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Old 10-26-2010, 07:55 PM   #11
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,454
Originally Posted by Zhizara View Post
I had been doing it this way for a while and found I wasn't taking the time and reviewing them for possible use, so I finally decided that if a recipe sounded good enough to copy, I'd take it one step further.

When I copy a recipe into a word document, I change the font and the font size to one that it way easier to read and PRINT a copy for my notebook.

I don't save the recipe on the computer any more, as I not only have a copy to remind me (I do review the notebook), but I also have a full size piece of paper where I can make notes about any changes and notes.

I also reformat a copied and pasted recipe. They often come over as a table and have to be converted. I don't print a recipe until I'm ready to make it, otherwise I'd have thousands of pieces of paper to thumb through rather than thousands of titles to scroll through. Also, I file the recipes by category so I can go to the category I want and look through just those recipes.

We each find the process that works for us.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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