Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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We've had a few sleepless nights here in the Hickey household. Neko's teeth seem to be breaking through in rapid succession and our days, despite ...
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Serves four 1 cup of seedless red grapes (approximately) 1/2 red onion, thinly sliced 5-6 thin slices of prosciutto, roughly torn 6-8 slices o...
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The other day, I posted on Facebook, “Anyone else feel like they’re just barely holding their shit together?” It may have been my most comme...
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Between my weekend in San Diego with my best college girlfriends, and this amazing Seattle summer weather we are having, I have been craving cold ...
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The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...
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Water is never listed as an ingredient in cocktail recipes, and yet it exists in almost every single one. Many people don't think twice about why ...
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I turned 29 this weekend, and it still feels weird to say that. I'm not sure when it happens, but sometime in your twenties, you start forgetting ...
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We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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Serves four 1 clove of garlic, finely minced 2 tablespoons of finely chopped fresh basil Zest from 1 lime 4 stalks of green onion, thinly sl...