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...
When you are a wordy person, there is an expectation that you should always know what to say. Wordy people know how to write a thank you card, a M...
Now that I've reached the ripe old age of 29, I can tell you that I've seen some trends come and go, and come again. Those colored corduroy pants ...
Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...
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...
I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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...
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...
I recently joked to a friend that if my content of the past 6 months were turned into a haiku (ignoring the whole 5-7-5 rule), it would go somethi...
I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...