How much do you love the title No Grater Crime? Huge congratulations to Maddie (aka Edith) on the release yesterday! Doesn’t this sound like a great reason to read and relax this weekend?
Ever since meeting the wary owners of an antique shop opening across the street, Robbie has been scrambling to manage weird incidences plaguing her café and country store. Pricey items vanish from shelves without explanation, a fully equipped breakfast food truck starts lingering around the area each morning, and loyal diners mysteriously fall ill. When an elderly man dies after devouring an omelet packed with poisonous mushrooms, Robbie must temporarily close down Pans ‘N Pancakes and search for the killer with a real zest for running her out of business–or else.
Usually cooking can be relaxing, but it sounds like it isn’t for Robbie right now! So this week, let’s focus on graters. Yes, I said graters. Graters are good for cheese, chocolate, zest, vegetables–what’s your favorite way to use a grater, or your favorite end result of one having been used?
Jessie: Congratulations, Edith on the release! It is a fun title. I am going to have to say carrots and citrus zest. There are several carrot dishes I love to make that involve a grater. One is a sauteed kinpira dish and the other is a refreshig carrot salad. I also love zesting lime or lemon peel inot and onto just about anything I happen to be cooking. Pasta, chicken in butter sauce, blistered green beans with chili flakes are all enhanced with a few flicks of zest fresh from the grater!
Sherry: Cheers to another release, Edith. The title is fabulous. I’ve pretty much been banned from using our grater even after I purchased a cut-resistant glove to protect my knuckles and our food from my many accidents. My husband doesn’t like how I grate cheese — I don’t get it, but hey if I can get out of work in the kitchen, I’m all for it.
Barb: We stayed in a rental house last week. The kitchen had every piece of equipment you could possible want–except a grater! Much mumbling on the part of our many cooks. I use my grater, which I love, for lemon zest for butter cookies at Christmas time. When large amounts of grating is required, I use the food processor.
Liz: Congrats, Edith! I think I have a grater somewhere…I’m kidding. I do. Just bought a fancy new one, actually. I think the last thing I grated was fresh ginger for a dish from my Oh She Glows cookbook.
Julie: I love my IKEA grater that puts all in a nice cup with a cover. What do I love? Everything. But especially Parmesan cheese and chocolate. Separate. And, sometimes, together.
Edith/Maddie: Thank you all, dear Wickeds, for the kind wishes. Sherry, you crack me up. Of course Bob doesn’t want bits of knuckle skin in his grated cheese! I am also prone to that. Like Barb, if I’m making carrot cake or coleslaw, I always use the grater plate in my food processor. Bingo, done in a flash, and no scraped fingers. We have a dedicated rotary grater for the parmesan we like fresh grated on pasta. Fellow writer and friend Tiger Wiseman sent me a fabulous microplane grater/zester (with a turquoise handle!). But it’s super sharp, so I am very, very careful when I use it.
Readers: What’s your favorite grater?