I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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My hair stylist told me the other day that the mullet is coming back. I'm not sure how to feel about this, but if the mullet means scrunchies, neo...
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This is usually the time of year when each new day is full of hope. The new year is full of possibilities. New jobs, friends, fitness goals, diets...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the bran...
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When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
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For the pizza dough: 1/2 tablespoon of active dry yeast 1/2 tablespoon of sugar 1/2 teaspoon of salt 3 cups of all-purpose flour 1 tablespo...
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It snowed in Seattle. On November 4th. I mean…I realize we left California for the PNW but this was something. There’s a part of me that reall...
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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...
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I’ve once again stumbled into The Baader-Meinhof Phenomenon, in which I come to notice that topics of interest pop up all around me. I’m often...
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Let's play a game: you tell me something about your childhood and I will tell you something about mine. I'll start. My family used to travel a ...
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Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105...
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1 cup of finely ground cornmeal 2/3 cup of flour 1/3 cup of almond meal*, plus more for garnish 1 teaspoon of salt 1 cup of buttermilk 1/4 cu...