Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...
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It’s starting to feel like ‘go time.’ My belly is measuring 36 inches. We’re in the very ripest part of summer — when everything feels l...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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Let's talk about juice, guys. That's right. I'm totally on the bandwagon. I'm going to preface this post by saying that I do not condone or recomm...
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serves four 1/2 pound of dried spaghetti 1 teaspoon of red chili flakes 3 large garlic cloves, minced 1/4 cup of olive oil 1 pound of squid, ...
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How to cook and clean lobster in eight easy steps.
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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“We travel for romance, we travel for architecture, and we travel to be lost.” -- Ray Bradbury Our recent trip to Montreal refilled my cup for ...
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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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We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...
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serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
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We're packing in trips like there's no tomorrow before these babies arrive. We still have some time (I'm nearly halfway there!), but with my growi...