The Seattle Times - THE INTERNET has given us the ability to access millions of recipes and share them instantaneously. We post favorite dishes on Facebook, create food blogs, Google obscure and exotic ingredients. Without a doubt, propping my iPad on the kitchen island is a convenient and paperless way to cook.
But for recipes that are personal and have history, I open my old recipe-card collection. The plastic file box itself is nothing special. Colored index cards are taped with recipes cut out of magazines and newspapers or, more recently, printed from the Internet. The real treasures are those that were written by hand.
But for recipes that are personal and have history, I open my old recipe-card collection. The plastic file box itself is nothing special. Colored index cards are taped with recipes cut out of magazines and newspapers or, more recently, printed from the Internet. The real treasures are those that were written by hand.
