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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1 1/4 cups of all-purpose flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalted butter, diced 2 tablespoons of ice ...
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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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The holidays are almost upon us and while I was hoping to share a lot of tasty treats and cheer leading up to them, life completely sidelined our ...
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One of the best things about having a blog is being able to throw something out into the ethosphere and encourage people to talk about it. The con...
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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 still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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Living in a twelve unit building where my primary view is an arm-length's peek into other people's apartment windows, I've realized how much this ...
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It snowed in Seattle. On November 4th. I mean…I realize we left California for the PNW but this was something. There’s a part of me that reall...
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Winter fruit hardly excites me. I do love pears, and apples are good only when they are REALLY good, but other than that, I find winter to be the ...
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A friend I was recently hanging out with at a wedding said, “I don’t think people read blogs anymore.” She hasn’t been blogging much herse...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...