Rooting around in the rear of a cupboard, I found my old recipe
stand. Clear plastic, sturdy enough to hold even a heavy hardcover
book.

I found a storage spot for it near the microwave, so I'm re-
discovering how handy it is. A lot of my recipes are just mag
clippings in an old photo album and were hard to read when they were
lying prone on the counter.

I'm also slowly retyping favorite recipes the way *I* like 'em.
Instead of listing all ingreeds first, I introduce them in the
instruction text and bold print 'em. I also like to list at the top
what to pull from the fridge, what bowls and tools are needed, etc.
and little goodies like being advised to use room temperaturized sour
cream.

Even in a printed cookbook, I like to highlight the ingreeds with a
pink marker. I am not averse to writing in a cookbook. After all, it
ain't The Book of Kells.

In article
>,
Kalmia > wrote:
> I'm also slowly retyping favorite recipes the way *I* like 'em.
> Instead of listing all ingreeds first, I introduce them in the
> instruction text and bold print 'em.

That's a great idea, Kalmia, although I think I might still prefer
seeing the ingredients listed first, in the order they are first
mentioned in the method section of the recipe. Your way, though, won't
fit the import parameters of my recipe management software.

When I'm cooking from a recipe, I print it and tape it to the cupboard
door above the breadboard (where I do 95% of my prep work).


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Banana-nut Cake, 1-24-2010

Melba's Jammin' wrote:
> In article
> >,
> Kalmia > wrote:
>> I'm also slowly retyping favorite recipes the way *I* like 'em.
>> Instead of listing all ingreeds first, I introduce them in the
>> instruction text and bold print 'em.
>
> That's a great idea, Kalmia, although I think I might still prefer
> seeing the ingredients listed first, in the order they are first
> mentioned in the method section of the recipe. Your way, though, won't
> fit the import parameters of my recipe management software.
>
> When I'm cooking from a recipe, I print it and tape it to the cupboard
> door above the breadboard (where I do 95% of my prep work).
>
>
I do much the same but usually print them out with a larger, clearer
font. The recipes I use the most get printed out on three hole paper and
then are stored, in alphabetical order and category, in a three-ring
notebook. I have two or three of these notebooks on the two shelves in
the bookcase adjacent to the kitchen.

Melba's Jammin' wrote:
> In article
> >,
> Kalmia > wrote:
>> I'm also slowly retyping favorite recipes the way *I* like 'em.
>> Instead of listing all ingreeds first, I introduce them in the
>> instruction text and bold print 'em.
>
> That's a great idea, Kalmia, although I think I might still prefer
> seeing the ingredients listed first, in the order they are first
> mentioned in the method section of the recipe. Your way, though, won't
> fit the import parameters of my recipe management software.
>
> When I'm cooking from a recipe, I print it and tape it to the cupboard
> door above the breadboard (where I do 95% of my prep work).
>
>


I sometimes do that. If it's a recipe I'm familiar with but don't
know by heart and want refer back to occasionally, I display it on my
netbook, which is sitting on top of the fridge or a high cabinet shelf.

Bob

On Jan 25, 1:41*pm, George Shirley > wrote:
The recipes I use the most get printed out on three hole paper and
> then are stored, in alphabetical order and category, in a three-ring
> notebook. I have two or three of these notebooks on the two shelves in
> the bookcase adjacent to the kitchen.

That's my goal. I'll have to reindex my tried and true collection,
but it'll be worth it.

George wrote on Mon, 25 Jan 2010 12:41:39 -0600:

> Melba's Jammin' wrote:
>> In article
>>
>> s.com>, Kalmia > wrote:
>>> I'm also slowly retyping favorite recipes the way *I* like
>>> 'em. Instead of listing all ingreeds first, I introduce them
>>> in the instruction text and bold print 'em.
>>
>> That's a great idea, Kalmia, although I think I might still
>> prefer seeing the ingredients listed first, in the order they
>> are first mentioned in the method section of the recipe. Your way,
>> though, won't fit the import parameters of my
>> recipe management software. When I'm cooking from a recipe, I print
>> it and tape it to the
>> cupboard door above the breadboard (where I do 95% of my prep
>> work).
>>
I keep my recipes on my computer in a folder called, believe it or not,
My Recipes. I print a new copy whenever I need a recipe. I also have a
folder called Food, where I store recipes that might be interesting
until I try one and either transfer it to My Recipes or delete it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 25 Jan 2010 10:04:27 -0800 (PST), Kalmia
> wrote:

>I am not averse to writing in a cookbook. After all, it
>ain't The Book of Kells.

Ahhh..an Eddings fan!!!

Christine, who couldn't resist being OT this once...

Christine wrote on Mon, 25 Jan 2010 14:14:48 -0800:

>> I am not averse to writing in a cookbook. After all, it
>> ain't The Book of Kells.

> Ahhh..an Eddings fan!!!

I think the reference is more likely to be to the medieval illuminated
book of manuscripts kept at Trinity College, Dublin.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Christine wrote on Mon, 25 Jan 2010 14:31:52 -0800:

>> Christine wrote on Mon, 25 Jan 2010 14:14:48 -0800:
>>
>>>> I am not averse to writing in a cookbook. After all, it
>>>> ain't The Book of Kells.
>>
>>> Ahhh..an Eddings fan!!!
>>
>> I think the reference is more likely to be to the medieval
>> illuminated book of manuscripts kept at Trinity College,
>> Dublin.

> Okay, but there is such a book in one of the Eddings series...
>

No argument! I've got the books around but I'll have to let you tell me
where to look.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 25, 5:31*pm, Christine Dabney > wrote:
> On Mon, 25 Jan 2010 17:25:34 -0500, "James Silverton"
>
> > wrote:
> > Christine *wrote *on Mon, 25 Jan 2010 14:14:48 -0800:
>
> >>> I am not averse to writing in a cookbook. *After all, it
> >>> ain't The Book of Kells.
>
> >> Ahhh..an Eddings fan!!!
>
> >I think the reference is more likely to be to the medieval illuminated
> >book of manuscripts kept at Trinity College, Dublin.
>
> Okay, but there is such a book in one of the Eddings series...
>
> Christine


Naught know I about any Eddings series.

James was right. I've only seen a replicas, but know all about the
white gloved page turner. : ))

"Kalmia" > wrote in message
...
On Jan 25, 5:31 pm, Christine Dabney > wrote:
> On Mon, 25 Jan 2010 17:25:34 -0500, "James Silverton"
>
> > wrote:
> > Christine wrote on Mon, 25 Jan 2010 14:14:48 -0800:
>
> >>> I am not averse to writing in a cookbook. After all, it
> >>> ain't The Book of Kells.
>
> >> Ahhh..an Eddings fan!!!
>
> >I think the reference is more likely to be to the medieval illuminated
> >book of manuscripts kept at Trinity College, Dublin.
>
> Okay, but there is such a book in one of the Eddings series...
>
> Christine


Naught know I about any Eddings series.

James was right. I've only seen a replicas, but know all about the
white gloved page turner. : ))


ARRRGGGHHHH!!! To go along with all my cookbooks, I have a copy of the Book
of Kells!!!! (not the novel, the medieval one).
-ginny

On Mon, 25 Jan 2010 12:27:34 -0600, Melba's Jammin'
> wrote:

>That's a great idea, Kalmia, although I think I might still prefer
>seeing the ingredients listed first, in the order they are first
>mentioned in the method section of the recipe. Your way, though, won't
>fit the import parameters of my recipe management software.
>
>When I'm cooking from a recipe, I print it and tape it to the cupboard
>door above the breadboard (where I do 95% of my prep work).

I bought one of those little stand gizmos from Staples that is just a
weighted round, flat bottomed piece of plastic with a slit in the
middle, which holds a piece of paper upright. Works great for holding
recipes I printed from my recipe software.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Jan 25, 10:27*am, Melba's Jammin' >
wrote:
> In article
> >,
>
> *Kalmia > wrote:
> > I'm also slowly retyping favorite recipes the way *I* like 'em.
> > Instead of listing all ingreeds first, I introduce them in the
> > instruction text and bold print 'em. *
>
> That's a great idea, Kalmia, although I think I might still prefer
> seeing the ingredients listed first, in the order they are first
> mentioned in the method section of the recipe. *Your way, though, won't
> fit the import parameters of my recipe management software. *
>
> When I'm cooking from a recipe, I print it and tape it to the cupboard
> door above the breadboard (where I do 95% of my prep work).
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Banana-nut Cake, 1-24-2010

I thought I had invented taping the recipe to the door of the cabinet
in front of the prep area. Great minds work alike!

Harriet & Faddy Tabby Catty

On Jan 26, 1:15*am, "critters & me in azusa, ca"
> wrote:
> On Jan 25, 10:27*am, Melba's Jammin' >
> wrote:
>
>
>
> > In article
> > >,
>
> > *Kalmia > wrote:
> > > I'm also slowly retyping favorite recipes the way *I* like 'em.
> > > Instead of listing all ingreeds first, I introduce them in the
> > > instruction text and bold print 'em. *
>
> > That's a great idea, Kalmia, although I think I might still prefer
> > seeing the ingredients listed first, in the order they are first
> > mentioned in the method section of the recipe. *Your way, though, won't
> > fit the import parameters of my recipe management software. *
>
> > When I'm cooking from a recipe, I print it and tape it to the cupboard
> > door above the breadboard (where I do 95% of my prep work).

> I thought I had invented taping the recipe to the door of the cabinet
> in front of the prep area. Great minds work alike!
>
> Harriet & Faddy Tabby Catty

If the recip is on an index card, I use a magnetic clip and stick it
on the range hood. It's at eye level and the clip 'lives' on the side
of that hood. No searching for tape or having to remove it.

In article
>,
Kalmia > wrote:

> If the recipe is on an index card, I use a magnetic clip and stick it
> on the range hood. It's at eye level and the clip 'lives' on the side
> of that hood. No searching for tape or having to remove it.

Who said anything about removing it? :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Banana-nut Cake, 1-24-2010

In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:

> > When I'm cooking from a recipe, I print it and tape it to the cupboard
> > door above the breadboard (where I do 95% of my prep work).

> I do much the same but usually print them out with a larger, clearer
> font.

Yeah, me, too.

> The recipes I use the most get printed out on three hole paper and
> then are stored, in alphabetical order and category, in a three-ring
> notebook. I have two or three of these notebooks on the two shelves in
> the bookcase adjacent to the kitchen.

Me, too. :-) Several years ago, when I used MasterCook for Mac (the
last version they made) I printed the whole of my personal collection
for Niece Nurse "When you die, I get your recipe files!" Sandy, and
myself and put them in notebooks. When I switched to MacGourmet, I
didn't print them and integrate them with the MC files so now I just
print them as I need them and put them on Barb's Living Cookbook Cabinet
Door. "-)



--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Banana-nut Cake, 1-24-2010

On Mon, 25 Jan 2010 10:04:27 -0800 (PST), Kalmia wrote:

> Rooting around in the rear of a cupboard, I found my old recipe
> stand. Clear plastic, sturdy enough to hold even a heavy hardcover
> book.
>
> I found a storage spot for it near the microwave, so I'm re-
> discovering how handy it is. A lot of my recipes are just mag
> clippings in an old photo album and were hard to read when they were
> lying prone on the counter.
>

N-shaped when viewed from the side? i have one of those, and used it a lot
when i had more counter space. maybe i should clean it up and return it to
active service. my total lack of a system now isn't doing me any favors.

your pal,
blake