The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...
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*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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*Serves four, as part of the complete Childhood Favorites menu 1 pound of chicken tenders or skinless, boneless chicken breasts, cut into thin ...
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The other day, as I was running late to an appointment, I saw a parking spot and immediately pulled a quick U to try to grab it, just as another c...
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Old habits die hard. I have this alarm clock that I have had for about 8 years now. I bought it from a Chinese store in Siena, Italy as a replacem...
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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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Melissa is a wonderful blog friend whom I admire very much. Over the year (ish?) that I've known her, she's been incredibly supportive of Turntabl...
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When the folks over at ModCloth asked us to create a New Year's Eve party recipe and playlist, we started thinking about what makes a great holida...
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Makes approximately 12 empanadas For the dough: 1 1/4 cups of all-purpose flour 1 cup of whole wheat pastry flour 1 stick of unsalted butt...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...
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It’s not often that you come across someone who truly loves their job, but after my first conversation with Bryan Davis of Lost Spirits, I was l...