I have found an easy way to clean pots and pans that have stuck-on food residue. Hard scrubbing is tiring and not good for cookware. Just put a little water in it (doesn’t take much) and put on the stovetop on very low heat (as low as you can set). Within a few minutes, it will simmer the food loose. Turn off, let cool and then clean as you normally do.
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I’ve found the shape of this bowl helps in that I can use my claw to pick it up. I can’t put it back down, but it does help at least a little.
Also, I’ve put our cat litter on a flat cart (it’s actually a convertable dolly that I’ve put a piece of wood on it), and I wheel it to our porch and clean it out without any bending over.
Mental note to self: I really need to get around to reorganizing this stuff, O_o.
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That’s a great idea! You’re good at DIY so maybe you can come up with some more ideas to make your life easier.
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WOOOT! I’ve had this cheese for quite some time, and I was hoping because it’s in the wax I wouldn’t have to be too pressed to use it quickly, and I was right. Not only did it stay good for much longer, our fridge crapped out so it even stayed good sitting in a cooler chest for a week.
So, YAY!
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Just found this thread! Lots of good tips and ideas. I can’t stand long so I have a kitchen table with chairs just for cutting and mixing when I need it.
Also, those spongy fatigue kitchen mats (got mine at K-Mart years ago!) really help with joint pain.
We switched most of our dinnerware to Corell or melamine. They are lightweight and versatile. I got white Corell which goes with everything.
I know I have grabbed recipes for no knead bread.
Thanks for rebooting this thread. Getting older means adapting!
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Looking back at the earliest posts… I’ve moved on from udon noodles I guess. These days we eat lots of ramen 
same idea, make the soup base, throw in some simple veggies, protein and noodles and wait a couple of minutes. When I want a really fancy dinner I’ll throw in some frozen gyoza.
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I still eat udon noodles, but I really love the cold soba noodles. I buy meme sauce (basically, it is soy sauce with seasoning). In the summer, we add eggs, lettuce, cucumbers and ham or chicken. In winter, I like it with kimchi or cabbage, chicken and eggs hot. It is a much lighter noodle. Fast and easy.
I bought a really good pair of kitchen shears to use to cut up food because sometimes my hands are too painful to use a knife safely. I also finally got an electric can opener.
I like Charles’ tip to use a kitchen stool. A chair is too short at the counter and I have to drag everything to my kitchen table. A taller stool would also be good for washing dishes.
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Oof! I’m trying to do so to save money, but it’s like eating air. Plus, all the salt in it doesn’t do good for my NSAID based GERD. Oof!
I wonder about trying some protein, maybe it’d help with my stomach issues.
Yeah! After learning how to make focaccia, I’ve adapted my bread making to that. I can adjust it in many different ways. Milk, water, oil, butter, buttermilk, etc.
Luckily I’m not there, yet, (knock on wood). I have slowed down with peeling potatoes, but mostly I just take extra caution when washing knives. Every once in a while it’s like my hand forget how to move, and I come pretty close to cutting myself. So far only stabbed myself slightly about three years ago. So fingers crossed during all of this new life, I realize it before I cut myself, oof!
Mine had wheels (
Was my cat Wakko’s skate board). Which was kind of nice in that I could wheel about moving between cabinets or giving me something to do, heh.
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I make homemade ramen, and it’s really filling, not at all like those packets of ramen. You can make it as cheap or expensive as you want.
I get noodles from the Asian grocery store, I don’t know if you have one nearby. Mine sells white as well as wholewheat noodles, there are six portions in a pack that’s slightly under €1. If you have any ethnic stores where you live, in my experience they’re almost always cheaper than regular grocery stores somehow. Whether it’s Polish, Middle Eastern or Asian.
I use one of these two options for the broth, but there are many more ways to make it of course. Option one (that I call clear broth in my head) starts with 2 liters of water (around 70 oz) that I use the correct amount of low-sodium stock cubes (chicken or vegetable) for, plus two tablespoons of low-sodium soy sauce and one teaspoon of rice vinegar (I’m sure you could use any vinegar and probably wine, too).
The other one I call thick broth in my head and also starts with 2 liters of stock from cube, plus 2 tablespoons of red Thai curry paste, 2 tablespoons of soy sauce and 4 tablespoons of coconut milk. This broth is very thick and creamy and delicious and very warming in winter.
If you have any ginger and/or garlic you can start off by sauteeing them, that will make the broth even more delicious, but if you don’t have them it’s not required.
Then you can add noodles, protein and produce. I often add an egg for protein. I like to add grated carrots for extra veggies, or a can of sweetcorn. Any leafy green vegetable would be nice. Any mushrooms if they’re affordable where you live. Basically any leftover bits in the fridge, I’ll throw them in and it’ll be delicious. If you have some time you can also make crunchy tofu (grate tofu, marinate in whatever you have, and bake the tofu on a cookie sheet until crunchy, which takes around 20 minutes).
2 liters is a generous serving for two people. I’m sure this is a very non-authenthic Asian-inspired recipe but I like it a lot. My recipe is long but making it will take less than 10 minutes and you’ll only use one pot, and maybe a knife or a box grater.
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I buy those packets of dried noodles as well. If I have to use a packaged one, I use half of the seasonings and then add plain broth. Charles is correct…way too much salt in the prepackaged ones!
Your thick broth sounds delicious!!
One thing I probably should do, is adjust my cooking for my (lack of) taste, 
. Realistically, it’d be cheaper. Where basic broths with small amounts of spices were not great, now aren’t that bad. Oof! Of all the changes I’ve gone through, this one is right up there as the harshest.
However, a weird thing seems to be happening…The textures make me gag. So I’ll need to experiment with different vegetables, fillers. 
. So I may still have to spend a little more. 
I’ve tried, need to make sure I boil some eggs for a few days in advance. I’ve tried scrambling them, poaching them on the noodles. The texture is quite uneasy, oof.
Really hoping these current gaggings are just because I’m severely uncomfortable and not sleeping well. As well as why my taste has seemed to dwindled so much over the past four weeks. 
Mind isn’t too great for now, plus don’t have a job yet…So will have to see what happens in the future. Near future, I hope, heh.