1 cup of whole wheat pastry flour 1/2 cup of wheat germ 1/2 teaspoon of baking soda 1 teaspoon of kosher salt 1 stick of unsalted butter, dice...
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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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Matt got an Amazon Echo for his birthday this year and naturally, it's proven to be equally useful as it is entertaining for our kiddos. For the l...
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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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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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The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
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Back in May, I had the pleasure of spending an evening at my friend Veronica's house, where I got to meet — in person — a number of my favorit...
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I don't know about you, but I feel like with each passing year, the seasons fly by faster than they did the previous year. I hardly blinked and su...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...
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At some point, it became expected that whenever I would go home to visit my family, I would bring a delicious baked good (or goods). In some ways,...
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Serves four 1 quart of premium vanilla bean ice cream (purchased or homemade) good quality, fruity olive oil 4 tablespoons of salted, toasted...
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Summer has quietly slipped out of my grip somehow and the other day, I had a fleeting thought about fall: about boots and hot chocolate and umbrella...