There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...
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Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...
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Winter fruit hardly excites me. I do love pears, and apples are good only when they are REALLY good, but other than that, I find winter to be the ...
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There is news and then there is NEWS. In the grand scheme of things (at least as far as this site is concerned, and the two people who run it) I'm...
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For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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I remember our last day in San Francisco, I was a bleary-eyed mother of barely two-month-old twins and a nearly-three-year-old. I hadn’t had the...
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"You can’t go back,” Matt said to me while we were enjoying what could quite possibly be one of our few last evenings out just the two of us bef...
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Melissa is a wonderful blog friend whom I admire very much. Over the year (ish?) that I've known her, she's been incredibly supportive of Turntabl...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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*serves four 4 large tomatoes, quartered* 1 red chile pepper, seeded and cut into long, thin slices* salt and freshly ground pepper, to taste...
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In addition to making food and listening to music, brewing my morning cup of coffee is one of those rituals that I hold most sacred. After all, fo...