Lia Ices

I have been waiting patiently, very patiently, to tell you about this chilled watermelon soup that left me ooo'ing and ahh'ing. I know we starte...

During the summer months, I often find myself perfectly happy with a spread of sides of dinner--cheeses, olives, crackers, sliced meats, and most re...

Whenever a friend suggests that we meet up after work to grab dinner at a 'convenient location,' it usually means downtown--especially if said dinner ...

After my recent trip to Stellina, I can't stop thinking about bacon. Not just bacon--but little bits of smoky bacon trapped in pasta and accompanied b...

This is my new favorite weekend breakfast. A big bowl of nutty, warm quinoa, tenderly soaked in milk, fragranced with cinnamon and honey, and stud...

I took a yoga class tonight and at some point between desperately trying to avoid doing a full wheel and blissfully enjoying the five or so minutes of...

I mentioned that I recently became the owner of a powerful machine that I am just starting to learn how to use--a Nikon SLR. I'm a big decisions k...

One of my favorite gifts to give and receive is a great book. I haven't always been a voracious reader--I've gone through cycles. In elementary school...

A trip to Portugal a few years back re-introduced me to a cured meat that I hardly thought much of before: chorizo. While in Lisbon, I sampled so many...

After tasting pure heaven in the form of Striped Bass with Sage & Red Wine Butter, I knew I had to come back for more. I wasn't going back to Cha...

There are days when I wake up from a dream that seems entirely inappropriate. Nightmares of my blog archives missing or being out of date, sitting thr...