She's babbling now. I hear her in the mornings through the baby monitor going "baba baba gagaga dadadada." I glance at Matt, trying to decide which ...
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When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...
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I rarely watch TV but every two years when the Olympics are on, I find myself glued to the screen for many more hours than I care to admit. In fac...
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Serves two For the pork: 2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oil For the polenta: 1 1/2 cups o...
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Serves four For The Marinade (makes enough for 4 pork chops): 2 tablespoons of apple cider vinegar 2 tablespoons of blackstrap molasses 1 ta...
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Order your copy of Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack here. Growing up in the suburbs, I could clearly identity a hand...
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September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...
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My sophomore year of college, I had a revelation: that I had the power to feed myself. And I'm not talking about grabbing burritos from the local ...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
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The days are long and the years are short, someone told me when I had my first child. I keep reminding myself of this in these early weeks with th...
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It snowed in Seattle. On November 4th. I mean…I realize we left California for the PNW but this was something. There’s a part of me that reall...
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Serves four 1 small seedless watermelon, cut into balls using a melon baller (or simply cubed) 3-4 persian cucumbers 1 small jalapeño pepp...