Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...
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There comes a time in life when you're no longer chasing the highest ratio of alcohol by volume (ABV) to dollars. The trend has been going on for ...
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Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105...
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Despite the very limited space in my kitchen, I’m particularly fond of my breakfast vessels and gadgets because I am particularly fond of breakf...
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*serves four 4 large tomatoes, quartered* 1 red chile pepper, seeded and cut into long, thin slices* salt and freshly ground pepper, to taste...
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There is glitter on the bottom of my shoes. Perhaps that is the sign of a good New Year's Eve. Ahoy mates! Are you ready for 2011? 2010 was a good...
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I started throwing lots of things away recently. Old magazines, high school t-shirts I've been holding onto since — well — high school, pre-ad...
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One of the most entertaining booze-filled days in recent memory was spent inside of a large, converted hangar, now occupied by copper stills, ferm...
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Hey Friends! Shelly from Vegetarian ‘Ventures here today to chat all things fall! Not sure what it’s like in your neck of the woods but we’v...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...