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Commonly Asked Questions
- Do you accept guest posts (or other outside content)?
- Do you accept advertising on the website?
- Why did you stop eating pork?
- Are You Jewish?
- What about your Pork recipes?
- Who takes your photos?
- What kind of camera do you use?
- Who designed your website?
- I have a blog/website. Will you link to it?
- Can I link to your site?
- Can I use one of your photos on my site or in my magazine?
- What kind of mixer do you have?
- Why are there specs in your salt?
- Where do you get your wheat?
- Is that really your kitchen?
- What kind of cooking oil do you use?
- Where do you get your recipes?
- In regards to cooking with wine and other alcoholic items.
- Are you professionally trained in cooking?
- What is “The Foodie Army Wife”?
Do you accept guest posts (or other outside content)?
No, I do not. I am the sole writer, photographer and manager of Cosmopolitan Cornbread.
Do you accept advertising on the website?
I am happy to work with brands, businesses or sponsors if it is a good fit. I am very particular about business partnerships. Visit this page for more information. Please pay special attention to what I do and do not accept.
Why did you stop eating pork?
I wrote an article all about my reasons, which you can READ HERE.
Are You Jewish?
The short answer: No
I am a grafted in believer in Jesus Christ/Yeshua the Messiah, and I believe in following the entirety of the scriptures. I celebrate and keep the biblical feasts that many people often attribute specifically to being “Jewish.” However, the Bible clearly states that these are God’s appointed times for all His believers. I recommend reading this book to learn more about the biblical feasts: Messiah in the Feasts of Israel.
You can also learn more of my faith story HERE.
What About Your Pork Recipes?
I stopped eating pork (and rabbit, etc.) some time ago, but I know that many people use my recipes that I have shared. Because of that, I have left them for those that want them.
Some pork recipes can be changed over to turkey, chicken or other meats – but not all can. If there are substitutions that can be made for those recipes, I am gradually going and making those modifications to them. The straight-up pork recipes will just be left as is.
Who takes your photos?
Unless stated, I do! Many food bloggers hire people to cook/bake and photograph the recipes they write, or purchase stock photos and use those photos on their website. I do not. I am a one woman show – I’m the writer, recipe developer, photographer, website manager…and the list goes on.
What kind of camera do you use?
That has changed over the years. Visit HERE for my current line-up for photography and videography.
Who designed your website?
I have a WordPress based site, and installed the theme that makes it look the way it does. I maintain the site myself.
I have a blog/website. Will you link to it?
That is not something that I am in the habit of doing. However, if you’d like to leave me a comment and tell me about your blog, please do. I would love to know about it and pay you a visit.
Can I link to your site?
Of course! I am honored that you would like to.
Can I use one of your photos on my site or in my magazine?
The entire contents of this site (text, photos, videos, etc.) are protected by copyright.
UNAUTHORIZED USE AND/OR DUPLICATION OF THIS MATERIAL WITHOUT EXPRESS AND WRITTEN PERMISSION FROM THIS WEBSITE’S AUTHOR AND/OR OWNER IS STRICTLY PROHIBITED. ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE.
Use of any of my content is to be done only with advance written permission. I only rarely allow for the purchase of publishing/printing rights for my content.
What kind of mixer do you have?
I actually have two mixers. I have a Bosch Universal Plus Mixer, as well as a KitchenAid Artisan Series 5-Quart Mixer. I love them both for different reasons. The Bosch is my work horse for tough jobs, like kneading multiple loaves of bread dough. The KitchenAid is my all-purpose mixer for everything else.
I also have a small KitchenAid hand-held mixer for quick or little mixing jobs.
Why are there specs in your salt?
I use Redmond Real Salt . It is a natural sea salt, that still contains many trace minerals. But you can use any salt in the recipes, unless I specify a particular salt.
Where do you get your wheat?
In the past, I purchased it through Wheat Montana and Bread Beckers. I ordered through them via their co-ops, however they do not deliver to Arkansas. I now get all of my wheat (and many other things) through Azure Standard.
Is that really your kitchen?
I promise it is. The scenery may have changed from time to time, because we were military and we were prone to moving. So in the past the kitchen may have changed – but it was always “my” kitchen.
What kind of cooking oil do you use?
It depends upon what I am making. But generally I use extra virgin olive oil, coconut oil, avocado oil, tallow, or ghee/butter. I never use canola or other seed oils. They are TERRIBLE for you.
If a baking recipe calls for vegetable oil, I will usually us EVOO or melted butter instead.
Where do you get your recipes?
I have an extensive collection of cookbooks and recipe archives. Many recipes that I develop, come from comparing different versions of the same recipe, and coming up with my own take on it. Some recipes – well – are straight out of my imagination. Those tend to be my favorites.
In regards to cooking with wine and other alcoholic items.
I occasionally receive questions or comments about cooking with wine or other alcoholic ingredients. If you prefer to abstain, here are a couple resources for making substitutions. Gourmet Sleuth and About.com
Are you professionally trained in cooking?
Only if you consider 7th grade Home Ec or a 1 semester high school nutritional class as professional training. I am a self-taught home cook who loves to create in the kitchen. I’m also not a professionally trained writer, photographer, dog walker or coffee drinker.
What is “The Foodie Army Wife”?
When I first launched this website over a decade ago, I called it “The Foodie Army Wife.” But I no sooner launched the website, when I realized we were about to move to our last duty station, and “army life” was ending after 25 years.
So I spent a long time thinking about what I wanted to call my website, and came up with Cosmopolitan Cornbread. You may still see “The Foodie Army Wife” in some of the first, oldest posts or images. Over time, I may go back and update those posts, but if not – that is the origin.