This (points left) is mah boook. In my previous life as a college student, mah boook was just another notebook, albeit much hipper than your average 3-ring binder—note the super kawaii Gwen Stefani and her Harajuku Girls gracing the cover. It was lugged about to classes in my pink backpack and filled with notes about…important things that have already exited my memory (thanks 5-figure education!). Of course, since the notebook is not your everyday, run-of-the-mill, Zac Efron or Hannah Montana juvenile binder, I was obligated to find a higher purpose for Gwen and her girls after my educational journey had ended.
Now it is mah boook for all things coook. Since the beginning of June, I have been filling my little plastic sheet protectors with every recipe I can get my grubby, non-note-taking hands on. I’ve been pulling recipes from magazines (Family Circle is my fave for easy, yummy recipes). I troll around on Simply Recipes and All Recipes specifically to add to the growing collection. Sometimes I call my mom and jot down an old favorite I’m dying to make. I don’t type it up later either; I just throw in the handwritten note to add character to mah boook. It’s a never-ending work in progress. I hope someday mah boook resembles my mom’s book. She isn’t a cook either, but she has a book. And every time we bring out a certain recipe, I’m always surprised to find a little kid’s scrawl of various numbers on the back of the handwritten ingredients and instructions. My mom wasn’t too picky about typing up her recipes either; she just threw in the version written on the back of my third-grade math homework. The best books aren’t just a compilation of all the best recipes, they’re almost like time-capsules of good memories and friends and family dinners.
So, I know it’s not the most original cooking tip in the kitchen, but I think there’s a reason it’s repeated so often. Start filling up your own book with favorite recipes. I slip mine into plastic protector sheets and organize with colorful tabs according to meal course, but the best part is testing out a new recipe and writing down your rating in the margins! And 10 years from now, you may just pull out a recipe and be surprised at what you find hiding behind it.