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 use the exact opposite approach -- weigh everything, calculate
the amount of calories and match that up against the number of calories
I expect people to consume.

This is when cooking for my household, when cooking for guests I will
high-side it.

Steve