A few weeks ago, I went to a Summer Camp-themed wedding where one of our activities included a Ropes Course. I bragged to our friends that I had d...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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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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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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The thing about pie is it's quite mysterious until you cut into it. Unlike a tart, which openly reveals its identity upon first glance, a pie only...
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My first spring in Seattle and I’m already learning what it means to get ‘hit’ by the passing season. Coming from California, where spring i...
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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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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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First and foremost, let's get down to business and announce the winner of Tyler Florence's Family Meal. Thank you to all of the folks who shared t...
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I can no longer avoid it, and I will not apologize. If you, like me, read a great deal of food blogs, you may be familiar with the term 'pumpkin f...
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I know. It’s September 3rd, and here I am posting about watermelon. Late to the party, much? This summer, I’ve found myself picking up a small...
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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...