Where did you learn
how to cook?
Reading, reading and more reading. Blogs, magazines and cookbooks. My mom had home-cooked meals for us growing up regardless that cooking wasn't exactly her passion like mine. Some of those meals are now
my most treasured recipes! My dad enjoyed cooking, yet still not nearly as obsessed as I
am. We cooked in the kitchen together as
I grew up. There were many times I
found him seasoning MY mushrooms behind my back! It was a battle of the chefs in the Nobrega home. Regardless, the way I learned was the
unbearable desire to learn and try every recipe I could get my hands on.
Where are the
Reckless Abandon recipes from?
All over. Many of
them I’ve made up while in a time crunch and starving.
Interestingly enough the time constraints make for wonderful, easy,
thrown-together meals. Some of my
favorites are family recipes I grew up feasting on. A good amount of my recipes come from other
blogs and magazines and a combination of both. I
usually get my mind set on some sort of meal I’m craving and research 10-15 recipes. I’ll find my favorite
ingredients and pieces of each and create my own version. I think that's the best way to learn how to cook.
How long does your
average meal take to prepare?
Most of them are quick. Like "20 -minutes-quick" if you have the ingredients. That’s the key to a quick dinner; plan a few meals per week and get the
ingredients in one shopping trip on a Sunday or Monday. There
are definitely more labor intensive recipes, but if you click on the “quick”
label you will find something to prepare in 20 minutes or less!
What camera use?
I have a Nikon D-40 which is no longer available through
Nikon. It’s an older base-model Nikon that has treated very well. I purchased the camera in a
pawn shop in a very sketchy part of Washington, DC one night. To be honest, I didn’t know enough about it for the first couple years of owning it. That’s why the first few months of my blog were photographed with my
iPhone (My first post through Light Pepperoncini Dip). I finally took the plunge and switched to my Nikon for my Roasted Broccoli with Garlic and Lemon post.
What lens do you use?
My amazing and thoughtful boyfriend, Blake bought me the
lens I really needed and longfully desired for food photography: AF-S Nikkor 35mm. It is amazing for close-up shots and
shallow depth of field. I use this lens
95% of the time. The other 5% I use my AF-S Nikkor 18-55mm lens that came with the camera.
Is this your full
time job or do you have another job/career?
Food blogging is not my full time career. It’s just convenient that I cook ALL THE TIME
therefore I never have a shortage of content.
The last 4+ years I’ve worked for GetWellNetwork, an amazing company,
as a Sales Executive. It has nothing to
do with food…at all. It’s a progressive
medical software company that turns the inpatient television into an
interactive system to educate, entertain and empower the patient and family by
engaging them in the care process.
Where do you live?
Denver, Colorado! Just moved here! I’ve been so blessed to live all over the US
working for GetWellNetwork. Initially, I
lived in DC (Georgetown, walking distance to “M Street”) while commuting to
Bethesda, MD our HQ location. The last
three years I lived in Dallas, TX (in the heart of uptown) and made some of the
best friends of my life. Personal and
professional reasons brought me to what I now think is the best city in the United States,
Denver. I drive down the street everyday
and the mountains in the distance still take my breath away.
What’s your favorite
cuisine?
Italian. No question. Pasta is my weakness. I’ve made homemade pasta a number of times, but I have no self control therefore avoid making the large batches on a regular basis. That is why I've never posted it to my blog.
What’s the weirdest thing you have ever eaten?
Alligator. In Florida.
What food do you hate?
Other than dry, bland chicken (nothing worse!)? I’ve only hated two things my whole life in terms of food: Olives and
pickles….but, never say never! In the
last 2 months of living here I have tried both pickles and olives. If they’re served at very nice restaurant as
amuse-bouches it feels just rude to decline!
So I’ve branched out to green olives, yet to tackle black ones. In terms of pickles it’s one step at a
time. I’ve recently become obsessed with
half-sours which is only half-way pickled cucumbers. I was so excited about my new discovery that
I tried to make my own. Unfortunately,
it has yet to be a success. They were way
too pickley for my taste buds. I’ll keep
trying.
