This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...
-
-
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 two For the pork: 2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oil For the polenta: 1 1/2 cups o...
-
Last month, we headed on our first “big” family vacation as a family of five. It was a reset of sorts. I’ve been blogging pretty sporadicall...
-
We should be sharing all sorts of resolution-y things with you this week: juice fasts and gluten-free bread. But this recipe is just too good to h...
-
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 ...
-
A few weeks ago, I went to a Summer Camp-themed wedding where one of our activities included a Ropes Course. I bragged to our friends that I had d...
-
Well, it's been an interesting night. But we're not the New York Times or CNN, and while this is certainly an important historic moment for our co...
-
For the pizza dough: 1/2 tablespoon of active dry yeast 1/2 tablespoon of sugar 1/2 teaspoon of salt 3 cups of all-purpose flour 1 tablespo...
-
2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
-
I know. It’s September 3rd, and here I am posting about watermelon. Late to the party, much? This summer, I’ve found myself picking up a small...
-
I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...