This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...
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makes one 2 tablespoons of kosher salt 1/4 teaspoon of chili powder 2 ounces of fresh lime juice (from about 3 limes) 1 ounce of tomato juic...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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1 cup of Israeli couscous 4 tablespoons of olive oil 2 Persian cucumbers, diced 1 pint of cherry tomatoes, sliced in half ¼ cup of roughly ch...
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A good pour over can change the way you think about coffee. At least we found that to be true the first time we tried manually brewed pour over co...
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One of the best things about having a blog is being able to throw something out into the ethosphere and encourage people to talk about it. The con...
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Back when LiveJournal was the leading blogging platform, I didn't quite understand the concept of being 'found' on the Internet. I wrote, unapologet...
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There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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Last summer, we signed up for a fruit CSA. I had always wanted to love CSAs, but candidly, they never really worked for me before. There were alwa...