Makes two 4-5 large slicer tomatoes 2 teaspoons of Worcestershire sauce 1-2 teaspoons of hot sauce (to taste) 1-2 teaspoons of prepared ho...
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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...
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Serves four 1/2 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 ...
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Weekends are the longest and shortest days when you are a parent. Especially during summer days in the PNW that feel both beautifully and painfull...
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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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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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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...
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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 ...
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4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...
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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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I'm writing this on Mother's Day. The kids have gone to bed by now, and I feel tired, but so, so happy. That's kind of how most days go as a paren...
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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...