But today I decided to screw over-thinking it and just do something. It’s the only way to start. I made a super simple lunch and photographed it. I just sat down and started writing. And now I have a blog post.
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I just returned from a week-long yoga retreat in Sayulita, Mexico. I practiced yoga for four hours a day in an open-air pavilion, swam in the ocean every afternoon and ate gourmet, organic meals. Rough life, I know. At lunch and dinner, the table always included some sort of dip served with homemade baked tortilla chips and …
When you have an epic fail, you have three options: Give up, do it again and hope for a different result, or try something different. After an epic fail trying to make pizza dough from scratch, I surrendered my expectations and used a store-bought dough, making an equally delicious flatbread and saving my sanity.
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This is a delicious and filling dinner that will warm you up on a crisp fall night.
Tomatoes taste like summer. This quick pasta sauce is a great way to use up some tomatoes that are on the verge of being overripe.
Having some ready-made items in my fridge meant that I had a great meal in under 10 minutes. This taco features my favorite way to cook collard greens with some yummy store-bought teriyaki baked tofu and red pepper spread.
I didn’t think making pizza crust would give me a lesson about life, but sometimes cooking is unexpected. This pizza is delicious: the cornmeal crust is crispy but tender, and actually holds up to taking a bite out of a piece without falling apart. The heirloom tomatoes made a sweet and rich sauce, with a hint of spice. The crispy kale added a nice crunchy texture.
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