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Happy Friday,  friends! As we head in to the Labor Day weekend, I am doing something here  that I have never done before: asking you to consider making a tiny donation (as little as $1). The charity is the Semper Fi Fund, which serves veterans, and their families, from all branches of the armed forces, who are wounded, critically ill, or have suffered...

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Put on those reading glasses. There are some great articles in this list! – Fighting the vanilla thieves of Madagascar  (BBC) – A COLD EMAIL FROM A FOOD-OBSESSED TEEN: WHY I OWE EVERYTHING TO JONATHAN GOLD  (L.A. Taco) – Eve Babitz L.A. map (Curbed) – To Visit: Nahm – The Freshest Ideas Are in Small Grocery Stores (NY Times) – This house –...

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When I think back to even a year ago, it’s amazing to consider how my sewing skills and drive to create a handmade wardrobe have grown. A few weeks ago I planned a fun girls’ weekend in Chicago with one of my best friends to see Beyoncé (and her husband) in concert. A year ago, that would have certainly meant buying something to...

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Bakers tend to go through a lot of vanilla because the majority of dessert recipes call for it. It’s not that recipes can’t be made without vanilla – they can be and many are – but it is because vanilla is so delicious, adding a uniquely sweet, subtle flavor of its own and amplifying any other flavors it is combined with. If you...

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This decadent deep dish skillet brownie cookie is always a crowd pleaser! Made with from-scratch cookie dough and brownie batter and peppered with plenty of chocolate chips, you’re going to want to grab a spoon (and a big scoop of vanilla ice cream) and dig right in! Hi everyone! Sam here from Sugar Spun Run with yet another sweet treat! Today I’m sharing...

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These Best Lemon Bars are my favorite recipe in the world of lemons.  The flaky shortbread crust is topped with the most luscious lemon filling.  A thin, sweet, crunchy glaze tops it off. This is the perfect recipe for lemon lovers.  There is plenty of lemon in the lemon filling.  Lemon appears again as part of the glaze. These are the classic kind...

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  Summer’s nearing its end, and that means it’s grape-harvesting time. I’ve had my grape vines for three years now, and this is the first year that they’ve born fruit, but boy did they make up for the two previous ones. I’ve been cutting bunches and bunches of grapes off the sagging vines, temporarily bent from the weight of the plump and dusty...

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When I started Budget Bytes I lived in a tiny apartment with an equally tiny kitchen, that had only about 12-inches of counter space. The apartment was built in the 30’s and I always wondered how, in a time when people cooked at home far more than they do now, they were able to make do with so little workspace, especially without a dishwasher!...

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This is a monumental moment for this little site: I'm posting a tofu recipe. Tofu, along with mushrooms, just haven't been my thing. It's completely a texture issue. I need crunch in my life and the slight spongy texture of mushrooms and tofu just didn't work with my food views. However, over the years, my staunchness against these items has started to give...

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