Hi everyone and happy Monday! It’s back to the grind for me after a glorious quasi-weekend off! Ok, when you run your own business you don’t really ever have an actual day off, but after a few hours of resetting the studio and cleaning up we did manage to sneak away here.

It really is the happiest place on earth. Plus it’s nice to walk around, enjoy some rides, and bask in some fantastic sunshine. Although, and I’m not making this up, I overheard a young child say to his mother “I just want to feel loved!”  I have no idea what that was about, however. Ok, so maybe it’s not the happiest place on earth.

We’ve been working on some cookbook as well as some Food Network & Cooking Channel projects, and you’d be correct in thinking that we’re having the world’s best time. I have to pinch myself sometimes. Especially when I think about the team that I get to work with. They’re all pretty fantastic. And the icing on the cake is getting to work with stylist Dani Fisher. You all know I’m so mad about her. When she asked if I’d work with her on a Design*Sponge In The Kitchen With feature I jumped at the chance. Mostly because Grace is a friend, and the column’s editor Kristina is my long-lost sister. I do think we were separated at birth sometimes.

But back to Dani’s recipe.

Her recipe for Dark Chocolate Matzah is like crack. You have a piece, then you need another. And while the coconut was my favorite, I’m pretty sure you’ll dig the orange version, too. You’ll have to head over to Design*Sponge for the recipe and the entire photos. Please make it. You will not regret it.

We also managed to sneak in a day of personal work, and even just thinking about me + Dani + Adam C. Pearson makes me giggle like a child. Talk about fun! Since we’re on the Passover theme here, we photographed a beautiful meal and I want to thank Dani for letting me share it here.

And yes, it was delicious. We ate it, all in the name of photography.  You’ll see what I mean.

Thanks to Adam Pearson for beautiful food styling and Dani Fisher for prop styling. And thank you Kristina!

Yesterday morning’s beach run was the first time my feet have hit the pavement in running shoes in over a month. I’m looking forward to having some time to start my day with a walk or run as well as time to get back into the kitchen and cook. And yes, this is some Instagram humor.

Where do I even start?

1. Work has been a grueling, exhausting and simultaneously recharging endeavor as of late. We’ve been shooting since January 1st it seems, and the results of a very fantastic project will soon see the light of day. It was quite possibly one of the most fun I’ve had working, 12 hour shoot days notwithstanding.

2. I’ve just submitted the manuscript and images for my second book, something I’ll tell you much more about as its release date gets closer. And you always hear this, but writing a book brings the following thoughts and words to mind: exhausting, tired, beat, thrilled, having given birth, discombobulated, focused, thrill-a-minute, nervous, pensive, reflective, eye strain, wristguard, relieved. And we haven’t even begun the editing process.  Stacey, thank you more than I can say.

3. In the near future I will be on assignment in the middle of this place (see my oh-so-accurate map).  And while I was down under just 12 weeks ago, this adventure promises some very delicious and interesting moments. Stay tuned for more in the coming weeks.

4. Speaking of assignments, we photographed a campaign for the Southeast’s Publix Markets last year that is now out in their stores. Their creative team was a dream. Literally, a dream.

5. While I’m still dreaming, let’s talk about a burger I had last weekend at Roy Choi’s Sunny Spot in Venice. Fantastic interiors that reminded me of the Bahamas, smart cocktails and fun menu design, but their burger? Oh lord their burger. I must return. P.S. Happy birthday again, Aaron!

6.  Next week begins the Cookbook Madness, but I mean madness lovingly as we being photography work on Recipe Girl’s cookbook. After that we start on Gaby’s cookbook, and no doubt the studio will be filled with delicious food, tables and tables of props and new surfaces, as well as a battle between 80’s Pandora (me) and Adam’s Belle & Sebastian playlist. And if you haven’t stopped by, yes, we’ve expanded our studio space by double.

7.  Workshops will be happening. Very soon. Early registration will go to those on my workshop list but I will certainly make sure to let you know about it, too. And with the new additional space we’ll have room for even more creativity and shooting. And an extra kitchen, too.

8. I am loving Wayfare Magazine. Loving. I’m going to nag them until I can work with them. I’ll let you know how that goes.

9. If there’s no rain this Saturday (which might cause postponement), I’ll be speaking with authors and writers Jeanne Kelley, Amy Scattergood, Jenn Garbee and Joseph Shuldiner at LitFest Pasadena. The panel, Cookbooks In The Age Of Epicurious, promises to be extremely informative. I’m really looking forward to spending time with such fantastic folks.

10. Life gets crazy and we all try to do too much. Take a break and give someone a hug and tell them that you love and need them.

I was recently reading one of my favorite blogs called Kitchen Corners from the lovely Damaris Santos Palmer, and yes, she’s as equally wonderful in person as you’d expect from reading her blog. Her recent A Day In The Life post captivated me and I wholeheartedly enjoyed seeing what her day was like.

When I give talks or have students at my workshop there are a few questions that always surface, and a very common one is “What is a typical day for you like?” My immediate response is “Depends on which day you’re talking about. Pick one: Blogger, Photographer, Troublemaker, Traveler.” Of course I know they want to know what being a photographer is like so I thought I’d take Demaris’ lead and create A Day In The Life for myself. To share with you. Because it’s remarkably normal. I mean, as normal as it can be.

4:17am
Everyone freaks the fudge out when they find out I’m an early riser. As if something is wrong with me. Ok, now that I think about it they’re probably right, but then again you’re probably not the one dozing off at 8:48pm, are you? This is important to share because it has been a tenet of my career. I cannot emphasize enough how important it is to be awake and yes, early in life. It just is. Now fix me some coffee.

P.S. I don’t use an alarm clock.

4:18am
It’s a sad day at the Pearson-Armendariz household if coffee isn’t made within 60 seconds of Wakey Wakey Times. After becoming addicted to the convenience of these machines while traveling through Europe, we’ve opted for Nespresso and DeLonghi machines both at home and at the studio. FULL DISCLAIMER: I am at about 84% adoration with these machines but they cannot ever replace actual beans and fresh grinding and brewing, whichever method you prefer. I realize this. No hate mail, please.

4:40am
I do believe friends in New York and other parts of the world appreciate the fact that I’m up early answering emails and tending to my correspondence. I’ll spend an hour or so reading the news, responding to emails, and trudging through my RSS feeder which is packed to the gills with fashion, food, design, magazine, and photography sites. Afterwards I’ll head over to catch up on the news.

6am
See that red sign? I like to pretend it says “Ice Cream Recipe By David Lebovitz.” Or “Extra Servings Of Korean Scallion Pancake” or “Assorted Donut Sampling”. Folks, the only way I can make myself exercise is by thinking of the dangling carrot (cooked in duck fat, natch) at the other end of the stick. It’s the only way I can stay in this business and not be 300 lbs. If I want to indulge I must burn. It’s that simple. There’s no other way around it. And for the record, all the fat fried deliciousness in the world is a treat, not a staple. That’s what fresh food and fruits and vegetables are for. Don’t get it twisted.

6:02am
My dear friend Aida Mollenkamp appears on the television which is all the inspiration I need to exercise longer and harder. One day I can be a gorgeous thin white woman, too. I hope.

6:53am
Nope, I’m still brown.

7:01am
You would think a gaggle of clients at your studio hovering and nitpicking over their product would be the most stressful part of my day. You’d think wrong. Ladies and gentleman, you ain’t seen NOTHING YET…

I give you MOXIE THE ALWAYS HUNGRY CHIHUAHUA!

Without fail, this chunky ball of lovin’ fur rises from her den, plops herself next to me and gives me a gaze that still chills me when I think about it. It’s all-encompassing, the weight of it alone can crush a human if not dealt with promptly. This is no exaggeration, either, you can feel her staring you down to your insides, ripping pieces of your flesh away until her painful stare causes you to stop what you’re doing and feed her, damnit!

And she won’t stop until you do. Nothing can stop her. Nothing.

Well, except a bowl of dog food.

Peace is restored in the home after she eats, and she’s back to being My Sweet Little Girl. We take a few minutes to cuddle because nothing makes me happier than animals.

7:30am
Breakfast is always something quick and easy. Some almond butter, ricecakes and a few tangerines and I’m all set. Around this time the other animals eat too, clearly not as demanding as Moxie.

7:50am
And it’s off to work! I absolutely adore my Pelican case and it goes everywhere with me. I’ve done the soft camera bag thing before but this hard case is much easier to deal with. Plus it’s doubled as a seat or desktop in crowded airports.

7:56am
More coffee.

8:15am
Today’s special guest, the California Avocado Commission, is one of my oldest and most favoritestistist clients. No, really. I love them. And over the years it’s allowed me to meet some amazing local growers, too. I love working with them because a) I love California and b) I love avocados. It’s a perfect fit. Anyway, these are props for the shoot that have been selected during a pre-production meeting a few days before the shoot. We are ready to hit the ground running!

8:30am
I actually iron my clothes at the studio before anyone arrives.That’s right, I look a hot wrinkled mess as I leave but I come home pressed-n-perfect.

9:15am
Today I’m working with the lovely Cindie Flannigan of Food Fanatics. They are my go-to stylists when it comes to avocados. And that other Food Stylist I happen to be married to? He becomes my brilliant and talented Prop Stylist. Everyone works together and I couldn’t be a happier man.

10:16am
Today I’m running two sets: one natural light and the other strobed for product shots. I really do believe food looks best naturally lit, and when you’re working with a product like California avocados it’s best to let them do their thang. I don’t need a million snoots and mirrors to bring out their best features. But when it comes time for single shots that will be clipped out and placed somewhere else, I’ll use a strobe to control the light as much as possible, giving the product a crisp, sharp outline. Oh, that’s Adam in the foreground snapping a shot of props for reference.

11am
WHAT? There was a little hat on the prop table? How? When? Why? And more importantly, WHY AM I NOT WEARING IT? Whew. Much better now. Cue the Tin Pan Alley classics, please! Show at noon.

1:56pm
Adam prepares another set. And Rowenta, I just can’t be subtle about this any longer. I just can’t. WE LOVE YOUR IRONS AND OWN FOUR DG5030s AND WOULD YOU PLEASE CALL ME SO I CAN TELL YOU HOW MUCH I LOVE THEM AND MAYBE GET A T-SHIRT OR PREFERRED CUSTOMER STATUS? WHAT DOES A MAN HAVE TO DO TO GET YOUR DAMN ATTENTION???

2:04pm
As per my contract (and etiquette, of course) I can’t share any final images until the client says so and they have appeared on the street. You’ll have to use your imagination here but let’s just say it was a beautiful, perfectly ripe, creamy California avocado.

2:22pm
Now on the other set, I’m focusing and composing.

2:45pm
When you photograph real food you get to “taste” it after you’ve got the shot. And what’s more delicious than mashed avocados on toast? My coat is going to be so shiny!

3:15pm
Cindie styles and I point! Then Cindie puts food on my head. Just another day.

3:22pm
While the clients regroup, my team and I take an RGB. No, that’s not RGB as in “Red Green-Blue” but Ryan Gosling Break. I believe every person should take these breaks because no man can ever look as excellent as he does at the airport. You bettah recognize.

3:40pm
Contrary to popular belief I do not drink while working. The prop stylist called for a glass of white wine in the background, I’m only helping out. But just you wait.

4:00pm
I make copies of the job several times a day, on several different drives, too. I believe redundant backups are important. One stays at the studio, one comes home, and 2 are shipped off-site. One even goes into outer space. Just kidding. I mean, about outer space.

4:15pm
Every client gets personalized attention. And what else does each client get? A dance from yours truly. Here I re-enact “I Don’t Want My Pizza Burning” dance from what is quite possibly the strangest clip on Youtube.

4:45pm
We’re still on the short end of daylight, and when you use natural light your options are cut short. But that doesn’t mean you can stop working, not at all! The last few shots required some additional light. I didn’t want to move my strobe set and decided on using an LED video light to illuminate my set. You can use any light source you want as long as you understand its properties and how to harness it the way you want. In this case the soft light was bounced off of foamcore onto my set, giving me soft light just like daylight. It wasn’t as bright as I wanted so I re-adjusted my ISO, filled in some shadows with more foamcore and kept shooting.

6:05pm
We’re done shooting for the day and make our way back home. “Someone” has a shopping and prop problem, no? In all fairness these are all things for the next shoot. It’s not unusual to schedule jobs back to back and getting stuff online really does save time.

6:12pm
It’s time to feed the wild beasts again. This is Cholula, named after the hotsauce, ready to attack my face. (I’m kidding, she’s one of the sweetest and most sensitive dogs I’ve ever met and if you know her you’ll agree.)

6:30pm
Dogs are fed, now it’s our turn. We head over to a local restaurant for sushi, edamame, and a glass of wine. However, our server says “We’re running low on wine glasses, can I bring it to you in a rocks glass?” I answer yes because I thought I didn’t care and I always try to be a nice patron. But then the more I thought about it I realized “WAIT: if you’re running low get more, and why must I be your rationed guest?” Oh, me and my first world problems, I tell you.

7:30pm
I usually edit images after a shoot, but the client needs to review all the images and make their selections before I begin to finalize the project. That means I get to curl up with the ipad (that sounds so wrong) and read the latest Donna Hay magazine and finish Chop Suey: A Cultural History of Chinese Food in the United States by Andrew Coe. I loved this book.

8:45pm
I’m in bed now, watching a bit of TV before getting some end-of-day licks from one very hyper dog named Bindi. I’ve tried to resist her aggressive displays of affection, but with this dog it’s next to impossible. I just let her do her thing before falling asleep but really, I can’t think of anything better, can you?

9:40pm
I’m asleep and deep in Dreamland. I’d like to tell you it’s a space where dreams come true and wacky stuff happens, but you’ve just spent a day with me and probably think it can’t get any sillier. I agree.

P.S. I want to thank my clients for being open to letting me share. I shoot a variety of projects with big clients that you will never hear about because I believe in discretion. I do not need to share every single thing I do!

P.S.S. I love you, Aida.

Regular physical activities, such as walking and jogging, undertaken in my “colorful” neighborhood yield interesting vistas, moments and scenes. Case in point: A jar of Sandwich Spread carrying a double-ply bologna sandwich resting on the sidewalk.  Waiting. And for whom? Why abandon a sandwich? Was a packet of spread or mayo insufficient? I suppose I shall never know. Luckily my iphone is never far.

Yes, “colorful” can mean hood.

Apologies to Best Foods. Or not.

Earlier this month, food writer and blogger Jennifer Perillo of In Jennie’s Kitchen lost her husband suddenly from a heart attack. Many of you may already know that the food blogging community came together for Jennifer and her daughters by sharing Peanut Butter Pie through a series of blog posts. It was one of her husband Mikey’s favorite things. Now I hope we can all come together again and support Jennifer and her daughters in this very difficult time, both emotionally and financially.

A fund has been started so that we may all easily donate directly to Jennifer. Called #afundforjennie, it’s being organized, maintained and facilitated by Shauna James Ahern of Gluten Free Girl and Maggy Keet of Three Many Cooks. Maggy has been working tirelessly to launch Bloggers Without Borders, a non-profit organization of bloggers for bloggers. Bloggers Without Borders is now collecting money for Jennie’s family and have made it super easy to donate.

There will also be various auctions held by bloggers to raise money, check back for details on that. I speak for Shauna and the entire blogging community when I say your generosity, thoughts and prayers are appreciated more than anyone could ever say. Now let’s help out Jennie’s family and please tell someone you love how important they are to you.

We photographed a book last year for Good Bite as well as contributed a few recipes along with some of our dearest friends. Now that the book is almost here I wanted to share a wonderful ‘lil video about the project.Please excuse the fact that my head looks ginormous.

I’m lucky enough to have an early copy (Thanks Justin!) and it’s a very beautiful book. It’s available for pre-order at Amazon. Thanks to Adam and Emily for the amazing food and prop styling as well as agreeing to work with me. I hope you still like me.

I swear I feel like a late night television commercial when I say “special offer”. I suppose I could add “operators are standing by” right? Wait, that would take me away from this post. Which is about sangria. Summer sangria, to be exact. From the special summer issue of Everyday Food. You’ve seen it, right? Of course you have. It’s all about summer made easy and it has an amazingly beautiful feature on our friend Aran that makes me smile every time I see it. It also features Ree and Heidi and if you look on page 26 you might just see my book On A Stick! listed with other selections and this: “These new cookbooks are brimming with irresistible recipes, tempting photos, and sage advice.”

Well I’ll be damned! It seems like only yesterday when Martha asked if I had my own cookbook.  Of course that was 2008 when I was a guest on her show but fast-forward a few years and not only do I have a book but it’s also been selected by the editors of Everyday Food. Which leads me full circle back to this post about the magazine and that offer! And sangria.

It’s no secret that I love everything Martha Stewart does, and my love and admiration runs deeply through each and every magazine title. And yes, I read them all as well as subscribe to all the digital versions because I have this fear that I might miss some new ‘lil digital feature or animation. I know I know, I’m addicted, what can I say? But I basically blew a fuse in a very happy way when I picked up the special issue of Everyday Food (it’s larger!) because it not only had a bunch of people I love it in but it also had this: an entire feature photographed with an iphone and the Hipstamatic app. Check this out:

LOVE IT. And when I first saw this I tweeted and facebooked about it because it proves one very specific point I try to make when speaking to new photographers and just about anyone else who will listen: it’s not about the camera you use, it’s about you and what you can bring to your images. And leave it to Martha’s team and Anna Last, editor in chief of Everyday Food, to be just so darn forward-thinking as to include a story photographed with an iphone. A freaking iphone! See? I’m getting excited all over again. But you can’t blame me when you look at those images, can you? They’re fun and infused with the spirit of summer. Of course, Anna says “it did help that our photographer Lucas Allen is just a tad talented!”  But of course! He’s a brilliant photographer.

But back to the magazine and then the sangria, ok? I’m happy to share with you, my lovely readers, a special deal that I’m calling theMattBites Everyday Food Magazine offer! It’s 1 year of Everyday Food (that’s 10 issues) for only $12 with access to the Everyday Food Digital Recipe Index PLUS with your paid subscription receive the Everyday Food oversized Grocery Tote! You can’t beat that, and you get a tote. And you’ll never be without fantastic recipe ideas again, which is what we do here all the time. I can’t tell you how many of our dinners feature Everyday Food recipes. Lots. Click here for the offer.

And just in case you want to order the very special issue of Everyday Food you can click here. I bought 8 copies because I had to send a few to family members, you know.

So what about that sangria? You’ll find it on page 108 under the Cocktails section. This Summer Fruit Sangria is perfect for a party, although I made a batch just for myself which I suppose a) isn’t a good thing to do but b) maybe it is because I’m eating fruit. With wine. Who can say. But I love this light, refreshing version because it’s not overly sweet and so far from fussy; in fact, you can use just about any summer fruit you want. I like recipes that go easy on me during summer. And the addition of basil in the drink? Beautiful. I plan on making another giant batch of this to share with friends once I finish a few big projects I have coming up next week. Heck, maybe I’ll just drink this sangria during the big projects, typos and incorrect exposures be damned.

 Summer Fruit Sangria from the summer special issue of Everyday Food

In a pitcher or large bowl, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into pieces, 1/4 cup thinly sliced peeled fresh ginger, 1 to 1/2 cups fresh basil or mint leaves, and 1/2 cup orange-flavored liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add 1 bottle (750ml) chilled dry white wine such as Sauvignon Blanc or Pinot Grigio, and 3 tablespoons fresh lemon juice (from 1 lemon). Stir to combine. Refrigerate 1 hour or up to 1 day. To serve, add ice.

Fine Print: All images used with kind permission from Martha Stewart Living Omnimedia except Summer Sangria, that’s ©Matt Armendariz. That’s me! Iphone hipstamatic photos by Lucas Allen. This is not a sponsored nor paid post.

Over the past few weeks as I’ve been doing media and press for my book, On A Stick!, there’s one question that sometimes gets asked after the usual “why sticks?” People ask if I have any culinary or cooking background, to which I say “Are you kidding me? You think I’m masochistic enough to work in a kitchen?!?” Ok, I don’t really say that. I just answer that all my knowledge of cooking comes from a lifetime in the kitchen with family. My grandmother, my mother, my father, my chef friends, my farmer friends, you name it – if I can glean something from them I will.

Many lessons have been learned through trial and error which I suppose is a good way to learn. I’ve made many mistakes and continue to make many mistakes (you should have seen my Korean song pyeon I tried to make the other day, I don’t even wanna talk about it). I thought I’d begin a series of things I’ve learned along the way and subject you to some bad illustrations I painted. Sometimes you just have to step away from the camera and change things up a bit. Ladies and gentleman, I give you MattBites Kitchen Wisdom Volume 1.

Kitchen Thermometers Are Your Friends.

There was a time when I tried to wing everything. The result? Soggy fried foods, destroyed melted sugar gloop, burnt butter (which isn’t a bad thing exactly but you know what I’m saying). And since deep frying plays a big part of On A Stick!, it’s important to know your temperatures and know when you’re where you want to be. Kitchen thermometers help with this. And they also help with roasting and baking so that you know when things like turkey and chicken are ready. We keep a variety of them in the drawer next to the oven and I’m not picky. Yes, some work better than others but I wouldn’t dream of being without a few in our kitchen.

Don’t Cook In The Nude. Don’t Fry In The Nude, More Importantly.

My handlers and the team of mattbites advisors have advised that I remain silent on the experiences that led to #2 in this entry. Suffice it to say that frying and cooking in the nude is not recommended, no matter how tall or short you are.  Trust me on this one.

One Good Sharp Knife Helps Tremendously.

When I visit friends who don’t cook or fess up that they don’t enjoy cooking I always ask them about their knives. Inevitably they’ll pull out a cheap $6.99 knife or something from the dollar store and say it’s their main prep knife. I’ll then do one of two things: buy them a very nice knife as a gift or tell them where to get one. You need the proper tools to be successful in the kitchen and a very good knife is the perfect place to start. You can skimp on other things in my opinion but you must begin with a good knife. It’s even more important than #1.

A Sandwich Made By Someone Else Will Always Taste Better Than One You Make For Yourself. Accept This.

You know what I’m talking about here. And I can’t figure out why and trust me, I’ve spent many sleepless nights thinking about it. But that doesn’t mean I won’t make a sandwich for myself when I’m home alone. In fact, ever since shooting The Encyclopedia Of Sandwiches I’ve learned to appreciate making them for myself. But it still doesn’t come close to having someone else do it. It just doesn’t.

Never Buy Premade Salad Dressings. There Are No Exceptions To This Rule.

You must pay taxes, death is certain, and bottled salad dressings are a waste of time and money. These are the absolutes of life. And at the risk of offending my fine friends in the food industry I really mean it when I say that there’s just no reason to ever buy a bottled salad dressing. EVER. Nope, convenience and lack of know-of is not an excuse. Because nothing comes close to putting a few simple ingredients in a jar, emulsifying them and seasoning it to your liking. And when you think about the costs involved you can’t help but skip the dressings aisle next time you’re at the supermarket. Keep a good olive oil on hand (not too strong), a few great mustards, some vinegars and herbs and spices and you’ll have salad dressing in about 45 seconds.

Okay folks, what about you? What have you learned to be your culinary truths in the kitchen? I would really love to know!

Has it really been 2 weeks since I posted last? Here I was gonna keep this fun momentum going because there are so many exciting things happening! And you know what? I didn’t. Please forgive me? I’m going to jump right into all this because there are so many things to say!

Photo by Nikki from Pennies On A Platter. Thank you, Nikki!

Food Blogger Bakesale

The LA branch of the Food Blogger Bakesale, organized by Gaby Dalkin, was a huge sugary success! Benefitting Share Our Strength, Saturday’s bakesale was crowded, fun, energetic, and raised over $2000.00 to help end childhood hunger. It was great seeing so many friends (some twice in 1 week, for me that is RARE, heck, for anyone who lives in Los Angeles that’s rare) and participating in such a worthwhile event. The biggest gesture of gratitude goes to Gaby for tirelessly organizing the event and also to BLD for hosting it.

Photos by Rick Motzkus

On A Stick! Book Party

Fifty of our closest friends and family joined us at Border Grill for a celebration of the release of On A Stick! For those of you who made it amid all the craziness of a busy spring season, I truly thank you and I love you and your support means the world to me. Thank you for being there. And a special thanks to Border Grill for such delicious nibbles all served on a stick, naturally! I love Mary Sue and Susan, I love Leah and Peter, I love Border Grill and typing this at 6am makes me want some guacamole and sangria!

Sidenote: Yes, I realize that I get to hang out with the World’s Most Gorgeous Women and this photo proves it. Hotness times a million billion trillion. And each of these amazing women are as equally beautiful on the inside. I am so lucky!

Speaking of the book…there are book winners!

Ok, over 700 people left comments for the On A Stick! book giveaway. I AM COMPLETELY SPEECHLESS! SEVEN HUNDRED PLUS. And while I wish I had cases of cases of books to giveaway (I really wish I did, seriously!) I only have a few to share. To the winners: Nisrine, Katie, Allison, Ellie, Stacy and Lisa, your books will go out soon!

I also did a book giveaway on Design*Sponge, thank you Grace and Kristina! Winners will be announced shortly there as well!

A review

Speaking of the book again, here’s a lovely review of On A Stick! by the LA Weekly‘s food blog Squid Ink.. It’s an honor to even have it reviewed by LA Weekly and the one and only Jenn Garbee.

I’ve had friends send me snapshots of On A Stick! on display (thank you Powell’s in Portland, thank you Joe!) And now it’s not only at Barnes & Noble but also Urban Outfitters. Which makes me wanna grab a lomo and some Ray Bans and get all hip on your ass. Oops, sorry about that. Thank you, Urban Outfitters!

Powell's in Portland. Thank you Joe! We love you!

Savannah Bound

We are heading to Savannah tomorrow for a bit of fun and some running around. I fully plan on taking the Paula Deen tour and heck, maybe I’ll even show up at her doorstep and beg and annoy her into letting take a tour personally. I wanna see where the buttery magic happens. If you have any Savannah recommendations please do let me know! And yes, I’ll be missing BlogHer Food this year, I hope everyone enjoys the conference!

Speaking of running around…

Here’s a little video we made of a smoothly-operated photo shoot at our studio. Everything came together and there were no freakouts, no set collapses, no plate breakages, nada! Since everyone always asks me what happens on the set of a food shoot, well, now you can check it out for yourself!

Well it seems just like yesterday that I was sticking stuff on sticks and making photos of them! It sure does! But now that it’s here — well, almost here — I’d like to extend a very special offer to you, my food blogging friends. Would you like a review copy of On A Stick!, my new cookbook? What? Stuff on a stick? Yes, you say? Please say yes. Because I would really love you to have a copy,  it’d make me really really really really really happy.

So, this book. Well, it makes me smile. It’s all about food on a stick and I had the best time working with Adam, Jenny and an assorted cast of characters in bringing you a book filled with some of my favorite things as well as state fair staples, some deep-fried goodies as well as some quick and easy things for everyone. It’s not all fried stuff (even though I would have been happy making a book called Fried Stuff On A Stick a/k/a Watch Matt Work Suspenders Like Nobody’s Business a/k/a The Ever Expanding Matt or just plain Hi, My Name Is Fat).

The day my advance copy of the book arrived made me muy muy muy happy.

While I’m on the subject of words, remind me to hug the copywriter at my publisher Quirk for saying “gleefully lowbrow treats”.  No, really, you make it sound respectable and I love you for that. I really do.

So, what’s inside On A Stick!? 80 recipes for party food, street-cart food, some real personal favorites of mine like Vietnamese Bo La Lot as well as moments where I really tested the limits of what could be put on sticks. And you know what I discovered? Things seem to taste better on a stick, and like I say in my book, you’ve got a built-in fun factor. You gotta love that.

And of course there’s the photography, something I hold quite dear. I wasn’t going to create a book unless it offered a visual bang and I hope that’s what I accomplished. Of course I can’t take credit for the photos, I had two amazing food stylists making beautiful food, all the while yelling “QUIT TWEETING, THERE IS FOOD ON SET” and “WE ARE NOT GOING TO REMAKE IT IF YOU MISS YOUR SHOT. TURN OFF STACEY Q AND QUIT DANCING AROUND THE STUDIO AND PAY ATTENTION.”

Anyway, I’d love you to be one of the first to have your own copy of On A Stick! My mother hasn’t even seen the book yet. That’s heavy.

Of course I have one copy at home sent to me hot off the presses (see exclusive pre-TMZ photo above) , but you wouldn’t believe who decided to have their own reading just last week.

That’s Moxie, Cho and Bindi, our dogs. I totally missed their Tuesday Yoga For Beginners Class followed by an On A Stick! book reading, I do hope they forgive me. And return my yoga mat free of Chihuahua hair.

So to get your own review copy, here’s what you can do:

1. Email Eric Smith at: eric AT quirkbooks DOT COM. Send him your blog name, the URL and your name. He’s nice. Very nice. You’ll like him, I promise.
2. Post a review of the book on your blog anytime during the months of April and May.
3. Please link to the On A Stick! Amazon page, to Quirk Book’s website and to me, yours truly at mattbites.com.

That’s it! I do hope you like the book and I do hope you don’t blame me for eating too many Page 142’s*. Lord knows I sure did.

Please note that there are a limited number of books available for review so make sure you email Mr. Eric as soon as you can!

* Well you’ll just have to get a copy of the book now, won’t you?