My kitchen has made concessions to spoonieness** for years, long before I’d ever heard of spoonies or realised I was one. For example, I’ve used rice paddles instead of wooden spoons since the eighties, as they’re simply a more ergonomic shape and they do what they do much better than spoons. I have a small one I’ve had since 1984 and it’s now stained almost chocolate with use, and a newer, larger one, still a nice light brown, evidence, if it were needed, that I don’t cook nearly enough.
**If you don’t know what a spoonie is, you can find an explanation of the excellent Spoon Theory here.
Likewise, since my teens, I’ve Continue reading