As I was organizing and sorting my magazines (I was a little behind), I came across a great article in January 2010 issue of Prevention magazine that shared several ideas from authors, readers and staff about what works for them.
Personally, I use two binders. One is small with page protector sheets that hold my handwritten or typed recipe cards that I started years ago and that used to be in a recipe box. The other is a letter size three-ring binder that also holds page protectors where I have inserted recipes (keepers) from various sources. It also has pockets in the front of each section for untried recipes (which I clean out every three to four months if they haven’t been used yet). I have used this binder system for several years now and was just questioning what about it was and wasn’t working for me when I came across the article I referenced above.
I was really intrigued by the suggestion of organizing recipes by seasons because I do cook that way (winter versus summer dishes) and then I also recently saw a cute recipe box and I do have all those 3”x5” recipe cards that are in the small binder and would a recipe box serve me better?
Yet another question is: do I really need to cut and keep recipes from magazines or the newspaper any more since there are websites that have hundreds of recipes for all kinds of dishes and foods. And you can also use your computer to electroncially organize your recipes rather than have actual paper recipes.
Hmmm… Is it time to organize my recipes differently? Is it time that you organized yours?