Around this time of year, life tends to move a little faster while work tends to move a little slower. I like it that way. The parties, visitors a...
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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’m a card-carrying member of the Alison Roman fan club. I’ve made The Cookies and The Stew. I watch all of her Instagram videos, and I basica...
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The quality and variety of alcoholic beverages available today in major markets is better than ever before, and access to cocktail recipes is jus...
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What does family mean to you? I know that to most of us, family refers to your immediate unit — your parents, children, siblings, and spouse. Th...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...
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Serves four-six, with leftovers 2 tablespoons of olive oil 3 1/2 pounds of boneless beef chuck, cubed salt and freshly ground pepper 1 large...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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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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I am not a movie person. Nope. What I mean by that is that I do not seek out movies; I reluctantly, carefully, stubbornly choose a select few to w...
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serves three - four For the dressing: 1 tablespoon of chopped basil 1 tablespoon of chopped chives 3/4 teaspoon of garlic salt 1 teaspoon o...
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So, Kasey and I are switching things up today. She is taking over the Turntable while I am presenting one of my recipes in the Kitchen. Even t...