*Serves two - four 2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roug...
-
-
Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
-
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...
-
We've had a few sleepless nights here in the Hickey household. Neko's teeth seem to be breaking through in rapid succession and our days, despite ...
-
Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
-
It feels inevitable now. That at some point, I would have started to feel homesick, or perhaps sick for the past. Our transition, the move, the bi...
-
I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
-
When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
-
Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
-
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 ...
-
Now that I've reached the ripe old age of 29, I can tell you that I've seen some trends come and go, and come again. Those colored corduroy pants ...
-
serves six 1 lb of ground beef 1 lb of ground pork 1 teaspoon of fennel seeds 1 teaspoon of red pepper flakes 2 medium garlic cloves, finel...