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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Update: I've been informed that cocoa and coffee are both processed with high heat. Therefore, these truffles are technically not 'raw.' That said...
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Few things are more therapeutic than mixing colors in a bowl and frosting cookies. These cookies involved only my second time using food coloring ...
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You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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Last summer, we signed up for a fruit CSA. I had always wanted to love CSAs, but candidly, they never really worked for me before. There were alwa...
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It's summertime (except in San Francisco) and the Great Lime Shortage of 2014 has seemingly come to an end with lime prices dropping back to norma...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...
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The other day, after Neko had finally gone to sleep, Matt and I were sitting on the couch, as we normally do. We always have to take a breather af...
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I try to plan at least one trip per year as a way to reward myself for being a working person the rest of the time, and also so that I can enjoy t...