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...
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2016 was one of those years that a lot of us will remember for the rest of our lives. But while it was punctuated by national and world events man...
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When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
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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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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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When you live in California, sometimes you feel hours behind everyone else. Weirdly, we watch a recording of the ball dropping in Times Square on ...
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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...
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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....
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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Serves four - six 3 egg whites, at room temperature 1/2 cup of cane sugar 1/2 cup of powdered sugar 1 teaspoon of pure vanilla extract 1 te...
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Back when LiveJournal was the leading blogging platform, I didn't quite understand the concept of being 'found' on the Internet. I wrote, unapologet...