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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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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Winter fruit hardly excites me. I do love pears, and apples are good only when they are REALLY good, but other than that, I find winter to be the ...
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When you are a wordy person, there is an expectation that you should always know what to say. Wordy people know how to write a thank you card, a M...
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A friend I was recently hanging out with at a wedding said, “I don’t think people read blogs anymore.” She hasn’t been blogging much herse...
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If you’re like me, you’re still processing last week’s events. I had booked a girls trip to Palm Springs nearly a year ago. Our departure da...
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Serves four ½ red onion 1 teaspoon of sugar 1 teaspoon of kosher salt ½ cup of vinegar 1 large head of butter lettuce ¼ cup of walnuts, l...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...
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It’s soup weather! And yes, I did make this recipe before we took our tree out, but aren’t those twinkly lights so pretty? I don’t know about ...
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serves six 1 lb of ground beef 1 lb of ground pork 1 teaspoon of fennel seeds 1 teaspoon of red pepper flakes 2 medium garlic cloves, finel...