About
This blog was born as a personal journal chronicling various topics such as politics, gay rights issues and U.S. Supreme Court cases. For a while, I also wrote about the travails of the second Bush administration. There were, probably not as often as I would have liked, occasional posts about food.
A couple of years later, I decided that I could probably do food blogging better than talking about politics. I guess you could say I found my ‘voice’. I did a total 180-degree transformation, the result of which is the blog you see today.
Seasonality is important to me. It frames the rhythms of our lives. We are in a more perfect harmony with nature when we are attuned to the beauty of the world around us, as reflected by the passage of time and in the food we eat. When you limit your diet to things that are available for only a few months at a time, what you find instead is that there is an intense joy that comes from focusing on something that is widely abundant, that then disappears until the following year. It’s a new way of thinking about food, cooking food and eating that opens doors in ways that you might never have thought about before.
This is the story of Simple Kitchen Seasons, a food blog devoted to the beauty of food, cooking seasonally and eating well. The vast majority of recipes that you’ll find on this blog are simple, uncomplicated dishes that anyone can make. That’s the best type of food in my opinion — dishes whose ingredients sing out loud and clear, where the flavors speak for themselves. Although I’m not a vegetarian personally, the blog also contains an abundant variety of vegetarian, vegan-friendly and gluten-free recipes.
A plate of perfect salt potatoes; the first sweet peas of spring; sliced, ice-cold tomatoes, fresh from the garden; a tray of roasted pumpkin, with herbs and cheese. All these delights and more await you on your journey through my food blog. Join me as I cook my way through the seasons, alongside a delicious and constantly changing menu.
© Simple Kitchen Seasons, 2006 – 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts, photographs and links may be used, provided that full and clear credit is given to Stash and Simple Kitchen Seasons with appropriate and specific direction to the original content.
Unless otherwise noted, all text and photographs that appear on this blog are my own.
If you would like to contact me, my e-mail address is SobaAddict70 at gmail dot com.
Um, cute gay Asian posting on sushi and trendy new movie releases
with a link to Orson Scott Card and a slam to the NYT food review staff, chased with
a spoiler of Project Runway’s finale? I’m smitten! {{{swoon}}}
Thanks, I think. Heh.
Slamming the NYT’s food critics is a spectator sport that’s been perfected elsewhere to the level of fine art. Me, I’m just a wannabe.
Stash –
Very impressed by your discussion of privacy at JMG.com.
Myself, I’m a retired lawyer, and my wife is, I kid you not, “The Spiderwoman of Wall Street.”
Running into again at We, Like Sheep induced me to look at your blog. Formidable!
Spiderwoman of Wall Street? There’s a story there somewhere.
My good friend Leigh told me that I fit 10 out of 20 of your BF checklist. Honestly I’ve not yet gone through the list, but I will after I finish writing copy on babies and diapers (that’s advertising for you). And even if I did, New York is still New York. But at least I have a new blog to enjoy reading.
Stash,
Thanks for stopping by my space, and I look forward to reading you. We share a love of food and photography, and I have enjoyed your posts at Farmboyz and JMG. Let me know via e-mail if you would like a login to my site, and I will then add you to the blogroll!
Very nice blog. I think I’ll link to you.
You’re darling, and so is your blog. I don’t know much about dwarves and elves, and sometimes I wonder how much I know about men
, but I do know a little about food.
I especially know about gnocchi love. heh.
I’ve enjoyed the entries on your blog and look forward to more!
thank you for stopping by the other day.
I enjoy reading you and love some of your recipes. Thanks for dropping by!
Although I rarely comment, I stop by your blog pretty regularly. Your food photo are amazing and I have pilfered many an idea from your recipes
I love looking at your photo of the NYC farmer’s markets as well 
Hi – I am enjoying your blog and thought I should pipe up, introduce myself and let you know I referred my readers to you in a recent post because I don’t do much for those craving good food pics! Can you explain the title and spam reference? I have to serve spam in my house because spam sushi is one of my daughter’s favorite things – and then I don’t want to waste food so it gets fried up with eggs in a later meal. Otherwise, we are pretty good about using butcher counters for the meat and poultry we buy.
Hi there, and thanks for commenting.
In another life, this here website-blog thingy was an LGBT blog, with posts on a variety of topics such as U.S. Supreme Court decisions, American politics and food.
After a while, I decided that I wanted to focus exclusively on food, cooking, recipes and food photography. I didn’t want to start another blog, although I’ve long thought that I could have dreamed up a better name. However, a friend of mine once remarked that he found it amusing, that a blog that features wonderful recipes and lovely food photography would have the word “spam” in its title.
The title is a play on the name “Samwise”, as in the character Samwise Gamgee, in J.R.R. Tolkien’s The Lord of the Rings. I chose that name because I often self-identify as a professional hobbit (i.e., lover of good food and all things related to the culinary arts).
Ah! thank you for the explanation. Thanks also for pointing me to your older posts and photographic origins – I’ll enjoy digging into them more. I share your appreciation for the slow cooked tomato. Happy Thanksgiving!
Trackbacked into your blog, though a bit late. thanks for leaving a ‘Like’! Your food postings are very interesting!