Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...
-
-
My sophomore year of college, I had a revelation: that I had the power to feed myself. And I'm not talking about grabbing burritos from the local ...
-
Serves four 1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, was...
-
1 cup of Israeli couscous 4 tablespoons of olive oil 2 Persian cucumbers, diced 1 pint of cherry tomatoes, sliced in half ¼ cup of roughly ch...
-
I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
-
Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
-
This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
-
When I first moved to San Francisco in 2005, I hadn’t made up my mind about it. I wasn’t coming home, specifically, nor was I moving to a city...
-
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...
-
How many social media accounts do you have? One? Two? Eight? I'm a card-carrying member of Facebook, Twitter, Goodreads, Pinterest, Instagram, and...
-
My drive to work is approximately an hour and twenty minutes long. Each way. In the summer, I start my day around 7:30 am, wearing a coat. I walk ...
-
serves six For the carnitas: 4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...