Blood Orange and Meyer Lemon Salad with Sherry Vinegar

Winter in California means one thing to me: citrus season. Well, okay, two things: a respite from the blazing heat of the valley, and citrus season.

But really, the two go hand in hand. For so much of my life I associated citrus with hot weather. Sweet and tangy, refreshing lemons, limes and oranges make their way into so many summer beverages and ice pops. But I was shocked my first winter in Los Angeles, when the farmer's market began to overflow with dozens of types of citrus near the end of January and into February. I literally had no idea that there were so many types of tangerines, or oranges, and even grapefruit, in existence.

Vegan Peanut Butter Cups, because my New Year's resolution is "more chocolate," apparently

When I was little I was in a bowling league. I was terrible, yet it was still probably the peak of my athleticism (I apparently did not take after my Papa, a pro bowler who you can see throwing an epic strike here).

The best part of practice was getting a snack from the vending machine (see above review of my athletic career, ahem). My parents weren't the type to feed us candy for any old reason, so getting 50 cents from my dad and running to the vending machine with my sister to pick out anything we wanted was like hitting the kid lottery.

Thai Kale Salad and a 2016 life update

My in-laws (yes, in-laws! Officially!) are in town this week, and though we've been busy running around town with them, I finally have some down time this morning. With the new year here I thought it would be a good time to make a blog update, and to share a recipe that's healthy and yummy enough to be worthy of my first blog post of 2016.

As you may have noticed (in-laws, people!), I am now married! We had a ceremony in Maine in early October, and our little hometown couldn't have been a better location. The leaves were changing, the air was crisp, and our friends and families really made the experience a dream for us.