For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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Before I became a parent, the last time I made a cocktail was for a holiday party which I declared would be a ‘cocktail party.’ I was adamant ...
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Ok, so bare with me on this one. How do you add lavender to coffee to make a lavender latte? Before I met Matt, coffee was just coffee. I could ce...
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I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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One of my favorite things about food writing is getting to know so many wonderful people through it. Matt and I joke that whenever we travel, we ...
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Discovery is one of the greatest gifts life has to offer. Occasions when we as adults feel like we've tried something for the first time are truly...
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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 ...
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Serves two For the pork: 2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oil For the polenta: 1 1/2 cups o...
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Breakfast in a new city is always so promising because you know that ahead of you lies a day of exploration. When I am traveling, breakfast is a...
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We've previously examined the benefits of preparing your coffee using the pour over method. If you've ordered a cup of coffee from a specialty co...
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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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Matt and I were talking recently about who we call (besides each other) when we need someone to talk to about something important. I immediately sai...