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The Wall Street Journal asked, “Can a Pan Add Iron to Your Diet?” And we were all ears for the answer.
You may have noticed that so-called “Fast Casual” restaurants are taking over the world … but can you bring the ideas behind them into your home kitchen? We think so. We’ll tell you how.
This week we sing the praises of an often overlooked dessert classic–pudding.
How do you organize your recipes, both the ones you already love and the ones you want to make? We have some strategies we discuss here.
We’re finally breaking into local cucumber season at the farmers’ market. We’ll tell you how we love to use them.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.
I really enjoy the show. My one complaint? You say you will link to things and you never do.
I cannot remember what you promised to link to in this episode but I can’t find it.
Hi, Jennh! I usually listen to the show again when I post it adding links as I do … but obviously that doesn’t guarantee I don’t miss something. If you do remember a what link is missing here let me know and I will add it! Thanks for your kind words about the show!
I’d like the name or source for the pudding recipes Marissa described as her “go to” vanilla using the bean. When you reference a book or chef, please include it in the newsletter or like another podcast I listen to, she posts the entire transcript for me to review. I have an auditory deficiency and reading it and listening to it help me. 😉
It was this one from Alana Chernila : http://www.healthygreenkitchen.com/the-homemade-pantry-review-and-giveaway-plus-alanas-vanilla-pudding.html
We totally appreciate your suggestions and will do our best to create better, more thorough show notes. I do also ask that you remember that this podcast is a volunteer endeavor. We carve out time away from our paying gigs to make it, and it currently costs us money to produce. We just don’t have the capacity to produce a transcript at this time.
I second this! Specifically, you mentioned a bunch of sauce recipes to liven up dinners. Some of those cucumber recipes also sounded great.
Perhaps as is the nature of podcasts, I listen when I’m not near a computer or pad of paper; so thorough show notes would be awesome!
We totally appreciate your suggestions and will do our best to create better, more thorough show notes.
I’m sorry, I mean Marisa.
No worries, Marty! It’s an easy mistake to make! 🙂
I am too much of a texture freak to be able to really enjoy any pudding that is not rice pudding. 🙂 I am strange, I know. 🙂
I loved the discussion on recipe organization – I am just the worst about it. I can’t keep things where I want them. Many things in cookbooks, Pinterest, and this year I have been logging my meals into a spreadsheet for each day which is great. I have been noting the source and I like that method for sure.
Interesting about the iron. As a vegetarian, I’m always trying to make sure I get enough.
Forgive me for being a week behind. I have cookbooks, a recipe box, and several binders. I have a huge binder for “to cook” and smaller binders for recipes I cooked and enjoyed. The smaller binders are categorized more specifically, like all the breakfast recipes together. I print them out from trusted websites, rip them out of magazines, and cut them out of the newspaper. (Marisa, “The Oregonian” featured recipes from your newest cookbook this week!) Its a work in progress. Several years ago I had a program on computer to input all my recipes, but I just don’t have the time to input all of them. I don’t put many in the recipe box anymore, but have my old, beat-up and splattered favorites in there. I try to keep my cookbooks down to one shelf and pass on the ones I only cook 2 or 3 recipes out of.
When in season, I can’t keep cucumbers around much to make anything out of them…my kids will eat 2 or 3 a day. Yum! Can’t wait to see them in the markets.
Love your podcast. Always inspiring!
-Margaret
When my kids were teenagers, I started organizing my recipes. I’m up to 10 binders, divided by category. Tried and true recipes are put into a cookbook software I use, then printed out and put in sheet protectors. I much prefer sheet protectors to three hole punch papers, so that my recipes are protected from spills. I copied recipes from cookbooks with my adjustments to the software as well, and got rid of a lot of mediocre cookbooks. Internet and magazine recipes that I want to try are also put in sheet protectors, and the fact that they aren’t in my software reminds me that these are recipes that I have yet to try.
Hi “Friends” (you feel like it to me). I’ve been listening to your archive and wanted to share my personal pro-tip on recipe organization: Paprika! No, not the spice but this app that is awesome. It lets you save recipes directly off the web, rate each recipe, create different categories, even saves the source. I have it for my phone, iPad and computer so I always have my recipes with me wherever I am. Which is nice when I’m on my way home from work and stopping at the store. I’ve also shared it with my husband but he forgets to check the ingredient lists. I have gone so far as to type my favorite recipes from books into the app.
I used to have a binder with pages and pages of recipe print-outs and I could never find the ones I wanted. This is what works for me. The only downside is that it does not create a very nice keepsake. I have my great-grandmothers recipe cards and they bring back such nice memories of her.
https://www.paprikaapp.com/
(I don’t work for them, don’t worry)
Anyway, just thought I would share! Keep up the great work, thanks for all the super supper ideas!
Drea
Drea, we think of all our listeners as friends as well! Thank you for the suggestion. We will look into it!