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 toddler son, Oliver. I’m work as the Director of Marketing and Sales at Simply Recipes, and in my free time continue writing culinary content, developing recipes, and teaching cooking classes.

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.

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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Summer 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. 

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Blueberry Ripple Yogurt Pops

Blueberry Ripple Yogurt Pops

In a few short weeks, we're headed to New York, Vermont and New Jersey to visit family and see my sister Zoe get married. In starting to think through the trip and do a little planning, I found Oliver the cutest tiny-person dress shoes I've ever seen (and he's quite smitten with them), sussed out childcare options for the night of the wedding, and found what feels like the most expensive (and last) rental car in the state of New Jersey. I try very hard not to be one of Those People that begins lamenting the loss of a season before it's remotely appropriate to do so, but this year, as we'll be gone much of September, I've felt a bit of a 'hurry, make all the summery things!' feeling set in. So we've been managing increasingly busy days punctuated with zucchini noodle salads, gazpacho, corn on the cob and homemade popsicles (preferably eaten shirtless outside followed by a good, solid sprinkler run for one small person in particular. Not naming any names).

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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.

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Vegan Chocolate-Almond Sorbet

Vegan Chocolate-Almond Sorbet

I had a weak moment on our honeymoon in Italy when I decided that I should be making gelato for a living. My enthusiasm for Italian gelato wasn't surprising to anyone. I'd done extensive research, made lists, had Sam map out cities in terms of where the best gelaterias were. I took notes and photos and hemmed and hawed over flavor choices: Sicilian Pistachio! Chestnut Honey! Sweet Cheese, Almond and Fig! In truth, on that particular trip, I cared far more about treats, sunshine, and cobblestone walks than I cared about famous landmarks or tourist attractions, often leaving the camera back at the hotel in favor of my small black notebook which housed detailed jottings on dessert discoveries in each city we visited. Our friends Matteo and Jessica happened to be in Naples on the one night we were there, and we all went out for pizza together followed by a long stroll around the city. At some point the conversation turned to gelato (as it's bound to) and Matteo brought up the famous school in Bologna where many renowned gelato artisans study. My wheels were spinning. Maybe we should visit Bologna. I should see this school! I should talk to these students! I could make Sicilian Pistachio; Chestnut Honey; and Sweet Cheese, Almond and Fig each and every day of our lives. Or at the very least, travel to Bologna to learn how and then come back to Seattle to take our Northwest city by storm. Well here we are six months later, back to reality, and the impetus to pack up my bags and head for Bologna has subsided for the time being ... but not the unwavering gusto to sample. That part will always be with me. It's been awhile since  I mixed up a batch of ice cream at home, but the other day a beautiful new cookbook landed on my doorstep and I flipped right to a recipe for dark chocolate sorbet with toasty, salty almonds. I didn't need much convincing.  

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