My friend Celia recently asked me to make some ice cream for a birthday party — her boyfriend’s family was in town from California, and knowing my ice cream making obsession, she decided to ask me for a couple batches rather than pick up whatever this or that ice cream was
Bartavelle, you ruined me. So many delicious treats every single day. But you are 3,122 miles away, which is much too far a drive for my daily breakfast fix. I need my avocado toast and my Persian breakfast, so I’ll just have to make them in my kitchen, on the
Friends. Let me tell you about this yummy little lunch I made myself and my roommate today. But first, I need to talk about something. As I write this, I can feel myself sinking and slouching farther and farther down the couch. My brain, my body, my energy…totally checked out.
When I was little, my dad and I had this ritual where we’d go to Haley’s Ice Cream and each get a cup of our favorite. Mine was always peanut butter cup, and his was rum raisin. We’d scurry back into his navy blue Ford Escort with no AC and
Well hello. It’s been a while. I’ve been back on the East Coast for a little over a month now, after those lovely 4 1/2 months living in Berkeley, CA. In typical Sheila fashion, I attempted to hit the ground running. Which is always funny, because it leaves me in
I’ve had this draft waiting patiently for two weeks patiently, hoping that one of these days the right words would finally accompany these final CA photos. I’m typing from my new home, the third already this year, back on the East Coast in Gloucester. I spent a lovely 4 1/2
I’m so excited to share this recipe! Aside from the homemade snickers I posted a while back, this is certainly one of the silliest and most fun little treats I’ve made. It’s just so fun making homemade versions of these treats, and I have to say, they’re yummier than the ones
Buckets of rain. Apparently, what they say about Portland is true. It rains. And rains. Even so, it supposedly rained harder during my two day visit than it normally does. Well, what can I say? I traded a particularly terrible New England winter for an uncharacteristically warm, dry season in Berkeley, CA.
These brownies, man. They are just so good. The best. Nothing I can take credit for, except for sheer joy in opening up David Lebovitz’s Ready for Dessert as a casual read, and not being able to put the book down until I had one of these chocolatey guys in hand. I
This morning I went to Cannard Farm, the main farm that Chez Panisse sources its produce from. It was gorgeous, with light rain and fog over the mountains, bringing sharp contrast to the beautiful wildflowers they let — and encourage — to grow. The special thing about this farm is
All things considered yummy 