I don't know about you, but I've been treating myself right this holiday season. French Toast, cinnamon rolls, ginger molasses cookies...you know ...
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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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Despite the very limited space in my kitchen, I’m particularly fond of my breakfast vessels and gadgets because I am particularly fond of breakf...
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I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...
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*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...
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Serves four 1 bottle of red wine (cabernet, syrah, or pinot noir) 2 tablespoons of mulling spices* 1/4 cup of sugar 4 slices of orange, cut i...
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I'm turning 30 in a few short weeks. A nice number. If feels heavy, but in a good way. Like a quality watch, or a cutting board made of real wood....
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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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Last month, we headed on our first “big” family vacation as a family of five. It was a reset of sorts. I’ve been blogging pretty sporadicall...
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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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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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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...