Anyone Familiar w the Paprika Recipe Storage & Organizing Site? Help!
LynnNM
last year
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LynnNM
last yearRelated Discussions
Bizarre organizing suggestions
Comments (16)My mother and father were Depression era babies and packrats. She's gotten so much better over the years. Started after my father died and she had to go through all of his stuff. It was ugly. She says that she'd never want to do it to someone else! She is now constantly reorganizing and throwing crap. She also does the leftovers into smaller tubs thing. It's scary. She also washes out Ziploc bags. Makes me insane. She treated all of us kids like human garbage disposals, as a result, most of us have had weight problems. Me? I throw 80% of it out. I ask myself if anyone will actually eat it. If they won't, I toss it. I started composting this year, so I throw all of my fruits, veggies and the like in there. I'll end up with free compost by the end of it. It helps with the guilt! LOL But I will say that I had a moment that taught me a lesson. I was staying at my mother's house and had a toilet overflow problem. Water kept running and wouldn't stop. I called my BIL and we sucked water out of the carpets for hours. In the process of the 'flood', it ran into some closets. One of them used to be mine as a kid. I pulled everything out of the bottom of it and tried to salvage what I could. And you know what I found in the very back farthest corner? A blue fuzzy slipper that I had in fifth grade. Somehow it got behind some boxes. That was the beginning of the end of my packrattishness. I imagine myself getting hit by a bus. I ask myself, "would I want anyone to know that I own this?" LOL THAT helps to motivate me!...See MoreWhere do you put your cookbooks and recipes?
Comments (59)CeltinNE, I have both shared and private Google Docs. We have a shared doc for family recipes. This is so handy when we're at Mom's and she can't find her beautifully handwritten recipe card, but we can find it on one of our devices and finish making it by the time she finds her card. You can set the sharing settings for each document individually. If you have handwritten recipes you'd rather scan than type, you can upload them as PDFs. Another option I've just started using is Evernote. It has an awesome web clipper browser extension that will copy the meaningful part of a web page, minus the ads, into a note in your Evernote account. Evernote will also do OCR on scanned handwriting I believe, so that it is searchable. I like Google Docs or Evernote, because I don't want to be tied into a proprietary technology that could disappear. Google supports common standards that will not be disappearing; it will export to PDF, text, Word, etc. Evernote supports PDF. Evernote is committed to the portability of your data and supports every device platform out there. I would not to get a lot of recipe content locked up in some app that's not supported a few years from now. A lot of these apps are going to fall by the wayside. Also, I want my recipes in files so I can have them on any device. And yes, there are cabinet mounts for iPad. Any kind of mount or case you can imagine, they're out there. Check out ilounge.com for a dizzying array. If you are thinking about remodeling a kitchen, and thinking about an iPad, the iPad suddenly seems cheap if you figure you can use it instead of a bunch of shelves for books, binders, or files. I have several pieces of furniture full of music in my office and realized that another piece of furniture to store music is so many hundred dollars. I am scanning and getting rid of many originals, so just in furniture storage space, the iPad is helping pay for itself. Just think about how much that shelf space in your kitchen or den is going to cost you. Now granted, this is not going to help the avid cookbook collectors, but that's not me....See MoreKitchen Layout--frightened newbie needs help!
Comments (21)In general, your layout is pretty good. However, if you move the DW to the right of the sink, you cause problems...it will then be inside your Prep Zone (b/w the sink and the range) and b/w the sink and the Cooking Zone (around the range). If you do want to make the switch, then a prep sink becomes very important. The prep sink will move the Prep Zone to the island across from the range and much closer to the refrigerator (a plus!). It will also put the prep sink close to the range. The layout w/the prep sink in the island accomplishes two things: You separate the Cleanup Zone from the Prep & Cooking Zones, thus making it easy to have someone cleaning up while others are prepping and cooking. Both my DH and I also work full time with two children...and, like you, most of the prepping, cooking, and cleaning up are going on around the same time. The addition of a prep sink in our new kitchen has made meal prep time much easier! Since you spend at least 70% of your time prepping (according to kitchen work studies), you should locate the Prep Zone in the most desirable spot...for most people, that means in the island where you can face people, keep an eye on the kids doing homework (or playing), and feel like you're more a part of what's going on. [Actual time spent cooking (standing at the range stirring, etc.) is only 10% of time...at most (it's less than that for our family, but that 10% is average). Cleaning up is 20% of your time.] If you plan seating at the island, be sure you have enough seating overhang...15" of clear space (i.e., after counting the cabinets & decorative doors on the back of the island). Having at least 15" gives you plenty of room to work as well as room for the kids doing homework or projects and for visitors and their "activities". It also gives everyone enough room for their legs w/o having to lean/hunch over to reach the counter or sit sideways. This means an island at least 41.5" deep: ......1.5" overhang on the working side of the island ....24" deep cabinets ......1" thick decorative door on the back of the island cabinets + 15" seating overhang ...41.5" deep island [Note: If anyone in your family is or will be tall or have long legs, consider an 18" overhang. We have a 15" overhang and now wish we had an 18" overhang. At 5'10" I'm OK with the 15", but my 6'5" DH & 6'6" DS consider the overhang too shallow and rarely sit at the peninsula b/c of it.] Other questions & suggestions... Can you change the windows in the kitchen? If you could "connect" the two smaller windows, you would have an awesome window wall! I would also bring the windows down to the counter so they're counter-height. Drop zone...a "drop zone" for mail, etc. works better and is more likely to be used if it's at the point of entry into the house that the family uses...and this usually means the garage entrance. Your "drop zone" is very far away from that and I'm afraid you will end......See MoreMiscellaneous Foodie Post
Comments (40)Mtn: Ever since you first mentioned making Spring Rolls and posted that recipe, I've been making them myself . . . but not with beef. I use either shrimp or pork. I tried tofu, too, but didn't much care for it like that. I was having a bit of a time because the first batch of "spring roll skins" stuck to my quartz counter, then to a thin cotton towel, then to waxed paper (LOL). I also had difficulty getting the rolls tight enough. But, they turned out delicious. The next day I was having my nails done and mentioned to the Vietnamese guy who always does my nails about my making them. He's a great guy and a good cook (better than his wife by far, so he does most of the cooking). He and the other nail technicians gathered around me, all giving me helpful hints . . . and all were horrified that the original recipe called for beef (LOL)! And so, I'm getting better and better. I was coached to not let the skins set in the warm water for the advised time, as they continue to soften once out. And to make them on a wood cutting board. I do use cooked quinoa in place of the rice, as we don't eat rice. They all shook their heads at the quinoa, too. I tried at first making the rolls without rice, quinoa or the like. Bad move! Now, though, with the quinoa, shrimp, shredded carrots and greens, etc. they almost look restaurant worthy. Thanks again for the recipe!...See More
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