Hi. I’m the Fauxmartha.

But first I’m Melissa. You can call me Mel or Faux as my husband now so affectionately calls me. I’m a designer by day and a baker by night. I’m a wife and a mama all the time. Back in the day, I went against everything I learned in marketing class and named my blog after an existing brand—Martha Stewart. My grandma called me Martha in high school and college for my many domestic interests.  The name seemed fitting. I bought the URL, and now we’re married for better or worse.

I started this space to document life after getting married and moving away from my Texas family. It quickly turned into a food blog. I’d spend hours on the weekend in my tiny Chicago kitchen, as the wife of an always studying husband in graduate school, cooking my heart out, learning to cook. Four years in Chicago, two in Connecticut, and now we’re headed to Minneapolis, MN indefinitely.

About the food—I’m a purist at heart. Butter, cream, milk, eggs, flour—they all have a place in my kitchen. Making food from scratch is my jam. I have a severe sweet tooth that I’ll never kick, so I eat a lot of vegetables at meal times and sneak in wheat flour (and workouts) where I can. If you spent a week with us, you’d swear we’re vegetarians. For the most part, we are. But when a craving for hamburgers or chicken fajitas hit, we jump on it. I’m not all that creative or adventurous when it comes to food, although I like to think I am. I prefer a handful of tried and true recipes that I can change up from season to season, which is what you’ll find here. These recipes are the same ones we make and eat around the dinner table. Most have been labored over again and again. They’re fairly neutral, so please, put your personal spin on them.

I’m an over sharer, so expect plenty of tips which I share on a weekly basis. My tip-sharing habit also pours over into the Fauxmama and Fauxtography posts. When you find something that works and works well, it must be shared. Cooking from scratch can seem labor-intensive and overwhelming (and sometimes it just is). But with a lot of tips, detailed recipes, and a little elbow grease, it can be done. Now, let’s make some real food.

I made this for you.


What kind of camera do you shoot with?
I shoot with a Canon Rebel T1i body and a Tamron 28-75 mm f/2.8 lens. I’m self taught and still learning as I go. My big white Ikea desk is the same desk I blog, design, and shoot my photography on. For my fauxtography tips, head over here.

You’re a designer by day?
Yep and I love it! I’ve worked at several different firms over the past five years, gleaning as much knowledge and skill as possible. As of October 2012, I made the switch to working for myself and opened Wooden Spoons Kitchen with my friend Erin. We define brands, design blogs, and develop websites. Of course, we went with a food inspired name. We love good food just as much as good design.

Do you take on sponsored posts and giveaways?
Yes. But only if it’s natural fit. Please contact me for rates.


Blogging is my hobby and one of my favorite pastimes. But buying ingredients and cooking up storm can get expensive. (Side note: we eat everything I make, so nothing goes to waste unless it’s absolutely awful, which means you wont see it on here.) You’ll see some advertising in the sidebar as well as some Amazon affiliate links within posts. From time to time, you may see some sponsored posts, which will be clearly noted within the post. But you have my word, I only talk about products I actually use, which I tend to do naturally, compensation or not.

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