I am not a movie person. Nope. What I mean by that is that I do not seek out movies; I reluctantly, carefully, stubbornly choose a select few to w...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...
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I’m a card-carrying member of the Alison Roman fan club. I’ve made The Cookies and The Stew. I watch all of her Instagram videos, and I basica...
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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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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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There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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For many imbibers, coffee and alcohol go hand-in-hand (or head-in-hand if you’ve had a few too many the night before!). Many of us who share int...
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This is a sponsored post in partnership with our friends at IZZE. All words and opinions are our own. Thank you for supporting the brands that hel...
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3 large eggs 1/2 cup of sugar 1/2 cup of brown sugar 1 teaspoon of instant espresso powder 1 teaspoon of real vanilla extract 1/3 cup of flour ...
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When my parents' apricot tree is heavy with its full glory of fruit, it is a feast for all, including the squirrels. My parents' apricots are smal...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...