I’m thinking of creating a master list for each recipe section, so I can see at a glance the titles of all my egg-based recipes, for example, to make my weekly menu planning easier.

This year I’m also using a small wall calendar on my fridge to track every day’s dinner, so I can look back and say, ok, it’s been 3 weeks since I made a quiche, so I can make that again without our being sick of it!

I’d be very happy for you to join the eCourse. Please let me know if you have any questions about it.

http://riverrockcottage.blogspot.com/2010/01/menu-planning-for-in-season-eating.html

I’m seriously considering the ecourse on cooking. I have Nourishing Traditions, but have not really delved into it much. I’ve been a bit skeptical ( I eat mainly fresh foods as close to the way as God made them as possible), BUT, I would like to learn more about these methods and give them a try. I’m more open than I was before to trying this. Especially the kefir, sourdough, and beans. These would be great to see how you do them.
.-= Amy @ River Rock Cottage ´s last blog post… I Can Hardly Wait… =-.

Rebecca -Isn’t that interesting information? Pretty much anything you want to know can be found at westonaprice.org. I think I won’t mind serving tofu with meat occasionally. We did really like it when we ate alot of it, we just didn’t eat it traditionally.

Michelle – If your system is working for you, no need to change it. But, how do you make notes on changes or substitutions? I can’t remember all those things in my head. I have to be able to write it down. You must have a good memory.

Phil – That looks like a great resource. Thanks for sharing it!

Christina – I love your recipe boxes. You’ve pulled out some great ones for me over the years. I wish I could browse them more. That’s a great idea for a dinner prep step by step. Do you mean a general formula or for specific dishes?

I really like simplifying the info on recipe cards, but children-in-the-kitchen keep my recipe boxes a mess (oops, dumped the box…)!

I have also considered putting dinner prep into a page format, because the step by step process is not obvious to me and I typically get overwhelmed, stressed out and ruin some or all of a fine meal…not to mention the joy of family dinner.

I dunno though, by season is really great too.
My most frequently used divider is labeled BREAKFAST.
Cheers~

Binders are great when you need you only need your recipes in your kitchen. But what if you want to share them? Or access them in a grocery store or while at work? I’m helping build a site where people can organize recipes online, and access them at work, in the kitchen, or on their phone in the store.

We’re in the early stages, and members have already added 5,000+ favorites to their lists. The mobile app has also been an Apple “Staff Pick”. Here is one example of a member’s shared recipe list: http://www.kartme.com/metakitty/lauren-039-s-recipes-try

I’d love your thoughts on the free service. Reach us anytime at http://twitter.com/kartme

Phil
http://kartme.com/recipes

I have 5 binders: 1 of main dishes from my pre-allergy days, one of non-WAP-friendly desserts/breads, one of soups and appetizers and holiday meals, one that I created when I started the allergy diet with dairy-free, wheat-free, and some egg-free recipes, and another one that is the meals we currently eat, divided into: main dishes, breakfasts, breads, desserts, meal plans. At some point I should purge the old ones.
.-= Rebecca´s last blog post… Menu Plan Monday – Week of 2/1/2010 =-.