Let’s get real, have a little <3 to <3 shall we? My foodies, friends, and fellow bloggers, this one’s for you.

Lately, things just haven’t been the same around here. I mentioned a few weeks ago that I was a little down on the whole blog thing and couldn’t figure out why. I am certainly not tired of cooking. I still love snapping pics and getting better with my camera. And I’m always making plans for what to post next. But lately, I’m just not feeling the love. And after looking around and reading some other posts, I don’t think I’m alone.

I was reminded of this yesterday by Kate at Diethood, who shared a link on her Facebook wall about a very well written post on internet manners and how hard we all work for our content just to be redistributed to thousands of other people via Pinterest with no thanks back to us. The post said how Pinterest has changed the way we view the internet, and damned if I don’t think that is spot on. Even I am guilty of playing catch up in my reader and only pinning pics without leaving a comment thinking the ‘Pin’ is enough to show my support. But, like I said, we’re getting real here, it’s not. My pictures are pinned hundreds of times a day by random strangers, and even though that’s really freakin cool, it doesn’t let me know you came, saw and were inspired, because you’r pin is just mixed in with the 10,000 other Chai Pumpkin Spice Thumbprints and I may not have even noticed it. So, for my friends who I have been letting down and only pinning, I’m sorry. I need to make more of an effort to not only pin, but to let you know I just embarrassingly drooled on my keyboard at work looking over your enchilada casserole and that I really am making it for dinner, pics or not.

Back when Foodbuzz was at it’s peak before it crumbled into a disappointing hot mess, I met a ton of wonderful other people passionate about the same thing I was – food. The community was great, my ever growing inbox of daily recipe posts from these other bloggers was fantastic and I got to read a lot and see a lot of great posts. I feel that a lot of people met and connected there. And, frankly, I got a ton of comments from that community. And we all know, at the end of the day, comments about what we posted really go a long way. But my comments have dropped – a lot – and one can not help but think about why. Was it because Foodbuzz feel apart and Pass the Sushi wasn’t compelling enough to find after the daily inbox disappeared? Was it because summer rolled around at the same time and we all got so busy? Or was it because I don’t have a ‘family friendly’ blog? Is it me? Did we break up and I didn’t know it… You could have at least called.

My numbers are still rising, my views are up, and I should be satisfied. But where’s the love? Are we still in this together or have you moved on and found another meat-centric blogger who writes hilarious posts to keep you away from me? Tell me who it is, I’ll slice their tires. I don’t keep myself up at night worrying over the comments. I’m busier then before and am not leaving as many comments myself, but I am trying to get better at that. I think after reading some things yesterday, I owe it to you.

If any thing, just to thank you for the time you put into making the food, taking the pics, and posting it for the world to see (let’s not forget that mountain of dishes no one else is washing that’s staring at you while you try to read).

I will never be one to comment back on every person that comments here. I feel that is disingenuous and creates a dangerous circle of blogger tag. I do read a lot more posts than I comment on. I try to keep the comments sincere and not just, ‘delish‘. But even if I do write that, know that I mean it. Some things really do just leave me staring at the screen jealous that I wasn’t invited to supper. But we all need to remember that a little love goes a long way in this community. Whatever it was that had us commenting before, hasn’t changed. The content is still there. The time. The effort. It’s all still there. And the food, it’s still the fat kid friendly down home deliciousness that I promise to bring you. So, unless I did something to gravely offend the internet world, tell me, where’s the love?


Rustic Pear Tart with Saffron Pastry

from BHG Special Interest Publication Fall Baking


For the pastry:

  • 5 tbs boiling water
  • 1/4 teas saffron threads
  • 4 ice cubes
  • 2 cups flour
  • 1/4 cup sugar
  • 3/4 teas salt
  • 1/2 cup cold butter, cut into small pieces
  • 1 egg yolk

For the filling:

  • 4 medium Bartlett pears, peeled, cored, and sliced
  • 3/4 cup dried cherries
  • 1 tbs lemon juice
  • 2 tbs sugar
  • 1 tbs flour
  • 1/4 teas ground cinnamon
  • dash of salt
  • 1/4 cup applejack
  • 3 tbs sugar
  • 2 tbs finely chopped crystallized ginger
  • milk
  • sugar
  • ice cream, optional


For the dough: In a small bowl pour the boiling water over the saffron threads; let stand 15 minutes. Add the ice cubes to chill the mixture, set aside.

In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse cornmeal. In a small bowl, combine the egg yolk, and 3 tbs of the saffron-water. Pour the egg yolk mixture into the flour. Stir in enough of the remaining saffron-water mixture, 1 tbs at a time, to just moisten the flour mixture. Gather mixture into a ball, kneading gently to make it hold together. Flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes (or up to three days).

On a lightly floured work surface, roll the dough into a 13″ circle. Carefully transfer to a large baking sheet lined with parchment paper. Cover with plastic wrap and set aside while preparing the filling.

For the filling:

Preheat the oven to 375 degrees F.

In a large bowl gently toss the sliced pears, dried cherries, and lemon juice. Add the 2 tbs of sugar and 1 tbs of flour, cinnamon, and a dash of salt. Toss to combine; Set aside.

In a small saucepan, combine the applejack, 3 tbs sugar, and the crystallized ginger. Heat just to a boil over medium heat. Reduce heat and simmer, uncovered, for 5 minutes. Add to fruit mixture and gently toss.

Spoon fruit mixture onto dough circle, leaving a 2″ border of dough around the edge. Fold dough edge up and over fruit mixture, pleating if needed, and leaving the center uncovered. Spoon any remaining liquid on top of the pears. Brush the edges of the dough with the milk and sprinkle with sugar. Cover the exposed pears with aluminum foil.

Bake for 45-60 minutes until dough is golden and filling is bubbly. Cool on baking sheet on a wire rack. If desired, serve with ice cream.




  1. I love this post, Kita. Frankly, I’ve been SO much lazier with comments. The first reason is that I just don’t have time time I used to. The second is that it is so much easier to just pin that person’s post. It saves time and bookmarks it for me as inspiration.

    I like the idea of making some more commenting effort. Thanks for the reminder… I know i miss getting as many comments on my blog, too!

  2. I’ve always wanted to start a food blog (but I can list to you all 567553257 reasons I have used to talk myself out if it so far) and sometimes I forget that just reading my favorite blogs doesn’t show you all the support and thanks you deserve. I can only imagine how much time and effort it takes to make a blog as amazing as yours (and keep it that way!). I couldn’t even tell you how many recipes you have posted that had me running to my kitchen or grocery store to make that same week, sometimes even that same day. The whiskey burgers and zesty potato salad? Yep, the empty bottle of jack on my fridge knows all about that post. The caramel apple brandy gelato on baked by Rachel? It only took me 3 liquor store runs to find applejack. And another boozy favorite, the brown sugar ice cream that originally called for bourbon? Made that too and shared half the batch plus the link with a coworker. And lest you determine I am an alcoholic, just last week I made the honey cornbread you posted. But I never took the time to thank you for all if these amazing foods you brought into my life. So, thank you. As a reader I will try to be more appreciative and let my favorite bloggers know how awesome I think they are.

  3. Showing you the love!! Cuz you show love in all your food – dang this pastry is brilliant!!

  4. I know exactly what you mean, and that my friend is why I want to resurrect our community on G+, we need that connection to each other, While we don’t post for other food bloggers that doesn’t mean that we don’t crave and need their support and love. We may connect with some of our readers, but our strongest bonds are to those that fight the same battles day in and day out, the food bloggers we started with and those that now come to us for guidance and support.
    I honestly don’t think I’d continue to blog if it wasn’t for all the amazing people I’ve met along the way, let’s face it there are easier ways to make money, but the friends we make are irreplaceable.

    Sending some love to you Kita, and thank you for being such a good friend.

  5. I really think Pinterest has everything to do with it. My views are way up from where they were before everyone and their grandmother discovered Pinterest but my comments are waaaaaaaay down.

    I just hate Pinterest these days. I blame everything on them. Baby woke up at 5 am? Effin’ Pinterest.

    I love the dried cherries in this! I’m not a huge fan of fruit desserts – unless they include a dried fruit too!

    1. Lmao. Damn Pinterest wakin up the baby!

  6. I’m glad you made this post – earlier in the year I fell behind on my food blogging for a couple months, and when I returned, the state of FoodBuzz completely confounded me; I didn’t understand how it was even the same site to be used for the same purpose (it isn’t)! Also, you reminded me – I need to keep commenting on posts! Yours is a blog I visit fairly regularly, but I don’t always leave a comment. Now I will! Your posts, recipes, and pictures are always appreciated. TAKE MY LOVE (but not in a weird way)!

    Also, thanks for linking to Chef Dennis’ blog post – I will link up my G+ page to the hopefully growing food blogging community there! Let the revitalization commence!

    1. Just so you know, I had noticed you weren’t around as much and thought it was just part of the dissipation of Foodbuzz. I hopped over a few times but then feel into the swing of ‘drive by pinning’ as someone else called it (stealing that). G+ has been interesting and I am still getting the hang of it. There’s a lot to learn, but I think the community will come about with Dennis and others bringing it forward and being so strong about promoting it.

  7. Kita,
    Thank you for addressing this issue. I think that there are a lot of us out there, that feel the way that you do. Now, there is so much social media out there for people to explore, and we only have so much time. to explore all of them. That might be why the comments are down. Now, I will make a more conscious effort to comment on the blogs.

    Your tart looks so good with the pears and cherries, and I like the saffron crust. Very comforting!

  8. I have noticed a drop in my comments with the change of Foodbuzz as well. I don’t know why they got rid of a good thing. But have definitely also had a rise in views, most likely due to Pinterest. Sometimes I fall into the no commenting and only pinning habits as well, especially when I am behind on my Google reader or am just too busy with lab work (trying to get that PhD ya know).

  9. I hope you’ve still been feeling my love, my friend. You’re definitely a ‘must visit’ site for me and I think I’m regular with letting you know what I think, aside from the week+ of jury duty time when I didn’t do anything other than listen to strangers air their garbage to me and 11 other people who didn’t want to hear it.

    I do understand what you mean, though. When I get up in the morning and check my e-mail, my heart sinks in disappointment if there isn’t a single comment to respond to from the night before. I don’t even care if the comment is about the food or my ‘stellar’ photography (note sarcasm). I love, love, love the conversation with the people who read what I write, whom I’ve invited into my life with the tidbits I share.

    But, I also know that my readership has changed this year. Most readers are moms, like me, who are looking for dinner ideas and want to use a recipe that’s been tried by one of us and deemed worthy of making. Those moms are so very grateful but for them, this is a resource, not a community. I’m thrilled that my blog is deemed worth of their visit.

    Regarding Chef Dennis’ love for Google+, I’m trying there, but I find that people still don’t leave comments on the blog, but instead opt for +ing me or leaving a comment on Google+, which is akin to a like and comment on facebook; it’s sweet, but it’s not a blog comment.

    Anyhow, before this turns into a secondary blog post, I hope you feel my love. You’re awesome. The tart, wow. Seriously wow.

    1. Guuurl, you know I love you. 😉 Your Sunday posts are great and I enjoy your stories about Dudette. Plus, we share a lot of magazine subscriptions – which is totally valuable to me for the feedback.
      I never mind long comments and I totally feel you on a lack of emails to respond to in the inbox. There was a time when getting up and checking email was like Christmas morning. I haven’t gotten the hang of Google+ yet either. I need to though. Just have to make more time for it all to get the hang of it again.

  10. So amazingly well said, Kita! Thank you for taking the time to read these things! I think Foodbuzz was part of the problem but even after I left FB, I had to quit commenting so much because I run out of time. There are so many amazing blogs to read and comment and pin so I have to divvy out my time accordingly. But you are right – it’s time the love returns…it’s not all about pins and I agree that comments are important and uplifting!

    I am not one to reciprocate comments to each person who comments on my site, if I am compelled to comment, I do because I, like you, want the comments to be sincere.

    Great post!!

    1. I agree. Something happened this year (umm, mountain biking >.> not pointing any fingers though) and I just haven’t had the same amount of time. I really need to get back to sharing some love!

  11. This is a really great post. You’re 100% right and I’ve been doing the same thing. With all the social networking outlets, it seems that a tweet or a pin is enough but it’s not! So here I am telling you that I love love love all your posts! Especially that burger from the other day, and now this tart. That saffron pastry is incredibly innovative.

  12. Thank you so much for this post and a gentle reminder that sometimes, just a little note to say “I’ve been here and love what you wrote” can mean so much. I’m still relatively new to the food blogging world, so every comment I get on a post brings me so much excitement! LOL. But, I often forget to leave comments on blogs and posts because I end up tweeting with the blogger instead.

    p.s. Hubby and I love pears, so this tart is definitely something on my “to-make” list. 🙂

  13. Kita I did a “come to blogging Jebus” post yesterday too – and you’re spot on! Love it. I’ve been noticing the same things with my blog – less comments, higher statistics. But we gotta get back to basics – showing actual comment blog-love to one another. Drive-by Pinning isn’t always enough.

  14. Kita, I read almost every blog post you put out and comment more frequently than not. But I’m not sure I understand your frustration here. You admit that you’re not one to comment back (and I certainly don’t see you on my blog) so why ask for a show of love you, yourself are too busy to give. Based on my own traffic stats, waaayyyy more people read my blog than comment and that’s OK with me. Commenting takes time and effort we don’t always have. But I don’t lament about it. I also miss the community of FoodBuzz and the great people it introduced me to and the traffic it brought. I’ve had to find other ways to replace that traffic and I now use my Google reader to keep up with the blogs I want to read. And that’s just it. I read your blog because I think you’re funny and I like your food. I try to comment to let you know I was here but I don’t always have time. And the lack of comments on my blog from you certainly hasn’t seemed to stop me from coming here. If your traffic is up then obviously people like reading your blog, whether or not they acknowledge it.

    1. Anita, I was trying to say that I need to comment more. That I am guilty of not showing enough love to my fellow bloggers. I wasn’t asking for a show of love just for myself, but rather, I was trying to bring forward that all the added social media since I started blogging has changed the way I peruse sites and that I think it’s effecting moral. A day with 10000 hits but only 15 comments makes me feel like people are just coming for the cookies and driving by. And where that’s good traffic, every now and then I think it’s nice to let ppl know that I am doing more then just looking at their pictures and pinning their stuff. That I read their posts and relate to their commentary.

  15. I certainly ask this question myself (as I was linked and all 😛 ) and one of the reason other than Pinning is that people now more and more read it on their reader, their iPad, or phone and it becomes a hassle to comment or so I am told.

    I know for me I am horrible at commenting. Mostly because I hardly get any time to run my own blog anymore let alone get around to comment to others.

    But it is very interesting how I used to average 60+ comments a post when I had 1/3 the traffic and now that I have three times the traffic I get about 10-20 comments a post…the Print Button Post aside. 🙂
    But overall the food blogging community has changed as well….and perhaps that is just what we are seeing. Perhaps we have just been around too long and we are reflecting on the old days.

  16. I feel like social media sites (such as pinterest) increased the amount of blogs shown to a person, at a given time, tremendously. This makes people want to view all of these sites after looking at pictures of the food. And since people are busy with their own lives, everyone is limited on time they can spend on their computers, looking through food blogs/pictures of food. My theory is that everyone just wants to click on the blog, view the recipes/pictures, save the recipe, and leave the blog to continue on with the lists of blogs they want to visit. Before pinterest, people would just visit blogs their already knew and would only be introduced to another one randomly, through links. However, pinterest bundles up all of these links (as pictures) together.

    As for me, I try my best to comment as much as I can, because I want to cheer on the blogs that I love. However, when time is limited (which is often), I have to make sacrifices by decreasing my comments. Then, I just comment on whatever post that catches my attention, instead of commenting on every post, from every blog I follow on my google reader.

  17. It is like you read my mind. I was looking at some Facebook and Google+ posts tonight, left a couple of comments, and then realized that I never actually went to the blog itself and left a comment there. I kept thinking that it seemed very impersonal. There just seems to be so many things to keep up with that I feel, for me at least, that I am going to have to concentrate on just a few things. For example Pinterest seems fun but I have realized that I just can’t keep up with it. I guess I am going to look at it as quality time with the blogs themselves, rather than quantity time trying to get around to every single social media site. I know the exact feeling that others have experienced when you work hard on a recipe (and post) and then check and find that there is not one single comment.

    Your recipe looks delicious. I have never actual used saffron in a recipe but I would love to try this. There is just something about rustic pies that I love.

  18. Hey Kita, I know what you mean. Thank you for the reminder to all of us that we are here for one another. Chef Dennis just had an amazing post very similar to this. We Foodies need to stick together and remember that a simple comment can make someones day. Even if it is short and to the point, a comment from one can really show you that being a blogger and a lover of food is totally worth it.

    We appreciate you Kita! Don’t you forget it!

  19. I LOOOOVE this post! You just said everything that was in my head. First and foremost, Pinterest. I am guilty of pinning and not leaving comments 🙁 BUT I do follow the pin to the original source and most of the time I tweet the pin. I see so many of my photos pinned thousands of times yet I almost never see those hits. I just got back into blogging so this doesn’t help me, at all, in as far as numbers. I kinda had to start from scratch.
    Secondly, Foodbuzz. What the Fudge? Man, I miss that inbox. Do you know that I would go through that inbox, message by message, and read every post and leave a comment on all of them. I enjoyed that, a lot. Now I feel lost. Like, I have to jump from FB, to twitter, to Google+, to Pinterest!! just to find people. I have many of you on my Google Reader, so that helps, but not always.
    Lastly, that tart looks freakin’ fantastic!! I have a pear tree that is FULL…thanks for the recipe!

  20. Elizabeth says:

    Hi Kita, I’m fairly new to your post…and following blogs all together so I’m sorry I haven’t been leaving posts….didn’t really think about it. 🙁 I love your blog and look forward to it every day especially knowing that you are not a chef but capable of such beautiful cooking that it inspires me not to be so lazy and create food!

    Thank you for sharing your talents and creations!

  21. Things have definitely changed for me as well since Foodbuzz fell apart. It really saddens me that that wonderful community was broken. I have tried to find everyone, but I know I probably have forgotten a few people! It’s not always easy to comment on every post on every person’s blog, but I always try to get around at least once every week or two because I think it’s important to show that our community is still out there!

  22. Kita you are singing the song of so many after the fall of Foodbuzz. Truly what was discarded in the take over was the community and the harnessing of that cohesiveness was really lost. I agree with Dennis that the next horizon for that is Google +, however after the womb-like Foodbuzz, G+ feels a bit like the open ocean but he for one is doing a fantastic job to recreate the cohesion. I find bloggers comment more on my posts and ‘readers’ (non bloggers) tend to email me. I think it’s a cultural thing. You have the evidence people are flocking to you even more now so never fear though I completely understand the disappointment in lack of interaction. Your a star. Never question that.

  23. I’m still here! I can’t say it any better than all of the other people up there who have beaten me to the punch, but I’m here. Reading ya and sending ya loves & pinning ya. My google reader is about to explode, I suck at commenting and I’d like to punch Foodbuzz in the throat. But I’m here!

    Please mail me a rustic pear tart with saffron pastry.

  24. Hi Kita! Lately I have been feeling so isolated from the rest of bloggers. My blog time has decreased significantly and I don’t feel I’m in a loop anymore. I try to justify myself that my kids are priority, yet I struggle everyday trying to keep up spending some time giving love to my blogger friends one at a time…but my commenting is always so behind and cannot get back to everyone in fast manner. I didn’t know you were feeling this way. You continue to post amazing pictures and recipes and you are doing so well. Sometimes we cannot tell from outside. 🙂 I read English really slow and maybe that’s why I could catch you link to my blog in this post. Thank you Kita! I’m always inspired by your posts. I just wished that I have more time to myself so that I can come and tell you so often. 🙂

  25. You know I love you – you’re one of my favorite blogs to read and although I don’t comment *nearly* as much as I should, I definitely do drool and pine over your recipes 🙂 very truthful post here though about sharing the love and showing that we are reading and that pinning and other stuff just sometimes isn’t enough. Hang in there girlie 🙂 xoxo everything will work out, especially with a kickass blog like yours. You have gorgeous photos and a charming personality so many are here to stay 😉

  26. I feel like if I don’t leave a really long, thoughtful comment on this post then I will be a loser. Also I am kind of dying of laughter from Amanda’s pinterest baby wake up comment 😉 xo- K

    1. I rolled at that one too. Damn pinterest.

  27. You’ve struck a nerve, Kita – a lot of us are feeling the same way. My comments have gone way down, but I know it’s because I just haven’t had the time to spend on visiting and commenting on the blogs I enjoy – it’s all I can do to keep up with my household and write two blog posts a week! When people stop by my website, it reminds me that i need to visit and see what deliciousness they’ve been cooking up – so thanks for commenting on my meatloaf 🙂 P.S. I’m burned out on Pinterest already – i”m so ADHD – that’s part of the problem, too.

  28. Ahhh I agree whole-heartedly!! I’m also in the boat where I have put the blog on.hold, perhaps??? Maybe its not so much inspiration..and not from food..but maybe from the work itself? You nailed it with pinterest…or pinned it rather haha..I dont think we will ever know how many people really get inspired by simply pinning food pics. Too bad.

  29. Kita I think it’s awesome you touched on this. I think we’re all feeling the comment thing right now. Personally I think summer means a tons of moms don’t have time. Then summer rolls into a new school year and there isn’t enough time. But that’s just a vicious circle cuz then there’s Xmas, and birthdays and work and a million other things we all do, kids or not. I think another part of the problem is too many places to visit via social media. There’s just not enough hours in the day to blog, reply, comment, tweet, pin, stumble and + people. I honestly have never understood how people who work as hard as you do can even keep up with it all. I know when I was recovering after the hospital stint I could not even comprehend blogging, let alone responsible pinning. I wish people would comment more, it makes it so rewarding to hear from folks. I also wish people would say who inspired them when they see unique recipes. All I can say is I adore you and you know you inspire me all the time with your food, photos and zest for life. xx

Leave a Reply

Your email address will not be published. Required fields are marked *