*serves four 4 large tomatoes, quartered* 1 red chile pepper, seeded and cut into long, thin slices* salt and freshly ground pepper, to taste...
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For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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Serves four 2 cups of fresh brewed, hot coffee 1/3 cup of sugar 6 mint leaves For the whipped cream: 1/2 cup of heavy whipping cream 1...
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We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s ...
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We’ve been reading this children’s book a lot lately. It’s written and illustrated by Carson Ellis, the wife of The Decemberists' Colin Melo...
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I rarely watch TV but every two years when the Olympics are on, I find myself glued to the screen for many more hours than I care to admit. In fac...
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I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
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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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I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made somethin...
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Makes 4 breakfast sandwiches 6 strips of bacon 5 large eggs 1/2 cup of milk 2 green onions (green parts only), thinly sliced 3 tablespoons ...
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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...