Why do you call it If You Give a Girl a Cookie?
Well, for those of you who have been around for a while, it used to be called Fleur d’Elise. But then it required a lot of explaining because no one understood what that meant, then if they did understand, they couldn’t pronounce it, then they couldn’t make the connection from fleur to food, and it was all a confusing, hot mess. The new namesake takes root in the greatest children’s book of all time If You Give a Mouse a Cookie. Then he’ll want a glass of milk. And so on, and so on.
Are comments monitored or can I say whatever the heck I want?
I do monitor comments and I approve them before allowing them to be posted, because who wants something mean and nasty written for all to see? This blog should be treated as if you were speaking to me in person and not hiding behind a computer screen, so hurtful thoughts and comments will not be allowed.
Who takes the photographs on the site?
Unless otherwise noted, I do.
What kind of camera do you use?
My camera body: Until December of 2011, all photos were taken with the Canon EOS Rebel T1i EF-S. I now use the Canon 5D Mark II and I adore it. Lenses: EF-S 18-55mm f/3.5-5.6, EF 85mm f/1.8 USM, and I’ve gone through two Canon EF 50mm f/1.8 in the past six months – both lenses broke through everyday use. Yes, I’m peeved. I’ve upgraded to a Canon 50mm 1.4 and I love it.
Can I use one of your photos or your writing on my own blog or publication?
Sorry, no. All of my work, text, and images, are protected by copyright.
Can I write about one of your recipes on my blog or publication?
Sure, I’d love for you to give it a whirl. I only ask that you identify giveagirlacookie.com as the source, use your own photographs and writing, and the only blog about a recipe you’ve actually tried.
What’s this business about a newspaper?
I (used to) write a food blog/column for the Frederick News-Post, although technically it’s not for the “paper” because it’s produced online, but no matter. I wrote a weekly food blog called The Sweet Life – all of my work is archived and available.
Can I contact you with any questions about baking or writing or whatever?
Sure can, you can leave me a comment or e-mail me at Orangeville (at) Gmail (dot) com and I’ll be sure to get in touch with you.
You reprint a lot of recipes that aren’t yours – isn’t that stealing?
Okay, whoa. Everybody just calms down. Here’s the scoop on recipe copyright according to our friends at the U.S. Copyright Office: “A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection. Note that if you have secret ingredients to a recipe that you do not wish to be revealed, you should not submit your recipe for registration, because applications and deposit copies are public records.”
To break down all that legal mumbo-jumbo, a mere listing of ingredients is not copyrighted. The instructions, method, and tips are protected. So that means a recipe cannot be reprinted word for word, but it can be reprinted if you rewrite the instructions/method/tips into your own words, thus creating a new literary work. You do not need permission from the author and/or publisher to reprint a recipe if you follow these rules. Now I am sure there are hiccups on my blog where I forgot to do so, and if you find it, please let me know. I am a work in progress.
I often change the recipe ingredients around just a bit, which technically creates something new entirely, but it’s good manners to cite the source the recipe originally came from, even if the recipe has been completely revamped. So if you wanted to reprint a recipe on your own blog from If You Give a Girl a Cookie, you would still cite my blog as the source, followed by the original source. For example, “Chocolate Chip Cookies, Adapted from If You Give a Girl a Cookie, Who Adapted it from [Publication Name Here].” Copacetic?
I do accept some review copies of books that are relevant to this site and are of interest to me, but please understand that this does not guarantee a review in return. I often have a lot on my plate, but I will do my best to review books as time allows.
Because I’ve heard a rumor or two about the FTC laying the smackdown on bloggers getting the occasional freebie, I thought it was high time to address this bugging little issue. This little corner of the web functions as a personal food blog – not a company, not a corporation, not a whole family – just me, I’m the lone author, photographer, writer and opinion-giver.
I don’t run advertisements on this site so I don’t make any money off of it; however, I do receive the occasional offer to review a cookbook or product on my blog. Since I am not in the business of giving straight-up book reviews without ever having made a recipe from it, I try to be very candid with the publishing folks about how things work around here. I will accept the book if I think it is something I would be interested in and is applicable to this blog. Next, I’ll pick a recipe to try and form my own opinion about it (be it positive or negative) before sharing it with you. I will always be honest about the recipe, even if it’s terrible since I aim to provide you with quality recipes and honest reviews.
I never accept food/edible samples because I don’t want to end up on the next episode of 20/20 for mysterious poisoning, but you can bet I’ll always let you know when I’ve received something for free.