Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...

The other day, we were sitting at the dinner table and I glanced out the window in a bit of a daze when I spotted a rainbow. It was faint, but it ...

Serves four1/2 cup of all-purpose flour 1/2 cup of whole wheat flour 1/2 cup of rye flour 1 1/2 teaspoon of baking powder 1/2 teaspoon of ...

When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...

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...

Matt got an Amazon Echo for his birthday this year and naturally, it's proven to be equally useful as it is entertaining for our kiddos. For the l...

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...

Weekends are the longest and shortest days when you are a parent. Especially during summer days in the PNW that feel both beautifully and painfull...

Fate is a funny thing. I suppose I’ve always been the sort of person who believes in the inevitability of some things. A rained out vacation, a ...

Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...

I read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...

Serves six2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...