There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
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I’m not usually very good at staying silent. I’m often quick to judge and make a statement. In the heat of the moment, I often see things in b...
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serves six 3 cups of mixed nuts (we used pecans and cashews) 1 teaspoon of taco seasoning 2 tablespoons of brown sugar 2 tablespoons of but...
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The sun colors the sky all shades of pink and purple at this time of year. It's my favorite time to drive home from work because I often watch the...
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We should be sharing all sorts of resolution-y things with you this week: juice fasts and gluten-free bread. But this recipe is just too good to h...
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I've been a huge fan of Sweet Paul for ages and I was beyond thrilled when I was approached to share My Happy Dish with Sweet Paul's readers. Seri...
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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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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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Today we're doing something fun: joining an internet cocktail party with a bunch of other bloggers. You can see all of our creations by searching ...
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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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Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...
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Back when my grandmother's Alzheimer's was in its early stages, she called my grandfather and asked him to pick her up. When he asked her where, she...