Dear Kaitlin, What you offer is outstanding in every way, and it bothers me that you receive negative comments. It takes time, weeks, months and years to offer a good cooking blog, especially one as sensitive as yours. If words can hug, let mine do that to thank you for all your carefully created descriptions, photographs, alternate ingredients, references, tips, hints, and all around encouragement.
Another round of thoughtfully created, refreshingly easy recipes for us all to enjoy. I love your "stuff" Kaitlin because it's all really good. We are consumers of meats too but definitely accent our meals with your recipes and downplay meats more and more as we are so full of each yummy dish from this site and others. Thank you for what you do. 💖
That commenter seems to need lots of flavor. Personally, after eating whole foods without many spices and salt for so long, most foods in restaurants taste horrible to me now. It’s way over seasoned. Seems to me he didn’t think before he spoke that people like different tastes.
Coming here to support you too - my love for writing and sharing was squandered many years ago from a mean comment thread in response to an idea I had shared. It was the surprise of how MANY people joined in, not just one person. Cooking is unique in that there is much user error, or one palate needs more spice than others to taste, which is why many chefs and recipes use the wording “to taste”, which you do often. Your positive light shines bright Kaitlin, and I feel it!
I'm glad you addressed this horrible trolling behavior, for whatever it's worth. I share your bewilderment about how and why people feel okay to say things online that they would never dare say to someone's face. How cowardly! Anyway, thank you for sharing your love of food and your beautiful photos.
Dear Kaitlin, What you offer is outstanding in every way, and it bothers me that you receive negative comments. It takes time, weeks, months and years to offer a good cooking blog, especially one as sensitive as yours. If words can hug, let mine do that to thank you for all your carefully created descriptions, photographs, alternate ingredients, references, tips, hints, and all around encouragement.
Another round of thoughtfully created, refreshingly easy recipes for us all to enjoy. I love your "stuff" Kaitlin because it's all really good. We are consumers of meats too but definitely accent our meals with your recipes and downplay meats more and more as we are so full of each yummy dish from this site and others. Thank you for what you do. 💖
That commenter seems to need lots of flavor. Personally, after eating whole foods without many spices and salt for so long, most foods in restaurants taste horrible to me now. It’s way over seasoned. Seems to me he didn’t think before he spoke that people like different tastes.
Coming here to support you too - my love for writing and sharing was squandered many years ago from a mean comment thread in response to an idea I had shared. It was the surprise of how MANY people joined in, not just one person. Cooking is unique in that there is much user error, or one palate needs more spice than others to taste, which is why many chefs and recipes use the wording “to taste”, which you do often. Your positive light shines bright Kaitlin, and I feel it!
Stunning photos of a breathtaking environment, bask in this and the support of those of your readers who recognize your worth
I'm glad you addressed this horrible trolling behavior, for whatever it's worth. I share your bewilderment about how and why people feel okay to say things online that they would never dare say to someone's face. How cowardly! Anyway, thank you for sharing your love of food and your beautiful photos.
I was figuring out how to capture your photo for my grocery list! So beautiful!