I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...
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When you're young, you probably don't think too much about life. I'm not talking about life, I'm talking about LIFE. With the context of where you...
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When you are a wordy person, there is an expectation that you should always know what to say. Wordy people know how to write a thank you card, a M...
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I jokingly refer to our friends, Hannah and Jeff, as our doppelgangers. Hannah and I are both writers (professionally), but she's also a music blogger...
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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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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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I read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...
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Shortcuts. We're all looking for an easier, faster, more convenient way to do things. Whether it's communication (hello, Twitter and Facebook on y...
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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...