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I think we looked into this a few years ago, Elsie. Without success. Just looked up on Evernote forum and found here "Currently I think the best option for printing from Evernote Android may be to click the 3 buttons menu at top right and select "Open in Lite Editor," which will open the note in your browser; and then print using the browser's print functions."

More. (I wanted rotuts to see that I had edited my earlier remark. Surely @Smithy will fix it!)

Before I had a subscription to NYT Cooking, I used to try to "game the system" and capture recipes which interested me. Now, of course, I can see the entire recipe. I have a format in Evernote for all recipes I want to make or reference, which includes some eGullet chats. I want to be able to print the recipe I'm interested in, so I can prop it up in the kitchen. (I'm very annoyed at the "upgrade" of Evernote [ownership to Bent Spoons] which add[ed] huge text size and created many headings [H1, H2, H3]. I now strip all that out when I make my Evernote copy. It takes a few minutes but then the recipe can easily be read from a printed page}. There's no way to do that without a software repository, @rotuts. Some people use Microsoft Word. One thing you could do from the original recipe is to print to pdf (or save as pdf) which would give you a file which you can store on your computer and access without opening a browser. When you save the recipe give it a useful name, e.g. RedBoat40ByRotuts.pdf . You could organize your recipes by putting them in named folders, e.g. Beef, in a structured fashion. In Evernote all of my food-related notes are in a Notebook named Food. Edited to add: I used to work (hard) to get all the recipe ingredients on the first page, and usually, the entire recipe on two pages. Evernote's mash-up of printing "fixed" all that. 😒

https://www.aupieddecochon.ca/us/restaurants/au-pied-de-cochon-restaurant/

@trfl, you mentioned signing up for your newsletter. I looked back a few posts and didn't see where to sign up. Please provide a link for those interested ones of us to follow your project.

Life goes in mysterious ways. I was fed up with moving all the stuff around my freezer so I could lay in the containers of freshly prepared meals to freeze, so from BestBuy I bought a small 7.1 cu ft freezer on 30th Dec which was delivered on 2 January. Naturally, it came incomplete which took hours and hours of communicating with an AI interface to talk with a human and get parts shipped, hence so long between my batches. I was in a hurry to abandon my computer so I could attend to the day's batch of Meal Prep for Freezer cooking. I had recently signed up for Windows 10 ESU and so have not been afraid of system messages that I need to upgrade o/s. However what the d### upgrade did was upgrade me to Windows 11! So I didn't touch my computer. Nor it seems did I take any photos beyond these first two. Contents were Bacon, cabbage, RG Super Lucky black eyed pea, lots garlic 2 ways, onion, yukon gold potato, gouda, cheddar. Sauce made with cream cheese, sour cream and bean water. The dish has quite a complicated layering of semi-cooked ingredients. No idea if it will make a difference. If you're interested to know, PM me and I'll send along what I did. Here are the 20 empty containers.

In this post, I erroneously identified the contents of the photos with a partial description of an other batch. That other batch was a lamb casserole done on 2025/12/21. I have 3 separate mentions of what might be in the batch but I believe it has: Lamb shank, stock, barley, Rancho Gordo Good Mother Stollard beans, onion, celery, carrot, fresh corn, slow roasted and fresh cherry tomatoes, and green pepper.

Can I freeze red beans + rice?

This post is wrong. Where I wrote "In case I made the jpg too small to read, this dish has . . ." the photos belong to 2025/12/28 Duck w Stamppot: potato + sweet potato, carrot, crème fraiche, cream cheese, duck fat. Base: Duck, Rancho Gordo Mayocoba bean, was fresh corn, endive, pea, baked garlic baked in duck fat + wine, Penzey's air dried shallot (14). Used Breville Paradice 9 to cut veg, didn't mash garlic; Bamix to mix Stamppot; Instant Pot to soak and cook beans.

@SLB, under the sofa is BRILLIANT !!

I bought these by accident. They are outside diameter 4 7/8" inside diameter 4 1/4 water weight 217g water volume 7/8 cup https://www.amazon.com/dp/B083962QCL This is what I bought (correctly) Same as above 5 1/2" 5" 400g 1 1/2 cup https://www.webstaurantstore.com/bakers-lane-5-3-4-x-1-13-16-extra-deep-foil-pie-pan-pack/999PIEBL6EDEEP.html

I'm sorry for disappearing, it's a long story. @ElsieD said Just checking, the ingredients go into the freezer bag raw?

I'm sorry for being such a rube, @patti, but which part of that meal is "the dressing" ?

Montréal is great if you're travelling public transport and visiting farmers' markets. There are neighbourhood butchers!!!! Maybe renting a bicycle. And you can eat at Au Pied de Cochon (maybe get a reservation now). I recommend the pig's head (feeds two). Outstanding! Québec has amazing things to see. Great restaurants, even 'round the touristy spots. In either place you can practise your French. 😁

Yes, please!