It's sort of in the To Serve Man vein. How best to braise an Aimee. Should you roll Betsy in cornmeal or flour before frying. Roasted DXM with apples and onions. Hec Relleno in Picante Sauce.

Oh, lord. Home-cooked Bitches: some spicy, some sweet, some toothsome, some saucy, some pounded until tender and then given a thorough stuffing. Yep, this could go on for a while...

It looks like we're talking a full-blown paper cookbook of buffistas' favorite recipes

Cool! Yummy goodness!

OMG, Emmett is so BIG now! I guess I haven't seen him in a couple years. Wow.

He had his education at the beginning. I thought it should move to the end, but wanted a second opinion.

I think unless you've *just* graduated college, they say to put it at the end, generally.

I am actually giving serious consideration to approaching my Evil Former Employer and seeing whether he can give me a reason to return to teach at the Evil Schoo

Eeeeaughhhhh! Don't do it, Fay!!

And as long as we don't send a copy to Cook's Illustrated with "CHECK OUT YOUR BROWNIE RECIPE ON PAGE FIVE!!!" written on the cover

Yeah, I dont' think we're planning to sell this to billions of people and make tons of money, eh?

Is there anyway you could combine 1 and 2, where you find Supply Work in Cairo after the school building with the new Principal runs out of work things?

Yes, this, or something.

they were having a dinner/dance thing on SATURDAY NIGHT, wouldn't you assume that spouses would be invited?

Uh, YEAH.

I wish I knew a small woman to come walk on my back. It feels like if it just went back into place, it would be fine

Ooh. That sounds so nice. I miss having friends push on my back, back in college...

Thanks for the info, VW. It makes it harder that way though. Or at least harder for me since so much of my cooking is tweaking from cookbooks.

Why don't you include recipes with your tweaks, Kat. I don't think that the tweaks would have to be all that major to make it yours. And that would be more fun than the originals from others' cookbooks anyway.

Well, and even if you got a recipe from your grandmother doesn't mean SHE didn't get it from a cookbook...my great aunt's sugar cookie recipe matches the one I found on epicurious. I know she was using it long before it was published in Bon Appetit in 1993 (since she was dead by then...) but she likely got it from somewhere, sometime...

Tweaked recipes from other sources are a-ok for this project, IIRC.

libkitty, my tweaks tend to be related to things like, oh, I don't have that ingredient. In other words, they vary with mixed results and therefore anything I'd want to submit would be closer to the actual recipe.

Also, Kat, I'm gonna sleep on this whole copyright issue, but I'm thinking we should probably stay away from recipes from another cookbook, as your PTA did, just to be safe.

Honestly? I really think this is an overreaction. I'll see if I have time to do some research this weekend, or maybe one of our legal types will want to weigh in. But I don't think we have anything to worry about. (Also, just with what we've dug up so far - I think I'd take the position of a magazine/publisher over that of a PTA, generally speaking, as authoritative.)

I know she was using it long before it was published in Bon Appetit in 1993 (since she was dead by then...) but she likely got it from somewhere, sometime...

From the Einsteinian Cat Internet. The Caternet.

I'll see if I have time to do some research this weekend

Thanks Brenda! I know it might seem like an overreaction, but when I did recipes for an online magazine, I was asked not to use anything from a cookbook (which is why, I think, I lasted fewer than 4 editions). Ditto for what my previous school's PTAs did. I guess since we aren't an offiicial non-profit, since it's a fundraiser of sorts, I just worry more.

That, and I know how justifiably sensitive many of the writers on this board are about their own writing. I imagine folks who write recipes probably feel the same.