You might not know it, but breakfast in our house is kind of a big deal. Saturdays are pancake mornings. A kid is usually asking for pancakes by 8...
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It seems that everyone — from individuals to brands — want to be identified as 'creative.' Of course we also want to be smart and analytical, ...
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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...
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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...
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The other day, I posted on Facebook, “Anyone else feel like they’re just barely holding their shit together?” It may have been my most comme...
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There's a roll of film that has been sitting in my night table for seven years now. No reason, really. I haven't developed it. In a way, I kind ...
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I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...
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I read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...
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Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...
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Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
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serves four For the waffles: 1 cup of all-purpose flour 1 cup of whole wheat flour 1/4 cup of sugar 3 teaspoons of baking powder 1/2 teasp...