Serves four 2 1⁄2 pounds bone-in beef short ribs 6 dried guajillo chiles, stemmed and seeded 3 tablespoons olive oil 1 large onion, chopped ...
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It feels inevitable now. That at some point, I would have started to feel homesick, or perhaps sick for the past. Our transition, the move, the bi...
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It’s soup weather! And yes, I did make this recipe before we took our tree out, but aren’t those twinkly lights so pretty? I don’t know about ...
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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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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 get obsessive about finding stuff. Can you relate? The other day, I realized that I have either lost or misplaced a favorite pair of earrings...
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Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
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2019. Wow. There’s been a lot of controversy around whether the decade ended with the start of 2020, or whether we still have another year to go...
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I had recently fallen into a rabbit hole called Alt Summit (if you've been following me on Twitter, you may have noticed that I was tweeting up a ...
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There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...
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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...