Food Obsession : An Interview with Bizymoms Top Blogger 2010 Recipients Ashley Rodriguez

1. What has been the inspiration behind your blog and its title “NotWithout Salt?”

The blog first started as a way to highlight what I was creating while maintaining a business that specialized in wedding cakes, favors and dessert buffets. As my life has evolved, so has the blog. This evolution led to the re-branding that occurred in 2009.

In March of 2009, “Not Without Salt” was born and it all began with a quote from James Beard; "Where would we be without salt?"

I am quite passionate about salt in all it's forms - sea salt, table salt, pink salt, black salt, grey salt, smoked salt, and oh yes, vanilla salt. I love what it does to food - sweet and savory. In desserts especially, people tend to be shy with the salt, but what it does to desserts is undeniable. It has a way of mellowing the sweetness and enhancing the complexity of all the flavors involved.

I love that salt represents more than just a seasoning. It is used in food preservation, it has caused disputes and is also used to describe how we are to respond to the world as stated in the Bible. It's a vital ingredient that you are sure to never be without.

2. How did you develop this love of food? Was it inborn or something that you discovered suddenly?

My mom was a great cook. She rarely used recipes and just by watching, I learned about flavors and cooking with intuition. But it was my time in Italy while studying Art History that I really fell in love with food. I spent all my money on food and came home with the weight to prove it. After that I realized that I could make a career out of playing with food. I started at the bottom and worked my way up in the restaurant industry. Since then my love has continued to grow. Nothing makes me happier than to share this passion with others and teach them recipes and techniques they never thought they could manage.

3. Tell us about the connection between your food and family. What does your family think about your love of food?

My family loves it, although my husband is often amazed that I can begin the conversation of what our next meal consists of minutes after we finish eating.My little boys love baking with me in the kitchen. It warms my heart when my three year old pulls the stool up to the counter and says, "Mom, I feel like baking something." He too has a passionate love for sugar and butter. I couldn't be more proud.

4. In your opinion, what are the top ingredients (food or otherwise) ofgreat food recipes?

I always recommend buying the best you can afford. My food is often quite simple, not requiring a lot of ingredients or fancy ones, so it really is imperative that the best ingredients are used. I cook and bake seasonally. Not only because it's healthier and the produce is infinitely better when it's in season, but it just makes the seasons so much fun. Right now I can't get enough of Rhubarb. In my freezer I have a homemade Rhubarb ice cream and oatmeal shortbread cookies that are still warm from the oven.

5. Which of your great food recipes are most popular among your readers?

Homemade marshmallows have been a huge hit - and for good reason. I am not a big fan of store-bought marshmallows but homemade ones are a whole other story. I add vanilla bean and sea salt to cut the sweetness. They melt in your mouth and make the perfect addition to homemade hot chocolate. People also love my chocolate chip cookie recipe - which I am quite proud of. If you are a fan of dark chocolate you will love these!

6. How popular are your cooking classes with your readers? Which classes are the top favorites of your followers?

I am so happy that the cooking classes have all been filling up. My readers are the best. Their support and shared passion for food inspires and encourages me everyday. The 'Baking for Breakfast' class was a huge hit. We made tender scones, apple turnovers with homemade puff pastry and brioche doughnuts filled with Creme Beaumaniere.

7. Your food obsession goes beyond recipes and into interesting andpicturesque photographs. How do photos contribute to the success of yourblog?

I don't know how they contribute to the success. I am a very visual person and if a recipe doesn't have a photo I just skim right past it. So for me it's vital. The photography for me has been such a joy. My husband is a professional photographer and used to take my pictures. When he was too busy I would pick up the camera and soon I realized that I adored taking photos of food. I hope to expand this new passion and do more of it professionally, but for now I love viewing food as art and it makes me happy to have my food immortalized in photos displayed on the blog. Food itself is just so beautiful. I often do very little but just let the ingredients speak for themselves.