About Karlynn


I hate writing my “About Me” page. I always have, always will. For ELEVEN YEARS NOW, I have had to come up with something witty and entertaining to fill up this page for the people that click the “About Karlynn” and want to see who The Kitchen Magpie is. I like talking about food, cocktails and travel…not so much coming up with quips about myself.

I am totes a profeshunal blogger.

It didn’t start out that way, but I happened to have started blogging in the glory days of 2006 when there weren’t many of us bloggers around. I didn’t post much except family talk and photos for a few years, but then my kids got a little older and I had more freedom and time on my hands. All of a sudden the Kitchen Magpie website grew….and grew… and eventually became more than a full time job for me with TENS of millions of people visiting this website yearly. I still can’t believe it when I see that in print. TENS OF Millions of people. No one told you growing up that you could become a blogger and now it’s an actual job that all of us old-timer bloggers basically made up as we went along.

The Kitchen Magpie has now grown into a full time job for myself AND my husband now, with some support staff as well. It’s only within the last four years that my parents finally caved and admitted that I do, in fact, have a real job. Wait. Real isn’t the correct word. My family now freely admits that I can support myself and my family by writing to my imaginary friends online. I’m 41 this year and have imaginary online friends. Goals people, goals.

I know that you exist, it’s just that the rest of the world doesn’t believe our relationship.

I also am a food writer for print and a cookbook author, but the real, pay-the-bills-and-stock-the-bar-with-bourbon-because-who-needs-electricity-anyways job is…being a food and travel blogger. We are rare, like unicorns, but we exist.

Eleven years of being a blogger has led to a thirst for bourbon that can never be quenched.

Writing my first cookbook was easier than I should admit. It was one of the most amazing things I’ve done creatively. I did all the photography myself and the recipes and I AM doing it again! Book #2 is in the works! The mere fact that I love writing cookbooks SO much, and get so much creative joy from them makes me a total jerk in the cookbook world and everyone else that has written a cookbook should totally hate me for typing that.

My cookbook Flapper Pie & a Blue Prairie Sky was not only an amazing thing to write, it also turned out to be a bestseller, which apparently makes me a best selling cookbook author, which is so crazy to even type. Best seller or not, unless you all buy eleventy-billion copies I will also never be rich, but it’s seriously the most gratifying thing I’ve ever done.

Wait. Shouldn’t I say that about my family?


I have two kids that I love more than anything (but maybe not bourbon) and a husband known as Mr Kitchen Magpie because THAT’S RIGHT HE TAKES MY NAME. BOOM. Actually, I took his last name when we married so you know what? It’s his turn now. Mr Kitchen Magpie does the cocktails on here and for that, we should all love him forever.

I have a travel obsession. If I am not actively travelling, I am planning my next trip. Always.

I’m addicted to anything Disney and my dream is to live in Disneyland for a week. Seriously. Why won’t they let me live in Disneyland for a week???

Why the Kitchen Magpie? one might ask. Well, my nickname has been Magpie since I was a little girl, and for good reason.

I might just have an addiction to anything shiny. Sparkly jewelry, Shiny Carnival glass…you name it, if it sparkles then my eye (and pocketbook!) are drawn to it.

I collect recipes, shiny kitchen toys, pretty retro kitchenware and restaurant experiences like a magpie. At any given time in my house, you can find a random assortment of scraps of paper with recipe ideas strewn about the kitchen, something bubbling – or burning- on the stove and always, always I tell you, one gigantic mother of a mess.


Take a peek at all my recipes and see what tickles your fancy. I am such an eclectic cook that there is something for everyone. And chocolate. Lots of chocolate.

Welcome to my kitchen and my crazy, crazy life!

Speaking of my crazy life, there’s a few things I always want to clear up! I make my living off my website and while I do that, I want to make sure that I am always as clear as a bell when it comes to being honest with everyone.

You can buy my book, right here!


Privacy Policy: We use third-party advertising companies to serve ads when you visit our Web site. These companies may use aggregated infromation (not including your name, address, email address or telephone number) about your visits to this and other Web sites in order to provide advertisements about goods and services of interest to you. If you would like more information about this practice and to know your choices about not having this information used by these companies, click here

Product Disclosure: If I am ever sponsored to write about a certain product, you’ll know it. I always will have a disclaimer at the bottom of the post! 

Travel Disclaimer: When the hotel room, dinner, event or the like when I travel  is comped, you’ll know it! I will always put a disclaimer in!!  However there are many times when I travel that I will pay for something myself and when you see NO disclosure you will know that I paid out of pocket.

On the other hand, to be clear, NO disclosure means I paid for it myself and it’s not sponsored.  Sometimes I am gifted items from friends, family or receive thank you gifts and I feel like writing about them as well and I won’t have a disclosure. I don’t want to ruin the flow of story-telling by having to say ” I bought this myself”.  

Thanks for stopping in and I hope you stick around for recipes, travel and family fun!

Happy reading everyone!




  1. Mike & Karlynn,

    Awesome presentation at Food Bloggers of Canada in the Rockies! Stuffed with valuable information and funny too. I would have loved it to be longer.

    I want to thank you for your kindness and generosity – given as if they were no big deal. When I mentioned to another blogger that I’d decided not to fly with my camera, Mike overheard and offered “an extra [dslr] camera we brought” and let me use it the entire weekend. When I was trying to figure out how to transfer my pictures at the end of the conference, Mike produced a laptop that he’d brought “in case someone didn’t bring their computer.” Like, of course 🙂

    Have a great upcoming blogging year (and travel and kids and everything else). I look forward to your new cookbook, and not just the cocktails section 🙂

    Hugs and see you again,




  3. Pingback: My visit to Magnolia’s Offices in Basel, Switzerland – CMS Critics

  4. Hi Karlynn,

    I’ve got some good news. I’ve added a new feature so you can publish
    your blog posts on Urbanspoon yourself without having to wait for us to
    do it! Here’s how it works:

    – Make sure you’re signed into Urbanspoon.
    – Go to your Urbanspoon blog page (not your user profile):
    – Click “Edit blog settings”.
    – In the Pending Posts section, click “Edit and publish my pending posts”.
    – Then, enter the “snippet” text, verify the date and URL, and press Publish.

    Please make sure that:
    – The URL should be the permalink to the blog post (not the blog home
    page, a category page, a post preview, or a service like feedproxy).
    – The snippet should be 3-4 sentences (quoted from your blog post) that gives an idea of what’s in the post.
    – The snippet should NOT include bylines, dates, address info, captions, tags, HTML code, etc.

    If reviewing a restaurant that is part of a chain, only add a spoonback
    for one of the locations. The only exception to this is if you are
    specifically and in detail reviewing more than one of the locations.

    Note: there may be a delay of 1-2 hours after you post on your blog until our system detects the post.

    We’ll give you one week to do it yourself, then it’ll go into our queue to publish.

    Thank you for all of your contributions, and let me know if you have any questions.

    Best regards,



Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.