In order to sort of streamline how I end up doing things, when I complete a cooking magazine I make notations of what I want to do out of it, and put them in a similar fashion that they are listed here, all ready to copy and paste into the posting for the week. Which should trim down the time that it generally takes me to make the list before the grocery list.
- Southwestern Chicken Lime Hash (Splendid Table Weeknight Kitchen Newsletter)
- Eden Farms Pork Burgers
- Penne with Ricotta, Arugula, and Basil (p23 June/July 2010 Fine Cooking)
- Bratwurst