There are few things better in life than a hot summer day, a cold dip in an ocean/lake/pool, a run through the sprinklers, a bowl full of watermel...
-
-
Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...
-
There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
-
makes two drinks 6 oz of beet-carrot juice (from about 3 beets and 3 carrots) 1 tablespoon of agave syrup 3 tablespoons of freshly-squeezed li...
-
Today we're doing something fun: joining an internet cocktail party with a bunch of other bloggers. You can see all of our creations by searching ...
-
Serves four 1 quart of premium vanilla bean ice cream (purchased or homemade) good quality, fruity olive oil 4 tablespoons of salted, toasted...
-
Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...
-
I've been a huge fan of Sweet Paul for ages and I was beyond thrilled when I was approached to share My Happy Dish with Sweet Paul's readers. Seri...
-
Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
-
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...
-
serves six For the carnitas: 4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...
-
I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...