*makes 10-12 hand pies For the pie dough: 2 cups of all-purpose flour 1/2 cup of whole wheat pastry flour 1 teaspoon of kosher salt 2 teasp...
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*Serves four to six For the salad: 2 fennel bulbs 1 large honeycrisp apple, or another sweet and crunchy variety 3 1/2 cups of packed baby...
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*makes 1 quart 9 ounces of carrots (approximately 10 small), cut into spears 1/2 small head of cauliflower, cut into florets 1 1/4 cups of wa...
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*serves four For the duck: 2 duck breasts 2 teaspoons of Just Cook Herbed Coffee Rub* salt and freshly ground pepper, to taste For the ...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...
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Megan and I met some time ago, when she was still living in San Francisco. I won't go into some of the big life changes she was going through at t...
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Around this time last year, we were beginning to hunker down. Preparing for the twins' arrival. We hadn't yet realized that we'd be moving to Seat...
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I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
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When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...
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Living in a twelve unit building where my primary view is an arm-length's peek into other people's apartment windows, I've realized how much this ...
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Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
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Makes two 2 tablespoons of well-stirred tahini handful of spinach 3 dates, pitted 1/2 cup of frozen berries (mix of blueberries and blackbe...