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Yikes! My recipes are everywhere: cookbooks, index cards, pages torn from magazines, Word docs, emails, my husband's iPad, my Facebook account, Pinterest, my bookmarks bar, etc. So I'm trying a few web-based recipe organizers (like this one) as well as a few apps. Mostly I'm rounding up recipes I've seen online which I'd like to try; however, slowly but surely, I'm going to add family recipes. My ultimate goal is to have my favorite recipes both online and on either my MacBook or iPad. I don't plan on getting rid of my most beloved cookbooks, but my not-so-beloved cookbooks are another story. New homes need to be found for the books with only one or two recipes I like -- but only after I have copied down those recipes, of course. And who knows how long that will take. My immediate goal is to figure out what to have for dinner tonight.
Mother often fixed this during the winter when I was growing up. She used an electric skillet and we ate it at the breakfast table -- much easier for short children's arms to reach. During the 1960s, wine & grocery shopping in small Midwestern towns was rather limited; in a pinch, she used all Swiss cheese and California Chardonnay. My favorite wine for this recipe is Spanish -- Marqués de Cáceres Rioja white -- and I use it even though more "authentic" wines are available. Since you'll use only 1 cup in the recipe, you can drink the rest of the bottle w/ the fondue. If I'm feeling lazy, I get a package of pre-grated fondue cheese from Whole Foods or Trader Joe's.