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03 Aug 2016
Starting a new book is a risk, just like falling in love. You have to commit to it. You open the pages knowing a little bit about it maybe, from the back or from a blurb on the front. But who knows, right? Those bits and pieces aren’t always right.
Sometimes people advertise themselves as one thing and then when you get deep into it you realize that they’re something completely different. Either there was some good marketing attached to a terrible book, or the story was only explained in a superficial way and once you reach the middle of the book, you realize there’s so much more to this book than anyone could have ever told you.
You start off slow. The story is beginning to unfold. You’re unsure. It’s a big commitment lugging...

15 Jan 2016
The name “Gimlet” sounds like something that might be sipped in a more genteel era, when the proper glass was de rigeur. Modern tastes now swap out fresh lime juice for the sweetened bottled stuff pola ba. And unless I didn’t get the memo, you can use any kind of gin that you like. I picked up this bottle of dry rye gin, made by St. George Spirits, perhaps hoping to capture some of the former glory of the rye whiskey-based Manhattans that I knew and loved so well ecig accessory.

I knew the Jörg Rupf, the German founder of the company, back when he was tinkering away with his oak barrels and distiller, in a hangar, making eau-de-vies and other spirits that few in America had ever heard of. (He once made a holly berry eau-de-vie...

12 Oct 2015
As you may know, I have been an ambassador for The American Egg Board for over a year now. One of the reasons that I love being an ambassador for an organization like this is not only the product (because hello – eggs!) but to learn more about that food – the health benefits and where it comes from .

I recently had the opportunity to spend some time talking to Mark Oldenkamp, the Vice President of NW Operations for Valley Fresh Foods, Inc ultherapy. from Woodburn, Oregon. It was really interesting to spend some time talking to him – learning about where our eggs come from and the processes it takes to get the eggs from the chicken to the consumer you beauty.

In high school, Mark thought he wanted to be a vet. But a home project for...

20 Sep 2014
The day where I bring you the first PUMPKIN recipe of the season!  Woo to the hoo !

Now hong thai travel, I know some of you are hating me for throwing pumpkin in yo’ face so soon BUT…FOOD FIGHT.

No, I am kidding. I was going to say BUT, have you BEEN on Pinterest lately? It’s been pumpkin for a month already !

At least I didn’t subject it to you that early. That’s not to say that I personally wasn’t eating it though. I <3 my winter vegetal friends .

If I am being totally honest with you DR REBORN. I am lying.  Isn’t that one big oxymoron.

I am lying to you about not wanting to subject pumpkin to you that early. In fact, this Pumpkin Cookie Recipe was actually posted on Food Fanatic in AUGUST.

What the what?!

I knew you guys...

20 Sep 2014
I started these cookies trying to make them with some peanut butter, but didn’t love the combination – it kind of overtook the pumpkin. So peanut butter haters, rejoice – these have no nut butters in them! And yet, they still hold together extremely well – they aren’t crumbly at all!

I also tried these with some whole wheat flour and definitely preferred the texture and taste with the oat flour. Oat flour is one of my favorite things to put into baked goods – especially when I am trying to make them healthier. And if you haven’t tried anything with oat flour, don’t be scared of trying to find it in a grocery store – it’s just regular oats (I used old fashioned or quick) that have been blended until they reach a flour...