I was a sociology major in college and my fascination with the discipline has stayed with me. One of the things I love about sociology is that it ...
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You may have noticed that many boutique coffee shops offer something called cold brew coffee. If you're not familiar with it, the first thing you ne...
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For the pancakes: 1 1/4 cup of barley flour 1 teaspoon of baking powder 1/2 teaspoon of salt 1/4 cup of muscovado sugar (or brown sugar) 1/...
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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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We're packing in trips like there's no tomorrow before these babies arrive. We still have some time (I'm nearly halfway there!), but with my growi...
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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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Live music, po' boys, crawfish, daiquiris, Abita beer, and Sazeracs. If you don't manage to fit all of these in when you visit New Orleans, you're...
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Despite the very limited space in my kitchen, I’m particularly fond of my breakfast vessels and gadgets because I am particularly fond of breakf...
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I used to be quite good at getting out of the house well before noon on the weekends. I would virtually jump out of bed with a mission: to not was...
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*Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...
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*Serves 4 1 baguette 1 ball burrata (a creamy Italian cheese similar to mozzarella) good quality ex...
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We've partnered with Got Milk? to bring you today's recipe. Thanks for supporting our sponsors! It all started with my early attempts to breast...