When I first moved to San Francisco in 2005, I hadn’t made up my mind about it. I wasn’t coming home, specifically, nor was I moving to a city...
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> I rarely watch TV but every two years when the Olympics are on, I find myself glued to the screen for many more hours than I care to admit. In fac...
> Pancakes have become somewhat of a weekly tradition for us. Most days, Matt and I each sit down to a bowl of food — he to his cereal, me to my y...
> Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...
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Serves four1/2 cup of all-purpose flour 1/2 cup of whole wheat flour 1/2 cup of rye flour 1 1/2 teaspoon of baking powder 1/2 teaspoon of ...
> 4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary1. Melt the butter in a large skillet over medium heat. Add the ...
> Ah, relief. I’ve said it before: despite my undying love for summer, often find it sort of overwhelming. There’s the self-imposed pressure �...
> I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
> 3 cups of oats (not quick cooking) 1 cup of buckwheat groats 1/2 teaspoon of kosher salt 1 teaspoon of ground cinnamon 1 teaspoon of real vanill...
> "You can’t go back,” Matt said to me while we were enjoying what could quite possibly be one of our few last evenings out just the two of us bef...
> Makes two2 tablespoons of well-stirred tahini handful of spinach 3 dates, pitted 1/2 cup of frozen berries (mix of blueberries and blackbe...
> Around this time of year, life tends to move a little faster while work tends to move a little slower. I like it that way. The parties, visitors a...
