EatinEatOut : Spring 2013
60 WWW.EATINEATOUT.CA WHAT IS THE ONE KITCHEN TOOL YOU COULD NEVER GIVE UP? It's a toss up between my kitchen knives or my food processor. Both I use nearly every day, and I find essential for many of the foods that I make. WHAT DISH ARE YOU OBSESSED WITH MASTERING THAT YOU JUST CAN'T GET QUITE RIGHT? Gluten free puff pastry. I have tried nearly ten different times and still don't have it down right. I'm closer to what puff pastry should look like compared to when I started, but haven't gotten it to quite rise up like conventional puff pastry. I'm not giving up yet though, I still have some ideas up my sleeve! WHAT DID YOU HAVE FOR DINNER LAST NIGHT? Avocado "carbonara" with pancetta, sun- dried tomatoes, garlic, and fresh basil. It's fast becoming one of our favorite weeknight meals. I love using avocado in pasta, it makes such a flavorful creamy sauce with almost no effort and seems to work really well with gluten free pasta in particular. WHAT'S ONE SECRET TALENT OUTSIDE OF THE KITCHEN NOBODY KNOWS ABOUT YOU: Landscape and travel photography. I love to capture the world around me as I see it through my lens, as much as I love to photograph food on the table. YOU'RE HAPPIEST WHEN COOKING/EATING: Naturally gluten free food. Knowing that I don't have to alter a recipe in order to make it gluten free makes it so much easier. I try to cook as many naturally GF dishes as possible at home and save the baking experiments for more special occasions or treats. THE ONE SECRET INGREDIENT TO YOUR SUCCESS IS: Butter. I like to channel my inner Julia Child and Paula Deen because butter magically makes everything tastes better, especially if one uses a good quality grass-fed variety. ANY FINAL TIPS FOR BUDDING BLOGGERS? Have patience. Slow down, take your time and make sure to write quality posts in your own personal voice that reflect your passions. But most of all have patience and just keep at it. I think of my blog as an invitation for others to a glimpse of the world andmylifeasIseeit, through food.