Welcome: A New Site Design!
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.
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.
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
- 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
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.
Welcome to A Sweet Spoonful, my blog devoted to seasonal cooking, whole grain baking, and casual gatherings in our Pacific Northwest home. My name is Megan Gordon and I'm so glad you're here.
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Alex
The new site is glorious! Nice work to all :)
Eline
Wow, congratulations on your new site, it looks amazing!
Lori
LOVE IT! Congratulations Megan!
Angie
Love your new site, it looks great!
tea_austen
Sooo pretty and clean. Congratulations!
Nancy
The new site is so clean. I love it! Beautifully done.
mcs3000
Beautiful design. Looks super on mobile :)I love the section headers. Photos pop off the pages.
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!
Jeb
The redesign looks fantastic, Megan! So happy to be a faithful reader since the beginning and look forward to future entries. Kudos, friend!
Shelley
Love love love the new site! Such a fresh, clean overhaul.
Kasey
It's a beauty, M! Nice work, Sam :)
megang
Fantastic, Alessandra! He will be so happy to hear that. I love that recipe, too! Thanks so much for sharing.
Sandra Lea
How much is a "bunch"?
Mardi (eat. live. travel. write.)
Looks amazing! I loved it before - I've been following since the VERY beginning! - but now it's absolutely gorgeous!
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.
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!
megang
Thank you, Eline!
megang
Thanks, Kasey!
megang
Thanks so much, Alex!
megang
Awww, thanks so much, Mardi! Means so much coming from you!
megang
THANKS, JEB! xoxo
megang
Thank you, Shelley! It was about time!
megang
Awww, thanks Mary. HOORAY for mobile!
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 :)
megang
Thank you, friend!
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.
megang
Thanks so much, Angie.
megang
Thanks, Lori! Hope you're having a great summer!
Liren
It's gorgeous, Megan! I just love everything is beautifully (and functionally) laid out!
Sam Schick
In fact, Alessandra, I AM happy to hear that!
Sam Schick
Thanks, Kase! I had a great client.
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!