1. What camera/photography equipment do you use?
First, I must preface any photography talk with this: I AM TOTALLY NOT AN EXPERT. Admittedly, it isn’t a natural skill for me; I’m learning as I go. I find it challenging at times, but when you get a great shot, it seems to make it all worth it. Similar to golf (or so my husband tells me). Aside from a few photography classes in college (which was many moons ago at this point), I’ve had no formal training. I figure it out as I go.
Prior to this post, I was using my iPhone to take pictures. Yes, really! You can definitely tell a major quality difference in the photos of my first several posts, but it was what I had to work with at the time. Live and learn.
Because I am a novice, I was hesitant to invest in a super serious DSLR camera right off the bat. As a result, I chose the Canon EOS Rebel T5i
I use the following Canon lenses: the EF 18-55mm f/3.5-5.6
I also use this tripod
As for image editing software, I HIGHLY recommend Adobe Lightroom
2. Can you offer me any tips on photography?
Like I said, I am still learning and not an expert on photography. However, I shoot all my photos in natural light and take the time to think about how I want to style each session ahead of time. Sometimes it’s as simple as a clean, neutral backdrop and other times, I use linens, antique silverware, and special plates/bowls to style the food. It depends on my mood and what I am shooting. Generally, I am a simpler-is-best kinda gal.
As for actual photograph techniques, I don’t have the answers! I take a lot of inspiration from other food blogs and kind of play around until I get the shots I want. It truly is a trial-and-error process.
3. Is blogging your full-time job?
Actually, no. I work part time (previously full time prior to having my first child in late 2014) as a medical editor for a company specializing in the assessment of medical professionals’ knowledge and education. Basically, I work on the tests that doctors have to take to be considered doctors who are safe to practice. Obscure, right? Well, I am an English major, and writing and the editorial process have always been huge interests of mine. It just so happens that editorial jobs in my area are usually focused on medical/scientific publishing. It’s obscure but interesting!
Despite this blog not being my “career,” it serves an incredible purpose for me: it is my creative outlet. I didn’t realize how much I needed it until I started it. I truly LOVE sharing this little space with you guys.
4. Are you a professionally trained chef?
Absolutely not. I am a self-taught cook who grew up in a family where food was a huge part of daily life. My family ate dinner together at the kitchen table every single night. Home cooked, real food. It was (and still is) a rarity, but I am forever grateful that my parents made that a mandatory thing in our lives. I fell in love with food and cooking at a very young age. I started really cooking for myself shortly after college. I then married a fellow foodie. Making and eating foods is one of my greatest passions, and I invested the time to learn my way around a kitchen. I had the help of many fantastic family recipes, but unless designated as such, most of my ideas are just that: mine. I have never attended formal cooking classes or trained to be a chef. I just love food.
One of my younger sisters is a real-deal-actually-trained chef. She schools me on the reg…much to my chagrin.
5. Do you really eat the food that you share?
YES. Definitely. In fact, I would never post something that I didn’t think was worthy and absolutely delicious. I’ve had a few flops along the way, but those never made it to the site. Being that it is just me and my husband for now (the baby isn’t eating a lot of grown-up foods yet), we often take a lot of leftovers to our respective offices or pass things off to family members. But yes, we definitely eat everything you see on the blog. Some things in more moderation than others, of course.
6. Can you provide nutritional information for your recipes?
While I certainly COULD do this, I choose not to for a couple reasons. First, I cannot guarantee the accuracy of this information. The feta cheese I use in a recipe, for example, may vary vastly nutritionally from the feta cheese you use. I don’t want to create any confusion. There are a bunch of online calorie/fat calculators, though, should you want this information.
Secondly, I don’t really want nutritional information to become a focus of this blog. While I firmly believe in the mantra “everything in moderation,” my original intention was never for this site to be a “healthy lifestyle” blog. When I do share a recipe on the lighter side, I usually designate it as such with terms like “Skinny,” “Lightened-Up,” or “Healthy.” I even have a recipe category dedicated to “Healthy” dishes.
7. Can I use your recipe/pictures?
Generally, I am completely fine with you using my pictures and/or recipes. All I ask is that you PLEASE credit me and put a link back to the original post. I would never take someone else’s work and stamp my name on it, so please, do me the same courtesy. Even if you use my recipe as a base and modify it, please link back to the original recipe in your post/article. It’s the right thing to do.
If you’re ever unsure about what is OK to use, just shoot me an email at mollymeehan29 [at] yahoo [dot] com or ask me on my Facebook page.
8. OK, so we know you love eggs, especially the yolks. What other foods to you love or love to hate?
Egg yolks are just the tip of the iceberg, my friends. I am not exaggerating when I say I could put a fried egg on just about anything and enjoy it. Except mushrooms. They are the one food I hate. I wish I didn’t! I continue to try them in the hopes that I’ll be reformed. It hasn’t happened yet. Mushrooms are, however, one of the only foods I really, truly dislike. Even the smell puts my gag reflex in motion. Fennel is not a fav of mine, either.
As for what I love? Well, pretty much everything. To name a few: Granny Smith apples, cheese of any kind (especially sharp cheddar, goat cheese, and fontina), bacon, kale (aptly following “bacon” in my list…), avocados, raw oysters, dark chocolate, sweet bell peppers, cheeseburgers, margaritas, risotto, pink grapefruit, and anything lemon or lime. I’m obsessed with all things citrus.
Being a non-picky eater is the most fun ever! I’ll try anything at least once, and most of the time, I like it.
More FAQs to come! If you don’t see what you’re looking for here, please feel free to get in touch with me! I’d love to hear from you!
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Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!