Maintaining a blog is a lot of work.  Writing regularly in two different blogs is a feat few people can manage, but caterer and foodie Kelly Brisson of Nosh Foods (link: http://noshfood.tumblr.com/) and The Gouda Life (link: http://thegoudalife.tumblr.com/) does just that – it’s no wonder she’s been called (link: http://www.apt613.ca/2010/03/28/interview-with-kelly-brisson-modern-day-julia-child/) a “modern-day Julia Child.”  We caught up with Kelly to talk to her about how blogging has affected her business and home cooking. 1.     What sparked the decision to start food blogging? To be honest, I started blogging to save my friends/family the trouble of my CONSTANT food talk. I figured if I had an outlet to talk as much as I want, as often as I want about food, I wouldn't need to go on and on about it so much in person. I was wrong... but the blog is still a great outlet and something I feel very passionate about. 2.     Has writing about food changed your experience of food, either how you eat or how you cook? It's really challenged me to try new things. Everyone has a few things they are really good at, but who wants to read a blog about the same 10 ingredients used over and over in an ever-so-slightly-adjusted recipe? I certainly wouldn't read it. I've really tried to use ingredients I'm not too familiar with in methods I normally wouldn't use. 3.     Since starting your catering business, do you find it's easier or harder to make home-cooked meals? It leaves a lot less time to do more involved recipes that I'd like to try. I've been sticking with fairly simple, straight forward recipes lately. I would love to be able to do both [catering orders and home cooked dinner] in a night but I don't want to burn myself out too fast. 4.     What's your best tip for home cooking for anyone who's intimidated or doesn't enjoy cooking? Cook with good quality, seasonal ingredients. The better the ingredients are, the less you'll have to fluff them up with other items. A simple salad of tomatoes, avocado, goat cheese and balsamic drizzle is one of my favourite dishes and it takes 5 minutes to prepare and no cooking skill whatsoever. 5.    What's the strangest flavour combination that you've ever prepared? Two recent combos that I've tried are: -Sweet potato/peanut butter soup. I definitely recommend it to anyone who hasn't tried it. -Tabasco Butter. Sounds odd, but the vinegar/butter combo meshes so well. Every month, we feature a new Canadian food blogger that we like to read.  If you have any suggestions for bloggers you’d like to see interviewed here, leave them in the comments.