*serves four 1 heaping cup of cored and halved strawberries 1 tablespoon + 1 teaspoon of sugar 1 green cardamom pod* 1/2 cup of heavy whippi...
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Somehow, I’ve managed to avoid all conversations related to snowmaggedons, polar vortexes, and solar vortexes. And yet, I could feel it coming. Th...
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When the folks over at ModCloth asked us to create a New Year's Eve party recipe and playlist, we started thinking about what makes a great holida...
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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 ...
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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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"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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serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
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Let's talk about juice, guys. That's right. I'm totally on the bandwagon. I'm going to preface this post by saying that I do not condone or recomm...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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I'm always trying to get friends and family to explore different types of drinks — especially if they feature a spirit that they don't normally ...
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4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...