Serves four For the granita: 1/2 cup of lime juice (squeezed from about 4 limes) For the oysters: 1-2 dozen of assorted oysters 1 teasp...
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This year (2013) has arguably been the biggest of my life. It didn't come without challenges. The most important event of the year was, of course,...
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There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
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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 two 1/2 cup of dried white beans, soaked overnight 1 tablespoon of butter 2 cloves of garlic, minced 2 sprigs of flat-leaf parsley +...
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Serves four 1 large fennel bulb, trimmed 1 pink lady apple 3 ounces of smoked trout 2 tablespoons of apple cider vinegar 2 tablespoons of o...
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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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Have you ever lost touch with a friend without realizing how it happened? Or found yourself making promises to read more, garden, or take a day of...
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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 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, ...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...