Hi - on a Mac here - not sure how Windows does this, but I can control-click (maybe R-click on Windows?)on a page or a printer-friendly page & select 'Print', then select 'save as .PDF', or 'open .PDF in preview' from the print dialog window that opens. That way I can save a recipe w/o having to print it & the .PDF format works everywhere. I can also select & copy/paste in a text app. or simply choose a single page to print out as needed & avoid wasting printer ink. I keep a recipes folder on my desktop, w/ subfolders for different categories like fruits, veggies, meats, cakes, breads, etc. - so easy & quick to simply drag the files to various folders to organise - & use the computer search tool (called spotlight here) to find something rather than having to scroll through forever. Of course I collect vintage cookbooks & have a LOT + old pamphlets, but my main cookbook shelf is small & filled w/ stained old favorites like Joy of Cooking, Beard on Bread, Betty Crocker & a couple of binders overflowing w/ pieces of paper...

I'm not sure about putting a range under the window. That seems like a recipe for goop and splatter on the window, and also seems likely that, assuming you live in an area with winters, your window is liable to crack/shatter with the temperature extremes of hot from the range vs cold outside. I had that happen in my house when I first moved in, actually, and it didn't even have a range under it, just a sink! So, I'd imagine it being a high risk event with a serious heat source under a window. I think it'd be a lot easier to figure out a good layout with the right side of the diagram filled in. Can you repost a diagram showing what is over there? That way, folks can see traffic flow and imagine any options for that end of the area.

What is the ingredient list on the purchased box? (or is it a box). I'm not familiar with Marie. One odd thing i noticed is 5 dollops of whipped topping on the pie. Is that not hard to cut evenly? We don't have pie much and an inch slice is about our limit and only holiday time anywho...(can't cut across that first cut) It is standard practise with larger companies to use the actual product advertised and on the box photo...and in tv commercials. It is the law and any cheats would be so easily leaked by those working on the project. Styled food 'photos' do cheat sometimes in later touch-up but the original set-up is the actual food product. Hours with tweezers. I worked on so many years ago to fill in down time and then again during the writers strike for a short time. I'd rather stick pins in my eyes it is so boring. Smaller companies and most import products are not regulated at all. Why what you see on some package/can/jars is nothing like inside and why it is often impossible to re-create something after looking at the ingredient list with all the preservatives tweaks in a laboratory. One commercial for a checkerboard ice-cream that served up perfect slices had a half dozen chest freezers brought in with the actual boxes from the factory that one would buy in your local grocery. They sliced and sliced for three days to get the perfect one over and over. On a PizzaHut commercial they tractor trailered in the ovens used in their 'establishments', (fast food joints) lol. And large boxes of chilled bags of goop sauce with a dozen in-house cooks to prepare it just the way it is done by the food staff on site in your neighborhood. I think it was for their pasta offerings, not pizza. Besides all that, trying to re-create a good flavor combination at home with fresh ingredients is noble and i think important. Less processed and maybe not so pretty but much healthier. (really who cares with dessert) Actually with trial and error a pretty slice can happen...not likely in my house as some are often perfect and others are goopy but still taste good. A warm knife run under the sink then whipped dry helps with slicing cold pie. The entire history of food advertising and when the ball dropped is interesting. like GainsBurgers for dogs. Basically play-dough with zero food value and considered a real treat!

Katie, my friend, I was just thinking about you. I canned your French Onion soup over the weekend, and dehydrated some garlic wondered how and what you were doing. Still Librarian-ing? (Is that even a word? LOL) I do wonder when they are going to change the salsa rules enough that the recipe will no longer be "acceptable". I just keep upping the vinegar, bit by bit.... Annie