Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
-
-
*Serves four, as part of the complete Childhood Favorites menu 1 pound of chicken tenders or skinless, boneless chicken breasts, cut into thin ...
-
Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...
-
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...
-
Few things are more satisfying than writing in the rain. For a person who tends to be go go go, rain is a great excuse to throw on a pair of sweat...
-
I remember our last day in San Francisco, I was a bleary-eyed mother of barely two-month-old twins and a nearly-three-year-old. I hadn’t had the...
-
For the mango salsa: 1 mango, peeled and diced 1/2 jalapeno, cored, seeded, and finely minced 1 medium tomato, seeded and diced 1/3 cup of d...
-
Every year, I look forward to summer with the sort of anticipation that can only be described as childish. I am eager for the longer days and the ...
-
1 ½ cups of dried chickpeas (garbanzo beans) 1 tablespoon of baking soda 1 cup of tahini 3 garlic cloves, smashed with the side of a knife 3 ...
-
Last month, we headed on our first “big” family vacation as a family of five. It was a reset of sorts. I’ve been blogging pretty sporadicall...
-
Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
-
For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...