FAQ

Why did you start cooking?

I started to cook seriously in college. I was very sick my entire first year of school and spent way too much time in the ER and in the bathroom throwing up the processed, unhealthy cafeteria food that we were all forced to eat. My doctor wrote a letter to get me out of the school meal plan, so I could cook my own meals from scratch. I’ve felt great ever since (I still have a wimpy stomach, but at least I’m not in and out of the hospital). My experiences have made me a huge proponent of from scratch eating, which is why every recipe you’ll find on Fifteen Spatulas is from scratch.

Why do you have so many spatulas?

This question bewilders me every time because I swear I barely get by with 15. Let’s say I make something like chocolate chip cookies. When I make that chocolate chip cookie dough and finish portioning out the little dough mounds on the baking sheet, that bowl is going to get scraped. Scraped GOOD. Then, it might even get licked. I have spatulas of all shapes and sizes to ensure that I always have the perfect spatula for any scraping job.

Where can I get nutritional information for your recipes?

Whenever I wanted to calculate nutritional information, I just did it on paper by adding up calories. But now, there is a great website where you can copy and paste whole recipes, and it will break down the nutritional information for you. It’s this Calorie Count site.

What kind of food do you make?

I make scrapeworthy food. I believe in making satisfying food and cutting portion instead of fat (what is life without a little butter here and there)? You will not find things like fat free brownies on my blog (though I don’t think fat free brownies are even possible). This doesn’t mean I don’t have light dishes on my blog, what I mean is I have a “go big or go home” philosophy with food. Small amounts of REALLY delicious food satisfy WAY more than an entire platter of bad food.

How do you come up with recipes?

Ideas come to me in the most random of places. While I’m in the shower, or working out at the gym, or raking leaves outside. They pop into my head and I write them down.

Something that helps is going to the store every few days to see what is…
1. On sale
2  Looks really good (ie. in-season produce)
3. Weird ingredients that look really fun to play with (ie. Blue Cornmeal, Cacao Nibs, Glass Noodles)

The goodies that are lucky enough to come home with me get paired with other ingredients, sometimes with the help of my Flavor Bible.

What kind of camera do you have?

I own a Nikon D3100, and I use a 18-70mm UPDATE: 60mm f/2.8 MACRO lens.

What is your lighting setup?

I only shoot in natural light. If I make a dish at night then I save some to photograph the next day. Natural light is always best. It also very helpful to have a reflector, which helps fill in shadows if your lighting is uneven.