Last month, we headed on our first “big” family vacation as a family of five. It was a reset of sorts. I’ve been blogging pretty sporadicall...
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There is glitter on the bottom of my shoes. Perhaps that is the sign of a good New Year's Eve. Ahoy mates! Are you ready for 2011? 2010 was a good...
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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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*Serves 4 1 baguette 1 ball burrata (a creamy Italian cheese similar to mozzarella) good quality ex...
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Recently, I wrote a short piece about summer movies for Gather Journal. It skewed toward being poetic and inspired a fair amount of nostalgia. The...
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I was about to start this post with "Dear Matthew" when I realized that I started my last post in a similar fashion and I'm not writing letters he...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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I’ve once again stumbled into The Baader-Meinhof Phenomenon, in which I come to notice that topics of interest pop up all around me. I’m often...
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Back in the spring of 2003, I embarked on my first solo international flight headed to Siena, Italy by way of Florence, by way of Bologna. I must ...
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September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...
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1 cup of distilled white vinegar 1 tablespoon of kosher salt 1 tablespoon of sugar 1 1⁄4 cups of water approximately 1 lb of sugar snap pea...