“Here comes the sun (doo doo doo doo)...” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet w...
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There is no perfect time for perfect, it seems. In our modern age, we're all trying to tackle that elusive concept: perfect timing. We want to qui...
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When the folks over at ModCloth asked us to create a New Year's Eve party recipe and playlist, we started thinking about what makes a great holida...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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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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A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came ...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
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Serves four 3-4 large tomatoes, sliced into eighths 3 Persian cucumbers, sliced into 1⁄4 inch rounds 1/4 teaspoon of ground coriander 3/4 t...
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There are some things you don’t talk about on the Internet. Your marital problems, for example. A falling out with a friend. A date with your th...
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This past weekend, Matt and I took a little road trip to the Ace Hotel in Palm Springs (more on that later). I took the day off from work on Frida...