The Year In Food » Fine Seasonal Eating

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Late last October, when those torrential rains were just flirting with California, a group of us got to spend a couple days learning all about how olive oil is made with California Olive Ranch. Olive oil is very dear to me. As a California native I take a lot of pride in California Olive Ranch […]


  • thefolia - Vive la olive and its fine oil! Happy harvesting!ReplyCancel

  • Walt - Insightful w/ some great photos. I’ll have to check out where I can buy some the California Olive RanchReplyCancel

  • Lynn Duvall - Hi there – a couple of years ago, I selected CEVOO at random, on a hunch, and a longtime love for the West Coast, from dozens of brands. A few days later, I was delighted to see that Bon Appetit (I think) listed it high up in a list of the 10 best EVOOs!

    So it was esp. Interesting to get a peek at the groves and learn something about the history of the now-favorite bottle in a dark corner of my kitchen counter.

    Thanks for continuing to inform and inspire your curious and enthusiastic readers!

    Lynn Duvall
    Birmingham, AlabamaReplyCancel

  • Deep Web - I found your lovely site through the Horchata guest post you did for TurnTable Kitchen (I have almonds soaking in my fridge as I type this). I decided to sit down and dig through your blog as I wasn’t familiar with it. Oh. My. Gawd! What an amazing job you’ve done at compiling helpful tips for bloggers. As an off-again-on-again blogger I’m trying to get back up to speed and stick to a content schedule in the coming months. I just wanted to say Muchas Gracias for taking the time to put together such thorough posts!ReplyCancel

When I was a teenager, my first real job was at a local cafe and bakery. They were well-loved in the community: for their wedding cakes, their fancy pastries, and their delightful and new-to-me Persian treats. I learned on my first day to not smear brown avocado on a sandwich (duh!); I learned what Dutch […]


  • Samantha @ FerraroKitchen - These are beautiful and thank you for sharing your thoughts! Every recipe has a story and we need to share it :)ReplyCancel

  • Taste of France - I remember the Iranian revolution and the storming of the U.S. embassy. And the students who fled to the U.S. later and were in classes with me. One of my favorite restaurants is Persian, and my favorite dish there is fesenjan, chicken in a walnut and pomegranate sauce. Fantastic.
    Your story is touching. I will make your fritters with this tale in mind. (BTW, I make vegetable fritters all the time–you can do them with almost anything–zucchini, beets, carrots, you name it!)ReplyCancel

  • Abby @ Heart of a Baker - This one resonated with me, my husband’s family came to the US after the revolution and faced so many hardships, even after they arrived here. It’s amazing how much we can learn and glean from other cultures, and I love diversity for that. Thanks for organizing this (wish I could have gotten a post up for it) and speaking out, you are a gem! xoReplyCancel

  • Louisa Shafia - Thank you for sharing this Kimberley! I am heartened by how so many people like you are reaching out to embrace otherness, in a time when the highest office in government is encouraging Americans to do the opposite. Oh my gosh I cannot read even a snippet of that Hafiz poem without crying, it cuts right to the heart in the best way.ReplyCancel

  • Lola Bellouere - These look absolutely delicious! xReplyCancel

  • Liz @ Floating Kitchen - Thanks for helping to organize all this. I’m so glad we can all come together to share our stories. I was certainly a bit nervous to share mine today, but it’s powerful and important. Silence kills. And I don’t think we can afford to be silent. These fritters sounds super delicious. Can’t wait to try them out. XOXO.ReplyCancel

  • Taylor - We love LOVE your Blog and food!ReplyCancel

  • Cindy - This is a great idea. I would love to participate somehow, someway. I have a wonderful story of my in-laws who immigrated from Colombia and they cherish living here in the United States. Let me know how I can join?!?!ReplyCancel

  • Lynn McMahan - Thank you for this lovely post and organizing others. It is easy to forget the beauty in those around us. The recipe looks delicious too;-)ReplyCancel

  • Lynn McMahan - Thank you Kimberly for this beautiful post. It is so easy to forget the beauty in those around us.ReplyCancel

  • Carlos At Spoonabilities - Kimberley, Thank you for sharing your story in such amazing way. As an Inmigrant your story touches my heart.
    Question – Can I do the fritters without frying? I know kind of stupid question, but I would love to make it on the oven.ReplyCancel

  • Caroline - So beautifully said, Kimberley. Thank you for sharing that story. The passion that immigrants can bring to our melting pot only enriches us more. Like the passion of those bakery owners…it’s just so inspiring.ReplyCancel

  • Fernando @ Eating With Your Hands - “… Iran, a country so deeply mischaracterized and politicized in the United States…” – spot on.

    My wife is from Iran and I’ve been there a few times, and that sentence is one of the truest statements one can make. Thanks for your post.ReplyCancel

  • Limner - “Here’s the thing: this is a country of immigrants. Except for the native people who were here first, among which few of us can lay claim, most of us hold family stories of an uncomfortable or perhaps frightening journey, away from what we have known and loved, away from our community, our people, our food, our language, our place, to another place.” This simply is not true. Some people persist in perpetuating the myth that this is a country of immigrants while overlooking the worst part of our country’s history, which is slavery. Young America was built on the backs, blood and sweat of Africans. Why they are deliberately ignored is beyond my ken.

    Every immigrant who comes to this country owes those people an incredible debt. They should not be ignored. They did not migrate here. There were brought in chains. You might be surprised to learn when they were no longer consider to be mom allegiance to their former masters before they were even allowed to be counted as citizens.

    Very few Afro-Americans can trace their ancestry to their native people, but their contributions to the arts, agriculture, medicine, etc., along with the retention of some of their native foods they brought with them have become part of America’s cuisines.

    Please, remember those who had no choice but were forced to come as slave labor.ReplyCancel

    • Kimberley - Yes, I totally agree with you, and I’m really sorry that I overlooked this. After hitting publish, I realized that I had completely ignored this huge part of America’s history, and I’m really embarrassed that I did. It was not deliberate at all, but I am still embarrassed that I did. Thank you for reminding me to acknowledge this.ReplyCancel

  • Alanna Taylor-Tobin - This is a beautiful post in all ways Kimberley – thank you so much for starting this movement. I especially love the Hafiz quote at the end. And I want those fritters, bad.ReplyCancel

  • Carlton L. Barnes - I just loved the recipe after i cooked for the first time this year :D. Really appreciated for the simple recipe yet awesomely represented. Lots of wishes for the next one.ReplyCancel

  • Sarah - I love the crispy chili flavor food. Nice work…..ReplyCancel

  • Arron - Beautiful and innovative ideas are always appreciated. Thanks for this recipe.ReplyCancel

  • Wesley Mcclung - Hmm.. Yamiee……
    So simple and so on. Loved the idea…ReplyCancel

  • Deandra - I like your site very much. Lots of information you provided and the excellent part is people are engaging with you. This feels actually good when you comment back. Thanks for sharing and also engaging with us.ReplyCancel

  • Boxon - Hmmm .. i never thought that food made with simple materials can look very luxurious when served. Thanks for sharing your recipes and ideas for organizing dishes on the plate :)ReplyCancel

A mix for your cooking and merry-making and quiet moments. Warmest Christmas wishes, friends.