Lovesmiths saved me from a creative crisis when I started it, four years ago, and I have loved having this outlet to write about seaweed and pie and other obsessions. But Lovesmiths has reached a natural stopping point, at least for now. I don't want to yank it off the internet, so I'll just leave it sitting here in case people need a good recipe for Chickpeas and Chorizo, Farro Salad with Basil, Olives, and Marcona Almonds, or Saffron Risotto Cakes, to name a few of my favorites. Warmest thanks to those who have read and cooked along!
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