Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
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The days are long and the years are short, someone told me when I had my first child. I keep reminding myself of this in these early weeks with th...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
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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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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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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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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...
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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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We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...
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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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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...