Lindsay Brunner on LB

Small everyday tools have a predictable lifecycle.

Last updated: June 30, 2026 Pulse is a Brunner Creative-operated reminder tool that can send low-volume SMS reminders configured by the recipient or account owner.

Back when I still lived in the Midwest I was operating under the delusion that I didn’t like mayo.

IMHO, cream of celery soup is one of the great sleeper pantry ingredients.

I guess I’ve been on a carb kick… Honestly, when am I not on a carb kick?

Some nights just really call for warm bread on the table with dinner, but literally who has time to be messing around with yeast and rising times?

My life these days is a never-ending battle to get my picky eater to try new things (and actually like them).

Spent any time on LinkedIn lately?

Many years ago, long before I moved to California, my friend Robin made these tacos for me and blew my mind.

At no point in my ten years working in technology before now did I imagine ever building a CLI myself.

Way back in 2016 I made this recipe (well, the full dairy version) and brought it into the office for a treat.

Some days just call for a pot of something warm and slightly old-fashioned.

I’ve watched more than one team celebrate a content report like it was a victory parade.

If you’re trying to understand quiet vs loud brand signals, you’re probably feeling a familiar tension: you want your brand to be memorable, but you don’t want it to feel… try-hard.

Lucas calls Cornish hens “tiny chickens,” which is objectively better branding and the main reason they stay in rotation around here.

Lasagna was a staple family dinner for me growing up.

Leftover mashed potatoes deserve better than microwaved mediocrity.

It was two years ago, summer, in Kansas City of all places.

The leftover baked russet potato skins from Ultra-Concentrated Baked Potato Mashed Potatoes are a goldmine, not waste.

A choose-your-own-adventure garlic recipe: low-and-slow avocado oil confit for pure garlic flavor, or oven-roasted garlic in olive oil for a richer, more aromatic result.

Sous vide overnight from frozen is exactly what eye of round wants.

My Grandma Yola made cabbage and onions for Grandpa Joe for lunch all the time when I was very young, but after I stopped spending every day at their house it wasn’t a vegetable I had very often.

Leftovers are fine.

I could probably make mashed potatoes 3-4 nights a week and my family would love it.

So, my kid eats a lot of carrots.

I don’t know why everyone was conspiring to hide chicken schmaltz from me, but now that I know it exists, there’s no going back.

Over the last two years, AI has quietly integrated itself into all of our content workflows.

A low-effort, high-reward sheet-pan dinner: whole sausages roast alongside tiny potatoes and sturdy vegetables until everything is browned, juicy, and meant to be served from a big platter.

When I was first getting started, I assumed technical content failed for fairly obvious reasons.

This is one of the first meals Alex and I ever cooked together.

I listen to Alice’s Restaurant Massacree (Revisited) every Thanksgiving morning.

This recipe started the way a lot of weeknight dinners do: chicken thighs in the freezer, potatoes on the counter, and the need to feed people without turning it into a whole thing.

This is risotto in spirit, not doctrine.

I used to own a smoker.

I’m always trying to take recipes I find online more in the direction of what a restaurant chef would do.

I make wings a lot, they’re one of my faves, but most oven-baked versions I’ve tried either come out soggy or demand an overnight dry-out.

In my opinion, there are two acceptable ways to make egg salad.

Some nights call for a dinner that feels familiar, cooks fast, and doesn’t turn into a negotiation with a six-year-old.

So, here’s the thing about chocolate chip cookies: most recipes are fine.

My mom used to make the best chicken legs in her Crock-Pot in the ’90s — the kind that fell off the bone, soaked up whatever flavors were around, and never, ever made it to the next day.

This is my big-batch, two–sheet-pan version of classic spaghetti and meatballs, built for feeding people without stress.

Rack of lamb is one of those cuts that’s expensive enough to make you nervous and lean enough to punish mistakes.

I’m lucky in life to have well-travelled foodie friends, one of whom brought me two gorgeous sweet spreads from Bremen, Germany: one caramel with espresso, one chocolate with lebkuchen (gingerbread) spices.

For as long as I can remember, pasta e fagioli has been my mom’s favorite soup.

These pretzels started as a saved Insta reel and turned into one of those quietly excellent party snacks (crunchy, savory, lightly sweet, and designed to sit happily next to your cheese board rather than overpower it).

We’re all eating sweet potatoes right now, with cheese stuffed into the center, right?

Who wants to eat healthy carrots anyway?

I love stovetop bacon in theory for its speed, and perceived simplicity.

There’s a specific piece of understanding that is missing when teams are scaling content, and it’s dead-obvious on the surface, but often not clear when you dig in: A content system is not the same as your CMS.

Inspired by a Unicorns in the Kitchen TikTok, this is the almond biscotti that accidentally turned into the star of my holiday cookie plate last year.