When we first came up with the idea of the Pairings Box, I'm not sure I ever had the intention of following through. But here we are, having spent...
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Fate is a funny thing. I suppose I’ve always been the sort of person who believes in the inevitability of some things. A rained out vacation, a ...
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Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...
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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...
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If I had to guess, I'd say that granola makes up about 30% of my diet. You see, five days a week, my typical breakfast involves yogurt, granola, a...
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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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This past weekend, Matt and I took a little road trip to the Ace Hotel in Palm Springs (more on that later). I took the day off from work on Frida...
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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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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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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Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made somethin...
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Serves four - six 1 cup of whole wheat pastry flour 1 cup of all purpose flour 2 teaspoons of baking powder 3⁄4 teaspoon of baking soda ...