Do you have calorie counts/nutritional information for this recipe?
Aside from a few (mostly baking) recipes, no. Here’s the long answer: I have tested a few online calculators out. I didn’t find them to be user-friendly, and in many cases they had inaccurate or incomplete information. I was left guessing when inputting the ingredients (e.g. I had to input the closest match to the actual ingredient I used), and that is the opposite of what you want when providing something as important as nutritional info. To further complicate things, ingredients themselves vary. Yes, the calculators will give you a general idea of info like calorie counts, but they also can be off by enough to make a significant impact on your health and/or weight loss efforts if you’re relying on this information. I just don’t feel comfortable including this type of information on the blog at this point, but that may change one day.
I didn’t like this recipe/it didn’t have enough flavor/why didn’t it work/etc.?
I understand that many things can go wrong with cooking, and I’m happy to help you troubleshoot. Please leave a comment on the post – I will most likely see it faster, and others may have the same question. The more details I know, the faster I can hopefully help you figure out what went wrong. If you’re wondering about altering a recipe prior to making it, run it by me first, and I will see if I can point you in the right direction. I find that one of the biggest reasons people have an issue with the flavor of a savory recipe (assuming directions were followed) is because they didn’t add enough salt. I think we’ve been overly conditioned to worry about our salt intake, while at the same time, many of us are used to the levels of salt in processed foods. Leaving it out entirely or going too easy on it can have a huge impact on flavor. Of course you don’t want to go overboard, but salt gives food flavor. Please do follow your doctor’s orders if you were told to cut it out/reduce it, though! Another culprit can be the quality of ingredients you’re using. It sounds obvious, but there’s a reason Ina Garten always suggests to use “good” olive oil. 😉 It’s also possible that you just plain didn’t like the recipe, of course!
Can I use your recipe in a roundup?
You may use one photo if you link back to the recipe on my site. No need to ask me for permission. 🙂
Can I subscribe to your blog?
You bet! I have a couple places on my blog where you can add your email address to sign up for weekly updates (there’s one in the sidebar if you’re on a desktop computer). If you’re on your phone, keep scrolling until you find it. 😉
Can I use your recipe/photos?
Please do not reprint any of my recipes without my written permission. If you love a recipe and want to use it on your blog, please re-write it using your own words and link back to me. All food/recipe photos are mine and cannot be used without prior written permission. One exception – if you’re doing a roundup type post you may use one of my photos as long as you’re directly linking back to the recipe on my site.
Do you accept guest posts?
No. I never have, and I don’t plan on it.
Do you use natural or artificial light in your photos?
I primarily use natural light. However, here in Canada, the winters are long and dark, and daylight is unpredictable at the best of times, so I always like having options. After working with both natural and studio lighting, I have to say that I prefer the look of daylight. Light is definitely the most important part of any photo!
What kind of camera and lens do you use?
For the first year and a bit, I used an older Nikon D90. Since January 2017 I’ve been using a Nikon D7200 with a 35mm f/1.8G lens. I upgraded mainly because I needed a camera with video capability. I edit my photos with Adobe Lightroom.
Where are your backdrops from?
The majority of my backdrops (basically everything early 2016 onwards) are from Erickson Woodworks. I highly recommend them!
Do you have a cookbook?
No. Maybe one day!