I have a knack for passing time. For keeping myself busy in my own little corner of the house. For spending all day in the kitchen. Creating unnecessary to-do lists. And missing out on opportunities I didn’t know I had. You learn this about yourself when you move. The last 3 weeks of life in Chicago were filled to the brim. Every last meal, every last moment, spent with friends. I lived more in those 3 weeks than I did in our 4 years there. Some people say live with no regrets. I say learn from your mistakes. Read more

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The second issue of Foodiecrush Magazine is alive and well. It’s filled with beautiful photography and stories from my favorite food bloggers around the web. This community is a crazy unique one. One I’m thankful to find myself in. Five years ago, had you asked me what I would be doing, food blogger would not have been mentioned. But sometimes life is so perfectly random—you land exactly where you’re supposed to. Smack in the middle between food, photography, stories, and design. Read more

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For a flaky, all-butter pie crust, refrain from overworking the butter into the flour. Butter should be edamame-sized or pea-sized at smallest before rolling out dough. For more pie crust tips, check out Pie Crust 101.

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We made it. Halfway across the country. With our loot and car attached. We said goodbye to our old home and hello to a new one. We unpacked globs of boxes, put together stupid amounts of Ikea furniture, and painted some of it too. High stress situations don’t always lead to the smartest decisions. Needless to say, I’m banned from painting furniture and reading Young House Love for awhile. They give me way too many ideas. Read more

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Our trek out east has begun. First stop, Pittsburg. Last stop, New Haven. In the madness of moving, I decided to change my focus from food to fashion blogging. Ha, more like fauxfashion blogger. Don’t worry, I’m not really changing my focus. Just bringing you another super sweet giveaway this week from Shabby Apple. Read more

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Any barista will tell you that one key to a great pour over or french press is the “bloom”. Grind your coffee fresh, and when you put it in the press or the Chemex or cone dripper, pour just enough hot water over the grounds to get them completely wet and then let it sit for about 30-45 seconds. Freshly roasted and ground coffee will release the carbon dioxide and other gasses that tend to hinder extraction of coffee goodness into your cup. You’ll see the coffee grounds start to rise like bread. After the 30 seconds go ahead and finish pouring.

—Eric, FreshGround Roasting

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It’s officially our last week of living in Chicago which is all sorts of bittersweet. Right now the bitter taste is overwhelming the sweet, but that will soon pass.

We started our married life here. It’s become home. We painted the walls a million different colors before settling on the right ones. We made many meals and shared them around our big, first-married-purchase, table. We’ve had tough conversations and watched $1 Red Box rentals on our hand-me-down, slip-covered couch from my youth. And we shared lots of laughter in every last square foot. This place has loved us well. I hope we’ve done likewise. Read more

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