*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...
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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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3 large eggs 1/2 cup of sugar 1/2 cup of brown sugar 1 teaspoon of instant espresso powder 1 teaspoon of real vanilla extract 1/3 cup of flour ...
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makes two drinks 6 oz of beet-carrot juice (from about 3 beets and 3 carrots) 1 tablespoon of agave syrup 3 tablespoons of freshly-squeezed li...
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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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Today is my 28th birthday. It's actually super weird because every time I think about how old I am, I keep wanting to say 23 or 25 or, good God, n...
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Today we're doing something fun: joining an internet cocktail party with a bunch of other bloggers. You can see all of our creations by searching ...
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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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I never thought this day would come — the day when I recommend that you use vodka in a cocktail recipe instead of gin. I made it very clear in m...
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I started throwing lots of things away recently. Old magazines, high school t-shirts I've been holding onto since — well — high school, pre-ad...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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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 ...