Two and Two

Two years ago, I had a wacky idea to start a food blog and KilKenney Kitchen was born!  I have loved (almost) every minute of writing the blog as well as sharing stories, recipes and culinary discoveries with you.  I could easily have skipped the hours of struggle with the technical “stuff” but I know I’m better for it – after all I’m a social media regular now – not bad for being on the downside of 55.

I’m also incredibly excited about the upcoming year and the continued evolution of KilKenney Kitchen.  It’s like a never-ending renovation project – ideally, it gets better with each iteration.  In year three, you’ll see the resurgence of field trips and Sunday Suppers along with some new ventures including KilKenney Kitchen Catering and Meals to Go, perfect for your busy life.  You’ll also enjoy an updated, easier to navigate website (with a little help from real technical people – thank God!). To that end, I would love any feedback or ideas you have on how to make the blog/website better.

The other “Two” is an exciting break.  I leave next week for Germany and Austria with the Assumption Church Choir. I will be singing, Sound of Music-ing (I’m a total geeky fan) and cool food market-ing instead of blogging.  I will be posting pictures and stories on Facebook, Twitter and Instagram so please follow along with me.

As I head off on this exciting adventure I wanted to share a group of Fabulous Fall Favorites from the first two years of the blog.  This collection represents the fall recipes that you all love best; the dishes you’ve loved in your kitchen, including this wonderful Apple and Pear Crisp.

I’m so grateful for your support over the last two years and I look forward to the exciting year ahead.  I’ll be back in action the week of October 24th.  I’m thrilled to be teaching a Pressure Cooker Class at the fabulous Mississippi Market on Thursday, October 28th.  If you have a pressure cooker or are toying with the idea, I’d love for you to join me. Just click this link to register! And, I’ll post a new recipe here on Friday, October 28th.  I’m looking forward to both.

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