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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The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
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If you’re like me, you’re still processing last week’s events. I had booked a girls trip to Palm Springs nearly a year ago. Our departure da...
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For the mango salsa: 1 mango, peeled and diced 1/2 jalapeno, cored, seeded, and finely minced 1 medium tomato, seeded and diced 1/3 cup of d...
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Living in a twelve unit building where my primary view is an arm-length's peek into other people's apartment windows, I've realized how much this ...
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Serves six 1 3 ½ pound chicken 3 medium leeks, white and light green parts only ½ red onion 2 large carrots 2 celery stalks ¾ teaspoon...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
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A good pour over can change the way you think about coffee. At least we found that to be true the first time we tried manually brewed pour over co...
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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...
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A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came ...