Hey there! I’m Megan and I am the girl behind the blog Pip and Ebby.
I started my website in 2010 in hopes of one day being able to leave the unfulfilling office job that was keeping me from spending time with my two boys.
A year and a half later, I was forced into full-time blogging when I lost my graphic design job. Since then I have made and shared nearly 1,000 recipes on my blog and I’ve written and published a cookbook, Cookie Remix. I’ve become more and more obsessed with cookies, cakes, and easy, comforting dinners. My blog has continued to grow and it has given me the flexibility to make spending time with my family a priority. For an in-depth peek into why I started my blog and how it has evolved, watch my
My mom’s cooking has heavily influenced the food that I love today and the recipes that have emerged on my blog. As a kid, I remember her food being simple yet packed with flavor and texture. The ingredients she used were always simple and easy to find, but the love she put into her recipes turned them into unforgettable masterpieces (think: Mac and Cheese remembered as if it were a lobster dinner).
These are the same characteristics the recipes on my blog have, and I love that the theme has carried over from my mom to me. So I’d have to say that I have a handful of favorite childhood meals, all of which have been transformed in some way and posted on my website:
I am the simplest of gals when it comes to bags. My bag is tiny and it holds my wallet, keys, a pack of gum, and maybe some loose change and a few crumpled-up grocery lists. Kitchen essentials are a different situation.
My favorite kitchen appliance by far is my KitchenAid stand mixer. Other kitchen essentials include my favorite cookie scoop (I don’t know how bakers live without this!), my collection of beautiful cake stands, and, most prominently displayed in my home, my beloved collection of bowls. I love bowls! Simple bowls, colorful bowls, white bowls, pretty bowls, unique bowls...I have every type and color and size and I’m running out of room for all of them!
My husband and I get away for an adults-only trip to a new city twice a year and we always seek out delicious food. The most memorable meal I have eaten recently was at Rick Bayless’ restaurant Frontera Grill in Chicago. I had the Suadero Ahumado, which is 20-hour-smoked beef brisket, Oaxacan black mole, queso añejo mashed potatoes, and local seasonal vegetables. The brisket was unforgettably flavorful and tender, and the mole sauce? Best sauce I’ve ever eaten, hands down!
I am grateful that my passion has become my work and that my work has given me certain freedoms (like traveling with my family!) that I wouldn’t have made happen if I’d continued carrying on with a job that didn’t fill me up.
My dream kitchen is bright with a ton of white and light, but with splashes of bold color (probably turquoise or hot pink) thrown in. It has a massive island and tons of cupboard space. I love the idea of adding a piece or two of comfortable furniture as an extra invitation to spend time in the kitchen. A splash of rustic would be fun too, like having a single wall made of brick. There always has to be a twist!
Spent in the mountains with my hubby and boys. It doesn’t matter what we’re doing as long as the scenery is beautiful and I don’t have to clean, do laundry, or think about bills.
With kindness.
I drink red wine.
Watching Gilmore Girls.
Clone myself, because there’s always so much to do!
I have to go with my mom’s Meatloaf recipe because it surprises everyone. Even people who claim to hate meatloaf are amazed and end up becoming meatloaf lovers.
This recipe works best with a leaner meat, such as turkey, venison, or a super lean beef (like 90/10 ground beef). The fattier the meat is, the more likely you will encounter grease issues. The lean meat will not take away from the flavor AT ALL, I promise. It’s the magic of this recipe!
There are so many aspects of food blogging that create success when they work together. People get into food blogging and assume there are one or two things they can do to become successful (and quickly), but this is so far from the truth. I always envision food blogging to be like a massive, complicated engine. There are tons of separate working parts and when they all work together as one, they have the capacity to create a running motor and forward motion. If any part of the engine is ignored or left out, the engine will not run.
Without passion for what you do, you will not get far. This job (or any job you do) should be something that makes you giddy. It should keep you up at night because you can’t stop thinking about what color frosting to put on your layer cake. Imagining yourself doing this job for 10 or 20 years should give you butterflies.
You absolutely must have a purpose. Why do you do what you do? How are you helping the world? You have to know the answers to these questions. If you don’t, keep searching.
Productivity is KEY. I so strongly believe in figuring out ways to increase productivity. This is especially important as a self-employed individual who works from home. Set high expectations for yourself. Write your expectations down on paper and hold yourself accountable. Learn shortcuts. Hire help when needed and able. Make the absolute most of every minute of your precious time.
You cannot endure without perseverance. This job is full of successes but it also comes with changes, challenges, obstacles, setbacks, and letdowns. You cannot give up. You have to push through the struggles, get back on your feet, and march toward your dreams.
People help you thrive. Getting to know and networking with people who do the same thing as you is hugely important. This is a tough job and we need each other. Something that comes naturally to you might be difficult for someone else. Share your knowledge, don’t be afraid to ask advice from others, and stay humble.
