive hot dog has debuted
in Vancouver, Canada, costing $100 for the foot-long hot-dog infused with
cognac along with lobster and Kobe beef. The founder of dougieDog Hot Dogs,
dougie
luv, said in a release his brainchild uses 100-year-old Loui
Howdy Ya'll,
Here is the recipe for the next cooking in the dark show...
It is awesome!
This will be going out Thursday to all our radio affiliates.
Should be up in the archive by Friday.
www.cookinginthedark.libsyn.com
Chocolate Chunk Cheesecake
1 cup (12) crushed crème-filled vanilla cookies
(N
I will tell everyoe what I find out tomorrow about product availability. It
is a wonderful processor and very blind friendly and rugged.
Lora
- Original Message -
From: "Charles Rivard"
To: "COOKING IN THE DARK"
Sent: Tuesday, January 31, 2012 7:17 PM
Subject: [CnD] Hamilton Beach c
I'd like to make this cake, cause this recipe sounds really nice. :)
but where is the sugar going to be added? it says to be added twice..
once to the butter, and once to the flour (before the sugar mix?
greetings from - Ranveig - :)
2012/1/30, marilyn deweese :
> MAKE-AHEAD BREAKFAST COFFEE CAKE
I know many sighted chefs who say "Your best cooking tools are clean
hands"...So, sight or no sight, we can do the best feeling what we do
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I have a difficult time removing the core; any shortcut tips for this task?
Sandy
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese
Sent: Tuesday, January 31, 2012 9:41 AM
To: cookinginthedark@acbradio
That would work, or wrapping the leaves/spices in cheesecloth, knotting it
closed, and dangling the part with overhang over the saucepan and holding it
in place with the lid!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Be
If it helps at all...I've lived in a lot of apartments, and I've
always taken small slivers of sticky tape from a dimo-tape labeler and
put them on the different settings...I have to remember which setting
they are on, but I always just use heavy load...That way everything
gets clean...It may not
That's the one with the like thumb screw you adjust and the slicer has a
wire string to it which does the slicing, right? Then we are talking about
the same slicer!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ch
I am looking for an apple/tomato corer! Not a slicer/corer, just a plain!
Corer! After several years of heavy! Use, mine broke! Are they still around
and where!
Sandy
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
I have difficulty using those knives with guides; for me, that guide gets in
the way, and my slices are not even in the least! With using the ruler,
then, say, if you want one half an inch thickness, do you find the one half
inch mark, and stand it up to see how thick or high that is, and then appl
After awhile, the wire in the cheese slicer stretches! Or eventually breaks
with heavy use! It works best for softer types of cheese, and stresses the
string when you attempt slicing harder types of cheese. I did not know about
leaving that egg slicer shut and gathering up the little slices. It als
Hi everyone,
Sorry about this, but I'm just testing to see if this gets through. I
was answering a question on the list the other day, but not sure if it
went through.
Cheers!
Bradley
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I have one I got many years ago from one of the cider mills around this
area. It divides the apple into sections and you put the apple on the
counter and put this metal thing on top of the apple and try to make sure it
is straight and push straight down. The apple comes apart in sections and
I think I have one of those; it slices it into eighths; yes, it is not
always the easiest task to center it before pressing; what I am after is
just a plain corer for tomatoes and apples; no slicing, just to remove the
core!
I also cannot bite into an apple with my dentures, and like them sliced.
S
When I think of the braille cookbooks, I think of the Our Special cookbooks,
Cooking without Looking, When the Cook Can't Look, Better Homes and Gardens
Cookbook, and I think as a teen, a lady gave me one with a hard bound cover
on it and I think it was called The Braille Cookbook; I no longer have
H! Interesting! Imagine if some one were rich and ate a few or three or
four or more of these and wonder if they'd get tipsy with the booze in them!
Great! Article, and thanks for sharing!
Sandy
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-bou
I agree that hands play an important role for us. The main thing is
exercising good personal hygiene, handwashing! Some sighted people are
squeamish when they see us use our hands; my son, Brian was that way! He'd
say some thing like, "yuck! Don't do! That! My older son would say, "so
what?! Her! H
I was given a copy of the Braille Cookbook. It is a one volume hard cover
book that had labels in the back but of course there were no labels there
when I got the book. It is copyright 1948 and is fun to look through. I
also got two volumes of a book called Evelyn Lee's New Cookbook or someth
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