[nabs] kitchen labeling

[NABS Treasurer]

I use star stickers. and lately I haven'tbeen using anything i just
kind of memorize where the buttons are like on the microwave and oven
and that has been working for me.

On 10/31/11, Starner, Alicia <astarner at charter.net> wrote:
> Ashley,
>
>
>
> For frozen, cold, or even items on the shelf, I would suggest you make a
> Braille label out of an index card and use a rubber band to hold it on the
> item. You could also use tape to do the same thing as well. For sturdier
> index card labels you could use laminated index cards, which would mean you
> would have to get them laminated, and then place a Braille label on the
> coated index cards with dymo tape. When you open the meat to cook, you can
> place the label in a container that will help you make a grocery list when
> it is time to shop. For the knobs on the stove, you could use bump dots and
> a Braille label. What I do is have a bump dot in front of the Braille label
> (a small one) and then a Braille label could tell me the temperature or
> setting that dot corresponds with. I used to have some raised dashs that you
> peel off the adhesive backing and stick it to the surface that I used as
> well, but I don’t know if they still sell them or not. I would place the
> dash every 100 degrees and especially at 350, because I use it a lot. I hope
> this helps.
>
>
>
> Alicia
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>
>
>


-- 
Brooke Jostad
ACBS, Treasurer