[Sca-cooks] Favorite Cookbook Layouts

[Huette von Ahrens]

Laying flat is a good thing, but not for the same reason.  My computer printer also copies, so I copy the recipe that I am using and use the copy in the kitchen.  If I like the redaction that I did, I will write it into the book for future use.  If I am not entirely satisfied, I then place the hopefully clean, dry copies back into the book and remember the changes I made previously and make changes again when I try the recipe again.

Huette

--- On Fri, 9/26/08, Kathleen A Roberts <karobert at unm.edu> wrote:

> From: Kathleen A Roberts <karobert at unm.edu>
> Subject: Re: [Sca-cooks] Favorite Cookbook Layouts
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Friday, September 26, 2008, 11:51 AM
> On Fri, 26 Sep 2008 11:43:56 -0700
>   Susan Fox <selene at earthlink.net> wrote:
> 
> > Any format that can lie flat is good; properly bound 
> >books may look prettier on the shelf but a book's
> true 
> >virtue lies not on the shelf but in my hands!
> 
> i tend to write the book recipes on a legal pad and work 
> from that.  saves the book and helps cement the recipe in 
> my brain. 8)
> 
> cailte
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "Being Irish, he had an abiding sense of tragedy which
> 
> sustained him through temporary periods of joy."
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> Kathleen Roberts
> Coordinator of Freshman Admissions
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