I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
-
-
There's a lot to be said for knowing how and when to relax. Some people are too good at it, others, not good enough. Which are you? I know how ...
-
2 large, boneless, skinless, chicken breasts 1 tablespoon of North Chinese Style Five Spice 1/2 teaspoon of ground ginger 2 teaspoons of brown ...
-
Dear Amy, I'm sorry I never published your poetry in our literary magazine because I said it was full of cliches. I was the gatekeeper and what I ...
-
I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
-
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...
-
Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
-
Serves four For the salad: 1 head of iceberg lettuce, quartered or cut into eights (depending on size) 1 tablespoon of roughly chopped peca...
-
Living in a twelve unit building where my primary view is an arm-length's peek into other people's apartment windows, I've realized how much this ...
-
"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
-
All of the walls in my house are white. I hadn't intended for it to be that way, but for the past seven years, I have lived in a rented apartment ...
-
2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...