Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
-
-
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...
-
"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
-
We've partnered with Got Milk? to bring you today's recipe. Thanks for supporting our sponsors! It all started with my early attempts to breast...
-
I’ve been preparing for colder weather all month, and it is finally here. It seems like it was only a few weeks ago that I started to turn away ...
-
I've been in a bit of a funk this past week, having a hard time motivating myself to get anything done. Whether it's washing the dishes, exercisin...
-
I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
-
Glitter. No, I'm not talking about the Mariah Carey movie. I'm talking about HOLIDAY TIME! My absolute, very favorite time of year (aside from summe...
-
I'm currently enjoying what I've been calling my 'funemployment' - it' unemployment, but it's fun because I have a week off before starting a new ...
-
I have a confession to make. With this brilliant Indian Summer we've had, I've missed one thing, and it's truly a surprise: cold, rainy, windy day...
-
When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...
-
Serves four-six, with leftovers 2 tablespoons of olive oil 3 1/2 pounds of boneless beef chuck, cubed salt and freshly ground pepper 1 large...