The more I make my way through this thing we call Life, the more I’m realizing that things don’t really work the way I thought they would. This is not a bad thing. I’ll explain.&hellip

The more I make my way through this thing we call Life, the more I’m realizing that things don’t really work the way I thought they would. This is not a bad thing. I’ll explain.&hellip
If you’re ever in San Francisco and you love cooking you have to check out Omnivore Books in Noe Valley. Onmivore Books is an entire store full of cookbooks – they carry every cookbook you&hellip
There is no denying that food ends up being a big part of all this adventure having. Perhaps it is the main feature if you are picking fruit or pickling everything in sight. Or maybe it’s&hellip
This season was difficult was for me to figure out what type of Craft Round Up I wanted to do. Should I feature some fun crafts that use food? Should I share my favorite food&hellip
I love to travel. Yet, I understand that traveling is a word that can mean something different to people. For me, it often means eating and a lot of it. Food is one of the&hellip
Food is not just for consumption, packed with vitamins and minerals your skin can also benefit from all that nature has to offer. I decided to do a little experimenting in the kitchen and&hellip
Linz gave me the fun job this week of making an “adult” version of a favorite childhood dish of mine. Carbs and cheese always seems like a good place to start when thinking about meals&hellip
Four years ago when Linz and I started this blog I never would have guessed how it would look today or the variety of content we would publish here. I love that getting to have&hellip
I’m a fool for rice pudding, which is something I never really thought I would say. As a kid, I always thought tapioca pudding was disgusting mostly due to its texture. Someone might have told&hellip
Y’all, we need to talk about something really awesome happening today! I am doing my first guest post over at The Thinking Closet. Lauren is the mastermind behind the blog and while we have never&hellip
After watching the documentary Kings of Pastry on Netflix, I’ve been craving macarons. I think about the slight crunch, followed by the chewy inside. I think about the filling…buttercream…ganach…salted caramel. I’ve been a little obsessed.&hellip
I love traditions. That comfortable feeling that comes from doing the same fun thing once a year (or more) with your friends and family. There is something to be said for being able to know&hellip
Homemade chicken noodle soup is a cornerstone of comfort food for me, and I know I’m not alone. Just the thought of it brings up memories of being inside on chilly fall days helping Mom&hellip
When making this dish I realized that this is the first time Linz or I have featured mac ‘n’ cheese for Foodie Friday, I found this quite shocking. Variations on this classic cheesy noodle dish&hellip
I’m a little surprised I can even write a Foodie Friday post today considering Linz and I have been in a sugar coma. I have some how managed to eat a lot of sweets lately,&hellip
Sometimes I stumble across a recipe that is so utterly perfect that I can’t help but applaud it. Alton Brown’s Southern Biscuits Recipe is one of these magical finds. Dale and I came across it&hellip
This is one of my all time favorite books! I want to make the book review posts a regular monthly series here on Sweet Athena and I thought AVM would be the perfect book to&hellip
I would like to say that I plan all of my meals ahead of time, giving careful thought to what is best for me to eat, and then spending time meditating over my chopping, simmering,&hellip
I’ve been seeing pictures of this kind of corn for a while, so I had to give it a try. I knew I’d love it because it gets rolled in cheese. We love cheese. Only&hellip
This April marks an exciting moment in Sweet Athena history, it is the two year anniversary of our blog! To celebrate all the food and craft adventures Linz and I have experienced here, we decided&hellip