FAQ

Why do you have so many spatulas?

I admit that this question bewilders me every time because I swear I barely get by with 15. Let’s say I make something like chocolate chip cookies. When I make that chocolate chip cookie dough and finish portioning out the little dough mounds on the baking sheet, that bowl is going to get scraped. Scraped GOOD. Then, it might even get licked. I have spatulas of all shapes and sizes to ensure that I always have the perfect spatula for any scraping job.

What kind of food do you make?

I make scrapeworthy food. I believe in making satisfying food and cutting portion instead of fat (what is life without a little butter here and there)? You will not find things like fat free brownies on my blog (though I don’t think fat free brownies are even possible). This doesn’t mean I don’t have light dishes on my blog, what I mean is I have a “go big or go home” philosophy with food. Small amounts of REALLY delicious food satisfy WAY more than an entire platter of bad food.

How do you come up with recipes?

Every couple of days I stroll through the aisles of the grocery store and pick out things that fall under one or more of the following categories:
1. On sale
2  Looks really good (ie. in-season produce)
3. Just look really fun to play with (ie. Blue Cornmeal, Cacao Nibs, Glass Noodles)

The goodies that are lucky enough to come home with me get paired with other ingredients, sometimes with the help of my Flavor Bible.

What kind of camera do you have?

I own a Nikon D3100, and I use an 18-70mm lens.

What is your lighting setup?

I only shoot in natural light. If I make a dish at night then I save some to photograph the next day. Natural light is always best. It also very helpful to have a reflector, which helps fill in shadows if your lighting is uneven.