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Extra crispy.

I'm pretty sure the little brown seeds are coriander. They are in the Polish version.

Pouring gravy through a sieve.

I keep mine organized in a gmail account. If I find a recipe online, I can easily copy and email it, or use the site's built in email function. I tag each recipe (chicken, breakfast, crock pot, etc.) and the ones I want to try soon are tagged "to try". Once I've made something, I'll reply to myself with notes (e.g., substituted asparagus for broccoli) and then tag it "tried". If it's really good, I can star it as well. And the not so good ones can be deleted.

It's easy to access my recipes whether I'm at work, home or a friend's house, and a snap to send to someone else if they request one. Plus, it's easy to search the recipes by ingredient or method using the built-in search in gmail.

It helps that I have a laptop and a wireless network at home, so I can pull up my gmail account and don't have to worry about printing the recipes out.

I have one on my refrigerator:

"Time heals all wounds. Keep your chin up."

I copy any recipes I find online into an online recipe site called One tsp. -- which allows me to later access them from a web browser, or from my iPhone.

I am far from what you'd call organized with recipes. Which is kind of funny, because I'm normally a big organizer. I think I have so much stuff that I find getting started a bit intimidating.

But, I do have a file "bucket" -- one of those folders that's closed on three sides -- into which I slip notes, scraps, magazine pages, internet printouts and recipes others have written out for me. I know they're there, and they can't fall out, so it's somewhat functional, though quite stopgap.

I also have things I use regularly slipped into the back of Joy of Cooking. And I write directly in my cookbooks (with pencil) when I make permanent modifications to a recipe.

The back covers of my cookbooks are also covered with notes and recipes. Always in pencil so I can change them or completely remove the if necessary.

But I've got big plans to compile all of the best of it into a cookbook for friends and family. Someday?

I like my bacon crisp.

Always crisp

just a pinch on the crispy side