When you're young, you probably don't think too much about life. I'm not talking about life, I'm talking about LIFE. With the context of where you...
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Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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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...
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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 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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I've been reading this book that has been sitting on my bookshelf for several years now: The 4 Hour Workweek by Tim Ferriss. I received a copy at ...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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Serves two 1 lemon 2 skin-on, boneless chicken breasts 1/2 teaspoon of fennel seeds 2 tablespoons of olive oil salt and freshly ground peppe...
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Serves four 2 tablespoons of olive oil 3 large garlic cloves, minced 1 large onion, diced 1 tablespoon of tomato paste 1 teaspoon of dried ...
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Hey Friends! Shelly from Vegetarian ‘Ventures here today to chat all things fall! Not sure what it’s like in your neck of the woods but we’v...
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I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...