Hello and welcome to A Sweet Spoonful, my website cataloging living and cooking in my Pacific Northwest kitchen. My name is Megan Gordon, and I live in Seattle, WA with my husband Sam and our baby son, Oliver. I’m a writer, recipe developer, culinary educator and founder of Seattle-based Marge Granola.
I started this site in 2009 after losing my job teaching high school English in the San Francisco Bay Area. At the time, I began working in restaurants and writing about food for a small weekly newspaper. I’d write the blog at night, chronicling what I was cooking and baking at home throughout the week. Today, while many things have changed, the core of A Sweet Spoonful remains the same: it continues to be a place where I write about a recipe we’ve been enjoying in our home kitchen, interspersed with stories of crafting a full life: of falling in love, starting a business, building a home, writing a book, and having a baby. It’s become a community of loyal readers who often invite me into their kitchens each week, and I can’t imagine a greater compliment.
The recipes I highlight on the site are largely seasonal, mostly vegetarian and often focus on whole grains. And these days with an infant son in tow, I’m interested in quick, doable dinners and fuss-free recipes we can make in advance to enjoy throughout the week. And of course: breakfast. We love breakfast around here.
Today I oversee operations at Marge Granola; write for a number of online and print outlets; and develop recipes, copy and content for brands and small businesses. Learn more about how I can help you tell your story or amplify your brand in the Work With Me page.
Will you try my product and tell me what you think?
I don’t often review products or do promotions and giveaways on the site. I do, however, often mention products that I’m enjoying and using in our kitchen. If you are interested in sending me something that’s relevant to A Sweet Spoonful, please feel free to reach out. I’d certainly be open to trying your product, but I can’t guarantee that I will always mention it on the blog.
Can we advertise on your site and / or partner with you on sponsored content?
I’d love to talk with you further. Please head over to the Work With Me page for more information.
Do you take all of your own photos?
I do unless otherwise specified at the bottom of the post. I now work with a Canon 5D Mark 2 and shoot most of the time using a 24-70 mm lens.
I’d like to use one of your photos on my site – is that ok?
Everything on A Sweet Spoonful (including the photos) is protected by copyright. Please reach out and ask to get proper permissions.
Who designed your website?
My husband, Sam Schick, and Eli Van Zoeren of the branding firm Neversink brought this site to life. They’re pretty great.
I’d like to learn more about working with you.
I’d love to talk with you about partnership opportunities, recipe development, or content / copy creation. Head over to the Work With Me page to learn more.
Where are your favorite spots to eat in Seattle?
How do I contact you?
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.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.