I was a sociology major in college and my fascination with the discipline has stayed with me. One of the things I love about sociology is that it ...
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How many social media accounts do you have? One? Two? Eight? I'm a card-carrying member of Facebook, Twitter, Goodreads, Pinterest, Instagram, and...
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What is the most romantic thing that someone has ever done for you? How about the nicest thing? My freshman year of college, a high school frie...
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When we first came up with the idea of the Pairings Box, I'm not sure I ever had the intention of following through. But here we are, having spent...
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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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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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The other day, I posted on Facebook, “Anyone else feel like they’re just barely holding their shit together?” It may have been my most comme...
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makes one 2 tablespoons of kosher salt 1/4 teaspoon of chili powder 2 ounces of fresh lime juice (from about 3 limes) 1 ounce of tomato juic...
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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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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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I don't know about you, but I've been treating myself right this holiday season. French Toast, cinnamon rolls, ginger molasses cookies...you know ...
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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...