The Year In Food » Fine Seasonal Eating

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Finally making my way through the massive collection of images I captured late last summer in Montana. They are some of my all-time faves.  It’s the kind of work that I find most gratifying, they totally make my heart sing. Simply being present, bearing witness, and making the most of that yummy golden light at sunrise […]

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  • Isadora Guidoni - I simply love these photos! They’re very beautiful and definitely pass the feeling of the day. Thanks for sharing!ReplyCancel

Last week, I moved out of my cabin and back into town. I didn’t move to the woods for life lessons, but that’s what a year in the woods gave me. I was drawn to my little place instinctively. The tender part of me that was exhausted by city life, and by so much change, […]

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  • Jesse - Lovely post, friendReplyCancel

  • thefolia - Cheers to beatiful and healthy connections!ReplyCancel

  • dixya @food, pleasure, and health - i like to be surrounded by people but i think it will be a great lesson to see what its like to be in soliitude and away from essentials that we take for granted daily. thank you for sharing your experience with us.

    and on this porridge, i love the idea of savory porridge or khichdi! i make a very simple version in the winter and i will have to give your recipe a try very soon.ReplyCancel

  • Peter Stafford - Kimberly:

    Peas porridge hot
    Peas porridge cold
    Peas porridge in the pot nine days old!

    So is this a breakfast, lunch, or dinner? Do we need to wait nine days to eat it?
    I’m actually serious — it is different from anything I have made, but it looks good.

    Thanks, and Happy Holidays!
    Affectionately, PeterReplyCancel

  • Erica - Love your stories, enjoy the new place and the end of that chapterReplyCancel

  • Norma - What a beautiful story of a transitional/growth year! Are you now in the City or in one of the outlying neighborhoods? NW, SW, NE, SE?? I’m really intrigued with the savory porridge. I don’t believe I even know what ghee is! I use quinoa occassionally but wasn’t aware of a tri-colored version–now for the search! Thanks for another enjoyable story and recipe!ReplyCancel

  • Stacy - I am so glad you can now reflect this maturely and thoughtfully on that experience. And I’m so happy you’ve moved back into the city so you can see people in your everyday! I hope that you continue finding joy in this new season, plus lots of extra strength for all of that socializing. xoxoReplyCancel

  • Lynn Duvall - I love the beautiful writing you’ve done about your year of solitude … and the way you’ve unfolded the conclusion you reached for us here. Like something just baked, still warm and fragrant, wrapped in a cloth napkin and offered a little bit shyly by a neighbor, which of course you are.ReplyCancel

  • Christiann Koepke - Girl you moved!! Congrats! Time for a catch up I think :) . Hope you are settling in well back in the city :)
    CKReplyCancel

  • Sarah @ Snixy Kitchen - Aww – congrats on the move! Second, I’m also obsessed with and have been making my own variation on the Bartavelle porridge (coming soon…great minds eat alike?). I can’t wait to make yours! That egg is everythinggggg.ReplyCancel

  • D'Sapone - Hawaii - its superv story verry nice ..ReplyCancel

  • Lynda Balslev - I just stumbled upon this post as I was admiring your blog like a long lost friend. Thank you for sharing – we are considering a move to Portland too! Happy new year, Kimberley!ReplyCancel

  • Corrie Duffy - Hi
    This recipe is everything!
    I have always had simple khichadi as a reset to my diets but this variation looks perfect for a tasty dinner. I also think chickpea would go smooth with this. What’s your take on it?
    That egg is purely genius.

    Congratulations on the move! :DReplyCancel