Our Wedding

Five years ago today, I married the person I admire most in this world. One day, I will write down our love story. But for today, there are photographs. Photographs of the day we committed ourselves to each other, surrounded by our family and dear friends who sent us into our life together with so much love and prayers and good wishes that we still feel that energy in our marriage today. Five years later, with the sweetest blonde-haired, blue-eyed little boy now a part of our family, we still have the same ridiculous, giddy love we did on the day.

Sinclair & Moore Wedding Design and Coordination

Ciao Thyme Catering

Michele M. Waite Photography

Cabfare Productions Videography

Private Venue

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I love wrapping presents! And giving gifts. Receiv

Here’s an EASY Thanksgiving side dish for you—

Here’s an EASY Thanksgiving side dish for you—a crisp, bright, crunchy Brussels Sprouts and Walnut Salad. Even better, you can make it ahead in the morning or even the day before.

It even makes a great lettuce alternative for the turkey sandwich you’ll probably have the next day.

Brussels Sprouts and Walnut Salad

Serves about 6

1 pound Brussels sprouts, trimmed
1/2 teaspoon sea salt, or to taste
freshly ground black pepper, to taste
Zest and juice of one large lemon (about 4 tablespoons lemon juice)
1 tablespoon apple cider vinegar
1/3 cup extra virgin olive oil
1 1/2 - 2 cups lightly toasted walnuts, coarsely chopped
1 ounce (or more) Parmigiano Reggiano, shaved

Thinly slice the Brussels, either using the slicing blade of a food processor, a mandolin or a knife. Add the sliced Brussels to a large bowl. And sea salt and pepper and stir. Add the lemon zest and juice, apple cider vinegar and olive oil and stir again. Taste and adjust seasonings, if needed. Add the walnuts and cheese and stir again. Done! Store in the refrigerator until ready to serve.

Notes: To toast the walnuts, put on a baking sheet and place in a 350 degree oven for 5 to 7 minutes, or until lightly toasted. If you don’t like walnuts, you can substitute pecans. If you’re sensitive to cow milk dairy, substitute Pecorino romano for the cheese. If you make the salad the day before serving, you may need to add a little more lemon juice or apple cider vinegar. If you want, you could also stir in a big handful of finely chopped parsley.

I was going to share the recipe for this simple Th

I was going to share the recipe for this simple Thanksgiving side dish in the newsletter over the weekend. But instead, you’ll find it here tomorrow! A crisp, bright and crunchy Brussels sprouts and walnut salad. And one you can make ahead!

Recipes for simple, comforting chicken soup and my

I’ve been thinking a lot lately about how we sho

I’ve been thinking a lot lately about how we show up for the people we care about. Something akin to ‘Take the trip, buy the shoes, eat the cake.’ But instead, it’s ’Take the trip, make the phone call, meet for a walk, drop off a meal.’

More thoughts on this, and how I think about putting together a care package—something that says I’m thinking about you, and I’m here” —in the newsletter this weekend. 🫶🏼

I’ve been doing a cold plunge in my bathtub almo

I’ve been doing a cold plunge in my bathtub almost every day for the past few months.

It might be an exaggeration to say that it’s been life changing. But it’s close. I’ve felt a subtle shift.

It has health benefits, but that’s not the only reason I do it. It has made me understand I can do hard things. That sitting in discomfort brings growth. I focus on my breath, calming any anxious and racing thoughts.

This is going to sound a little woo woo, but bear with me. I lay in the cold water and breathe, feeling myself being held in the warm hands of God, unconditionally loved. I focus on my breath, knowing I don’t have to be perfect to be loved.

Even if you don’t take a cold plunge (although I recommend trying it) you can still do this. Know that you don’t have to be perfect to be loved. Know that you are perfect, just the way you are.

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