Welcome: A New Site Design!

Fresh Chive Oil | A Sweet Spoonful

It is a well known fact (in the Pacific Northwest, at least) that summer officially begins on July 5th. Fourth of July could very well be dicey, but generally the week after is smooth, sunny sailing. This year seems a bit different — it’s been mild and even overcast in the mornings, although my evening walks with Oliver are certainly warm enough to go sleeveless. We’re drinking rosé. We splurged for some landscaping help and have a little plot of grass in our tiny backyard that’s just calling for picnics and barefoot romps. We found an outdoor table and are in the market for some string lights. In short: sunny or not, we’re doing this thing.  And I have a most simple and summery recipe to share with you today … but first, I’m thrilled to introduce you to the new A Sweet Spoonful. This redesign has been months and months in the making and has a number of new features that I’m really excited about. Even more than tiny plots of grass and string lights (much more, in fact). I’d love to show you around.

Chive Oil | A Sweet Spoonful

The blog has felt dated to me for quite some time and as many of you know, my husband Sam is a designer. We always laugh about the saying the cobblers kids are the last to have shoes: It’s true. There have been many other things to tend to. But when I began to feel like the site wasn’t actually that useful, it was time for a change. Selfishly, there are so many recipes on the blog that I love but that I forget about because it’s been years since I’ve made them and they lurk quietly in the archives, infinitely unsearchable. Now with the new Recipes page,  there’s functionality that allows you to search by type of meal, season, ingredient and dietary preference. Yes!

In addition, I created a “Megan’s Favorites” page (click on the link there or head over to the green tab on the right sidebar under “Browse”) where I’ve gathered together all of my very favorite recipes to revisit often. You’ll also notice in that little cluster on the right sidebar a “Motherhood” and “Whole Grain Baking” tab as well. When I started the blog in 2009, I hadn’t given much thought as to what I wanted to focus on. Ahhh, the dark, fresh days of blogging — most of us just dove right in. But now, I want to feature my interests and strengths more prominently: whole grain baking recipes, simple seasonal cooking, and writing about motherhood and building a home life in Seattle.

20160711_BlogChiveOil-113

A few other features I’m excited about: the site is mobile responsive now (hallelujah!), so you can pull it up on your favorite mobile device or tablet and read (or cook) away. I added a page on Working with Me as I’m looking forward to partnering more with brands I love and selectively introducing you to products we use in the kitchen. And I’ve finally got a Contact Page so you can reach me easily with questions, ideas, proposals and the like.

But all of that aside, I’m really looking forward to the ability to interact more with you all. I can now directly respond to each of you in the comments and it’ll nest our conversation. I’m guessing that as you’re reading this post now, you likely already subscribe via email to receive new posts. If you don’t and you’d like to stay in the loop, please Subscribe (see box on right sidebar or footer). For those of you that already subscribe, you’ll notice a new option where you can Subscribe to my Newsletter. This is different than the weekly (ish) blog posts: it’ll be more of a seasonal newsletter with new content and round-ups, and I hope you’ll consider entering your email to join me there.

A big thank you to the team that made the site possible: Sam Schick and Eli Van Zoeren of Neversink. They’re incredible and design and develop blogs and websites big and small (and many other design-related things, too) — I feel really lucky to have had their talent (and patience) on this project. And thank you all for your continued readership and support; you’re the reason I am still here cooking and photographing and writing, and I’m so looking forward to this next chapter with you.

Fresh Chive Oil

Fresh Chive Oil

  • Yield: 1 cup
  • Prep time: 15 mins
  • Total time: 1 hr 15 mins

I love the bright green color of this finishing oil and have big plans to spoon it onto every single summer tomato I can get my hands on this season. If you grow chives, this is a great recipe to double. You can freeze some in ice cube trays so you’ll have vibrant pops of summer to spoon over your vegetables, salads, and soups all year round.

Reprinted, with permission, from: Brooklyn Rustic

Ingredients

1 cup extra-virgin olive oil
1 bunch chives, finely chopped (Megan's note: about 1/3 cup)
Pinch of fine sea salt

Instructions

In a small pot, heat the olive oil, chives, and salt over high heat until the oil starts to bubble a little, about 2 minutes. Immediately transfer the mixture to a blender and blend on high speed for 2 minutes. Pour into a small glass bowl and chill for at least 1 hour and up to 1 day (if chilling for more than an hour, cover it with plastic wrap after it cools). Strain through a fine-mesh sieve set over a bowl. Refrigerate the oil for up to 1 week, or freeze for up to 1 month.

Comments

  1. Alex

    The new site is glorious! Nice work to all :)

    1. megang

      Thanks so much, Alex!

  2. Jeb

    The redesign looks fantastic, Megan! So happy to be a faithful reader since the beginning and look forward to future entries. Kudos, friend!

    1. megang

      THANKS, JEB! xoxo

  3. Christa

    Congratulations, the site looks fantastic! I'm trying out the mobile version and the way you're able to search for ideas for specific occasions and ingredients is great. Happy Summer!

  4. mcs3000

    Beautiful design. Looks super on mobile :)I love the section headers. Photos pop off the pages.

    1. megang

      Awww, thanks Mary. HOORAY for mobile!

  5. Nancy

    The new site is so clean. I love it! Beautifully done.

  6. tea_austen

    Sooo pretty and clean. Congratulations!

    1. megang

      Thank you, friend!

  7. Angie

    Love your new site, it looks great!

    1. megang

      Thanks so much, Angie.

  8. Lori

    LOVE IT! Congratulations Megan!

    1. megang

      Thanks, Lori! Hope you're having a great summer!

  9. Eline

    Wow, congratulations on your new site, it looks amazing!

    1. megang

      Thank you, Eline!

  10. Alessandra

    Hello from London, England
    Congratulations on your lovely new site!! Very smart!
    I meant to write and tell you something that I think you'll find amusing.... I recently had dental braces fitted (at the ripe old age of 54 😊) and have had some serious chewing challenges! I've had to find recipes that suit my new eating criteria and am pleased to report that Sam's lentils are perfect for me!! I've always enjoyed this recipe,but now I'm eating them almost every day!!
    So thank you Sam and your good self for providing me with brace-friendly yummy food!!
    Good luck with your new site!

    1. megang

      Fantastic, Alessandra! He will be so happy to hear that. I love that recipe, too! Thanks so much for sharing.

      1. Sam Schick

        In fact, Alessandra, I AM happy to hear that!

  11. Sandra Lea

    How much is a "bunch"?

    1. megang

      Gosh, good question. Not very clear is it?! In my batch, I used about 1/3 cup. Thanks for pointing that out - I'll make a note of it above.

  12. Anna

    Congratulations on the new site! It's gorgeous. Your recipes have become staples in my house. Can't wait to see what you do with this lovely space.

    1. megang

      Oh that's so nice to hear, Anna. I'm so glad you're enjoying the site ... there's some good stuff planned for the future months :)

  13. Shelley

    Love love love the new site! Such a fresh, clean overhaul.

    1. megang

      Thank you, Shelley! It was about time!

    1. megang

      Awww, thanks so much, Mardi! Means so much coming from you!

  14. Kasey

    It's a beauty, M! Nice work, Sam :)

    1. megang

      Thanks, Kasey!

  15. Liren

    It's gorgeous, Megan! I just love everything is beautifully (and functionally) laid out!

  16. Christine Chitnis

    Gorgeous redesign Megan! It must feel so good- all fresh and clean. I love the layout and organization, so well done. Congrats, girl!

Join the Discussion

Spring Desserts

Whole Grain Any-Fruit Crisp

Whole Grain Any-Fruit Crisp

On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing. 

Read More
Cherry and Poppy Seed Yogurt Cake

Cherry and Poppy Seed Yogurt Cake

Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.

Read More
For Now, For Summer

For Now, For Summer

We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.

Read More
Good and Simple

Good and Simple

Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or  trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.

Read More
Visions of Greatness or Something Like It

Visions of Greatness or Something Like It

[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.

Read More