Between my weekend in San Diego with my best college girlfriends, and this amazing Seattle summer weather we are having, I have been craving cold ...
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Do you cook with your spouse? Although Matt is officially 'the music guy' in our household, he is no stranger to the kitchen. In fact, he and I ar...
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1.5 oz grappa (we used Lorenzo Inga Grappa Di Barolo) .75 oz Lillet Blanc .75 oz Aperol Orange peel garnish 1. Combine the liquid ingredients...
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I got a text message the other day, from my friend who is on her honeymoon in Italy. She and I met actually when we were both studying abroad in S...
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Now that I've reached the ripe old age of 29, I can tell you that I've seen some trends come and go, and come again. Those colored corduroy pants ...
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When you've been living with someone for a while, you kind of forget what it's like to be alone. I used to be really good at being alone. You may ...
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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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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...
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Serves six 1 3 ½ pound chicken 3 medium leeks, white and light green parts only ½ red onion 2 large carrots 2 celery stalks ¾ teaspoon...
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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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The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...