I tend to celebrate Thanksgiving twice: once with my friends (in the form of an annual potluck) and once with my family. What I love about Thanksg...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...
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By now, I think everyone’s read (or at least heard of) Marie Kondo’s book, The Life-Changing Magic of Tidying Up. If not, I highly recommend you p...
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The other day, as I was running late to an appointment, I saw a parking spot and immediately pulled a quick U to try to grab it, just as another c...
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When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
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The other day, I snuck a peek into my old life. I was headed to the dentist in downtown San Francisco, where I hardly ever go anymore. The streets...
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We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s ...
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1 bunch of young carrots, trimmed 1/3 cup of Greek yogurt 1 tablespoon of honey 1/2 teaspoon of hot smoked paprika* kosher salt and freshly gr...
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Time. There never seems to be enough of it. Sometimes I wonder, what would I do if I had more time? Would I read more? Exercise more? Cook more? S...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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Serves four 1 1/2 pounds of green beans 1 1/2 - 2 teaspoons of Shichimi Togarashi 3 large garlic cloves, minced salt and freshly ground pepper...
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We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...