https://www.herbsconsult.com/blog daily 0.75 2026-10-06 https://www.herbsconsult.com/blog/b8-additional-sections monthly 0.5 2026-09-28 https://images.squarespace-cdn.com/content/v1/6a5935313326e13ef1f26ebc/3d6a6b7a-d2ef-432e-8371-1dd01cf89b6f/19.1++FORMAL+PLACE+SETTING.jpg Blog (Free Site) - B.8 — Additional Sections - HR 19.1 Formal Place Settings This is the lowest-level setting: four-course territory (starter or soup, salad, entree, dessert). I have another example with 26 pieces! The rule of thumb is to set only what matches the actual menu. If salad comes after the main course (my preference), move the salad fork inward next to the plate. The progression is to work from the outside utensils inward. The setting should be one (1) inch from the edge of the table. Plates should be twenty-four (24) to thirty (30) inches on center. https://www.herbsconsult.com/blog/b7-chuck-roast-vs-rump-roast monthly 0.5 2026-09-17 https://images.squarespace-cdn.com/content/v1/6a5935313326e13ef1f26ebc/58b18a9e-6659-48ee-a9af-ccaafe594df8/5.16+Chuck+vs+Rump.jpg Blog (Free Site) - B.7 — Chuck Roast vs Rump Roast - A tale of two cuts. 2 of my favorite beef roasts. Very consistent in terms of flavor, yield and cost. Two very different cooking techniques. Both are great with mashed potatoes and sweet peas (little green balls). https://www.herbsconsult.com/blog/tuna-salad monthly 0.5 2026-09-14 https://images.squarespace-cdn.com/content/v1/6a5935313326e13ef1f26ebc/02437000-4fb1-4f08-9ae1-2c59e12d97d1/4.9+Tuna+Salad.jpg Blog (Free Site) - B.6 — Tuna Salad - High Protein — Low Carb Protein = 28 g Carbs = 8 g Fat = 29 g (Mayo + EVOO Drizzle) A Tasty & Satiating Lunch https://www.herbsconsult.com/blog/b5-shot-ribs monthly 0.5 2026-09-12 https://images.squarespace-cdn.com/content/v1/6a5935313326e13ef1f26ebc/0f8be849-e24d-4b81-bde2-20c631884113/5.1.5.1+Beef+Ribs.jpg Blog (Free Site) - B.5 — Short Ribs - From Whence it Comes Two cuts, if you never knew… 1. Chuck Short Ribs (Ribs 2-5). 2. Plate Short Ribs (Ribs 6-8). Beware of “Boneless” Short Ribs. A Piece of Chuck. 1. Portioned into Rib-Shape Strips. 2. Lesser Value Chuck Roast. https://images.squarespace-cdn.com/content/v1/6a5935313326e13ef1f26ebc/9aac3ef7-f434-4a6f-b273-08148f5945bd/5.1.5.2+beef+ribs.jpg Blog (Free Site) - B.5 — Short Ribs - How to Do It Correctly A Beautiful Chuck Short Rib (Ribs 2-5). 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