Here’s a handy hint that has revolutionised my use (and re-use) of cooking magazines. A few years ago, after chucking a huge pile of food magazines that had become the leaning tower of Pisa in my lounge-room, an idea occurred to me that has changed my life and made those magazines work hard for me instead of gathering dust after the first flick through.
I decided to buy 12 magazine file boxes (you know the kind that are generally made of cardboard and have a cut away section to allow the magazines to be viewed and removed easily), one for each month of the year and to sort my magazines by month into these boxes. I decided I would only keep the number that would fit in one box per month and weed out the rest – oldest out first (although you could always buy 24 and allow 2 boxes if you are a total magazine addict). So when that month comes around I only consult the magazines in that box. It keeps the number I have under control and it makes them functional. It can also be a revelation to go back and really examine editions from 5 years ago and remember how good a dish was that you’ve never made since. Plus there are some gorgeous file boxes out there (if you’re a stationary nut).
So there you are – it may be something that you already do and is so obvious that you wonder why I’m blogging about it but it’s been an ‘aha’ moment for friends and family who I have told so thought I’d share.