I started throwing lots of things away recently. Old magazines, high school t-shirts I've been holding onto since — well — high school, pre-ad...
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We are on the verge of starting a new year and I’ve realized that of all things I have made and shared here, apple cake is perhaps the most impo...
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Pancakes have become somewhat of a weekly tradition for us. Most days, Matt and I each sit down to a bowl of food — he to his cereal, me to my y...
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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...
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Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
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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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There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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Have you ever lost touch with a friend without realizing how it happened? Or found yourself making promises to read more, garden, or take a day of...
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So, Kasey and I are switching things up today. She is taking over the Turntable while I am presenting one of my recipes in the Kitchen. Even t...
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The day after I got Kim Broyce's Good to the Grain, I went out and purchased six different kinds of flour. I had read so many rave reviews about t...