Serves four 1 pound of boneless, skinless chicken breasts 1/2 teaspoon of turmeric 1/2 lemon, juiced salt and freshly ground pepper 2 tables...
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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...
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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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You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...
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It's summertime (except in San Francisco) and the Great Lime Shortage of 2014 has seemingly come to an end with lime prices dropping back to norma...
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Matt went to Las Vegas for the weekend to hang out with his brother so I was left to my own devices. Usually, when Matt goes away, I start to feve...
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This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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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...
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There are certain foods that are quite polarizing: oysters, olives, licorice, and anchovies. And while I have a very strong dislike of licorice, t...
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There's a roll of film that has been sitting in my night table for seven years now. No reason, really. I haven't developed it. In a way, I kind ...
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A few months ago, we kicked off a fun partnership with our friends at IZZE, beginning with a post about hosting a Friendsday Night, Tulum-Style. A...
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There is no perfect time for perfect, it seems. In our modern age, we're all trying to tackle that elusive concept: perfect timing. We want to qui...