In addition to making food and listening to music, brewing my morning cup of coffee is one of those rituals that I hold most sacred. After all, fo...
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We are on the verge of starting a new year and I’ve realized that of all things I have made and shared here, apple cake is perhaps the most impo...
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Hey Friends! Shelly from Vegetarian ‘Ventures here today to chat all things fall! Not sure what it’s like in your neck of the woods but we’v...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...
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Serves four 4 strips of thick cut bacon 3 pounds of chicken (a mix of thighs and breasts, skin on) 1 cup of chicken stock 1 cup of dry white...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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Back in the early days of blogging, links were the best way to discover new sites, content, and voices around the Internet. Everyone seemed to hav...
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When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
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Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
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After dealing with printer issues all weekend while trying to create our packing labels for Pairings Boxes and chasing down the mailman who gracio...
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Weekends are the longest and shortest days when you are a parent. Especially during summer days in the PNW that feel both beautifully and painfull...
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Persimmons and I have a funny relationship. My mom and grandpa love them and for years, I didn't really know what the fuss was about -- especially...