I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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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 brand...
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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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You might not know it, but breakfast in our house is kind of a big deal. Saturdays are pancake mornings. A kid is usually asking for pancakes by 8...
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Enough for six-eight drinks For the hibiscus syrup: 1 cup granulated sugar 1 cup water 1⁄2 cup (.75 ounce) dried hibiscus flowers For t...
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Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...
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1 cup of whole wheat pastry flour 1/2 cup of wheat germ 1/2 teaspoon of baking soda 1 teaspoon of kosher salt 1 stick of unsalted butter, dice...
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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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For the donuts: 1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon real vanilla extract...
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The holidays are almost upon us and while I was hoping to share a lot of tasty treats and cheer leading up to them, life completely sidelined our ...
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1 bunch of young carrots, trimmed 1/3 cup of Greek yogurt 1 tablespoon of honey 1/2 teaspoon of hot smoked paprika* kosher salt and freshly gr...