Rae Lambert

Hey, I'm Rae!

Living in a small space doesn't mean you can't live a big life. In fact, the time and money saved means more freedom to do the things that matter most to you.

Caesar salad

Caesar salad



dino kale, washed and stemmed

parmesan cheese


6 anchovy fillets packed in oil (or 1 tsp anchovy paste)

4 large egg yolks

2 garlic cloves

2 tbl fresh lemon juice

1 dash of Worcestershire sauce

1 tbl dijon mustard

1/4 c olive oil


fresh bread, diced

1/4 c olive oil

dry Italian seasoning

salt + pepper


Takes about 15 minutes.

Croutons: Toss the bread cubes in olive oil, Italian seasoning, and salt + pepper. Bake at 350 degrees for about 15 minutes, until crunchy. Set out to cool.

Dressing: In a food processor combine anchovies, egg yolks, garlic cloves, lemon juice, Worcestershire sauce, mustard, and olive oil. Blend until frothy. Add salt + pepper to taste.

In large mixing bowl toss kale with the dressing. Top with parmesan cheese, croutons, and course freshly ground pepper.

This salad is very hearty and a big bowl of it will leave you feeling full. I pretty much never make the dressing exactly the same twice, so I recommend tasting as you go. Dressing can be stored up to 2 days in the fridge. Great with grilled chicken (obviously).

Pro tip: most grocery stores have a bread slicer you can use yourself or you can ask an employee to slice/dice up your fresh bread.

Cross-country road trip: SF to NYC

Cross-country road trip: SF to NYC

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