'Tis the season of edible holiday treats! Everyone I know is making peppermint bark, molasses cookies (+ smoky ginger-molasses cookies!), gingerbr...
-
-
I'm currently enjoying what I've been calling my 'funemployment' - it' unemployment, but it's fun because I have a week off before starting a new ...
-
Enough for six-eight drinks For the hibiscus syrup: 1 cup granulated sugar 1 cup water 1⁄2 cup (.75 ounce) dried hibiscus flowers For t...
-
There's a lot you can do with a tin of anchovies. Once you get over your fear, trust me, a whole new world opens up. After filling you up with pum...
-
I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
-
I’ve once again stumbled into The Baader-Meinhof Phenomenon, in which I come to notice that topics of interest pop up all around me. I’m often...
-
Summer has quietly slipped out of my grip somehow and the other day, I had a fleeting thought about fall: about boots and hot chocolate and umbrella...
-
I try to plan at least one trip per year as a way to reward myself for being a working person the rest of the time, and also so that I can enjoy t...
-
Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
-
There's a roll of film that has been sitting in my night table for seven years now. No reason, really. I haven't developed it. In a way, I kind ...
-
serves four 1/2 pound of dried spaghetti 1 teaspoon of red chili flakes 3 large garlic cloves, minced 1/4 cup of olive oil 1 pound of squid, ...
-
My grandmother had a major sweet tooth. It was not uncommon for her to have a little 'dessert' immediately following a pastry breakfast. When I wo...