Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
-
-
When I was in the 5th grade, my grandpa came to live with my family. At the time, I thought it might be temporary, but by the time I got to high s...
-
This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...
-
I'm turning 30 in a few short weeks. A nice number. If feels heavy, but in a good way. Like a quality watch, or a cutting board made of real wood....
-
Serves four - six, depending on your appetite 1 pound of shrimp, peeled and deveined 1 pound of clams, cleaned 1/2 pound of mussels, scrubbed ...
-
1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...
-
This weekend, I realized that I’ve been missing the sun. This is what Seattleites talk about when they talk about winter, right? On Sunday, the ...
-
I love a good party. Friends and appetizers, bubbly drinks and a spread of desserts. I'm continually inspired by and excited about new cookbooks, ...
-
How many social media accounts do you have? One? Two? Eight? I'm a card-carrying member of Facebook, Twitter, Goodreads, Pinterest, Instagram, and...
-
If there is one thing you need to know about my husband it is that he loves his coffee, dare I say, as much as he loves his music. And because tod...
-
I was about to start this post with "Dear Matthew" when I realized that I started my last post in a similar fashion and I'm not writing letters he...
-
There is news and then there is NEWS. In the grand scheme of things (at least as far as this site is concerned, and the two people who run it) I'm...