The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
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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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I have a friend who especially enjoys traveling alone. She brings along a stack of books, makes a day-to-day itinerary based on only the things sh...
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This will be the first time (ever!) that Matt won't be spending Christmas with his family in Ohio. He'll be spending it with his family here in Sa...
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Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...
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Here we go. I blinked and there went Thanksgiving. And now, we're weeks away from Christmas and New Year's and I'm still shopping for gifts, tryin...
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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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serves four 1 cup of whole wheat pastry flour 1/4 cup of rye flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalte...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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First thing's first: thank you, from the bottom of my heart for your sweet words on this post. All of your comments meant so much to us! Now, onto...
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Enough for six-eight drinks For the hibiscus syrup: 1 cup granulated sugar 1 cup water 1⁄2 cup (.75 ounce) dried hibiscus flowers For t...
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You might not know it, but breakfast in our house is kind of a big deal. Saturdays are pancake mornings. A kid is usually asking for pancakes by 8...