Tell us all about your blog
Simple Bites focuses on seasonal, wholesome fare that is cooked from scratch. I also feature fun Home-Ec-type tutorials on canning and preserving, dish out organizing and entertaining tips, and am a huge advocate for getting kids in the kitchen.
What inspired you to begin writing about food?
With ten years of professional cooking in my background, food writing and blogging is a practical way I could stay at home with my children and still do what I love. It allows me to create and share recipes (with near instant feedback), connect with other foodies, and pursue my passion for cooking.
Describe your favorite food memory
My husband and I hosted a family reunion last summer for my side of the family, most of whom are scattered all over North America. The first night when the 17 of us were finally all together around our table was incredibly special. Cousins met each other for the first time, my parents sat beaming, my sisters poured bottle after bottle of wine, and I carved a roast beef and dished up our family recipe for Fluffy Yorkshire Pudding.
Cook or bake-which one? Either, both, and why?
Both are exercises I practice daily to continue to hone my craft and push myself to learn more. Scratch cooking inspired by seasonal ingredients helps foster creativity in one’s diet, while the mathematics of baking strengthens discipline in the kitchen. I think both are essential for the serious food writer.
What is the best thing you've ever eaten? Where did you eat it?
Before school, marriage and children, I backpacked around the world, eating my way between cozy nooks and vast expanses while experiencing extraordinarily unique food cultures. Between widely diverse, yet equally titillating flavors such as chilled sour cherry soup in Hungary, Thai spring rolls, gnocci with white truffles in Italy, Turkish borek, and fresh Mexican corn tortillas, it would be impossible to select a favorite.
Share your favorite recipe
I love having a basic shortbread cookie around for serving friends who drop in –or just for nibbling on with my afternoon tea. This classic shortbread recipe can be adapted to make four (or more!) different kinds of cookies, and is perfect for the busy mom who still prefers a homemade cookie. Don’t we all?
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