If I’m being completely honest-and when am I ever not completely honest with you?!-I cook almost exclusively from my Well Fed cookbooks these days. I vividly remembering a college semester when I sat at our bulbous, humming electric typewriter to make my own copies of Mom’s beautifully handwritten recipe cards.
It’s stuffed with photocopies and clippings from magazines, along with a food-spattered stack of typed index cards with some of my favorite non-paleo recipes from my mom’s recipe box. I also have a manilla envelope that’s more sentimental than practical.
( Hello, pickled onions!) A few go-to recipes that haven’t been committed to memory yet are sloppily handwritten on post-it notes stuck inside my cabinet doors so they’re rightthere when I need them. When I come across an online recipe I want to try, I usually paste it into Evernote and one of two things happens: It goes into my “I’ll make it some day” mental category, or I start cooking it so often, I memorize the recipe. I have a confession to make… I’m not super organized with my recipes.
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