Can I post your recipe and/or picture on my blog or website? Can I link up to you? Can I post your recipe on Facebook?
If you are not a food blogger, you may not understand the kind of time and work (and money!) that can go into preparing a blog post. I mean you would not believe how long it takes to think up an original recipe, type up a rough draft, shop for ingredients, test it, clean the kitchen, test it again, clean the kitchen again, set up the recipe for a photo session, photograph it (if I don’t test it yet again), cull the photos, edit photos, write the final draft, write the blog post and publish it, and then submit it to 6 or 7 types of social media and websites for exposure. So with all my hard work in mind, here’s what you can do:
-If you are doing a recipe round up and want to link up to one of my recipes and use one of my pictures, sure! Just post the direct link to the actual blog post that contains the recipe, then another link to my home page near that picture. (Like this–> “Nutella Bars from Mississippi Kitchen.”) And I would love for you to send me a send me a link to the page so I could check it out and maybe give you a shout-out through social media. (But keep in mind I’m terrible at social media.)
-If you want to share something on Facebook, please, please, please don’t copy and paste my recipe in your status with one of my pictures. You can post one of my pictures with a link to the blog post on my site that contains the recipe and if you will say that the recipe is from Mississippi Kitchen. That way people come here to get the recipe.
-If you are sharing one of my recipes on your own blog with your own picture, just provide a link back to my blog post instead of copying and pasting the recipe. (“I made this and you can get the recipe here.”) They should come to my blog to get the recipe if you made it exactly like I wrote it. If you have adapted it, then a link back to my original recipe would be really awesome, with a note saying you adapted it from my recipe. (“Nutella Bars, adapted from Mississippi Kitchen”) But you shouldn’t use my picture if you did, okay?
Will you work with me on a food project outside of your blog?
Maybe! I could write content, create recipes for pay, and photograph food if I like the project and my schedule permits. A long term partnership with a food product would more than likely have to be a whole food or a healthy or organic food, with very little or no processing. But we could talk. I have worked with several magazines already, shooting covers and spreads. You can go here to look at some of my work and places I have been featured.
What about doing product reviews?
Maybe, but I am generally not a fan of product reviews, and you need to know that I would only give my honest opinion if I write about it on my blog, even if you send me a bunch of your stuff. (But if you are Cuisinart and want to send me a food processor, I’d be happy with an 11-14 cup stainless steel version, and, yes, I will review your product and link up to you. Same goes for a Blendtec or Vitamix blender. Also, if you are Talenti Gelato, send gelato. Send lots of gelato. I already love you.)
What is the purpose of Mississippi Kitchen? Is there a mission statement? A code of ethics? A secret handshake? Why does it exist?
Gah. The purpose is just for me to have a place to put all (or more like some) of my recipe creations, post pictures of them because I love taking pictures of food (and lots of other things too!), and to make dumb jokes. And since I do all that on a daily basis regardless, I might as well share it with the world. That pretty much sums up the whole reason for its existence.
Why do you call it Mississippi Kitchen?
Okay, no one has ever actually asked this, but just in case….it was between Mississippi Kitchen and Antarctic Kitchen, and I thought, hey, let me just go with Mississippi Kitchen since I already live in Mississippi. You saw that coming, right?
Dishes, not drama…what does your tagline mean? It means I try to keep my blog a happy, drama-free zone. Things are pretty light around here and I don’t take myself too seriously. (What? You don’t get it??? I’m heart broken.)
Why is the URL of your blog “loriesmississippikitchen.com,” but your blog is just called ‘Mississippi Kitchen’?
I know. This bothers me too. The reason is because the domain “mississippikitchen.com” was (and is still) not available, and “loriesmississippikitchen.com” was all that would come to my mind when I was purchasing the domain, because thinking about it overnight was just out of the question for reasons I don’t even remember. And I just didn’t want to be a ‘.net’ blog…no one wants to be a ‘.net’ blog…we all want to be part of the ‘.com’ world…
Do you double space after periods?! Because it looks like you double space after periods. Don’t you know that is sooo eighties and modern computer typing only requires a single space?
I know, I know. But it is super hard to break the habit of double spacing after a period when you took typing in ’87 and ’88 under Miss Hanes at Buckatunna High School. And what’s even worse? I still can’t type using the correct finger on the correct key, or type without looking at the keys. I’m a hunter and pecker. And I’m okay with that even though my husband is not and gives me hard time.
What kind of camera do you use?
I currently shoot with a Nikon D700, and for my food photography, I use a 50mm 1.4 lens, 40mm 2.8 lens, and sometimes my 35mm 2.0 lens (and, yes, the 35mm 1.4 is sooo on my wish list!). Sometimes I break out my fun little Lensbaby Spark, but not often. I use Lightroom 4 and Photoshop CS6 for all my post processing.
Why don’t you have more healthy recipes?
I’m working on that. But everything in moderation. So if you make one of my fattening desserts, you should eat it in moderation. I do. *snort* To me, healthy is not always low fat or low calorie food. I think healthy is quality ingredients, whole foods, with (ultimately) no GMOs, pesticides, hormones, additives, etc. I am like many people, though, who are trying to weed out the bad stuff and change their lifestyles to become healthier. Buying organic is super expensive and not always accessible to me, but I am slowly making the switch as much as my pocketbook and resources will allow. BUT, I love desserts and rich food, so I can’t see myself giving them up completely. And yes, I will eat fast food and other processed food every now and then. But it’s becoming less and less. [Blogger pats self on back.] I bought a juicer recently and I haven’t eaten at McDonald’s in, like, four years.
Can I write a guest post for your site?
Thank you for asking and I get asked this all the time, but I do not accept guest posts.
Can you tell me if this substitution or that substitution will work in your recipe?
I’m sorry, but no, I probably can’t tell you for sure, because there is no way I would have the time or money to test all the possible ingredient swaps that one could do in a recipe. But if you swap something out and it works or doesn’t work for you, leave a comment! That would be great! And if you swap something out and then say my recipe stinks, then no fair.
What’s your favorite recipe on this blog?
I think my favorite recipe that I, personally, have developed is my ultimate coconut pie. And lately I have been using a graham cracker crust when I make it and loving it.