I’ve got this ingredient splattered recipe book I’ve been using for the past 25 years. Its actually the first of three I’ve filled. One of those journals covered in cloth with blank pages.  One stroll through it and it is very obvious which recipes have been most loved. Some of them, the more complicated (and therefore not memorized), are so badly smeared and roughed up that it is only through constant use and repetition that I can figure out the details. These books have been the hallmark of the kitchen, the backbone, if you will. Thus, I’ve been motivated to pull out my favorite core recipes and maintain an electronic library, perhaps more secure, and for all to share. read more »