I was excited when Gem at Cupcake Crazy Gem tagged me for this fun project called Food Project Unplugged… learning about the baker behind the blog. What a fun concept to further connect with all my awesome friends, family and fans who read The Domestic Rebel every day!
1. What, or who inspired you to start a blog?
It’s no surprise I’m food-motivated. But in all seriousness, before I began ‘The Domestic Rebel’, I had another (lamer) blog that got about 1 hit a month and had no clear focus or direction, but I knew what I wanted. So I started from scratch after carefully researching other successful blogs like Kristan’s at Confessions of a Cookbook Queen, Jessica from How Sweet It Is and Shelly from Cookies and Cups. Once I had a clearer idea of what exactly I wanted–to make easy, semi-homemade yet 100% delicious sweets and share my love of baking and story-telling with people all around the world–I started The Domestic Rebel.
2. Who is your foodie inspiration?
I can easily say Kristan and Shelly are my top Foodspirations 🙂 Their blogs were the first I’d exposed myself to, and they are truly inspirational to better my own blog since our aesthetics are all very similar.
3. Your greasiest, batter – splattered food/drink book is?
No question–Betty Crocker’s Big Book of Cupcakes. It’s my fave!! It’s chock-full of totally awesome, easy cupcake recipes that feature both cake mix recipe versions and homemade versions for each flavor. Plus, they have great decorating ideas in there for specific holidays and occasions. Love!
4. Tell us about the best thing you’ve ever eaten in another country, where was it, what was it?
Sadly I’ve only travelled as far as Montana (I’m lame) but I can morph into California’s sudden foodie tour guide, so I will. If you’re in the Santa Cruz area, Burger is literally THE BEST PLACE YOU’LL EVER EAT A BURGER. They’re thick, juicy and totally unique–I’m a huge fan of the burger piled high with ooey gooey mac n cheese, but that’s no surprise. The onion rings are killer, too. If you’re in the city (San Francisco, duh), you must make it to Dottie’s True Blue Cafe in the Tenderloin. They’re only open for breakfast and lunch, but it’s the best breakfast in the world. Swear. Guy Fieri even knows what’s up. The grilled cornbread with jalapeno jelly is to die for. And if you’re in Sacramento like me, be sure to visit Pieces Pizza for the most delectable pizza of your life; Rick’s Dessert Diner for woooonderful homemade desserts (literally every one you can imagine) for under $10; Frank Fats for upscale, seriously-dangerously-good Chinese food (honey walnut prawns are a must); and if you’re craving some fast food, hit up In N Out. Tourists and locals go gaga for animal fries.
5. Another food blogger’s table you’d like to eat at is?
No question about it–Jessica’s table from How Sweet It Is. Um, have you SEEN how much butter she uses? I die.
6. What is the one kitchen gadget you would ask Santa for this year (money no object of course)?
While I’m totally bananas over the new Raspberry Ice Kitchenaid mixer, I really realllly would love a new stovetop and range… preferrably with a double oven and those electric flat-top burners… mmmmm… That’s a gadget, right??
7. Who taught you how to cook?
While I’d like to say it was someone super inspirational like my grandmother or something, it was Rachael Ray. And Sandra Lee. And a little teensy bit of Giada. I honestly started watching Food Network when I was about 14 and began taking a liking (obsession) to cooking shows. Growing up, both my parents worked long hours full-time, so when my mom came home, the last thing she wanted to do was cook us dinner. She’d cook for 3-4 nights a week, and the rest of the nights it was “fend for yourself” or FFY for short. I got sick of FFY meals and having the same regularly-rotated meals from mom, so I offered to start cooking a couple meals a week. Soon, that turned into most of the meals, and for several years now, I’ve been cooking nightly for my family. It’s been a lot of trial and error, and there were definitely maaany moments of burned things, disgusting meals, undercooked meats and awful dinner ideas no one would touch without a hazmat suit. But that’s the fun in cooking–experimenting often. The segway to my love for baking came naturally after being so exposed to cooking in my kitchen.
8. If I came to you for dinner, what’s your signature dish?
Gah–I despise this question!! I’d like to say it’s something fancy like roasted duck in a sweet balsamic reduction with fingerling potatoes and sauteed winter squash, but honestly, I have no desire to eat duck and don’t even know wtf a fingerling potato is. So if you came to dinner, I’d probably act like a schoolgirl and have a hissy fit all day stressing over how awful you’d judge me for serving you something with the word ‘casserole’ in the title or wondering if you’d notice I used a box of stuffing mix, ’cause that’s how I roll. And if it was completely necessary, I do have a wonderful bacon-wrapped cherry pork loin recipe I snagged from Real Simple that I’d probably whip up to make you like me.
9. What’s your guilty food pleasure?
I’m a salt food freak. I like savory and salty things over sweets anyday. But the one I consider the most “guilty” would be shrimp chow mein from a hole-in-the-wall Chinese food joint near my house. The shrimp is the freshest and the fat noodles are like whoa so good. I could eat buckets of it.
10. Reveal something about yourself that others would be surprised to learn. Oh god, I hate these questions, too. I’m not fascinating enough and don’t have secrets worth “exposing.” I suppose the oddest “secret” I have is that I AM OBSESSED WITH BUBBLEGUM. I love bubblegum flavored anything. Ice cream, cake, candy, you name it, if it tastes like gum I’m alllll over it. Literally obsessed. It’s the best!
Finally, tag 5 other bloggers and ask them these same questions!
Jennifer at Savory Simple
MJ at Memoirs of an Evil Stepmom
Michelle at Brown Eyed Baker
Kristan at Confessions of a Cookbook Queen
Shelly at Cookies and Cups
If you’re tagged, link up your entry here.
Thanks for tagging me, Gem! And enjoy!