An exploration in slow living and delicious eating
Snowbound on Vashon. If you haven’t read my “About Me” you should take a moment. There you’ll read that I’m from Florida. If you read til the end, you’ll see that I moved from Florida to Alaska. So, I should be 100% on board with snow, right? Wellll…. it’s still got its learning curves. The
Christmas is over. Obviously. But it helps to put it in writing because I’m sitting directly under mistletoe, my tree is still brightly lit, and I just took the stockings down today. But hey – I should give myself a break – we’re only three, er 18 days post-Christmas… Yikes. Despite my lack of activity
The best pumpkin pie from scratch. Pumpkin pie has never been my favorite dessert – it’s more of a must-have at Thanksgiving. I refuse to leave it off of the holiday menu. So, why not find a way to make it better? After making this pumpkin pie from freshly pureed sugar pumpkins, I can say
Easy All-Butter Pie Crust. I have always been a fan of Pillsbury Pie Crusts. They’re flaky, delicious and easy to use; but they’re not homemade. And this entire blog is an effort to do things the old-fashioned way. This recipe takes it back to the basics, using only five ingredients and one set of tools
Santa Fe – A Weekend Guide to New Mexico’s Capital I’d never been to New Mexico before – it wasn’t even on my bucket list. But after spending a fall weekend in Santa Fe, I’m anxious to return. On a whim, my friend Chelsea invited me to join her and three friends on a ladies weekend.
John & Lizzie – A Pacific Northwest Wedding | Lake Crescent Lodge, Washington I can say with certainty that shooting a wedding for people you love is the best kind of job. John and I work together at Outdoor Research. After proposing to Lizzie, he told me I was their wedding photographer. I shot my
I have a love for all things edible. Cake? Check. Carrots? Check. Cheetos? Guilty check. Seriously… if it’s edible, I probably love it. And if I haven’t had it, I’ll try it. I was raised in a loud Italian family. Our Sicilian heritage is most evident in our love for food and our inability to