Commonly Asked Questions here on Cosmopolitan Cornbread
- Do you accept guest posts (or other outside content)?
- Do you accept advertising on CC?
- What happened to/What is The Foodie Army Wife?
- Who takes the photos on Cosmopolitan Cornbread?
- 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?
- What kind of sugar do you use? It isn’t white.
- 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?
Do you accept guest posts (or other outside content)?
As a general rule, no I do not.
Do you accept advertising on CC?
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.
What happened to/What is The Foodie Army Wife?
The Foodie Army Wife is what I originally launched this website as. In February 2015 it was re-branded to Cosmopolitan Cornbread. Seeing as our life as an army family was coming to an end, and my site had grown into something beyond just food, I thought it was appropriate. Over time, I update those older recipes with new photography, removing the “TFAW” logos and watermarks. As there are hundreds of recipes on Cosmopolitan Cornbread, this is something that is slow going, and will come to completion…eventually.
Who takes the photos on Cosmopolitan Cornbread?
Unless stated, I do!
What kind of camera do you use?
Visit HERE for my current line-up.
Who designed your website?
I have a WordPress based site, and installed the theme that makes it look the way it does.
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 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 my content is to be done only with written permission.
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.
What kind of sugar do you use? It isn’t white.
I use organic sugar. Because it is unbleached, it is an off-white color. I promise it just regular sugar though!
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?
I purchase through a local co-op: Bread Beckers.
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. We have now retired and will not be moving any more. So in the past the kitchen may have changed – but it was always “my” kitchen.
What kind of cooking oil do you use?
I use extra virgin olive oil or coconut oil for almost everything. Honestly. The only exception to that, is if I am deep-frying something, which I rarely do. In that case I will use regular vegetable oil, because you are basically wasting a whole bottle at a time. But I use EVOO or coconut oil for all of my baking and normal cooking needs.
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.