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

"Steve Pope" > 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 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.

I don't count calories per se. But... My diet is pretty much the same
calorie-wise. Mostly take in 1,000 per day. Sometimes as high as 1,200
when I eat out. Sometimes less.