FAQ

What kind of camera do you use?

I use a Canon Rebel T2i with the Canon 50mm f/1.8 lens (also lovingly referred to as the “nifty fifty”). The nifty fifty is a very inexpensive lens that has a cheap build but takes great pictures. It’s a fixed lens, which means it doesn’t zoom in and out – you have to actually move your body around to capture different distances. If you want a basic DSLR with a good starter lens for food photography, I’d highly recommended purchasing a Rebel body and replacing the kit lens with the 50mm f/1.8 lens.

Where do you get inspiration for recipes?

I get inspiration from lots of places, including restaurants, cookbooks, and fresh produce on sale at the grocery store. I always try credit my inspiration where credit is due.

May I use your recipe in a roundup post?

One of my favorite things about the world food blogging world is how easy it is to network and share work from other bloggers you love. If you’re interested in featuring my work in a roundup post, I ask that you place link back to my blog in a prominent location. You can use my photos and recipe names, but please don’t use the full text of Sweet Little Kitchen recipes without my express permission. Feel free to email me if you have any further questions!

What’s your contact information?

You can email me at acorbit3 (@) gmail (dot) com

Are you a vegetarian?

I’m not a vegetarian, but I do try to eat a large number of vegetarian and vegan meals. I hardly ever eat red meat, but I do eat poultry and seafood on occasion. I may become a fully-committed pescatarian or vegetarian someday. We’ll see.

What’s with all your food sensitivities? Why can’t you eat bananas, avocados, kiwis, eggs, or broccoli?

I get an awful stomach ache whenever I eat eat bananas, avocados, or kiwis because of a latex sensitivity. I have no idea where the sensitivity for eggs and broccoli comes from, but I get a stomach ache just like I do from the latex cross-reactive foods. On the bright side, my food sensitivities have taught me some interesting ways to prepare tofu for breakfast. But seriously, most mornings I wish I could just have a piece of toast topped with an avocado rose.

What’s your favorite recipe?

It’s so difficult to choose just one . . . but I’ll say my all-time favorite recipe is African Peanut Stew. It’s incredibly delicious, simple to prepare, and made with pantry staples. So it’s pretty much the epitome of everything Sweet Little Kitchen stands for.