Cooking Mag Mommy

I'm going to add a component to my fledgling blog. I mentioned in an earlier post that I put a grade for each dish I make from a cooking magazine next to that recipe's listing in the recipe index. I've graded recipes for years and use the grade as a quick way to see if a recipe I've made is worth making again. The rating is as follows; A means Excellent, B is Very Good, C is Average, and D is not worth the time. I don't even have an F because anything worse than average ... well, isn't worth making. The grading system is a bit basic, the teacher in me, I suppose. But using it helps me differentiate between that good dish and the outstanding one. I debated adding a grade for both flavor and ease of preparation but the truly outstanding dishes are worth the preparation. So I will only grade on flavor. Tonight's dish actually used two recipes. One was the Leftover-Roast-Chicken Stock recipe on page 99 in this month's Gourmet that used the carcasses of the c...