Name: Redawna Kalynchuk
Blog name and URL: Nutmeg Disrupted http://nutmegdisrupted.com/
Where were you born? Edmonton, Alberta
Why did you start your blog? Being an online Field Editor with Taste of Home I was constantly talking about food, answering recipe questions and wanting to share some of what I was doing, it only made sence. I had a photobucket account and that was just not cutting it. So I started looking into a blog. Plus it was a reason to make pictures and an opportunity to work on my photography. I hadn't taken pictures since junior high and it gave me that push to pick up a camera and shoot.
How did you decide on your blog name? It took at least a week to come up with a name. Of all the scents out there, nothing is more warm and luxurious then freshly grated nutmeg. At first I was going to call the blog Nutmeg Interrupted but changed it last minute to Disrupted. Sort of a take on how food and passion can take over and alter your life in a fantastic, creative way.
What do you blog about? I blog about food and have recently started a gardening section. I also have many posts featuring weather photography. I have unexpectedly fallen into capturing amazing weather. I live on the edge of town, across the road from a huge canola field and have the perfect view of the prairie sky. It does not disappoint. I have been lucky enough to catch some amazing lightning storms and the northern lights have been especially fantastic. Considering I knew nothing about shooting at night it has been a wonderful learning experience and I have done fairly well!.
Which post do you wish received more love and why? My latest post. I had a bumper crop of tomatoes this summer and spent a ton of time creating recipes and canning salsas and hot sauces. The salsa recipe I posted is some of the best salsa I have ever tasted. It is a combination of a few different recipes which I tweaked as to the availability of some of the herbs I could find in store.
Which post’s success surprised you and why? The post with the most success which surprised me the most was the Jello Sensations post. The picture made it on to both Tastespotting and FoodGawker and the results were outstanding! In a 24 hour period I had over 5000 hits on the blog, because of a single cube of jello. I have not had a day quite as successful on Nutmeg Disrupted since.
What is one (non-kitchen) gadget you can’t live without? It is a toss up between my camera and my iPhone. Of course I need my camera to take those extreme weather shots but nothing beats the portability and convenience of the iPhone. Though I usually try and shoot everything with both the phone and my camera it is not always possible to have my big camera with me.
What is one kitchen gadget you can’t live without? One kitchen gadget I can not live without is my Kitchen Aid mixer. Between all the baking and gingerbread work I do, it is a godsend, especially for fondant. I recently bought the meat grinder and sausage stuffer attachment and have enjoyed playing with them.
Favourite food, care to share a recipe? One of my favourite things to make especially during the holidays is Baklava. The combination of nuts and honey surrounded by flaky pastry is absolute perfection. And it is actually very easy to make.
- 1 (16 ounce) package phyllo dough
- 1 pound chopped nuts (4 cups)
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1 1/2 cups of water
- 1 1/2 cup of whiter sugar
- 1 1/2 tsps of vanilla
- 3/4 cup of honey
- Preheat oven to 325 degrees F(175 degrees C). Spray the bottom and sides of a 9x13 inch pan with non stick spray.
- Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. One package will make one 9 x 13 pan of Baklava. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of phyllo dough in the pan, butter thoroughly. (I melt the butter and gently brush it on with a pastry brush.) Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of the nut mixture on top. Top with two sheets of phyllo dough, butter the dough, add 2 -3 tablespoons more of the nuts and repeat, layering as you go. (There will be about 12 thin layers of nuts.) The top layer will be like the bottom layer and should be about 8 sheets deep, no nuts within the top 8 layers. We do this to create a somewhat solid layer to hold the Baklava together once cut.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make the sauce while baklava is baking. Boil the sugar and water just until sugar is melted. Add the vanilla and honey. Simmer on low for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers.
What else should we know about you that may or not be in your “About Me” page? I have a very colorful and always growing collection of tattoos. They tell of the story of my life, my passions, my inspirations.What makes your blog unique? One thing that Nutmeg Disrupted offers is versatility. You can find just about any topic on the blog, from wedding cakes to wild boar roasts, to canning and gardening. I love food, from farm to table and everything in-between!