I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
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There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
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Ok, so bare with me on this one. How do you add lavender to coffee to make a lavender latte? Before I met Matt, coffee was just coffee. I could ce...
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I can no longer avoid it, and I will not apologize. If you, like me, read a great deal of food blogs, you may be familiar with the term 'pumpkin f...
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I'm going to be totally upfront with you: I don't have a baby (surprise!). But a few of my friends have started having babies and, boy, is life di...
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There comes a time in life when you're no longer chasing the highest ratio of alcohol by volume (ABV) to dollars. The trend has been going on for ...
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One of the best things about having a blog is being able to throw something out into the ethosphere and encourage people to talk about it. The con...
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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...
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Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...
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2 large, boneless, skinless, chicken breasts 1 tablespoon of North Chinese Style Five Spice 1/2 teaspoon of ground ginger 2 teaspoons of brown ...
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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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Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...