I decided this was the year I would do all my Christmas shopping in November so that I could enjoy December and all the hustle bustle that it brings without having to worry about ticking all the boxes off of our list of names.
Your day may be filled with potatoes and pecans and cranberries but dinner tonight may not have crossed your mind.
Well that didn't turn out how I thought it would. I was so excited yesterday - hopeful - nostalgic and grateful that at one point in history women weren't considered important or intelligent enough to even vote (the mere thought of which makes me livid) and now one may be president!
We all come to the kitchen with a different level of experience. Maybe you grew up around the stove with your mom or you've taught yourself through trial and error and many Food Network episodes or you've stayed away completely because you're scared of failing.
I have an overflowing clipboard of recipes I've ripped out from magazines. You read that correctly, clipboard, probably not the right tool for the task but I love them.
The temperature, the air, the light. It seemed to literally happen overnight in Southern California. That very day I made a metallic tasting pumpkin loaf and actually bought myself a pair of ankle boots which is exciting considering 80% of my shoes are hand me downs from my sister, so, we see you October!
These are not necessarily the direction I see this site going but there is a time and place for everything and sometimes that's an excellent brownie.
I had a rough time the first two years of college. It was up and down and there were certainly parts I really liked, but I remember crying in my car asking my parents if I could quit and switch schools on more than one occasion.
A Vietnamese bahn mi is Hugh's favorite sandwich. It doesn't really matter how authentic it is, just that it is good. The bread should be tender but a little toasty on the outsides.
The thing about cooking and summer is that often times, meals are thrown together. It’s lighter longer, we’re outside and it’s so warm out that less actual cooking and more assembly sounds more like it.
I consider myself to have rhythm. Maybe not a ton, but enough. I'm too shy to dance at weddings or parties but I can carry a tune and I was a song-leader in middle school and high school, so you know, I can move to a good jock jams song.
Every now and then I do a cooking class or cook for small dinner parties and a version of this salad has happened a handful of times lately.
It may be beach season but our past few weekends have been spent working on the yard. I am hosting one of my best friends' baby shower here next month and while I can't completely overhaul it how I'd like, it has been in need of some sprucing.
Weeknight dinners. These are looking different than they did pre kids. I remember thinking that people with meal plans were inflexible and rigid but I understand the intrigue now.
I came across this quote on my friend Stacey's blog this week and I just love it. In How to Be Here, Rob Bell writes this: You and I were raised in a modern world that taught us how to work hard and be productive and show up on time and give it our best… We learned lots of very valuable skills, but we weren’t taught how to be here, how to be fully present in this moment, how to not be distracted or stressed or worried or anxious, but just be here, and nowhere else—wide awake to the infinite depth and dimension of this exact moment.
I could pick out clothes or a new lego set, but what I really wanted was quality time with my nieces, who are turning 7 and 4 this month.
May is the fullest month we have over here. About seven birthdays within both our immediate families (my own included), mothers day, memorial..it makes for a lot of holidays and celebrating.
I took the base of my ice cream maker out of the freezer because it was taking up too much real estate only to put it right back in.
The postpartum appetite is a moody one. With a super frequent nursing schedule, I was eating like a high school athlete, except not exercising at all, just, you know, keeping someone alive with the food my body is making.
She’ll be 87 next month. She was an only child of parents from the Great Depression so she has an impressive collection of every take-out tupperware, yogurt and soup containers she uses and hides cash in envelopes in secret drawers.