About

Pig-and-Quill-(35)_webHey guys, Emily here. 

Pig Extraordinaire. If there’s one thing you should know about me, it’s that anything I attempt to pass off as wisdom on these pages should be taken with a grain of salt. Or a shot of whiskey, or a generous fistful of fries. I earned my BS in Journalism from Cal Poly San Luis Obispo and my culinary degree from the University of Hey, My Husband Likes It! And, of course, my mom’s kitchen. I use simile like the cool kids use body spray (mistakenly and in abundance are both acceptable here); I believe in umami; and I’m an Only Child. Yeah, I threw in that last part as an attempt to explain away instances of misplaced judgement or blatant self-centeredness, but I also like to think Only Children developed a special bond in the cabbage patch that forged a connection beyond being referred to as “capital-O-capital-C” Only Children, which is sounding even eerier and more post-apocalyptic by the second.

But I digress. My greatest loves in this world are my family, my friends and the food we share, and that’s what I’ll attempt to capture here. Thanks for stopping by, and I hope you’ll stick around (if not for the food or inflated insights at least to keep any rogue sass in check).

Pig out.

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Disclosure/Legal Stuff (because it has to go somewhere):

  • All content found on this ‘ere little blog (including recipes) is original and authored by yours truly unless otherwise stated.
  • In the spirit of share-happy-bloggity-blogging, please feel free to borrow an image or link to a recipe so long as it is credited and linked back to the source accordingly. In that same spirit, please don’t give away the punchline by borrowing both an image and the full recipe. Questions about using content from The Pig & Quill more specifically? Just contact me.
  • Occasionally I’ll accept compensation — usually in the form of product — to review or develop recipes around specific brands. When this is the case, something along the lines of the very disclosure you’re reading now will accompany the post/recipe/whathaveyou. As always, I recommend only those items that I truly find to be a good fit in The Pig & Quill kitchen, and any opinions expressed across the site, be they negative or positive, are 100% my own.
  • On that note, if you’re a brand, agency or publicist: while I don’t guarantee coverage, I’m happy to accept products for consideration/review if they fit into the context of the blog, so let’s talk — and thanks in advance for thinking of The Pig & Quill!

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Photo by Cristin More Photography.

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15 thoughts on “About

  1. Emily,
    Love your writing style! It’s like how my unspoken thoughts go through my head, kinda random but still easy to follow. Did I mention I am an only child as well? Lol 😉 I’ve only scanned the recipes so far but can’t wait to read them further because they sound great. Thanks!

    • Hello, welcome — and thank you! Too sweet. So glad there’s at least one person out there that’s able to follow my crazy-train of thought. And an only child, too? Soulmizzles.

    • Digging your style, too, friend! Anyone that puts lap cheung/xuong with cabbage (or with anything, for that matter) is speaking my language. All hail fatty pork sausage!

  2. Love your blog!! I found the Banh Mee salad, will defn try it out. Can you just clarify what the capital T means. Sorry I’m such an amateur when it comes to cooking.

    • Hi Nerissa! So glad you found the salad. It’s a definite fave. And no worries — the “T” means Tablespoon (as opposed to “tsp,” which is teaspoon). Nice meeting you this weekend! Enjoy. 🙂

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