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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"You can’t go back,” Matt said to me while we were enjoying what could quite possibly be one of our few last evenings out just the two of us bef...
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Lucky. It is a word that we throw around without giving it much thought. Luck is a relative term, defined by those who are lucky and those who are...
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When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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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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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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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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If you would have asked me a week ago what I would be doing this week, I would not have predicted I'd be in my kitchen making marshmallows, rectif...
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We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...
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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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*Serves 4 1 baguette 1 ball burrata (a creamy Italian cheese similar to mozzarella) good quality ex...