Hi Again

Finally back in your inbox

Hi friends,

It’s been a minute (four months, to be exact!) but I’m back in your inbox with a full heart and so many things I’ve been itching to write about. It’s also been a whole year and some change since I started this little newsletter, so I figured now was as good a time as ever to finally get back into my writing rhythm. And surprise: I’ve also got a recipe for a Thai Panang Curry Pot Pie that you’ll find at the end of this newsletter that I sincerely hope you love as much as I do.

Where do I even begin? If you follow me on TikTok or Instagram, you may have seen some of the highlights from the last few months. Summer was a blur in the best way. I’ve been lucky enough to travel to so many places—from Mykonos to Miami, and a few places in between—while simultaneously being deep in wedding prep mode. Then came the actual wedding! Oh and don’t get me started on my freelance schedule. Between travel, wedding planning, and work, creative writing completely took a back seat. It’s been a whirlwind of planning, packing, and reflecting on where I want to take this space. But now that all of that is behind me, my brain feels free again and I’m so ready to get back to it.

Even though I haven’t been writing, I’ve been paying attention to everything around me that feels relevant to this space. Specifically around what I’m eating, who I’m sharing it with, and how much joy and connection is shared with every meal, no matter how simple or extravagant. Despite being inactive here, I’d like to think I’ve been in a bit of a simmering state, giving myself time to come back with something of substance. And not just simmering on the stove, but creatively and emotionally, too.

Being in new places and taking a break from social media gave me the chance to romanticize the everyday in a way I hadn’t in a long time. Honestly, I can’t even remember the last time I made the conscious decision to simply be in the moment for hours on end. I felt like a sponge, absorbing flavors and feelings. Watching the way meals were shared in Greece (long, unfussy, and filled with belly laughs) or indulging in fine dining experiences with total strangers (more on that later) gave me a range of moments to be inspired by. It all helped recalibrate my creativity and reminded me of the kind of food I want to cook and write about: food that invites connection and food that makes you feel something.

As I look ahead to the rest of the year, I’m feeling re-inspired to share more here. Not just recipes, but reflections, experiences, and a peek into what I’m cooking up for the next chapter of this newsletter. I’ve been playing with new flavor combinations, collecting ideas from travels and memories, and thinking about how I want my relationship with food (and this community) to evolve.

Coming soon:

• A few Mykonos-inspired dishes that are getting a Thai twist (you know I can’t resist)

• A continuation of my Thai sausage series

• Thoughts on little luxuries, travel, and the meals that feel like memories

If you’re still here reading, thank you. It means more than you know. Hope you enjoy my recipe below, and of course let me know if you make it!

Until next time,
Kasey

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Thai Panang Curry Pot Pie

Ingredients:

• 1 tbsp sunflower or vegetable oil

• 1.5 lbs boneless, skinless chicken thighs

• 2 tsp kosher salt, divided

• 1 large carrot, finely chopped

• 1 leek (white part only), finely chopped

• 2 tbsp store-bought Panang curry paste

• 3/4 cup coconut cream

• 1 tsp fish sauce

• 1 tbsp palm sugar (or granulated sugar)

• 1 sheet frozen puff pastry, thawed

• 1 egg, for egg wash

Method:

• Preheat oven to 425F and line a sheet pan with foil or parchment paper.

• Season the chicken: In a mixing bowl, toss chicken thighs with 1 tsp kosher salt. Let sit for 30 minutes.

• Sear the chicken: Heat oil in a 10-inch cast iron skillet over high heat. Sear chicken in batches until browned, about 5 minutes per side. Remove from skillet and chop into bite-sized pieces.

• Sauté vegetables: Leave about 1–2 tbsp of chicken fat in the skillet and lower heat to medium. Add carrots, leeks, and the remaining 1 tsp of kosher salt. Cook until softened, about 5–7 minutes.

• Make the curry filling: Stir in curry paste, coconut cream, fish sauce, and sugar. Once combined, return chopped chicken to the skillet. Simmer for 5 minutes, then remove from heat.

• Top with puff pastry: Cut thawed puff pastry into squares or strips. Layer over the filling, slightly overlapping. Leave a few small gaps for steam to escape.

• Egg wash: Beat the egg with 1 tsp of water and brush over the pastry.

• Bake: Place the skillet on a foil-lined baking sheet (to catch overflow). Bake for 25–30 minutes, or until the pastry is golden and puffed.

• Cool and serve: Let rest for 10 minutes before serving.