so i guess we’re hikers now?

since we’ve moved to baltimore, our front yard is the sidewalk and our back yard is the size of a matchbox. it’s a big difference from the huge back yard mochi used to have for running and playing in west virginia. we go on lots of daily walks through our neighborhood, but trotting along on concrete just doesn’t have all those doggy stimulants mochi needs. plus, he tries to pee on everyone’s front steps. i mean everyone’s. no stoop left behind. so, we’ve gotten into hiking. it took a couple weeks to find it, but just a short walk from our new home, we’ve found the perfect trail for the dog — and it’s a workout for us, too.

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better-than-takeout crab rangoon

i’m not sure i’ve ever placed a chinese takeout order that didn’t include crab rangoon. i mean, obviously you have to get the sweet and sour chicken and maybe general tso and of course a few egg rolls, but first and foremost, you order crab rangoon. when i worked as a weekend news producer, i would often order only crab rangoon because it’s not messy and you can eat it while you work. all of this preface is to establish credibility for that fact that i am a crab rangoon connoisseur. and this is undoubtedly the best i’ve ever had.

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latest obsession: suite one studio

the chic ceramic designs coming from lindsay emery at suite one studio are blowing my mind right now. i came across her work on instagram and fell in love. the organic shape, the watercolor paint, the gold edging… each piece she creates is a work of art, just begging to be the center of the kitchen.

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baltimore’s best kept secret

“baltimore’s best kept secret.” that’s what an employee of the rawlings conservatory & botanical gardens told the chef and i about this place, and boy was he right. spoiler alert: this post has nothing to do with food and everything to do with awesome adventures in our new city.

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fourth of july rally in the alley!

what a fun fourth in our new city!

we spent it hanging out with our new friends, celebrating one of the chef’s few and far between days off from the hospital. we played a lot of slammo in the alley, and drank a lot of natty boh, because, well, now that we’re in baltimore, you just have to.

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unemployment chicken stock

the chef has officially began his new career as a physician. july 1 was his – and thousands of other medical residents’ – first real day on the job. he went in at 5:30 a.m. and got home at 9:45 p.m.

i think it’s safe to assume i’m going to need to learn to cook alone. and because i’m currently jobless (unless you count binge watching parenthood and big love and sending in millions of unsolicited resumes to people who don’t really want them a job, which at this point, i kind of do, only i don’t get paid for it), i have lots of time to do so.

up first: my first batch of on-my-own, without-the-chef chicken stock.

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chef marries girl

we did it! the chef and the girl are officially dr + mrs!

we’ve had a busy past few months. we graduated (the chef from medical school, the girl from graduate), we got married, we moved a few states over, and we went on an amazing food-filled honeymoon. we’re finally getting settled into our new home in our new city. we’re already in love with the farmer’s markets here in baltimore and can’t wait to eat at as many restaurants as possible!

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