serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
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A few months ago, we kicked off a fun partnership with our friends at IZZE, beginning with a post about hosting a Friendsday Night, Tulum-Style. A...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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Every year, I look forward to summer with the sort of anticipation that can only be described as childish. I am eager for the longer days and the ...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the bran...
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Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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This thing happens to me in the summer. I don’t really cook. I mean, I cook but I don’t really make recipes. The produce is so fresh and so go...
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When my parents' apricot tree is heavy with its full glory of fruit, it is a feast for all, including the squirrels. My parents' apricots are smal...
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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Back when LiveJournal was the leading blogging platform, I didn't quite understand the concept of being 'found' on the Internet. I wrote, unapologet...
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I mentioned in my Sicily Guide that we came home with a small loot of tasty treats. What I didn't mention was that this loot actually included a p...
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The sun colors the sky all shades of pink and purple at this time of year. It's my favorite time to drive home from work because I often watch the...