Bacon – The author tends to use 12 oz. packages of center cut bacon whenever bacon is called for.  She feels that 12 ounces of center cut bacon is an acceptable substitute for 1 pound of regular bacon. 
Broth/Stock – Since the author doesn’t make her own stock or broth, her preference is Kitchen Basics for Beef, Chicken, and Vegetable. 
Butter - Unsalted unless otherwise noted. 
Chicken - It is our family's preference to mainly use boneless, skinless chicken breasts.  In most recipes boneless, skinless thighs could easily be used instead based upon your own preference.   
Chocolate – The author tends to stick with Ghiradelli chocolate. 
Eggs – Unless otherwise noted, eggs tend to be large, although variance is allowed for given the nature of sizing eggs fresh from the farm. 
Flours – The author prefers King Arthur Flours when available.  Unless otherwise noted, flour used in recipes is All Purpose. 
Garlic – Garlic cloves are assumed to be 1 teaspoon each when minced.  If using particularly large or small cloves, adjust clove count as necessary. 
Milk – Unless otherwise noted, the author tends to use 1% milk.  
Oil – Unless otherwise noted, the author tends to use extra virgin olive oil.  Even for baking things like banana bread.  
Pasta – Unless otherwise stated, or unavailable, the author recommends dried pastas.  
Vegetables – Recipes assume that all vegetables are properly washed.  
Wine – The author’s preference is for wine from Ménage à Trois.