*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...
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I’ve been preparing for colder weather all month, and it is finally here. It seems like it was only a few weeks ago that I started to turn away ...
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Persimmons and I have a funny relationship. My mom and grandpa love them and for years, I didn't really know what the fuss was about -- especially...
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I want to wear a pretty dress for you. It's Spring. Somewhat officially. And here in the Bay Area, that means every girl is plotting her next Per...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
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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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Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
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We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...
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Originally posted Feb 28, 2012 The last time I felt distinctly overwhelmed for a long period of time was while I was planning my wedding. Often...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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Serves four 1/4 cup of olive oil 1 large onion, diced 2 large garlic cloves, minced 1/2 cup of chorizo sausage 1/2 green cabbage, shredded sa...
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Writing can at times, feel like a marathon. The final period reminiscent of a big inhale. Sometimes an exhale, depending on what you are writing. ...