1. I love your recipes! Can I use them on my site?
You will notice that many of the recipes on this site have been from other sources and are noted on each post. Ingredients cannot be copyrighted, and therefore, recipes are pretty much open to anyone who wants to try them and change them to suit their tastes, then write about it. However, the directions that I write are always my own and nothing is ever copied from another site. I may change recipes, talk about the methods, add my own tidbits of info, etc. Those words, as well as the blurbs/stories before the recipes, are mine and are copyrighted. Sometimes, if asked, I will allow people to re-publish my work on their sites. It depends on the article, how it is being used, and if I am asked first.
I strongly encourage readers who want to re-publish a recipe to go to the source and read the directions from there, then craft your own. Please don't copy and paste, even with credit back to the source. There is a lot of time, work, and effort that goes into each post.
When in doubt, just ask!
2. What about pictures? Can I use them?
No. The photos on this site are all mine and under copyright. They may not be used anywhere without my written permission. I'm pretty good about allowing if I'm asked nicely, though!
3. Do you sell your cookies?
Not at the moment. The work involved isn't, at this time, worth it. I prefer to bless my friends and fellow bloggy friends with treats when I visit them.
4. Are your posts sponsored by food companies?
Sometimes posts are sponsored, and if they are, it will say so. All the groceries are bought and paid for by me, I research the recipes, cook the food, photograph it, and then write the posts.
Of course, we eat the food on this blog, usually just minutes after I snap a photo. Unless noted, every recipe featured on my blog is something my family has eaten.
5. I have a question about a recipe/food question/ food disaster. Help!
Email me, or if you want a faster answer, ask me ( @scatteredmom) on Twitter. I'm so addicted, I'm on every night and could give you an answer.
6. Where do you get your food inspiration?
Friends send me things, I buy food magazines, occasionally I watch Food Network Canada, and I read a lot of food blogs. Some things just pop into my head and then I create a recipe for it. I'm easily bored by the same food so I'm always looking for something new, exciting, and delicious.
7. Is there anything you really hate to eat and will not cook?
The list is short but specific. Tofu, soy products, cantaloupe, fruitcake, organ meats, cream pies, nanaimo bars, highly processed foods, and most things that are deep fried (other than fries or fish and chips). I'm really not a fan of kale or swiss chard, either. Chard makes my lips burn and I wonder if I'm allergic to it.
8. You say you have allergies. So what DO you eat?
Sadly in the last year, allergies really have narrowed the choices on what I can eat but fortunately I'm adventurous. Meats, fish, dairy, lots of vegetables, some fruit, and things like millet, quinoa, and other grain substitutes are often on my plate. Because I am allergic to wheat and not celiac, I can also eat rye and barley.
9. So what are you allergic and intolerant to?
The list is extensive if I put down everything, but food wise it's the following:
- corn (popcorn, fresh, corn starch, cornmeal, plus additives that are derived from it)
- soy
- rice
- wheat (wheezing, swelling, burning eyes)
- peanuts
- tree nuts
- egg white (so far mostly inhalation when it's cooking, like scrambled eggs)
- peaches
- raspberries
- sulphites (this covers alcohol, dried fruits, food starches, vinegars, grapes, and more)
I went to a medical specialist (allergist) and had a scratch test. I also kept a food diary for about a year and documented all the reactions I've had from each food. They generally all vary-some, like sulphites, trigger bad asthma attacks. Others make me wheeze and break out in hives. So far I haven't had an anaphylaxic reaction but I'm deemed high risk and carry an epi pen.
