I've started to record the recipes I've perfected (along with those that friends/family gave me that I often cook). I take my granny's approach to cooking, so the amounts listed are estimates at best: I cook to taste.
This is probably of interest to a handful of people, but seemed worth mentioning.
What fascinates me is that I use the same few ingredients in nearly everything -- it's the spice and method of cooking that makes all the difference. Squash, zucchini, spinach, garlic, bell pepper, tomatoes, salt, pepper, cayenne, chili powder....