Here we go. I blinked and there went Thanksgiving. And now, we're weeks away from Christmas and New Year's and I'm still shopping for gifts, tryin...
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Serves four 1 quart of chicken stock 1/2 pound of thick pancetta, cut into rough cubes 1/4 cup of extra virgin olive oil 1 small onion, diced ...
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I’ve come to believe that the best and worst decisions we could make are the ones we don’t make at all. We’ve had a particularly warm win...
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Between my weekend in San Diego with my best college girlfriends, and this amazing Seattle summer weather we are having, I have been craving cold ...
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Serves four 1/2 cup of all-purpose flour 1/2 cup of whole wheat flour 1/2 cup of rye flour 1 1/2 teaspoon of baking powder 1/2 teaspoon of ...
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I’m not usually very good at staying silent. I’m often quick to judge and make a statement. In the heat of the moment, I often see things in b...
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My first spring in Seattle and I’m already learning what it means to get ‘hit’ by the passing season. Coming from California, where spring i...
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My drive to work is approximately an hour and twenty minutes long. Each way. In the summer, I start my day around 7:30 am, wearing a coat. I walk ...
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We've been writing here at Turntable Kitchen for nearly three weeks now and I am finally feeling like I'm settling in. It's kind of like starting...
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Around this time of year, life tends to move a little faster while work tends to move a little slower. I like it that way. The parties, visitors a...
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*serves two 1/2 cup of dried white beans, soaked overnight 1 tablespoon of butter 2 cloves of garlic, minced 2 sprigs of flat-leaf parsley +...
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*Serves four, as part of the complete Childhood Favorites menu 1 1/2 cups of grated sharp cheddar cheese 3/4 cup of grated cave-aged Gruyere 4 ...