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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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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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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Some recipes are hard to approach when you want to make them at home. Whether it’s expensive equipment, obscure ingredients, or time-consuming s...
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"I want to show you something," she often says with pride these days. Sometimes, it is a new toy. Sometimes, a "fancy trick" on the playground (cu...
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This past weekend, Matt and I took a little road trip to the Ace Hotel in Palm Springs (more on that later). I took the day off from work on Frida...
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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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What is the most romantic thing that someone has ever done for you? How about the nicest thing? My freshman year of college, a high school frie...
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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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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...
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Fate is a funny thing. I suppose I’ve always been the sort of person who believes in the inevitability of some things. A rained out vacation, a ...
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I'm always trying to get friends and family to explore different types of drinks — especially if they feature a spirit that they don't normally ...