About

megan-gordon100

Hello and welcome to A Sweet Spoonful, my website cataloging living and cooking in my Pacific Northwest kitchen. My name is Megan Gordon, and I live in Seattle, WA with my husband Sam and our baby son, Oliver. I’m a writer, recipe developer, culinary educator and founder of Seattle-based Marge Granola.

I started this site in 2009 after losing my job teaching high school English in the San Francisco Bay Area. At the time, I began working in restaurants and writing about food for a small weekly newspaper. I’d write the blog at night, chronicling what I was cooking and baking at home throughout the week. Today, while many things have changed, the core of A Sweet Spoonful remains the same: it continues to be a place where I write about a recipe we’ve been enjoying in our home kitchen, interspersed with stories of crafting a full life: of falling in love, starting a business, building a home, writing a book, and having a baby. It’s become a community of loyal readers who often invite me into their kitchens each week, and I can’t imagine a greater compliment.

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The recipes I highlight on the site are largely seasonal, mostly vegetarian and often focus on whole grains. And these days with an infant son in tow, I’m interested in quick, doable dinners and fuss-free recipes we can make in advance to enjoy throughout the week. And of course: breakfast. We love breakfast around here.

Today I oversee operations at Marge Granola, write for a number of online and print outlets, and develop recipes, copy and content for brands and small businesses. Learn more about how I can help you tell your story or amplify your brand in the Work With Me page.

Connect You can follow me on Instagram, Pinterest and Twitter. I also send out a monthly newsletter – subscribe here if you’d like!

Megan Baking by Danielle

A Few Frequently Asked Questions:

Will you try my product and tell me what you think?

I don’t often review products or do promotions and giveaways on the site. I do, however, often mention products that I’m enjoying and using in our kitchen. If you are interested in sending me something that’s relevant to A Sweet Spoonful, please feel free to reach out. I’d certainly be open to trying your product, but I can’t guarantee that I will always mention it on the blog.

Can we advertise on your site and / or partner with you on sponsored content?

I’d love to talk with you further. Please head over to the Work With Me page for more information.

Do you take all of your own photos?

I do unless otherwise specified at the bottom of the post. I now work with a Canon 5D Mark 2 and shoot most of the time using a 24-70 mm lens.

I’d like to use one of your photos on my site – is that ok?

Everything on A Sweet Spoonful (including the photos) is protected by copyright. Please reach out and ask to get proper permissions.

Who designed your website?

My husband, Sam Schick, of the branding firm Neversink designed the site with the backend genius, Eli Van Zoren. They’re pretty great.

I’d like to learn more about working with you.

I’d love to talk with you about partnership opportunities, recipe development, or content / copy creation. Head over to the Work With Me page to learn more.

Where are your favorite spots to eat in Seattle?

I get asked this often, so I wrote a post about it awhile back. If you follow me on Instagram, I’ll often link to favorite current spots around town, too.

How do I contact you?

Feel free to email me at megan@asweetspoonful.com. You can also follow me on Instagram, Twitter and Pinterest.

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Seasonal Selections

A Certain Rhythm

A Certain Rhythm

Something funny happens when you live with someone instead of dating them from afar. You learn little nuances about each other's behavior, see the bottom-of-the-barrel sweaters, take out the trash, and buy underwear and shampoo together. Sam calls my beloved furry slippers old lady slippers and, to be fair, they kind of are. And I've become well acquainted with his holey "sick sweater," his eagerness to retrieve the mail in the early afternoon, and his uncanny ability to drink more tea than anyone I've ever known. Also, I'm learning things about myself. Like the fact that, apparently, most people don't eat a whole grapefruit when they sit down for breakfast. According to Sam, they stop at a half.

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A Place at the Table

A Place at the Table

Waffles. I don't make them often enough and I'm not sure why. Oh, wait: I am sure why. Because they always seem like kind of a slow, slumbery, Sunday thing to make and I rarely have those kind of mornings--even on Sundays. But I found a recipe I've fallen pretty hard for. It's an old-fashioned waffle recipe and you make the yeasted batter in advance, put it in the fridge for 12-24 hours, and it's ready to go in the morning. I've actually kept the batter in my fridge for a few days and just pull it out, put a scoop on the waffle iron, and have a warm waffle to take in the car on the way to work. Beats a granola bar or banana any day.

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A Vision of Shanghai

A Vision of Shanghai

The early morning view from our hotel Hi from Shanghai! I'm sitting here stealing a bit of Internet on the 32nd floor of our hotel all too early in the morning. The sun's gleaming in through the curtains, horns are starting to honk below, and I'm clutching a steaming cup of strong coffee that Walter has so kindly prepared for me. Walter's the dining room attendant and, for the lone souls who can't seem to sleep much in Shanghai (I being one of them), he'll make you one mean cup of coffee at sunrise. I have so much to share with you: photos & stories. The World Expo was really incredible, the food's been amazing, the streets are lush with leafy trees and wide-open city parks. I've discovered dragon fruit and boiled peanuts, and learned that scooters and bicyclysits don't adhere to traffic laws. We've finally figured out how to say common phrases like "thank you" properly and are logging some serious miles in our Converse.

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Almond Butter Blondies + The Waiting Game

Almond Butter Blondies + The Waiting Game

I am officially on maternity leave and it feels stranger than I'd imagined. I thought it'd be all about catching up on novels, leisurely baking and maybe sewing a little something for Sprout. Going on lots of walks with friends and out to lunch. The reality is that most people are working during the week and can't just sneak away for lunch dates, and sitting around the house aimlessly reading seems to make me antsy. Instead, I find myself deciding that certain tasks have immense and immediate purpose (when they never seemed to before): repotting our house plants, researching new insurance plans, and planning a new product line for Marge for 2016. In the midst of all of this though, I've found some time to catch up on Netflix movies (any recommendations?), went out to Lebanese food with Sam, and finally made it to a cafe on Capital Hill I've been wanting to try for quite some time. It's gotten a bit chilly in Seattle this week so I've been making lots of cider and chai in the afternoons for an energy boost, and there certainly doesn't seem to be a shortage of soup-making or baking -- which brings me to these not-too-sweet, protein-packed blondies that I've taken quite a liking to. 

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As You Do

As You Do

There are some things you don't question or plan for. They're the things that just happen, that unfold throughout the day or week or month. The things we don't always document or discuss because they don't really seem important enough, but that -- all the same -- so often bring us together in one way or another. Patterns or obsessions or phases. Late-night online shoe shopping. Permission to nap at odd hours. Spontaneous cell-phone photo exchanges. Maybe you can relate. Maybe lately you've been doing something similar. As you do. As we do.

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