She's babbling now. I hear her in the mornings through the baby monitor going "baba baba gagaga dadadada." I glance at Matt, trying to decide which ...
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There's a common sentiment among certain men I know that salad is not a meal. Though I whole-heartedly believe that salad IS a meal, and can be a ...
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I'm so thrilled to welcome Kathryne to Turntable Kitchen this week. We've developed a lovely friendship through this crazy thing called the Intern...
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Living in a twelve unit building where my primary view is an arm-length's peek into other people's apartment windows, I've realized how much this ...
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Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...
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It’s summer, which means that my cooking looks a lot like eating watermelon salad and peaches over the sink… with a side of rice and beans. I’...
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I turned 29 this weekend, and it still feels weird to say that. I'm not sure when it happens, but sometime in your twenties, you start forgetting ...
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It's been outrageously hot in San Francisco. And when I say 'outrageously hot' I mean pleasantly warm for people who live in all other parts of th...
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We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...
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Back when my grandmother's Alzheimer's was in its early stages, she called my grandfather and asked him to pick her up. When he asked her where, she...
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After dealing with printer issues all weekend while trying to create our packing labels for Pairings Boxes and chasing down the mailman who gracio...
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*Serves two 2 top sirloin steaks (approximately 1 pound total) 1 sprig of fresh rosemary 2 stems of fresh oregano 2 cloves of garlic, thinly...