The Tuesday Thirteen
Georgia Johnson, The Comfort of Cooking
The Comfort of Cooking is one of my favorite blogs to relax to right before I go to bed. It’s casual, fun, informative, and mouth watering. I’m not the only one reading and it is evident by Georgia‘s many followers and friends. Get lost in her blog (as I often do) and let’s find out how she does it.
As you answer these questions for us, where are you blogging from?
Georgia: My home office. On especially nice days, though, I’ll take my laptop outside and soak up some sun!
What a beautiful office! What is one thing your readers probably don’t know about you that you think they would find interesting?
Georgia: I cook dinner most nights, but definitely not every night! Sometimes, I’ll go days without wanting to lift a spatula or look at another stick of butter. It’s okay to order takeout once in a while!
That is great advice – speaking of cooking all of the time, what percentage of the recipes on your site are “Georgia Originals”? Does recipe development come easy for you and what is your process?
Georgia: I’d say I have a good half-and-half mix of original and adapted recipes on the blog. Unless I know the recipe well already, I’ll search for what I want to make and see how other people did it. Then I’ll proceed to make a big mess in my kitchen and do it my way. Learning by trial and error (or success) is the only way to go!
What kind of camera do you shoot with and can you tell us your best photography trick for taking such great photos? Is it necessary to invest in an expensive DSLR or do you think it is all about knowing how to use what you have?
Georgia: I started out with a point-and-shoot camera, but I admired the artistic way other bloggers highlighted the food they made, so I taught myself how to use a DSLR and learned more about photography along the way. I currently have a Canon XS, which I love, but the decision on whether to invest in a better camera is just a matter of how important good photography is to you and what you want to convey through your blog. I don’t use any fancy equipment - just bright natural light and a piece of white foam board to reflect.
You have amazing posts and blog quite a few days a week. Where does your inspiration come from when deciding what to publish next?
Georgia: Thank you! I’m constantly inspired by other people (but particularly fellow food bloggers), my surroundings, and fresh, seasonal ingredients.
Do you schedule your content weeks or more ahead or are you cooking for a post the night before?
Georgia: The current posts that you see are usually what I cooked a week ago. That is, unless I cooked something amazing the day before, edited all the photos, wrote about it and can’t wait another second to share it!
I’ve been reading your blog even before you changed the design. What made you make the switch and how did you come up with your new (might I say beautiful) look?
Georgia: I felt like my original design didn’t welcome you in and ask you to kick your shoes off! I wanted a clean and simple, yet warm and inviting, design for my blog that was easy to navigate. I got that and more from a very talented lady named Shay Bocks.
Aside from the design, I love the tips and tricks section of your website. I assume a lot of those came through learning experiences – can you remember a time when you figured out a neat trick by accident?
Georgia: Practically every tip and trick on that page is as a result of my doing it the wrong way first, then trying it a different way and having great success!
Are you now blogging full time? Take us through a typical day of cooking and preparing posts for The Comfort of Cooking. Do you use anything for time management?
Georgia: I devote half of every weekday to my blog, and half to professional projects that come with being a food writer and recipe developer. I’ve worked from home for about four years now, so except for the occasional distraction I keep focused and organized, always with a list or calendar telling me what to do next!
You style your food beautifully and use amazing, yet simple props. Where do you find the props you photograph food with?
Georgia: The fabrics I use are usually cloth napkins or squares of material snagged from craft stores. The silverware is from what I use every day, and the dishes are finds from thrift stores, Marshalls and World Market. Never underestimate the attractiveness of a simple white dish and a sprig of parsley!
This may be a tough one to narrow down, but what is your favorite blog post of all time?
Of my own, I honestly don’t have a favorite. Every new post is my favorite, because it gives me a chance to interact with fellow food lovers, discuss the recipe, and learn more about what people like. Blogging is a constant learning process. My favorite post from another blogger is the Pioneer Woman’s “Ten Important Things I’ve Learned About Blogging.
” She gives some great advice to new and experienced bloggers.
Can you recommend 3 cookbooks and/or 3 blogs that we should all at least take one look at?
Georgia: For bloggers, check out Family Fresh Cooking for beautiful photography, How Sweet It Is for hilarious writing, and For the Love of Cooking for a plethora of simple, delicious recipes. To be honest, I hardly ever open my cookbooks so I can’t recommend any!
What are the future plans for The Comfort of Cooking?
Georgia: I’m working on improving my photography, incorporating more entirely original recipes, and challenging myself with more ethnic dishes than the traditional American comfort foods I know so well. I would eventually love to write a cookbook, too. But truthfully, if the blog keeps coasting along like it has been, I’d be perfectly happy!
Even with everything that she does, Georgia still has time to visit and comment on my blog every once in a while and I love her for it. Thanks for the interview opportunity Georgia!
The Tuesday Thirteen is an interview series that asks thirteen questions to your favorite people in food. If you have questions you are curious to ask food bloggers, cookbook authors, publicists, food photographers, etc., please send your questions to email@example.com.