sf wrote:

> On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> > wrote:
>
>
>> So what's the
>>trick for doing that if you are cooking for just two or three people?
>
>
> For your pasta salad? It sounds like you need practice with
> eyeballing volume and then you need to learn to limit it. Estimate
> how much food (in volume) that you and your DD eat in one meal and try
> to duplicate that when you make your pasta salad. It's not brain
> surgery.
>

I thought much the same myself. When i make a green salad for the
elderly relative and I, its 1 diced tomato, i cup of chopped broccoli, 3
- 4 sliced green onions, i red or green bell pepper diced, 2 or 3 sliced
mushrooms and about 1 cup of garbonzoes & a few leaves of red leaf or
butter lettuce roughly chopped. I usually serve that with some poached,
diced & marinated chicken and sometimes a few segments of oranges or
tangerines. All tossed in my home made vinaigrette.

But with pasta or potato salad i double the volumes or more, i like to
have leftovers of potato or pasta salad.
--
JL