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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Our kitchen renovation process was no small feat and now that it's *nearly* over, I can honestly say that I never want to renovate a kitchen again...
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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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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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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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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 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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"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...
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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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This will be the first time (ever!) that Matt won't be spending Christmas with his family in Ohio. He'll be spending it with his family here in Sa...
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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 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...