You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...
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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...
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*Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...
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It took me a long time to feel comfortable in the kitchen. I began to enjoy cooking sometime in college, but back then, I owned exactly two cookbo...
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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...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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Serves four 1 clove of garlic, finely minced 2 tablespoons of finely chopped fresh basil Zest from 1 lime 4 stalks of green onion, thinly sl...
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"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
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3-4 ears of corn, removed from husks For the dressing: 1/4 cup of sour cream 3 tablespoons of mayonnaise 2 garlic cloves, finely minced 1...
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Serves four 3 1/2 pounds of clams 1 tablespoon of butter 8 ounces of smoky bacon, diced 2 stalks of celery, finely diced 3 cloves of garlic...
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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...