Mostly simple sometimes fussy always seasonal. About this time last year, I discovered the beauty of baking pizzas naked. A few weeks ago I mentioned my aunt had introduced me to a rebel pastry shell. A brown butter tart crust whose unorthodox assembly has earned it genius marks. Fair Trade Giveaway Coconut Oil Granola.

Saturday, January 19, 2013. I am going to dedicate this post to my friend Cathy in New York. She was asking about my blog and when I was going to get back to it. It is something I really loved and yet time seems to be a challenge and then days weeks and months go by and I forget about how enjoyable it is to blog; to write about food; to express myself.

And I re-stumbled onto a quote worth sharing. Since humans need very little, eliminating various wants can go far in terms of solving problems. Reduce and simplify! Jacob Lund Fisker, Early Retirement Extreme. All of which are frequent discussion topics here at Casual Kitchen.

Do you like to cook? Do you like to eat? Have you tried some new techniques or spices lately? Do you collect cookbooks and recipes? Do you drool over new kitchen appliances? Do you try every new restaurant in town? How many different ways can you roast a chicken? Do you go to gourmet food stores and wonder how to cook all the odd ingredients? Well if you answered yes to any of these, you have so much in common with me.

The second half of 2013 went by in a flash. It was a real rollercoaster. Nick quipped sometime in the early fall that it seemed as we get older, our highs were getting higher, and the lows lower. In May we went to Corsica.

Taking the fear out of buying, preparing, and eating fresh fish. Well, most of you have noticed that I have been away for a while. Noticed that I have not been over to FoodBuzz. Nor creating waves over at ChefTalk. I will post some of the new fish recipes I have been trying out over the last couple months over the next few weeks. I am looking forward to getting cought up with you. I wont blow smoke here, it can be made. Of preparing fish is what I am talking about here.

Seasonal recipes, photos and stories from an Ithaca food-lover. Is it already February? Cinnamon, our Golden Buff hen, earlier this fall.

if you want to know how i came up with such a ridiculous name for a blog click here. hop aboard and keep reading.

We hold ourselves to a higher code. Food Blog Code of Ethics 2.

Langosta Lounge, Asbury Park.