Home cooking, written down before I forget how I did it.
A private recipe book that happens to be online, kept because notes on paper get splashed and thrown away. Everything here has been cooked in an ordinary kitchen, most of it many times.
Four rings, a small oven, one heavy pot that does most of the work and a pan older than the flat. Quantities are a starting point, not a rule: ovens differ, flour differs, and the person eating the food has an opinion too.
Written between other things, published when a recipe has been made enough times to trust it.
Cooked, eaten and written down at home. No advertising and no affiliate links.