My hair stylist told me the other day that the mullet is coming back. I'm not sure how to feel about this, but if the mullet means scrunchies, neo...
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For the plums: 2 lbs of plums, pitted and roughly sliced 1 tablespoon of amaretto 1 teaspoon of almond extract 1/2 cup of sugar For the bis...
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I'm writing to you from a black hole. A brief breath of fresh air in the midst of one of the busiest, most chaotic weeks of work. The reason? It's...
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I used to write a lot of poetry. I have notebooks filled with raw, young angst. In college, I went up on a stage, terrified, and read one of my po...
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I’ve reached the stress baking portion of quarantine. I haven’t quite made it to the sourdough starter and bread-baking stage. Nor have I inve...
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Let me introduce you to a girl who loves breakfast as much as I do and has a whole blog devoted to all things delicious in the a.m. I first came a...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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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 �...
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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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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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I try to plan at least one trip per year as a way to reward myself for being a working person the rest of the time, and also so that I can enjoy t...
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"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...