The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA, currently at work on my first cookbook with Ten Speed, Vibrant. You can find me regularly at the Etsy blog and bonappetit.com.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
I'm available for freelance work; you can find my portfolio here. Contact me at hello(at)theyearinfood(dot)com.
Tag Archives: gluten free
April 18, 2013
 At the beginning of the week, I submitted a first draft for the introduction of my cookbook. In it, I talk a little about my obsession and preoccupation with colors, and specifically, the colors of produce. Reading that gave my dad pause – he thinks that those words carry a negative connotation. He did, however,... Kristen - April 18, 2013 - 1:02 pm
I bet it feels great to hand in that first draft! Lovely photos as usual. I’m extremely excited to give this a go over the weekend. I may or may not attempt the recipe with almond flour (I’ll let you know how it goes). :) Nicole - April 18, 2013 - 1:06 pm
Your little cakes look divine! What a beautiful way to use rhubarb. Your conversation with your dad reminds me of one I had with my dad a few years ago. I was referring to someone we both know is very particular as anal and my dad threw a fit! He had never heard it used in that context before and he was appalled that I would call someone that. Sure, it’s not the nicest word and I’m sure somebody has used it a time or two describe me :) I now hesitate to use it fearing that someone will react the way my normally even-tempered dad reacted, ha. It’s funny how when we hear expressions out and about that they become more normal. Can’t wait to get my hands on your book! Kathryn - April 18, 2013 - 1:08 pm
Yes! The tartness of rhubarb demands to be celebrated as these little breakfast cakes do. And I definitely understand the obsession, I’m right there with you. Maggie at Eat Boutique - April 18, 2013 - 1:13 pm
My favorite vegetable! xox Brian - April 18, 2013 - 1:14 pm
So many wonderful things happening on your end. Really thrilled for you! Ashlae - April 18, 2013 - 1:23 pm
Lady, I’m pretty sure this is your year! So excited for your book. And these little cakes (which I cannot wait to veganize). PS – do I get to meet you in Vegas?!? ;) Pamela @ Brooklyn Farm Girl - April 18, 2013 - 1:31 pm
Voted – love your blog. :) Congrats on the cookbook, I can’t wait to see it! tara - April 18, 2013 - 1:37 pm
OH MY GOODNESS, yes please. I love the conversation with your Dad. I had such ones with my grandmother. And I like that you care about things intensely, too. Annie - April 18, 2013 - 1:45 pm
Congratulations on the nomination. I am also preoccupied with rhubarb. Even though it’s still snowing in Minnesota I can’t wait to get my hands on some. Sweet or savory, I’ve done both. I’m craving a rhubarb custard pie and now these cakes. Cheers! Katrina @ Warm Vanilla Sugar - April 18, 2013 - 3:03 pm
These are gorgeous! Awesome recipe! Megan Gordon - April 18, 2013 - 4:44 pm
YES to breakfast cakes! Man these look divine. Basically anything with rhubarb … I can relate to this post, too. I find myself telling people that I’m “passionate about grains!” and there is really, truly so much enthusiasm behind it but it comes off as uber-dorky regardless of pretty much any crowd you’re in :) Maybe I’ll start saying I’m obsessed with them … then it sounds a little more scientific, or something. Talk soooooon. Sarah - April 18, 2013 - 6:26 pm
Congratulations on submitting your first draft manuscript!!!! That is squeee-worthy. Very exciting, and any time I see the words breakfast + cake together, I am bang up for a sample. these look delicious! Grace - April 18, 2013 - 7:41 pm
These look just perfect! I’m definitely going to make them this weekend. I last minute decided not to go to Omnivore last night. Shucks, sounds like it was an inspiring talk. Again, huge congratulation on your cookbook and your nomination. Just submitted my votes. Best of luck to you!! EL - April 18, 2013 - 8:49 pm
Maybe it’s a generation thing. I think you might be about 20 years younger than me and I also think of obsession as maybe not negative, but certainly not how I would want to describe my interest in something. My dictionary defines obsession as: ” an idea or thought that continually preoccupies or intrudes on a person’s mind : he was in the grip of an obsession he was powerless to resist.” Preoccupation is better and I would say that passion or passionate is best. I think what I don’t like about obsession is the sense that you absolutely can’t control your thoughts. Are you really like that? As for rhubarb, I have never liked it too sweet. In fact, when my mother showed me how to make rhubarb pie, she always beat and egg and spread it over the top of the pie. She said that because of the calcium oxolate, the pie can have a funny taste (maybe you know what I mean — where your tongue kind of feels furry) and the egg counteracts that. In addition, it makes it into more of a custard which is wonderful and eliminates the need for a ton of sugar or for strawberries (which I really don’t like with rhubarb). Now that I’ve seen your cakes, I am thinking that I might try rhubarb popovers. . . Laura - April 18, 2013 - 9:00 pm
Ha! There was just an article in the NY Times about how popular/common the word “obsession” has become. thelittleloaf - April 18, 2013 - 11:56 pm
Deborah’s book is AMAZING. I bought it for my Mum’s birthday and had to get my own copy because there were so many recipes I wanted to make. Sophia - April 19, 2013 - 1:41 am
What beautiful little cakes! I love the idea of pairing rhubarb and almond – sounds like the perfumed almonds are the perfect antidote to the tart rhubarb. And this sentence: ” There’s so much to consider: who first figured out that this slender, rosy stalk, whose taste is bracingly tart, was edible?” – I hear you! I have lost count of the number of times that I have wondered how so many things we take for granted came about – eating ripe fruit I can get (at least the aroma must have tempted someone to try mangos, strawberries etc). But cheese? How did that come about. Or bread, who thought about grinding wheat etc kernels and mix them with water and bake the result? I am equally astounded and grateful for everyone who has been here before us and dipped their fingers (quite literally) in all the produce there is to try so that we now just have to head to the market to fill our bags with the bounty of spring and summer (although it does make you wonder what other delicious treasures are out there that we just haven’t identified yet!). Ashley - April 19, 2013 - 8:13 am
I laughed a the comment from you dad and can see my dad saying the same thing. :) I must admit I love that word and use it frequently when talking about food. Congrats on submitting the first draft introduction. Cannot wait to see it all come together! I only started cooking with rhubarb last year and absolutely adore it. These almond cakes will be happening. p.s. best of luck with the Saveur nomination…well earned! Dan from Platter Talk - April 19, 2013 - 11:06 am
Lovely post, as always. Looking forward to indulging in fresh rhubarb with this idea, once spring decides to get serious! Thanks for the great post. sara - April 19, 2013 - 1:52 pm
Fantastic! These little cakes look super tasty…I LOVE rhubarb! Viktoria - April 19, 2013 - 9:18 pm
I love this post. I love the writing and the message. And this: “… love things, and I love them intensely. They preoccupy me.” gave me pause as I forgot for a moment that the words were about someone other than me. They fit me to a tee! Ginger - April 19, 2013 - 10:49 pm
Yes! Springtime is here and my rhubarb is gearing up. What’s more, your gluten-free recipe is perfectly timed for my current cooking adventures. Can’t wait… Ai - April 21, 2013 - 2:11 pm
Yum!! I’ve never cooked rhubarb even though I LOVE rhubarb. These cakes look really tasty! Nik@ABrownTable - April 22, 2013 - 9:13 am
I love the second and last photographs! The rhubarb with almonds sounds and looks delicious! Kate - April 22, 2013 - 1:26 pm
I agree, rhubarb is at its best when it’s allowed to be tart. The first thing I do with rhubarb every spring is cook it down with just a little sugar or maple syrup and eat it for breakfast with plain yogurt. I’m going to have to make these. I make lots of rhubarb pies and crumbles but I’ve never thought to put rhubarb in a cake. Kathryne - April 22, 2013 - 6:34 pm
Your passion shines through in all that you do, Kimberley! I love it. I’m glad I’m not the only one who is obsessed with vegetables, too. These little cakes look like delicious spring treats. Bob Hasselbrink - April 23, 2013 - 1:55 pm
Aha, using me as a foil again! Love you! Dad Kasey - April 23, 2013 - 9:20 pm
Clearly, we were meant to be friends because my life is a series of obsessions. Congrats on the 1st rev! xoxo Hezra - April 25, 2013 - 12:13 pm
Just couldn’t resist bringing home a big stash of rhubarb yesterday. Fixing on making a compote that I can eat around the clock and the kids and hubby can spoon over their vanilla ice cream. This recipe looks very tempting! Will set aside some stalks and give it a try! Sadly no cute molds in the household (unless we are talking about the ones in the way back of the vegetable drawer…) Gourmet Creations - April 25, 2013 - 7:11 pm
Great! sarah - April 29, 2013 - 7:40 pm
I know exactly what you mean! I get so stuck on certain things. The last two weeks has been rhubarb and raspberries. Everything can be made with those ingredients! I can’t stop envisioning recipes with them. I love these little cakes! They are perfect. Ole @cookingbrains - April 30, 2013 - 10:39 am
It’s funny, I never thought about obsessions as something negative, especially when it comes to food :-D Sure it is distracting to have your head constantly filled with thoughts about this one dish and one dish only, but in contrast to most other obsessions it is ever so rewarding. Courtney - May 2, 2013 - 11:49 am
I COMPLETELY understand the obsession with color. It permeates every aspect of life, so why not love it and obsess over it? I so wish rhubarb was grown in my area so I could make these! I’m always sad this time of year because we never have any at the market. Perhaps I’ll just sub in some tart berries. J.S. @ Sun Diego Eats - May 3, 2013 - 1:49 pm
I think adding dried strawberries to this would be magical :)
October 4, 2012
 Where does one begin? What it feels like is that everything in my life has led me to this exact moment, and this exact moment is right where I want to be. Two years ago, nearly to the day (October 7th), I left my job as a massage therapist because I was badly injured from... by Kimberley show hide 73 comments tami - October 4, 2012 - 11:17 am
congrats! such wonderful news. xoxox :) Ashlae - October 4, 2012 - 11:26 am
What exciting news, Kimberley! So happy for you – congratulations! Stephanie - October 4, 2012 - 11:29 am
A book with Ten Speed! about colors and freshness! Ah, you are *so* living the dream. You go, girl! :D Gilda - October 4, 2012 - 11:32 am
This is so inspiring and exciting, Kimberly! Congratulations to you! I am excited to see Vibrant come to fruition. Megan Gordon - October 4, 2012 - 11:36 am
YAHOO!!! I kept stalking your blog waiting for this announcement :) As you know, so happy for you and so excited for this AMAZING sounding (and unique) book. I hope you did (or are doing) something to celebrate. I suggest champagne! xx alison - October 4, 2012 - 11:37 am
Wow! That is so exciting! You are truly leaving the dream…and it is beautiful. Wishing you all the best in this new adventure. Oh…and that first image…amazing. James Meetze - October 4, 2012 - 11:46 am
Oh Kimmy, I’m so thrilled to hear this! You deserve it all and, having made many of your recipes, I know it will be both visually stunning and culinarily delicious beyond compare. Cheers! sarah - October 4, 2012 - 11:51 am
Hip Hip!!! So so happy for you. Yeah! Annie - October 4, 2012 - 11:51 am
Congratulations! You so deserve this! Kasey - October 4, 2012 - 11:51 am
Yay! Congratulations to you. Wonderful news and excited to finally see it be public! Those cakes are gorgeous, btw… Elenore Bendel Zahn - October 4, 2012 - 11:52 am
Woooooha – Life is such a crazy adventure! It’s amazing to think about what happens when we throw ourselves deep in the the sea of our passion. Our deep desire. That´s where the good stuff will open up to us and I am so happy to see that happening to you! Happy bliss and crazy foodies – Big hug from Elenore at Earthsprout Brian @ A Thought For Food - October 4, 2012 - 11:52 am
This is marvelous news! Congratulations Kimberley! I wish you the best as you leap into this next project Jacqui - October 4, 2012 - 12:00 pm
Yay, this is so exciting! Congrats to you! I’ve loved your color series from day one, so I can only imagine a whole book filled with color and flavor! SG - October 4, 2012 - 12:03 pm
SO AWESOME! oh man! You are so talented and amazing – I can’t wait to pick up my very own copy (signed I hope!). K! Laura - October 4, 2012 - 12:05 pm
Woohoo! So excited for you Kimberley! Can’t wait to see/read/experience your beautiful creation. Big congratulations and high fives :) Nader Khouri - October 4, 2012 - 12:07 pm
That’s amazing!! Congrats!! Beth | {local milk} - October 4, 2012 - 12:09 pm
Congratulations! I relate so much to the draw towards narrative, color, and light… and in sort of blindly setting out on this project and hoping it leads to something without even necessarily knowing what that “something” is at the very beginning. Just feeling as if life has conspired to put you on this path. And it did lead to a very real something for you! Very inspiring, as is your work! Again, congrats! Ashley - October 4, 2012 - 12:12 pm
So incredibly happy for you. I can relate to your story quite a bit, and it seems that for me as well things are finally falling into place. A huge congrats to you!! I can’t wait to have this masterpiece on my bookshelf. Christine - October 4, 2012 - 12:14 pm
Such wonderful news. And so well-deserved! Congratulations, Kimberley. Kate - October 4, 2012 - 12:19 pm
Congratulations! The book sounds fantastic. As for the recipe, you have impeccable timing. I have a gluten-free friend coming to dinner tomorrow and figs in the fridge from my sister’s tree. Perfect! Annaliese - October 4, 2012 - 12:21 pm
This is so unbelievably exciting! It’s sort of amazing what great things come out of some unfortunate events. I am so happy that you’ve found your way to this project and look forward to reading about the process. And, 10 Speed Press? Amazing! Diana - October 4, 2012 - 12:29 pm
Congratulations!!!! I really enjoy all of your posts and can’t wait to see the new project! Marisa - October 4, 2012 - 12:29 pm
Kimberley, I continue to be so thrilled for you! Also, here’s a funny thing. That plate you’re using up above? The off-white one with the scalloped edges? Those are my dishes. I have a whole set of them (as does my mom and my sister) and they have a fun story. They were originally giveaways in boxes of dishwasher detergent in the 1950s. Next time I see you, I’ll tell you the wacky story of how my mother has been picking them up at thrift stores since 1988. Beth - October 4, 2012 - 12:30 pm
Congratulations! What wonderful news. So many beautiful books have been coming out of Ten Speed Press lately. Thank you also for the recipe. I have black mission figs at home that desperately needed a purpose, and this looks just perfect. Ashley - October 4, 2012 - 12:38 pm
I love it!! So very excited for you! You DID it!! Savor this moment and then hurry up and get started because I NEED your book in my hands. Kathryne - October 4, 2012 - 12:39 pm
Thrilling news indeed, Kimberley! I am so happy for you. I know your future book will become a fixture on my coffee table and a source of much inspiration. Yay for you! Stacy - October 4, 2012 - 12:41 pm
Congratulations!!! I am SO pleased for you, Kimberley! The title and the plan sound like a perfect fit — you really do have a niche to fill with your unique and lovely work. Best wishes for these early days of the process. Oh, and those cakes? They look absolutely delicious. Sue Young - October 4, 2012 - 12:45 pm
and a great fit. thanks, sue in So CA la domestique - October 4, 2012 - 12:46 pm
Your book is going to be crazy awesome and I cannot wait to have it on my shelf! Congrats, Kimberley! jamie smith - October 4, 2012 - 12:50 pm
i am thrilled for you! congrats! Kristen - October 4, 2012 - 12:50 pm
Congrats!! Can’t wait to see the end result. Elizabeth - October 4, 2012 - 12:57 pm
I am so proud of you and SO delighted that you’re going to make this book. A huge, heartfelt congratulations to you Kimberley. This is amazing, awesome news! ashley englisha - October 4, 2012 - 1:05 pm
oh, YAY!!! that is so, so wonderful to hear, and very well deserved. kudos to you!!! kate - October 4, 2012 - 1:10 pm
i am SO excited for you, K! Elizabeth - October 4, 2012 - 1:33 pm
I knew it was a matter of time before this FABULOUS news was announced. Congrats, sweet Kimberley. Truly, an honor so well-deserved (and right up your alley!). I, for one, know I cannot wait to buy one of the first copies. You are an inspiration, time and time again. p.s. thanks for the shout out! :) Heidi @foodiecrush - October 4, 2012 - 1:46 pm
Congratulations on your fab news! Can’t wait to see the finished product. Courtney - October 4, 2012 - 1:47 pm
Congrats on very wonderful news! I’ll anxiously await the release of your colorful book :) Katherine Sacks - October 4, 2012 - 1:56 pm
Kimberley so excited for you! I can’t wait for your wonderful book to be out! And I’m exciting to see the process. As always, a lovely post! Alice @ Hip Foodie Mom - October 4, 2012 - 1:57 pm
Congrats to you! I just came across your blog today. . it is beautiful! Emma @ Poires au Chocolat - October 4, 2012 - 2:31 pm
How exciting! Congratulations! Brianne - October 4, 2012 - 2:40 pm
Wow! What a wonderful opportunity for you. Congratulations, Kimberley! sara - October 4, 2012 - 3:11 pm
yessssss!!!!! Oh I just love it all so much, Kimberly. Can’t wait! You’ve got a team rooting for you! Ken - October 4, 2012 - 3:52 pm
Amazing and well-deserved, Kimberly! Have fun and obsess away, it makes for great results! :) Thanks also for pairing this great news with two of my favorite things: polenta cake and figs. Peace, K Nicole - October 4, 2012 - 5:08 pm
So happy for you! It will be so gorgeous! kickpleat - October 4, 2012 - 5:27 pm
So well deserved and I love the idea behind the book!!! It’s a perfect project for you. I’m thrilled and can’t wait to see it in print. Yipeee! ileana - October 4, 2012 - 8:01 pm
Can’t wait to see it. Congratulations!! And this cake with figs looks absolutely delicious. Dana - October 4, 2012 - 8:23 pm
Well deserved! Yes, it will be the hardest and best job of your life…like having a kid! If I can help in any way, don’t hesitate to ask. Best wishes! Stephanie - October 4, 2012 - 9:29 pm
Thrilled for you!! Can’t wait! Kiran @ KiranTarun.com - October 4, 2012 - 9:33 pm
Congrats for all the success on your way, Kimberly :) Norma & Peter - October 4, 2012 - 10:01 pm
FANTASTIC!! So thrilled for you! thelittleloaf - October 5, 2012 - 1:13 am
Congratulations!! The book sounds like it’s going to be absolutely wonderful. I love how life can creep up on you with a series of fortuitous events :-) Louisa - October 5, 2012 - 3:51 am
Amazing news! Congratulations – I’m sure it will be just ace, like your blog! Bob - October 5, 2012 - 10:12 am
WUNDERBAR! You go Girl! tigress - October 6, 2012 - 4:47 am
that is awesome! go you! looking forward to its release! :-) Hannah - October 6, 2012 - 7:42 am
Kimberley – I can’t wait to read VIBRANT! Inspired and inspiring. Congratulations. And gorgeous, gorgeous figs to boot. Amelia Morris - October 6, 2012 - 11:15 am
yayyyyyy, Kimberley!!! Cannot waaaaaaait to see it!! xo Charlotte au chocolat - October 6, 2012 - 2:25 pm
Yay!!!! Congrats, Kimberley! What wonderful, exciting news!!! Hope you find much joy and pleasure in the process, and I can’t wait to see the finished product! Oh, and I absolutely love the title! xo tinq - October 7, 2012 - 6:53 am
Congrats! Another example of follow your passion and good things happen!! Kathryn - October 7, 2012 - 7:21 am
I just love the idea of this book; it’s everything that makes you & this blog so special. Congratulations Kimberly; Spring 2014 can’t come soon enough. Cara - October 7, 2012 - 3:35 pm
Congratulations! This is going to be such a fabulous work of art. I can’t wait! Anne Zimmerman - October 8, 2012 - 7:12 pm
This is such great news! Sean and I just walked up to the Pot Hill bench where we saw you months ago, deeply in the sludge of finishing your book proposal. And now you are writing a book! It’s going to be a wild, awesome ride. Carly - October 9, 2012 - 12:15 am
Wow, that is exciting news! Congratulations! It’s a good reminder that experimenting with different interests can clarify which things are real passions. I can’t wait to see Vibrant come to life. Best wishes from Amsterdam. risa - October 9, 2012 - 8:25 pm
Really, really beautiful. I’m so glad you’re preoccupied light and color . . . what a treat for the rest of us. So looking forward to the book. Magda - October 10, 2012 - 8:07 am
Congratulations! That’s wonderful news and it goes to show that our first loves are the ones that follow us throughout our lives and sometimes come back to bring us more joy than we’d ever imagined. Your love of photography is so evident here in your blog and I can’t wait for your book. Denise - October 10, 2012 - 1:10 pm
Congrats! I’m really excited for you and it’s totally deserved! Lynda - October 11, 2012 - 2:44 pm
I only just saw this! Congratulations – this will be a fabulous and beautiful book indeed! kristin a. - October 11, 2012 - 3:05 pm
Congrats Kimberley! I can’t wait to see the book, and watch your outtakes along the way. erin @ yummy supper - October 12, 2012 - 8:35 am
HUGE congratulations to you, Kimberley! Food and color… brilliant. And Vibrant, what a great title. I can’t wait to see and buy your book. It was nice to hear from you on YS. I’d love to talk books sometime – maybe even get together for coffee? So far I’m loving the process, but I hear it can get pretty tough. All the best to you, Michael - October 13, 2012 - 11:45 am
Congrats, Kimberley! “If you will it, it is no dream”… What I’m Digging | Small Measure - October 5, 2012 - 4:26 am
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[...] ever before – they’re an antidote to the mental focus required in the making of this cookbook. But let me make clear: I am really and truly and deeply loving the work of the cookbook. [...]
September 12, 2012
 I have been thinking a lot about this sentence: You spend the first half of your life running away from home and the second half trying to get back to home. I’ve been thinking about it because of my propensity to run away from home every summer. But I have a slightly different take on... by Kimberley show hide 31 comments Erin - September 12, 2012 - 11:55 am
I tend to think big and a lot of that thinking has me running away from home but at the same time, I look forward to the day when I’m more stable and have a home to run to. Gorgeous photos and what a gorgeous place to run to during the summer! Kasey - September 12, 2012 - 11:58 am
Welcome home! I sometimes get confused when I travel because I end up missing stuff from home, even though I love traveling so much! I think it’s refreshing to return from a trip and feel like you’ve missed something. Those zucchini bread bites look awesome. melissa - September 12, 2012 - 12:38 pm
There’s something so peaceful about the mountains and nature, it soothes the soul. Lovely photos and recipe looks delis — making these tonight for sure! Brian @ A Thought For Food - September 12, 2012 - 12:41 pm
What a lovely reflection on home… I love traveling and being away from home and people. It definitely builds that connection to it. Jess - September 12, 2012 - 1:38 pm
i just returned from GNP myself and can already feel it pulling me back. what a lovely tradition to return annually. your beautiful pictures and words transported me back for a moment! alison - September 12, 2012 - 1:55 pm
This is such a beautiful way of looking at traveling and returning home again. I always look forward to our travels each summer, because I just know there is inspiration waiting beyond our city limits. The zucchini bites look wonderful, perfect for this time of year. So ready for fall baking to begin again! la domestique - September 12, 2012 - 1:56 pm
You are totally freaking my out with your wisdom here, because I have been terribly homesick for Arkansas, where I grew up. I’ve been thinking about how I seem to miss a lot of the things that I complained about (even the swampy heat and humidity!). I like your take on the saying, though. This time I’ve spent as an adult away from home has brought the important things into focus. By the way, the scenery in your photos is absolutely stunning. michelle - September 12, 2012 - 2:37 pm
looks good, not sure of some of the ingredients. can regular sugar be used?and cocoa powder Katherine Sacks - September 12, 2012 - 4:40 pm
Your trip looks and sounds amazing – what an incredible tradition! I think of home as wherever is special to you, and this place certainly is! And this recipe feels like home as well, bravo! sara - September 12, 2012 - 7:16 pm
i love your thoughts and the reasons why you leave..to go and refresh. you inspire me to do the same. to get away from everything that pulls on you. thanks for sharing these, your look gorgeous as expected. a pleasure to see you last weekend. so glad to know you, sweet girl. Megan Gordon - September 12, 2012 - 7:17 pm
Beautiful, beautiful photos, Kimberly! And gosh, these were going to be second up on my Sprouted Kitchen quest and you’ve just confirmed that needs to be so. Would be fun to make them with carrots! Hope all is well and you’re settling back in. xx from Seattle, mg Katrina @ Warm Vanilla Sugar - September 12, 2012 - 7:41 pm
I would certainly run to Glacier if I lived nearby too! What a beautiful place! Hannah - September 12, 2012 - 9:09 pm
Beautiful photos! What a place, and what thoughtful reflections on your going and your return. Muffins look warm and tasty and perfect for the seasonal transition! I wouldn’t have gravitated to them but now they are one more from the book I’ll be sure to try … thanks :) Stacy - September 12, 2012 - 10:04 pm
Really lovely, Kimberley. I think you’re entirely right — that going away reminds us of why we love home. Having just moved from an old home to a new one, I’m not entirely sure what that means for me right now, but surely it has something to do with gratitude. And: I have been eying this recipe myself! Happy to know it’s a delicious one. Welcome home!! xo Sasha - September 13, 2012 - 2:02 am
I am just towards the end of Cheryl Strayed’s ‘Wild’ and your pictures and words have convinced me that I need to get far out of the city and feel just how big mountains and trees can be. That and I need to make these zucchini bread bites. I, too, associate zucchini bread with my childhood and more so than banana bread or cookies or any other homemade treat. And I love that with just a recipe we can go back to that feeling of home. NicoleD - September 13, 2012 - 9:45 am
This is so lovely, Kimberley. I think your escape to Montana every summer is a brilliant idea. Just seeing your photos, I feel so small. You’re a busy woman and your trip sounds like a wonderful way to find balance. Zucchini bread bites! Tiny bits of comfort, I’m sure. kickpleat - September 13, 2012 - 10:19 am
Kimberley, your photos are stunning. Could I please live in the first one? So idyllic and serene. As for running away, I always ran away from home and now that I’ve made a new home on my own terms, I agree that trips bring back a new perspective to home and how life is lived. This is a lovely post, zucchini bread bites included. phi - September 13, 2012 - 10:56 am
There’s an akron/family song for each lovely and sad moment of my life… Your photos are just simply amazing! Kimberley - September 13, 2012 - 11:10 am
Hi Michelle! To answer your question: I am a big fan of improvising and can only imagine that regular sugar would be fine. Though dark brown sugar might be better for its richer flavor. As for the cocoa powder, Sara explained in the book that non-alkalized cocoa powder reacts with baking soda to help baked goods rise – a good thing when using non-gluten flour. So I think that’s the reason for that choice. Hope that helps! Laura {gourmettenyc} - September 13, 2012 - 12:12 pm
What gorgeous photos, Kimberley! Your getaway looks idyllic. I too just got The Sprouted Kitchen cookbook and cannot wait to cook from it. Carla - September 13, 2012 - 12:30 pm
Hi! I love your blog and all the photos. Kristopher - Raleigh Weddings - September 13, 2012 - 12:50 pm
Yum, Yum, thank you. My son refuses to eat veggies, I can’t wait to give him one of these. nicole - September 13, 2012 - 4:01 pm
Yes. So exactly how I feel whenever I return from a backpacking trip – being out there is so good, but home is, too, just in a different way. These look delectable. charlotte au chocolat - September 14, 2012 - 1:39 am
I’m between homes right now, between continents. So interesting to notice the different things that pull us in one direction or the other. I’m reflecting on all of this in the tiniest village in the South of France, where I’m surrounded by nature. I love what you said about “be[ing] reminded of how unbelievably huge wilderness can be, and how lucky I am to witness it, and walk in it, and be a part of it.” Your images of Glacier are gorgeous. Kathryn - September 15, 2012 - 3:30 pm
One of the things that I’ve realised about growing up is that you gain a new appreciation for the things that make you feel at home (and that those things don’t actually have to be your home). Love Sara’s book and this recipe has been calling my name for a while now. Riley - September 16, 2012 - 6:45 pm
These zucchini bites look so yummy! Sally - September 18, 2012 - 1:15 pm
Do you think I could substitute rolled oats for quinoa flakes? I live in a teeny remote Alaska town with no quinoa flakes within a thousand miles. Kimberley - September 19, 2012 - 2:54 pm
@Sally! That’s a great question. Rolled oats are larger than quinoa flakes, so it won’t be the same, but I think it’s worth a try! Fingers crossed for great results! Ashley - September 24, 2012 - 7:37 am
Wow. Absolutely stunning photos and love the bite sized recipe! I always leave your blog feeling inspired in both food + photography! Michael - October 2, 2012 - 1:17 pm
Perspective is a very powerful thing. Like relieving a strained muscle that has been flexed for what may seem like hours, returning home can feel so refreshing and relaxing. Montana has a power like few other places and Glacier reigns supreme over all of its beauty. It has rightfully earned the name “The Crown of the Continent”. John Steinbeck said it best: “I’m in love with Montana. For other states I have admiration, respect, recognition, even some affection. But with Montana it is love. And it’s difficult to analyze love when you’re in it.” Great work Kimberly. more than ready | Delightful Crumb - September 13, 2012 - 11:59 pm
[...] am here today to join the multitudes commenting on the loveliness that is The Sprouted Kitchen, a new cookbook written by Sara Forte and [...]
September 22, 2011
 (Those are from my garden!) There is something uniquely compelling about listening to a story. Driving is perfect for this, especially when one has the luxury of piney hills and empty deserts on 75 MPH highways in rural America to drive through. Long walks and time spent cooking are also opportune moments for sneaking in... by Kimberley show hide 22 comments genevieve - September 22, 2011 - 1:43 pm
This looks absolutely amazing. Baked, ricotta-licious perfection. Brian @ A Thought For Food - September 22, 2011 - 1:49 pm
This is my idea of the perfect dinner. Can’t wait to give this a try! Nicole - September 22, 2011 - 2:03 pm
Lovely! What a great take on baked pasta. I’ll have to track down some fresh chickpeas if I can find them. Cookie and Kate - September 22, 2011 - 3:56 pm
So many things to be excited about in this post. I’ve become pretty obsessed with podcasts since I started working from home, and I get sad when I run out of new Radiolab and This American Life podcasts. I’m subscribing to your other recommendations right after I finish this comment! Also, I’ve never seen fresh chickpeas before. And that baked pasta dish looks so good! I roasted cherry tomatoes last week with eggplant and tossed it with pasta, but something was missing. Yours looks perfect. kankana - September 22, 2011 - 5:23 pm
I always tend to make light pasta with no cooking oil and this is making me hungry! Those spoons you used .. cannot take my eyes off :) lovely collection. SG - September 22, 2011 - 6:30 pm
I am always so excited by your food. Thanks for all the links to listening adventures! Rivki Locker - September 22, 2011 - 7:14 pm
Fresh chicpeas? I am intrigued. This looks perfect. Tine - September 22, 2011 - 11:28 pm
Mmm, must taste good! Eileen - September 23, 2011 - 9:22 am
Love the podcast segue! I share many of your favorites, but here are 2 more you might like to add to your list: Laurel - September 23, 2011 - 9:27 am
I really had given no thought to fresh chickpeas! Thanks! Also, I am now intrigued by these podcasts… NicoleD - September 23, 2011 - 10:35 am
Ooo…your pretty stripey baking pan is back! What’s in it looks pretty spectacular, too. I love Radiolab, This American Life (Remember the Mean Girl episode? I still think about it), Wait, Wait is hilarious and I also enjoy Car Talk. Looking forward to checking out your other recs! tami - September 23, 2011 - 10:43 am
i discovered The Moth this week, actually, while on a cartrip back from a shoot at Blackberry Farms. looking forward to checking out a few of your recs i haven’t heard yet. the recipe? awesome like always. :) kickpleat - September 23, 2011 - 12:21 pm
I love car trips mainly because it’s the only time I listen to podcasts. I love a lot of the ones you listed, but I also like a few of the CBC ones – especially Quirks & Quarks which is about science but entertaining & I always feel like I’m learning something! And your baked pasta dish looks delicious – need to find fresh chickpeas! renee@sweetsugarbean - September 23, 2011 - 8:15 pm
All of this talk about fresh chickpeas intrigues me! I wonder if they are available in my neck o’ the woods. Cheesy pasta, love it. As I do the photo of the tomatoes from your garden. Gorgeous! nicole franzen - September 24, 2011 - 6:34 pm
drool, my fav flavors here. cheesy pasta is my love Sarah - September 27, 2011 - 7:58 am
We share tastes in podcasts. I’m particularly into Dinner Party right now; the recent episode of all jokes had me similarly laughing out loud in public places. Oh well, at least we look like happy people (if crazy!) Season with Reason - September 27, 2011 - 7:12 pm
Excited about the recipe – we did a baked mac and cheese at school last night and it hit the spot, but this looks a bit lighter and fresher. Even more intrigued by the list of podcasts. I have yet to delve into that world – thanks for getting me started! Gwen - October 20, 2011 - 6:09 pm
Looks great! Do you think this could be done with canned chick peas? anna - November 22, 2011 - 10:48 am
Your photography is insane – I love it – The colors in this post are wonderful and my mouth is watering. Fresh and looks so easy – sure to be trying. Thank you for sharing! ~ Cookery for Two Baked Gobetti with Cauliflower, Grape Tomatoes & Chorizo « local kitchen - October 26, 2011 - 2:43 pm
[...] collection of ingredients that were not going to survive the week until my return. I came across this baked pasta dish recently, on the very lovely blog The Year in Food (it was the homemade salt that drew me in: so [...] BAKED OATMEAL WITH APPLES AND PERSIMMONS // TAKING CARE » The Year In Food - December 9, 2011 - 10:15 am
[...] inspire me, that calm me down. We all need one of these. Here’s a few of mine: evening walks, podcasts, friends, nourishing + cozy food, hot mugs of tea, reading, getting away from the internet, getting [...] The Friday List » The Year In Food - February 17, 2012 - 12:12 pm
[...] I’ve already mentioned how much I love The Dinner Party. Then they went and did a whole show about lists. It is [...]
February 18, 2011
 My very favorite hash comes from Slow Club. Their take on the breakfast classic hits all the right notes: it’s livened with ground turkey sausage, given a little sweetness by way of sweet potatoes and butternut squash, laced with piquant arugula, and topped with some sharp cheddar. I ate their hash nearly every weekend for... by Kimberley show hide 11 comments Joanne - February 19, 2011 - 6:37 am
I love the idea of adding sweeter root veggies into the hash mix. Those are some of my favorite winter treats. What a gorgeous looking dish! I can see why you were obsessed with it for so long! Lynda - February 19, 2011 - 8:13 am
This is a terrific hash, which I would happily eat for breakfast, lunch or dinner. Mei Teng - February 19, 2011 - 10:37 pm
Beautiful food photo. Love the simple composition. Rachel - February 20, 2011 - 11:09 pm
Yum yum. That looks so delicious. I wish I could eat it right now. kimberley - February 21, 2011 - 5:48 pm
Hey Joanne! The sweetness indeed adds a nice element! Slow Club’s hash is perfection. NicoleD - February 22, 2011 - 8:29 am
Gosh, this looks wonderful. I followed the link to Slow Club and oh my, what a place! I had to leave because due to unfortunate circumstances (early morning car appt.), I had to miss breakfast this morning and looking at their menu (and your post) is torture! leela - February 23, 2011 - 4:53 pm
now this looks like hearty tuck-in fare. mmm…. The February Seasonal Food Guide » The Year In Food - February 18, 2011 - 4:26 pm
[...] MONTH: ROOT VEGETABLE HASH [...] Root Vegetable Hash with Fried Eggs | Culinary Adventures - May 4, 2011 - 3:49 am
[...] The Year in Food via [...] Salmon with Root Vegetable Hash | lacomidabonita - January 18, 2012 - 6:04 pm
[...] I love about this: caramelized onions and soft, rustic-y roasted potatoes, salty parmesan and healthy kale (instead [...] butternut squash and sweet potato hash | brooklyn supper - October 1, 2012 - 10:50 am
[...] Butternut Squash and Sweet Potato Hash (adapted from The Year in Food) [...] |
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