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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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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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 don't know about you, but I feel like with each passing year, the seasons fly by faster than they did the previous year. I hardly blinked and su...
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This will be the first time (ever!) that Matt won't be spending Christmas with his family in Ohio. He'll be spending it with his family here in Sa...
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There's nothing more weekend-y to me than a homemade pizza. We make a fair amount of it in our house. We pour ourselves a glass or two of wine, th...
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Some recipes are hard to approach when you want to make them at home. Whether it’s expensive equipment, obscure ingredients, or time-consuming s...
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Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
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2 pounds of salmon (fillets) 1 tablespoon of finely chopped flat-leaf parsley 1/4 cup of unsalted butter lemon zest from 1/2 lemon salt and ...
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...
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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....