Today is my 28th birthday. It's actually super weird because every time I think about how old I am, I keep wanting to say 23 or 25 or, good God, n...
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Last year, Matt and I took a few days off from work to go to New York and New Jersey for a family friend's wedding. Even though the wedding was in...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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I don't talk much about it here, but when I was quite small, I lived in Israel for almost two years. It was there that my pale Russian skin receiv...
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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...
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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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It seems that everyone — from individuals to brands — want to be identified as 'creative.' Of course we also want to be smart and analytical, ...
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We've been writing here at Turntable Kitchen for nearly three weeks now and I am finally feeling like I'm settling in. It's kind of like starting...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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Serves four 3-4 large tomatoes, sliced into eighths 3 Persian cucumbers, sliced into 1⁄4 inch rounds 1/4 teaspoon of ground coriander 3/4 t...
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I have this thing when I love a song. I will listen to it over and over until I get sick of it. Matt never does that, unless I ask. Nicely. These ...
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When my parents and I moved from Russia first to Israel, and then to the United States, our relatives said goodbye to us knowing there was a very ...