We had a feast for New Year’s. The sort that makes your stomach hurt and demands an antacid. The sort where you want time to stand still a littl...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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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 ...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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Serves two 17 grams of medium to dark roast coffee, coarsely ground 2 tablespoons of condensed milk ice Aeropress, French press, or Vietnamese...
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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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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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4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...
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I've been in a bit of a funk this past week, having a hard time motivating myself to get anything done. Whether it's washing the dishes, exercisin...
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The days are long and the years are short, someone told me when I had my first child. I keep reminding myself of this in these early weeks with th...
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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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It’s starting to feel like ‘go time.’ My belly is measuring 36 inches. We’re in the very ripest part of summer — when everything feels l...