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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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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I recently joked to a friend that if my content of the past 6 months were turned into a haiku (ignoring the whole 5-7-5 rule), it would go somethi...
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When Matt is away, I find myself still sleeping on the very edge of our bed. It's funny because when we're both in bed, Matt will often complain o...
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I'm still a pickling newbie, but something about putting things in jars gets me really excited. The really cool thing about pickled veggies is tha...
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Update: I've been informed that cocoa and coffee are both processed with high heat. Therefore, these truffles are technically not 'raw.' That said...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the bran...
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One of the most entertaining booze-filled days in recent memory was spent inside of a large, converted hangar, now occupied by copper stills, ferm...
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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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I know, I know. Another rum drink. While I’ve already shared my love of the Angostura Colada, I just couldn’t help myself in this recent Calif...
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When you've been living with someone for a while, you kind of forget what it's like to be alone. I used to be really good at being alone. You may ...
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*Serves four 30 clams, cleaned and debearded 1/2 cup of dry white wine 1/2 stick of butter 1 tablespoon of finely minced garlic 1 teaspoon ...