Whether you’re cleaning your kitchen after a big meal or finishing a painting project, it can be tempting to pour just about anything liquid—or sometimes even solids—down the drain.
When it finally feels as though I’ve hit my stride and narrowed down the best espresso spot in Berkeley, the alarm is about to sound off on my time here.
In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or a companion to crispy coconut rice.