TY-I LOVED this article. I am a retired dietitian who worked years with altering recipes for clients and also having to step in when the baker (in a hospital kitchen) didn't show up over the years. I was the queen of multitasking until @ 8 years ago, when I got a serious Lyme disease infection and was unknowingly subjected to black mold in my office. I find it helpful to print recipes, write in health related substitutions/notes and keep for consistency. I take out all ingredients before starting, and put them away as I use them, to prevent double dipping. I keep my phone handy, so as I run low on an item, I can immediately add it to my shopping list (on the phone- which I always have with me when shopping).

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