I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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I had recently fallen into a rabbit hole called Alt Summit (if you've been following me on Twitter, you may have noticed that I was tweeting up a ...
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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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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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My hair stylist told me the other day that the mullet is coming back. I'm not sure how to feel about this, but if the mullet means scrunchies, neo...
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Now that I've reached the ripe old age of 29, I can tell you that I've seen some trends come and go, and come again. Those colored corduroy pants ...
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Writing can at times, feel like a marathon. The final period reminiscent of a big inhale. Sometimes an exhale, depending on what you are writing. ...
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I have been meaning to tell you about this super frothy matcha latte since…oh, February. I’ve been so excited about this method for making a m...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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Glitter. No, I'm not talking about the Mariah Carey movie. I'm talking about HOLIDAY TIME! My absolute, very favorite time of year (aside from summe...
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I remember our last day in San Francisco, I was a bleary-eyed mother of barely two-month-old twins and a nearly-three-year-old. I hadn’t had the...
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This thing happens to me in the summer. I don’t really cook. I mean, I cook but I don’t really make recipes. The produce is so fresh and so go...