"M. JL Esq." > wrote in message
...
> 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.

Maybe leftovers are just inevitable.