About
ABOUT ME
I am a native Washingtonian, back in my home town after time in Manhattan and Jerusalem. I live in a charming loft with a pink wall and a great fireplace, and I cook up a storm daily. Food is “merely” a hobby — I’m a consultant during the day — but I could spend hours talking about (and eating) food without ever getting bored.
ABOUT NDP
Not Derby Pie was a dessert my mom has made ever since I can remember. It’s named after Derby Pie, the Kern’s Kitchen original that has been trademarked. Picture flaky pie crust, a thick layer of chocolate, and a light, nutty nougat with a thin crust, and you’ll understand why I chose the simple yet decadent NDP as the blog’s namesake.
ABOUT THE BLOG
I’ve been cooking as long as I’ve been able to make a mess, and blogging has nudged my cooking to the next level. It’s also been a great opportunity to fiddle with camera settings and take great pictures. As with anything, NDP is a work in progress. I encourage you (plug!) to leave comments, especially if you try out a recipe and have some tweaks or questions. I’m really good about answering people’s inquiries in a timely manner… so the more, the merrier.
ABOUT THE MATERIALS
These days, I shoot almost exclusively with my Nikon D80 and a 50mm/1.4 lens. Every once in a while I’ll switch to my only other lens, the 18-200 (totally not a food photography lens) just to see things differently and shake that feeling that every shot I take has been seen and seen before. I’m currently saving for a 100mm macro and a speed light, but they’ll have to wait.
When I first started the blog, I shot with a Pentax iST DL and the 18-55 lens that came with the camera.
NDP uses the Thesis theme for WordPress, from Chris Pearson. It’s a fantastic theme with plenty of customization possibilities. That said, NDP wouldn’t look the way it does without tons of modification and a host of plugins. I’m living proof that it’s possible to teach yourself basic html and css. It may have taken hundreds of hours, but it’s well worth the final product.
Above all, NDP is 100% a labor of love (and chocolate). So read, eat, and enjoy!
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{ 8 comments }
Hey — very impressive; after tax season I will have to start trying some of these yummy recipes or just come visit you and D.
Do you dig cooking with mushrooms? We’re having a mushroom recipe contest and mailing the winner 2 lbs. of fresh morels! If so, we’d love to have you submit your best recipe to http://marxfoods.com as well as tell all the ‘shoom loving foodie friends you know about this opportunity.
I never would have guessed that night when we burned the Rocky Mountain Toast that you’d one day have a food blog
These pictures and recipies look really great- I’m very impressed!
Just wanted to pause and say that you have a beautiful blog. I am also a Washingtonian (from Bellingham) though for now I have transplanted to Texas to complete university. From there, who knows where, but Washington will always be close to my heart. Thanks for sharing such beautiful and delicious recipes!
I’m desperate for pumpkin recipes, preferably non-dessert. I’d love your thoughts!
Wonderful blog! I love cooking, too. I’ve printed up your French Toast Casserole and I’m going to make it over the Thanksgiving holiday. Yum!
As a native Washingtonian (& another Rivkah/Rebecca) whose family moved to the Bluegrass 20 years ago (Dad’s a Kentuckian, & I grew up here going to Derby Day parties with his fellow expats), I was intrigued by the mention of your blog over at thesoupergirl.com — looking forward to exploring & trying out recipes!
I randomly and literally “StumbledUpon” your beautiful blog, and saw that you’re loving David Tanis’ new book, “A Platter of Figs and Other Recipes”! I just had to drop a note saying that I worked at Chez Panisse last year (and still do every time I visit Berkeley), and actually cooked for his book signing/release at Chez last year. That book is truly inspiring, beautiful and so classically David. I am SO happy you love it, and hope that everyone who sees this has a look at what I feel embodies sincere passion, love and humility on behalf of one of the most talented chefs I will ever know. Can’t wait to keep reading your blog! Cheers!
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