I'm writing to you from a black hole. A brief breath of fresh air in the midst of one of the busiest, most chaotic weeks of work. The reason? It's...
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How many social media accounts do you have? One? Two? Eight? I'm a card-carrying member of Facebook, Twitter, Goodreads, Pinterest, Instagram, and...
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*Serves four 1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubes For the marinade: 1 1/2 teaspoon of garam masala 1 1/2 t...
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For the plums: 2 lbs of plums, pitted and roughly sliced 1 tablespoon of amaretto 1 teaspoon of almond extract 1/2 cup of sugar For the bis...
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When we first came up with the idea of the Pairings Box, I'm not sure I ever had the intention of following through. But here we are, having spent...
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I want to wear a pretty dress for you. It's Spring. Somewhat officially. And here in the Bay Area, that means every girl is plotting her next Per...
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Back when my grandmother's Alzheimer's was in its early stages, she called my grandfather and asked him to pick her up. When he asked her where, she...
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I'm still a pickling newbie, but something about putting things in jars gets me really excited. The really cool thing about pickled veggies is tha...
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There's a good reason why I've never shared a recipe for kale chips on Turntable Kitchen. The reason is that I had always thought that people who ...
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*Serves 4-6 2 pounds of ground turkey 2 28 ounce cans of diced tomatoes 2 cans of black beans, drained 2 red bell peppers, seeded and diced ...
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This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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I recently joked to a friend that if my content of the past 6 months were turned into a haiku (ignoring the whole 5-7-5 rule), it would go somethi...