[Sca-cooks] Favorite Cookbook Layouts
Huette von Ahrens
ahrenshav at yahoo.com
Fri Sep 26 17:15:22 PDT 2008
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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