Serves four For the salad: 1 head of iceberg lettuce, quartered or cut into eights (depending on size) 1 tablespoon of roughly chopped peca...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
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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 rarely watch TV but every two years when the Olympics are on, I find myself glued to the screen for many more hours than I care to admit. In fac...
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You might not know it, but breakfast in our house is kind of a big deal. Saturdays are pancake mornings. A kid is usually asking for pancakes by 8...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
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When you've been living with someone for a while, you kind of forget what it's like to be alone. I used to be really good at being alone. You may ...
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First thing's first: thank you, from the bottom of my heart for your sweet words on this post. All of your comments meant so much to us! Now, onto...
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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...