About

All About Spicepaw

 

Where are you from?

I was born in Seattle and raised in a town south of Seattle with my siblings.  My father is an ‘East coaster’ from New York and my mother hails from Kansas.  My siblings and I all have exotic names which often confuses some people who think that we are more exotic than what we actually are. 


 

Why did you start a food blog?

I always enjoyed cooking and would commandeer any kitchen that I came across.  This involved hosting dinner parties for my friends and roommates in University, taking over catering duties on weekend trips in South Korea, providing daily breakfasts for my friends at work and just generally shoving food on people.  I always improvised in the kitchen, which made it difficult to pass on the recipe to people who asked for it let alone recreate it.  There have been instances where I created a dish that someone has raved about only to find that I could not recreate it because I had completely forgotten what I did. 

        When I become a mother I started to understand the importance of home cooking.  Not only was it more beneficial health-wise (and economical) to cook at home but also providing better opportunities for family bonding.  To sit at a table with my family with a plate of food and no TV/phone/electronic device/distraction and to be able talk at the end of the day was something that I found helped to really strengthen relationships all around.  I also started to think about the role my mother played in teaching me how to love food and cook and that now I would have that same role with my child.  So I started the food blog as kind of a way to collect recipes that my child will have one day and pass on.  I also found that it was a great way to stay in touch with my family and friends who are spread out across the world.  Why not connect over the international language of food?

 

Why the name Spicepaw?

Spicepaw is a nickname that my husband gave me when we first started dating.  He’s a BIG fan of Indian food so I made him some of the recipes I had learned from Indian and Pakistani cooking classes and he liked it so much that he made me a certificate proclaiming me as a ‘Spicepaw’.  I still have the certificate, which is taped on the fridge, and I even edited it to use on my blog.

 

What are your favorite foods?

I think the better question would be, ‘Which food do I not like?’  I would have to say that I love complex flavors such as sweet and spicy, salty and sweet, etc.  I’ve taken advantage of my travels around the world to sample some really interesting cuisine and tried to make it my own.  Some of my favorite foods are Mexican, Korean, Thai, French rustic and anything either made with love (and by love I mean lots of butter) and spice.

 

What is your food philosophy and how would you characterize it?

My food philosophy is try everything and learn where you can from who you can, whether it be a grandmother of a friend or celebrated chef online or a local cooking class.  Cook what is local, fresh and in season.   Cook what you can get.  I’m all about sustainable foods and taking advantage of local ingredients.   For example, you’ll never find a recipe from me on how to cook Chilean Sea Bass or any other unsustainable food.  I’m all about experimenting with cheaper cuts of meat and ‘trash fish’ as well as different ways to cook local veg. 

     Obviously, my diet changes depending on what country I am in at the moment.  When I was in Korea, it was all about the various types kimchi, seafood and lots of red chili paste.  In China, it was pork, sesame seed paste, rice and noodles.  Here in Malaysia, I am all about fish, coconut milk and curry (in all its glorious forms). 

 

Why such short introductions on your food posts?

‘Brevity is the soul of wit’.  I like telling stories and all but if there are pages and pages of stories before the recipe, chances are I just won’t read it.  Often times I skip straight to the recipe because I am all about the food.  I believe that the more succinct you are, the better chances people will read it and remember it. 

 

Why do you live abroad?

I always had wanderlust.  My dream was to travel the world and so far I have been fairly successful at that.  The more I travel, the more I learn not only about other traditions and cultures but my own as well and how they impact how I think and behave.   Once you see how other people around the world live it makes you reassess your priorities in life and reconsider what you need from life as opposed to what you want.

 

What would you have to be for your last meal?

Since I probably couldn’t have a huge buffet of various foods from all around the world, I probably would just settle with a really good fried chicken, hot sauce and my mom’s biscuits. Those biscuits still haunt me to this day.

02 comments on “About

  • Bob Devon , Direct link to comment

    I really appreciate your recipes, the blog and your willingness to openly share your love of food with the rest of the world. I’m nearly 70 now and also enjoy remembering the places I’ve been and meals I experienced and enjoyed while in those marvelous locales. One day, I hope to take my “Bride” of nearly 30 years to those places. Although she’s not as big a “foodie” as I am, I’m going to prepare many of your recipes for her because of what you have shared with all of us. They all sound fantastic. Oh, before I forget, you were born in one of my favorite cities. Back in the 80’s I was working in Seattle, Tacoma and Bremerton with the US Navy. I loved Seattle and spent enough time there to nearly be a “full time” resident although I lived in San Diego. Seattle is a wonderful city (not so crowded back then) and is a fun place to visit.
    Thanks again for sharing your creations with us.
    Blessings and All the Best to you and yours.

    Sincerely,

    Bob Devon
    “The Complete Wood Pellet Barbeque Cookbook”
    (Yes, I know that “Barbeque” is misspelled but that was intentional.. Long Story)

    • Natasha , Direct link to comment

      Dear Bob,
      Thank you so much for your kind words. I appreciate hearing that someone out there enjoys this little blog as much as I enjoy creating it. Also, I hope you do get to take your beautiful bride of nearly 30 years all around the world (sooner rather than later, of course). As for the recipes, I hope you like them as much as my family and friends enjoy them.

      Thank you again,
      Natasha

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