Was asked to help prepare the tea so got my food station into action
Managed a couple of potatoes and some carrots using the spike and peeler.
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Well done. The makings of a dinner right there 
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It was easier than I expected but it wasn’t the full show , maybe one day soon, but currently happy to support my good lady in her good work as I can do F@@@k all else currently
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Hey Mark - do you know what’s even easier?
Don’t peel them!!
I pretty much don’t peel vegetables any more. I just give them a good scrub with a brush (I use old toothbrushes) and then cook them with the skin on.
But it is not to everyone’s taste and so well done for developing the skill of peeling the veg. I am sure your good lady appreciates any help she can get 
Looks like a pretty impressive food station that you have there
I notice you have some bananas hanging.
Did you know that you might be throwing away some nutritional elements of the banana if you peel and throw away the peel?
It seems (and I do this, you can scrape the inside of the peel to scape off some additional nutrients. I use a spoon for this.
Also, if you like to do some gardening, the banana skins can be dried and used a nutrient for your plants.
There you go.
Keep up the upskilling 
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Hi @mrfrederickson,
This was such a lovely post to read, thank you for sharing it. There’s something really meaningful about those everyday moments, and it’s fantastic to see how you’ve adapted your kitchen set-up to get involved. That food station looks like it’s doing a great job already!
If you’re planning more culinary adventures, you might enjoy this page on our website with stroke-friendly recipe ideas. The recipes are demonstrated by Chris King, a chef and stroke survivor himself, and they’re full of simple, tasty meals that are easy to follow: Recipe ideas for stroke survivors | Stroke Association
Looking forward to seeing what you cook up next!
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After reading what you wrote earlier about your work station, Mark, I bought a small version that includes the spike, has a raised edge and also a grater. It is helpful in all sorts of tasks. I still get in the kitchen but don’t do nearly as much these days post stroke.
I sometimes help with the washing up, which I think earns me some brownie points, but I take rather a long time with what I do which is very trying for Hilary.
She leaves me to get on with things these days, not wanting to discourage me I suppose.
I agree, Alex. As well as recipes there are some excellent hints about technique which are very useful. Not to be missed in my opinion. Check out how Chris uses non-slip matting.
Rustic veg stew
A couple of days ago I washed an aubergine, a courgette, a red pepper, a carrot, an onion, a stick of celery and some spring cabbage.
No peeling, that’s where nutrients and flavour lurks.
Chopped them into big pieces. Put them in a pressure cooker with a washed potato and a mug of water. Cooked them together, on high for 15 minutes with a natural release.
Mashed the potato in the cooking liquid. Mixed all together and added a tin of tomatoes.
Then added a chicken stock cube, a teaspoon of cumin and a sprinkle of chilli powder. Simmered it all for 30 minutes until it had thickened and the flavour was cooked through. Seasoned with a little salt and pepper.
Half goes in two bowls for the evening meal and the other half is kept back for next day.
It makes a tasty, nourishing and satisfying dish. We are not vegetarian but this does make a pleasing alternative to meat and two veg. We usually serve it with crusty bread, though adding some pasta does work too.
(of course you’d never get the kids to try anything like this.)
Thanks for sharing everyone.
Also . . .
an O.T. fixed me up with a perching stool in the kitchen, It is a great help.
And . . .
Being in a position to do some useful activity helps the recovery process I am certain.
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Hi Bobbi - thanks for sharing this Rustic Veg Stew recipe. I love these types of recipes and I find the food tastes delicious. Your recipe is super healthy with the rainbow colours - a bit of a rage at the moment (or maybe I am late arriving).
I like the idea of adding pasta, but I keep forgetting to add it.
Fantastic - thank you.
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You don’t need to dry them, you can just bury them under the soil as I do.
I love bananas and have always scraped to the white off with my teeth as I eat them. Although they’re very high in sugars so I rarely eat them now 
Lorraine
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Thanks will report back as my prep work expands
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