*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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By now, I think everyone’s read (or at least heard of) Marie Kondo’s book, The Life-Changing Magic of Tidying Up. If not, I highly recommend you p...
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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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If you would have asked me a week ago what I would be doing this week, I would not have predicted I'd be in my kitchen making marshmallows, rectif...
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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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 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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For the pancakes: 1 1/4 cup of barley flour 1 teaspoon of baking powder 1/2 teaspoon of salt 1/4 cup of muscovado sugar (or brown sugar) 1/...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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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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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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Here's how every story starts: the right timing. Sometimes, you want something to happen so badly, when it doesn't, it feels like the universe is ...