I just lost again. Another mealtime with Harry, another ugly episode that starts with him walking into the kitchen, looking over dinner, and stamping his feet in protest, ...
OK, first: If you’re new here, as a subscriber or just a visitor, welcome! And I love that shirt on you—really brings out your eyes.
Now that we’ve gotten that out ...
Things look a little different around here, don’t they?
After seven years of blogging at Words to Eat By, the time has come for a little reinvention—not of ...
Seven years ago today, I hit “publish” on my very first blog post. Since I imagine that most of you haven’t been reading along with me from ...
You know how sometimes, when you finally meet an idol, you totally screw it up? You don’t? Oh. Well then you’ll really get ...
What were you doing at 10:08 this morning? Were you forced to cover your ears due to a sudden, ear-piercing shriek of pure joy? Sorry bout that.
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My worlds have been colliding lately. Take this (unbelievably delicious) recipe involving chicken, figs, and bacon. It’s by Melissa Clark, from her first cookbook. ...
It’s Tuesday, and I’ve got a quick kitchen tip to share with you. Which means I’m hereby christening today Quick Tip Tuesday. Should I happen to have ...
Look how deliciously, deeply brown it is! Chilling your stock makes it easy to remove the excess fat, which congeals ...
How’s that for a black cat? My secret: King Arthur Flour’s black cocoa. Use the same cocoa (and the recipe ...