Dear Amy, I'm sorry I never published your poetry in our literary magazine because I said it was full of cliches. I was the gatekeeper and what I ...
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Serves four 1 clove of garlic, finely minced 2 tablespoons of finely chopped fresh basil Zest from 1 lime 4 stalks of green onion, thinly sl...
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One thing I’ve quickly realized as a home owner is that nothing is ever ‘done.’ Hard as I struggle to have the picture be ‘complete’ the...
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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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Serves four 3-4 large tomatoes, sliced into eighths 3 Persian cucumbers, sliced into 1⁄4 inch rounds 1/4 teaspoon of ground coriander 3/4 t...
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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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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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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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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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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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It's been decided. Ice cream sandwiches are definitely the best way to celebrate an occasion. This is the second time I am writing about Matt in the...
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Serves four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....