Summer. Lazy days, warm temperatures, cool drinks, and BBQ are all hallmarks of my favorite season. Whipping up tasty meals on the grill and dining…Continue reading...
The Silicon Valley has changed a lot since the 1990’s when it comes to what a ‘normal’ workday is for many tech employees. In 1995, I worked at a start up where it was all cubicle, all the time, 9-5, and email was king. Fast forward (way forward) to 2015 and it’s all remote working, email, Skype, Messenger, and Smartphone all day, every day! The shift in companies hiring more
Nobody likes to be the bearer of bad news, but someone has to prepare you for the inevitable; summer is coming to an end. It’s true; somehow we’ve already made it halfway through August in a flash, and the creep of colder seasons will eventually start to sprout. Speaking of sprouting, the end of summer doesn’t have to be all bad. In fact, there are a lot of delicious things
Okay, campers, who out there has tried – and failed – at making a one-pot meal? *raises hand* I know I’m not alone in this, I just … I can’t be, and I know exactly why I can’t be: ONE-POT MEALS ARE DECEPTIVELY SNEAKY. Sure they look easy (and in truth they are … after some careful experimentation), but I have ended up with many a one-pot meal that the
Whether it’s gluten free or vegetarian, many Americans are on the hunt for healthier food. Grocery stores are full of prepackaged, ready to eat meals and we know that these aren’t good for us or the environment, but we choose to eat them anyway because they are accessible and easy to prepare. Many housewives dream of buying all organic foods and cooking “green” meals but don’t have the time. This
Here in the Bay Area, we’re serious foodies. Lately, there’s been a rise in Charcuteries along the Peninsula and in San Francisco that suggest foodies are going past wrapping stuff in bacon or enjoying a juicy steak; game meat is on the rise. If you visit the Fatted Calf on Fell Street in S.F., you can purchase such goodies as duck crépinettes with picholine olives, and quail stuffed with boudin blanc