Crab season in Northern California is in full swing and if you like crab, you know this time is sacred. I remember a few years ago, Matt and I dro...
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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...
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For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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*Serves four 1/4 cup of olive oil 1 large onion, peeled and roughly chopped 1 teaspoon of ground turmeric 1/2 teaspoon of garam masala 1 te...
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*Serves two - four 2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roug...
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One thing I’ve quickly realized as a home owner is that nothing is ever ‘done.’ Hard as I struggle to have the picture be ‘complete’ the...
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We've partnered with Got Milk? to bring you today's recipe. Thanks for supporting our sponsors! It all started with my early attempts to breast...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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Lucky. It is a word that we throw around without giving it much thought. Luck is a relative term, defined by those who are lucky and those who are...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
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2 pounds of salmon (fillets) 1 tablespoon of finely chopped flat-leaf parsley 1/4 cup of unsalted butter lemon zest from 1/2 lemon salt and ...
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Serves four For the croutons: 3 slices of country style bread, cut into cubes 1/4 cup of olive oil 1/2 tablespoon of Aglio, Olio, and Pepperon...