I started Espresso and Cream in September of 2009 as a way to document my life and organize my recipes in one place. To be completely honest, I didn’t know much about blogs, other than I liked to read them, but I’ve learned a lot along the way.
Do you ever get sick of blogging?
In a word: no. Although it can be difficult to find time to cook, bake and photograph the recipes you see on the site, especially during the winter months when there is so little natural sunlight, I love everything about this site. Since I am researching and brainstorming recipes every day, it’s not hard for me to get inspired to cook and write posts.
What do you do when you’re not blogging?
I’m a food editor. I also have a really cute husband, Joey, and dog, Nutmeg. They take up a lot of my time when I’m not at work, and I love every minute of it. Joey and I love to workout, watch football, hang out with our families and pretty much do anything outside. When the weather is nice, you’ll find us playing tennis, throwing the football or taking Nutmeg on walks.Sure, you’re a food editor, but what does that really mean?
I get this question a lot! It seems that the title stirs up a lot of confusion and a few raised eyebrows. After interning for Meredith Corporation‘s Better Homes and Gardens magazine I stayed on as a food editor after graduation where I worked with a bunch of really awesome people doing cool stuff, like eating and thinking about food.
I shoot with a Canon 50D. I am in love.What type of computer do you use?
I’m a Mac girl and I’d be lost without my MacBook Pro.
Do you generate revenue on your blog? And if so, how?
I do generate some revenue on my blog, though not nearly enough to make it a full-time job. Typically, the money I make from this site goes towards funding giveaways for you readers and paying the grocery bills associated with new posts and recipe testing. I work with a company called FoodBuzz, which is a featured publisher company for food bloggers.
When I first started working in food, it was difficult to find a balance between my passion for food and my desire to stay fit and healthy. While thinking about food all day is certainly fun, it’s also hard for someone like me who has to be disciplined about food choices. Eventually, I found it easier to think about food at work as my job, and gain greater separation between the food I work with and the food I actually eat in my own kitchen.
Strange as it may seem, I’m always so interested in how much other people weigh. So here you go: I am just shy of 5’10 and weigh 145 pounds.
Joey is my husband and the absolute love of my life. We dated for a few months during high school, then went our separate ways during college. Joey attended Bethel University in Minnesota, played football in college and studied finance. During our last semester of college we reunited and started to date. The rest, as they say, is history. We got married in July of 2011 and have been navigating the ropes of being married ever since.Joey works for Cargill as a Farm Marketer, which means he travels around eastern Iowa, helping farmers manage their risk in the corn and soybean markets. I never would have imagined that I would know so much about farm life or the Chicago Board of Trade.
It depends on the situation. Shoot me an e-mail (firstname.lastname@example.org) and we can talk about it!
What kind of knives and cookware do you use?
I cook with the Ken Onion line of Shun knives. I debated for a long time on what type to get and couldn’t be happier with my choice. As far as cookware goes, I use a set of Rachael Ray pots and pans. Nothing too fancy, but they get the job done in my kitchen.
What is your most-valued kitchen appliance?
It’s a tie between my KitchenAid Mixer and my Viking Food Processor.