get to know my blogroll: marisa mcclellan

(photo courtesy of Scott McNulty)

I am so happy to feature my dear friend Marisa McClellan as the next person on my blogroll you should get to know! She's writing on more blogs than most people can shake a stick at, yet somehow she still manages to get away from her laptop long enough to dazzle your tastebuds with her homemade delectables. Keep your eye on this one!

What are the names of your blogs? How long have you been writing each blog?
I started blogging with Apartment 2024 in February of 2005 with a little blogger blog. Then I helped the Metroblogging Philadelphia get started in June of 2005, right before Live 8. In January 2006 I decided I wanted to blog every book I read that year and so started My Book Project. It sort of fizzled after that year was over although I really liked the practice of keeping track of everything I read. I was content with those for awhile and then Scott and I started playing around with the idea of making an online cooking show and Fork You was born. This summer I started Stories from Reading Terminal Market, signed on to blog occasionally at Farm to Philly and got hired to write about food at Slashfood. Earlier this fall I also started contributing to Green Daily cause they pay me. The blogs, they have taken over my life.

What blogs do you read on a regular basis?
I have something ridiculous like 300 blogs in my reader (over half of them are food blogs). A couple of my favorites are Mrs. Sundberg (who blogs once a week for Garrison Keillor), Orangette (a fun food blog from which a book will be coming soon), Smitten Kitchen (a food blog with gorgeous photography) and of course I wait with bated breath for new posts from all my friends.

What is your favorite word?
I'm awfully fond of the word salacious. I also like the word stark, because it feels good in the mouth when you say it.

What do you like to cook when you really want to make someone feel special?
When I want someone to feel special I either cook french toast or I roast chicken. People don't frequently take the time to make breakfast these days and so it becomes a special treat. I do roast chicken because provided the person eats meat, there's always some part of the chicken that a person likes.

What is your most used kitchen implement?
My most used implement is my smallest cutting board. In a kitchen with seven cutting boards, I always seem to turn to the small rectangle that I bought at Ikea three or four years ago. It has developed that silky patina that wood gets from lots of chopping and scrubbing and it feels good to touch.

What would your dream kitchen look like? Feel like?
My dream kitchen would have a deep sink, a five-burner gas stove and lots of counter space that was easy to clean. There would be lots of open shelving and a hanging pot rack. The fridge would be roomy and the floors would be wooden. It doesn't have to be huge or fancy, just totally workable and comfortable.

What do you love about food in Philadelphia?
Philly is such a great food town because people here aren't afraid to eat. I feel like this is a city of tasters, of people who aren't afraid to try new stuff and to allow the old reliable dishes to evolve. However, we also know when to say enough and turn back to the classics like a hoagie from Wawa or a perfect seeded loaf of bread from Sarcone's. Sometimes the good stuff requires no tweaking.

What region of the country (or the world) best represents your palate?
When it comes to food, I like that the west coast will always be home.

What is the most decadent thing you have ever eaten?
A couple of summers ago I spent the day with two of my best friends in the Italian Market. We shopped and planned our meal as we saw what looked good that day. Then we went back to Ingrid's house in East Falls and cooked together. There was something so indulgent about having the entire day revolve around a single meal. We ate out on the front porch, sighing contentedly after every few bites and occasionally saying, "This is SO good. I can't believe we made this!"

What is the single best ingredient in cooking a great meal?
I think that the single most important ingredient in cooking a good meal is the mindset you bring to the process. If you are hurried, frustrated or angry, your food is going to reflect that. If you give yourself the space to let go of some of your stress before approaching the stove (or microwave/sink/cutting board), you'll be better able to handle the unexpected moments.

Comments

[Eric]

I know that girl! :)

[annie]

I had no idea Marisa was so prolific! How does she find the time to post on all of these blogs AND go to school!?? She's amazing!