Kim's Kitchen

On September 12, 2021, Trinity celebrated 190 years of worship and ministry in Monroe. Included in the celebration was the dedication of the kitchen to honor Kimberly Blair Domick. Kim was a talented chef, food writer for The Monroe News and devoted parishioner. Kim would often say "Food is Love" and her culinary talents made love visible.

Kim's Cookies

As a part of the celebration, guests received Kourabiedes and Melt-Away Bars, cookies that were featured in Kim's first column in The Monroe News on December 5, 2010.

The article and recipes, as they originally appeared in the paper, can be found below.


Every time I want to make my two favorite cookie recipes, I have to call my mom, Julia. (I'm Julia's child). It is not that I haven't made them both thousands of times or that she hasn't given them to me printed on cute little 3-by-5-inch recipe cards over and over again. I just can never find them when I need them. Isn't that just like a recipe card? Even if you keep them in a little wooden box, they will still hide if you need them. "Quick, she's making cookies, let's hide in the salad section." You would think that after years of cooking and a head full of memorized recipes that I could bake these in my sleep. But there is something about these two cookies (which are as easy as ABC) that make it impossible to start until I have my mom's printed cards in front of me. So, here they are. Cut them out and keep them in case I need to call you for the recipe. (At least now they will be in The Monroe Evening News' archives if no one answers the phone.)

KOURABIEDES (Melt in your mouth richness that's better than any wedding cookie)

1 cup butter

1/3 cup sugar

2 egg yolks

2 cups flour

Confectioners’ sugar

Cream together butter, sugar, and yolks. Stir in flour. Shape into small balls. Bake at 350 degrees for 10-12 minutes. Cool slightly and roll in confectioner's sugar.

MELT AWAY BARS (Renamed "pizza cookies" by my Uncle Grant)

1 cup butter

1 cup sugar

1 egg, separated

1 teaspoon vanilla

2 cups flour

1 cup chopped pecans

Colored sugar

1 round pizza pan

Cream butter, sugar, egg yolk, vanilla. Mix in flour and half the nuts. Blend well. Spread evenly in ungreased pizza pan. Beat egg white until just frothy. Spread over dough and sprinkle with remaining nuts and red and green colored sugar. Bake at 350 degrees for 25-30 minutes. Cool and cut into bars or pizza slices.

From left to right, Trinity Episcopal Church vestry member Kris Hudson, Kim's mother Julia Domick, Senior Warden Dave Potter, Junior Warden Tim Schilling and Treasurer Allen Pixley stand in front of the newly dedicated kitchen.

The embroidered sign perched above the doors was crafted by Andrea Johnson.

The plaque to honor Kimberly Blair Domick hangs proudly in the parish hall kitchen.

It reads: "'Food is Love.' This kitchen is dedicated to Kimberly Blair Domick, a talented chef, food writer and devoted parishioner. Her culinary talents brought people together and made love visible."