Where did Annie go?

I started this blog in late 2009 with my sister Annie. She left the blog in May 2012 to work on her masters degree and focus on her teaching career. You can read more about her departure here, and read all her blog posts here.

What kind of camera do you use for your food photos?

Since January 2011, I have shot with a Canon Rebel XSand a 50mm f/1.8 lensor an 18-55mm f/3.5-5.6. Before that, I used an ancient point and shoot. I try and use natural light whenever possible. Photography does NOT come easily or naturally to me and I have so, so, much to learn still. When I got my camera, I attended a DSLR Workshop by Okello Dunkley, which I highly recommend! I'm also a huge fan of the tutorials found here, and I maintain a Pinterest board full of examples of beautiful food photography and tips for when I'm feeling confused (which is often...so often) or uninspired!

Can I use one of your photos on my blog/website/elsewhere?

Maybe. All of my photos (and text) are copyright, so it depends on the purpose. Please ask first!   

What's the deal with the name of your blog? Isn't that a show on the Cooking Channel?

Yes, the name is similar. I was first. My blog started in 2009 and that show started in 2010. I'm not bitter. I love being 3 pages deep on Google ;)

Is food blogging your job? 

Nope, just an unpaid hobby! I work full-time at a consulting firm in DC.

Where do your recipes come from?

Some of my recipes are original, some are family recipes, many are sourced from other blogs or cookbooks. When I use a recipe from another blog or cookbook I always rewrite it in my own words, and often adapt ingredients to suit my tastes. If you are using an original recipe from my site I would appreciate you providing credit with a link back to me!

What is your comment policy?

I welcome comments on my posts, and I love reading them! It truly makes my day when I see that someone has tried one of my recipes. I moderate comments to help keep spammers at bay, since spam filters do not catch everything. I want this to be a friendly space, so effective September 27, 2012, I no longer publish anonymous comments. I welcome discussion and constructive criticism on each of my posts, but find that people are much more civil when they are not hiding behind an alias. If you feel that your comment has erroneously gone unpublished, shoot me an email at maggiekathleengill@gmail.com - it may just be stuck in spam purgatory!

I have a question about a recipe, help!

The best way to get a quick response regarding a specific recipe is to leave a comment on that post. I check comments frequently, and often reply back within a few minutes! You can also try reaching me on Twitter.

If you have any questions that you would like to see answered here, please email me at maggiekathleengill@gmail.com

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