Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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My drive to work is approximately an hour and twenty minutes long. Each way. In the summer, I start my day around 7:30 am, wearing a coat. I walk ...
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My dad has this habit of announcing that things are either 'famous' or 'better than anything you have ever tried.' He does this with everything fr...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
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Thank you so much for helping us spread the word about our Kickstarter. We're humbled by the response so far (over 75% backed!) but we still have 25...
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3-4 ears of corn, removed from husks For the dressing: 1/4 cup of sour cream 3 tablespoons of mayonnaise 2 garlic cloves, finely minced 1...
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I had recently fallen into a rabbit hole called Alt Summit (if you've been following me on Twitter, you may have noticed that I was tweeting up a ...
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I mentioned in my Sicily Guide that we came home with a small loot of tasty treats. What I didn't mention was that this loot actually included a p...
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We’ve been reading this children’s book a lot lately. It’s written and illustrated by Carson Ellis, the wife of The Decemberists' Colin Melo...
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serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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Do you keep in touch with your high school friends (if you're out of high school)? I sure do. In fact, I think my high school friends are prett...