When I was little, my favorite books were Scandinavian fairy tales about a mythical creature called a Moomin, which vaguely resembled a cuter, mor...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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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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serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
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I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
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I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
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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...
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Plans change. Sometimes you're prepared, and sometimes you're not. Some people deal well with unexpected changes. They tell themselves to chin up, a...
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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 Marinade (makes enough for 4 pork chops): 2 tablespoons of apple cider vinegar 2 tablespoons of blackstrap molasses 1 ta...
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Serves four 1.5 pounds of fresh, wild coho salmon (cut into 2 large pieces) Handful of fresh dill sprigs 1⁄2 lemon, thinly sliced, plus mor...
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Have you ever kept something a really big secret? Something you've never shared with anyone? I was amazed at how long Matt kept his proposal plans...