3/11/2023 0 Comments Macgourmet recipe labels![]() The ones that made the grade are divided by course - appetizer, soup, side dish, main dish, etc. “I took the time to go through and evaluate which recipes were my favorites and which ones I’d never use,” she notes. Her solution? Buying photo albums and slipping recipe cards in the picture slots. “I realized I wanted to preserve the way I originally received the recipe, because I think it tells so much of the story,” says Oakes. “Quite honestly, it drove me crazy at first, because they were on all different sorts of note cards.”īut when she sat down to get the recipes organized once and for all, she found their personalized quality charming. “I’m pretty organized in every aspect of my life. Now the director of corporate and community relations at National Life in Montpelier, Oakes admits she had issues with the haphazard way the recipes were presented to her. Her mother-in-law regularly mails clippings from magazines and newspapers, as well as methods for making dishes that Oakes’ husband, Shane, enjoyed as a child. I found that, while my pack-rat problem is common, its solutions are as varied as the cooks.Īt Martha Trombley Oakes’ bridal shower a decade ago, guests gave her handwritten copies of their favorite recipes. Given that my current cellphone can perform more functions than did my computer back then, I concluded there must be a better way.īefore taking a new tack, though, I decided to ask some of my foodie Facebook friends how they keep their cooking under control. ![]() Years ago, I created an Excel spreadsheet using my own nontraditional categories, formatted so each recipe had its own virtual “card.” But it was still tough to find exactly what I was looking for. It was time for some serious recipe management. The world’s best roasted-red-pepper soup might be buried there and nobody would ever know. I tried to count the recipes and gave up at 500, with the shoebox still more than half full.Īs I sifted through my collection, I realized its motley items had something in common: None of them were getting used. The good stuff went into a shoebox that was already buckling under the weight of index cards bearing recipes for Bananas and Papayas Foster and Thai Basil Chicken Salad, an envelope scrawled with the method for preparing a German chocolate cake, and a slew of items from the King Arthur Flour and Williams-Sonoma catalogues. So I grabbed a pair of scissors and got to work deciding which recipes made the, um, cut. Cooking Light offered more info about burning calories than consuming them. ![]() The recommendations in 8-year-old issues of Wine Enthusiast could no longer be trusted. The hoarder in me refuses to get rid of volumes that could contain hidden treasures - now that Gourmet is defunct, those are keepers, for sure - but I knew I wasn’t wedded to every page. Owning them makes me feel like I have the culinary world at my fingertips, but relocating them? That’s a bitch. Behind the board games, DVDs and puzzle books sat six hefty piles of food magazines, lightly dusted and forgotten since I moved in two years before. Surrounded by moving boxes, I tugged open a closet door and let out a groan.
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