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The Real Whiskey Sour: Official Drink of Summer

Photo by Brian Samuels Photography, taken at The Big Potluck Before I met Anthony, I didn’t like bourbon, rye, rum, scotch, or just about any form of brown liquor. It took some coaxing, some time, and some really great cocktails for my palette to change, but these days I’m like “Gin, who?” My go-to cocktail [&hellip

Simple, Classic Lemon Curd

I like to think I am pretty brave in the kitchen. I’ll try just about anything, as long as I am not expected to serve it to company, and I’m almost always game to take on big cooking projects – even when they involve risk of utter failure and the distinct possibility that $50 worth [&hellip

Simple Cioppino

There are some people who don’t like their food to touch. They make special divided plates just for these folks that are designed to keep their meat from touching their corn from touching their green beans from touching their potatoes. I discovered this week that they even make divided Tupperware to transport leftovers to work [&hellip

The Palomnela

Another guest post by Sharon’s husband and family mixologist, Anthony Damelio. “You have to try something!” Carlos told me. I had already enjoyed a couple of his homemade drinks—all of which were exceptional—so I trusted him implicitly. “Do you like tequila and grapefruit?” he asked. “Of course! I’ve been experimenting with that myself, but I [&hellip

Easy Lamb Vindaloo

Indian was the first cuisine I really discovered for myself. When I was growing up, Mom cooked with lots of different flavors, but Indian wasn’t really part of her standard repertoire. She was great with classic American seasonings and was comfortable just about anywhere along the Mediterranean, but food from the countries beyond that inevitably [&hellip

Kale Salad with Butternut Squash, Dried Cranberries & Pepitas

I know what you’re thinking. “Yawn…another kale salad.” If you’re thinking that, then you’re right. This is just another kale salad. But, it’s a damn good salad. So, there’s that. There is a recipe for this salad, but it’s loose. In general, I’m no great fan of salad recipes. I like my salad how I like [&hellip

Cardamom Spice Cookies

I am about to say something that many of you will consider blasphemous: I don’t love chocolate. There’s nothing wrong with chocolate. I like it fine, but it’s just not a flavor that gets me excited. I’ll eat (and enjoy) the occasional chocolate chip cookie or square of dark chocolate, but I can’t make it [&hellip

Sunlight on Snow

A guest post from Sharon’s husband and our designated family mixologist, Anthony Damelio. One of my worst grades in middle school came not from English, science, or math, but from art—the class everyone’s supposed to “do well” in (or so I thought). That fateful mark came from our work with clay, particularly the coil technique [&hellip

Gingerbread Waffles

It’s hard to express exactly how much Maggy and I love the holiday season. When we’re together, we watch Christmas movies, listen to festive music, take on baking projects, plan elaborate meals, go for long walks with hot drinks, head to the mall just to see the decorations, and generally have a wonderful time. When [&hellip

A Sweet, Smokey Autumn Cocktail

Today, we’re all together in Montgomery, Alabama helping Granny move for the second time in about as many years. We knew this day was coming, but I’m not sure we were prepared for what it meant. After today, our family won’t have much reason to visit Panama City, Florida. And waving goodbye to this place [&hellip

The Best-Ever Pimento Cheese

Have you ever agreed to do something, gotten started, and then thought: “What have I gotten myself into?” Sometimes, I feel like that’s the story of my life. The most recent installment of “What the $%*# am I doing?!” starred my husband, Anthony, and me as we navigated the process of throwing a fundraiser for [&hellip

Banana Ice Cream with Roasted, Salted Pistachios

Anthony and I are both fiery and opinionated, and that’s putting it mildly. So, naturally we disagree…a lot. Impassioned debates and lengthy discussions are not for everyone, but it works for us. When it comes to food and cooking, though, Anthony and I agree on just about everything. We think that organic produce is (mostly) [&hellip

One Thousand

It’s been just about four years since we staked our claim on this little piece of the Internet to share our recipes, ideas, struggles, joys, and serious love of food. In those four years we’ve produced one thousand posts, and we’re pretty proud of that. But I think we are even more proud that after [&hellip

Apple-Oat Muffins with Cranberries & Pecans

This weekend, I attended my second Atlanta wedding. It seems pretty amazing to me that we’ve lived here a little over a year and have already made friends so close we’re being invited to witness these important milestones. For this particular wedding, the bride and groom scrapped the idea of a fancy cake and asked [&hellip