I was born in 1980, in Atlanta, Georgia. But although I was born a Georgia peach, I didn’t stay there long. By the time I graduated to cheerios and high chairs, I was in New Orleans, Louisiana, a fitting place for a budding foodie. A few graduations later, I had a high school diploma, a history degree, and eventually, a law degree.
Cooking happens on the night shift and on weekends. By day, I am a lawyer, working at law firm in downtown St. Louis, Missouri. Before that, though, my first job out of law school was within the Judicial Branch of our government, serving as a law clerk to a federal magistrate judge here in Saint Louis. It was a job that I loved and how I decided on the first half of my blog name.
About the Blog
Judicialpeach was born in October 2008. At the time, I was looking for a convenient and central place to store my recipes. Between greasy hands and handwritten notations, my collection of printed recipes was quickly becoming indecipherable. The blog, with easy edits and digital permanency, was simply the best answer to the problem at hand.
The blog not only stored past recipes, it stored ideas for future ones as well. It stored my comments, and eventually, comments from readers. The blog showed me restaurants on the horizon and specialty stores worth trying. Hyperlinks reminded me where I bought my vanilla beans and stone-ground grits. Embedded articles taught me how to build a soufflé and how to coax meringues.
In the first few weeks, the blog was just cookbook recipes on a screen. Only a few errant bloggers seemed to find me, no doubt lost on the Internet highway. But with time, my blog became a place to collect my own creations, and in turn, it developed into an online destination. My recipes, and the blog itself, were now page-one google results!
About the Photography
I’ve received several compliments on my photography. Which initially, came as a total surprise. When I started the blog, I thought the writing would be the force behind the blog – not the photography. On the writing side, I believed I was well-armed. On the photography side, I was armed with nothing but a simple, point-and-shoot Canon.
I still use my Powershot. After a year with the Powershot, I recently upgraded to the Canon Rebel, which offers sharper pictures and the possibility of adding lenses. But the key to successful food photography, I’ve learned, is less about the camera, and more about the lighting. To that end, I try to photograph my meals in natural sunlight. Sometimes that means making dinner around noon. Other times, it simply means preserving leftovers until the sun rises again. Other than lighting, I try to use a wide aperture (anywhere from f1.8 to f4.0) and to take pictures from different angles against neutral backgrounds. Finally, I take a lot of pictures.
About the Recipes
If a recipe is on my blog, I’ve made it. Some of the recipes are straight from cookbooks. Other recipes may be adapted, but essentially unchanged. If that’s the case, I provide the source of the recipe. Increasingly, though, I’ve set out to try things on my own. In that case, there is no attribution. If a recipe is my own, I take particular pride in it, toying with the ingredients and their quantities until I think I have it just right. Sometimes, that means making a recipe twice. But other times, it can take four or five tries to get it right. If you’ve tried one of my own creations, I invite your feedback.