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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The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...
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All of the walls in my house are white. I hadn't intended for it to be that way, but for the past seven years, I have lived in a rented apartment ...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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Last year, Matt and I took a few days off from work to go to New York and New Jersey for a family friend's wedding. Even though the wedding was in...
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This weekend, I realized that I’ve been missing the sun. This is what Seattleites talk about when they talk about winter, right? On Sunday, the ...
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I just got back from a whirlwind business trip to New York City, so I'm just getting into the swing of things (this morning was a rough wakeup cal...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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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 bran...
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Serves four to six 1 cup of dried farro 1 cup of roughly chopped strawberries 1 cup of cherry tomatoes, sliced in half 1 handful of mixed ...
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Serves two 1 lemon 2 skin-on, boneless chicken breasts 1/2 teaspoon of fennel seeds 2 tablespoons of olive oil salt and freshly ground peppe...