About

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.

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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.

Connect
You can follow me on Instagram, Pinterest and Twitter.

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?

I get asked this often, so I wrote a post about it awhile back. If you follow me on Instagram, I’ll often link to favorite current spots around town, too.

How do I contact you?

Feel free to email me at megan@asweetspoonful.com. You can also follow me on Instagram, Twitter and Pinterest.

Megan Baking by Danielle

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Holiday Baking

Dark and Spicy Pumpkin Loaf

Dark and Spicy Pumpkin Loaf

It turns out that returning from a sunny honeymoon to a rather rainy, dark stretch of Seattle fall hasn't been the easiest transition. Sam and I have been struggling a little to find our groove with work projects and even simple routines like cooking meals for one another and getting out of the easy daily ruts that can happen to us all. When we were traveling, we made some new vows to each other -- ways we can keep the fall and winter from feeling a bit gloomy, as tends to happen at a certain point living in the Pacific Northwest (for me, at least): from weekly wine tastings at our neighborhood wine shop to going on more lake walks. And I suppose that's one of the most energizing and invigorating parts about travel, isn't it? The opposite of the daily rut: the constant newness and discovery around every corner. One of my favorite small moments in Italy took place at a cafe in Naples when I accidentally ordered the wrong pastry and, instead, was brought this funny looking cousin of a croissant. We had a wonderfully sunny little table with strong cappuccino, and, disappointed by my lack of ordering prowess, I tried the ugly pastry only to discover my new favorite treat of all time (and the only one I can't pronounce): the sfogliatelle. I couldn't stop talking about this pastry, its thick flaky layers wrapped around a light, citrus-flecked sweet ricotta filling. It was like nothing I'd ever tried -- the perfect marriage of interesting textures and flavors. I became a woman obsessed. I began to see them displayed on every street corner; I researched their origin back at the hotel room, and started to look up recipes for how to recreate them at home. And the reason for the fascination was obviously that they were delicious. But even more: I'm so immersed in the food writing world that I rarely get a chance to discover a dish or a restaurant on my own without hearing tell of it first. And while a long way away from that Italian cafe, I had a similar feeling this week as I scanned the pages of Alice Medrich's new book, Flavor Flours, and baked up a loaf of her beautiful fall pumpkin loaf: Discovery, newness, delight!

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Nibby Chocolate Buckwheat Shortbread

Nibby Chocolate Buckwheat Shortbread

I had every intention of starting a new tradition this year and hosting a cookie swap with some of our local friends, but somehow the season really got the best of me and it just hasn't happened. But! That hasn't stopped me from getting a head start on holiday baking; I posted a photo on Instagram the other day of some of my very favorite holiday cookbooks, and asked if there was a way we could all just take the whole week off to bake instead of work. Judging from the responses, it seems I'm not the only one who thinks this would be a really great idea. But back here in reality, cookie baking is relegated to later evenings or, I hope, this weekend we'll find some time to eek in a few batches (the recipe for Sam's mom's Nutmeg Logs is up next, and I'm set on making gingerbread men to take with us down to the Bay Area). Right now on our countertop, we've got a batch of these crumbly, chocolatey, whole grain shortbread that have proven to be a big hit. The ingredient list is small and simple, the technique foolproof, and I think they're a real standout in a sea of holiday cookies.

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And Just Like That

And Just Like That

Hello from the other side! I realize we haven't been back here for a few weeks, and I'm sorry for dropping into a little black hole. My cookbook deadline was Monday, so I've been a writing and editing machine, stepping away from the computer to occasionally clean the house like a crazy person or throw together a most random lunch or dinner. But somehow it all came together although there was something strangely anti-climactic about sending it off: In the days when you'd print out your manuscript and have to walk to the post office and seal it up carefully to send to the publisher, I imagine it would feel much more ceremonial and important --you could stroll out of the building and do a cartwheel. Or high-five a fellow customer on your way out. Instead, I was sitting in our dining room on an incredibly rainy, dark Monday afternoon unable to hit "send."  My sister Zoe told me to just close my eyes and do it. Sam gave me the thumbs up. So around 3 p.m. that's what I did. With the click of a button, just like that: it was finished.

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Soft and Chewy Ginger Cookies (Plus a Treat for You)

Soft and Chewy Ginger Cookies (Plus a Treat for You)

Strolling New York City streets during the height of fall when all the leaves are changing and golden light glints off the brownstone windows. This is what I envisioned when I bought tickets to attend my cousin's September wedding earlier this month: Sam and I would extend the trip for a good day or two so we could experience a little bit of fall in the city. We'd finally eat at Prune and have scones and coffee at Buvette, as we always do. Sam wanted to take me to Russ and Daughters, and we'd try to sneak in a new bakery or ice cream shop for good measure. Well, as some of you likely know, my thinking on the weather was premature. New York City fall had yet to descend and, instead, we ambled around the city in a mix of humidity and rain. When we returned home I found myself excited about the crisp evening air, and the fact that the tree across the street had turned a rusty shade of amber. It was time to do a little baking. 

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Pear Gingerbread for Early Mornings

Pear Gingerbread for Early Mornings

We've been waking up early these days with baby Oliver. I've always been a morning person, so this isn't particularly challenging for me -- although the middle of the night feedings have proven to be really tough. There has been a lot of finessing of sleep schedules and figuring out how Sam and I can both get enough to function well the following day. And just when we think we have it down ("gosh, aren't we lucky we have a baby that sleeps?"), everything changes. When I was in the final weeks of pregnancy and would talk about how I couldn't wait for the baby to be here, all of my friends with kids would advise me to sleep as much as possible -- and now I get it. I should've napped more. I should've listened. In getting up at odd times throughout the night with Oliver, I've had the chance to occasionally see some really brilliant sunrises (although not this past week which has been a particularly dark one in Seattle); I've made up some wacky baby tunes that I'm happy no one else can hear; and I generally have a good hour in which I can put him in the sling and walk briskly around the house trying to soothe him back to sleep while also putting away a dish or two or making a quick cup of coffee. In that hour, I can usually get something productive done and this past weekend that something was pear gingerbread.

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