'Take it easy baby, take it as it comes'

Let's start from this timeless piece by the Doors to understand how this section of the site works;

keep your expectations low, take what you find as you find it and the final result will not disappoint you because @ the end of the day, even if you look for something else, you will always find something:

an idea for dinner, how to use the ingredients and/or spices that you buy and that age with you, a way that you didn't know to use that food that you have always cooked differently or simply avoided and so on.

But don't expect step-by-step videos, high-resolution photographs, 24/7/365 help-chat or even refined grammar, because that's not the purpose of this section:

all those things 'weigh' in terms of space in the place on the internet where this site is hosted and the space, in addition to costing proportionally to the size, is not infinite and you, in the end, what you will do is copy the text of a recipe and paste it somewhere onto your electronic device rather than physically transcribing it into your family book to give to your children and/or grandchildren so no, I decided that I didn't need any technological implementation to navigate this section;

these are your recipes, I just copied them, pasted them into a text file and transformed them into a web page, and I deliberately left them as I found them because, in the end, we all focus on the form while what really matters is the substance:

the automatic corrector of every electronic device has repeatedly fooled all of us and the choice to leave every grammatical error, as it was born, in its place is an exercise in tolerance that can only bring benefits to anyone by slowly silencing, line after line, the Nazigrammar which, latent, is in each of us.

But why is the title of the section 'The site of your recipes'?

Amarcord.

Years ago, when the internet did not yet exist but living beings like us were already sufficiently developed mentally and physically, those of my generation were educated, in primary and secondary schools, to develop their curiosity by carrying out research:

that physical institution that has always been underestimated and perhaps now in danger of extinction called the Library [a source of information and expensive encyclopedias that not all the population could afford] was not accessible to everyone and everywhere [not due to age limits but due to its diffusion throughout Italy] and a far-sighted publishing house began to publish a series of books for students with images to cut out and paste onto their own papers, and guess what?

This cheap mini encyclopedic series for kids that you bought in the stationery store was called...The book of my research!

I, as my mother often told me, have been a lover of cooking since the minutes following my birth [at midday, and perhaps this is no coincidence]:

not only the food itself [but those who know me personally, given my roundness, would say the opposite :)], but its history, the analogies, the interconnections and the culinary contaminations in general [themes largely developed by what, after a long time, I discovered to be my infinitely more competent Alter Ego over the course of his professional career Vittorio Castellani aka Chef Kumalè to whose blog I refer you if you want really delve into the topic of kitchens in the world];

As stated above, as a Facebook® user, I am registered in countless cooking groups;

the social network's algorithm has understood my preferences and, in addition to trying to survive by randomly offering me sponsored content that I promptly ignore, it continuously offers me, in my time line, recipes posted by you in the groups in which we are commonly registered alternating with recipes from users I don't know but who like cooking like me and who post recipes that the algorithm believes may interest me:

many seem genuine to me and I save them, just as many smell to me of contents developed by LLM [Large Language Model, commonly AI or 'Artificial Intelligences'] and still others seem to be copy/paste fruits of dubious origin [and in the case of the last two types of contents, I cheerfully ignore].

Here's an explanation of why this is the 'Site for your recipes'.

However, I would like this last step to be clear to you;

I don't spend my free time on Facebook® cooking groups to plunder their contents, much less on the myriad of cooking blogs scattered online to steal recipes:

I limit myself to saving what is proposed to me in my Facebook® time line if I consider it interesting, and I do so in the knowledge that, precisely because the space for archiving data is not infinite even for Mr. Zuckemberg's IT giant, sooner or later, a large part of everything good that has been posted there, will vanish into thin air like ash dispersed by the wind and I have so I thought of reserving part of the space I have online to create a small archive.

Many of the recipes you will find here contain the references of who posted them and where, especially those relating to molecular cuisine [because they are no longer generic recipes, perhaps already previously copied from some other source, but techniques and timing experimented by the respective authors to whom I believe it is appropriate and necessary to give due credit for having given them to us via the Social Network] but for others, for a thousand and one reasons, it was not possible for me to report the author and/or the Facebook® group to which you belong:

I sincerely hope that this lack of mine doesn't ruin your mood if you meet.

Finally, one last necessary clarification;

take everything with a grain of salt and do some cross-research regarding the suggested execution times and the ingredients used because, apart from the Chicken Quorma [whose recipe was given to me personally 15 years ago by a Pakistani lady and who I cook regularly], the Turkish Corba and the delicious freselle, I have personally tested only a few recipes and with this the circle closes:

'Take it easy baby, take it as it comes'