CONTACT

I can be contacted through the form below or through my email address tsgcookin (at) gmail (dot) com.

Good Reasons for Contacting Me:

  • Legitimate, well-grounded, food related business opportunities.
  • Permission to use my recipes or photos.
  • In-depth questions regarding my recipes.
  • Ideas for future blog posts that you would like to see here.
  • Problems with content on this blog or for technical issues with the blog.
  • You have a question or comment that you would like addressed privately.
  • This field is for validation purposes and should be left unchanged.

Good Reasons for Leaving Comments on Posts:

  • You have something genuinely nice to say.
  • You have a simple question regarding the recipe. Please note: It may take up to 24 hours for me to answer your question (s).
  • You notice something in the recipe content that is misspelled, missing or unclear instructions, possible ingredient errors.

Good Reasons for NOT Emailing Me or Leaving a Comment:

  • You have something rude to say.
  • You feel the need to criticize me or something on my blog.
  • You are a spammer.
  • You need or expect an immediate response. For instance, you are in the middle of making something from one of my recipes and you suddenly have a question. Chances are very great that I will not be on my computer at the time you need me. While I am at work, I cannot respond to emails or urgent comments. Afterall, would you want your nurse hanging out on her blog or writing emails when she ought to be bringing you pain pills, helping you up off of the toilet, doing CPR on your loved one who’s heart just stopped beating, bandaging your wound that is having a bleeding fest, giving your asthmatic child a breathing treatment, or attending to any other variety of your personal medical needs? I don’t think so.

 What You Can Expect in Responses from Me:

  • I am generous with allowing the sharing of my recipes and photos in other electronic formats, but please be kind enough to observe good internet etiquette. (See instructions below in “The Nitty Gritty” section.)
  • I work at odd hours, so a response to your email or question may come at 3:00 AM MST. 🙂 I do respond within 24 hours of receipt of an email sent to the email address stated at the top of this page or to a question in the comment section of a specific blog post.
  • I will be cheerful, respectful, and generally good-natured in my responses. There is a great possibility that I may be wordy, but I will make every effort to be concise within the confines of my personality and writing abilities.
  • If you choose to be unkind or rude in emails or comments, I will respond in one of the following ways: simply delete the email or comment with no response from me being given; respond to your comment via private email with straight forward, direct, non-profane language; respond to your email with straight forward, direct, non-profane language. However, it is most likely that I will use the first option, deletion of email or comment without response from me.
  • If you are a kind person, I will respond with a huge, heartfelt thank you! So, let me say it now: THANK YOU!

 The Nitty Gritty

Recipes. As for the recipes on this blog, many of them are my own creations. If a recipe belongs to someone else, I clearly state the author of the recipe or where I found the recipe. You may re-post the ingredient list from my recipes on your personal blog or website, but you must rewrite the recipe instructions in your own words. A link back to my blog is required. If you use one of my recipes and make alterations to it, please give a link back to my blog for the original recipe.

Photos. Unless otherwise noted, all food photos are my own…for better or for worse. My photos may be used, as is and without any changes, on Pinterest and Facebook with a link back to my blog page on which the original photo is posted. All other uses of my photography is strictly prohibited without express written permission from me. It is absolutely prohibited to reformat any of my photos or to reassemble them in a collage format for any purpose without my written permission.

  • Note to bloggers who wish to use one of my photos in a collage format for a recipe round-up: I truly appreciate being included in “recipe round-ups”. However, my written permission (via email) is required for posting a photo from my blog. I am quite generous to fellow bloggers, so please don’t hesitate to contact me.

Happy-Happy, Joy-Joy

I look forward to reading happy, uplifting comments and emails from you. Thanks so much for dropping by for a visit. Be sure to visit THAT’S SOME GOOD COOKIN’ on:

Comments

  1. Helen says

    Hi,
    I have just been reading through a few of your recipes (drawn here by the glut of patty pan in my garden) and gleaming some ideas. I think your page will be added to one of my favorites for food ideas.
    Here is a idea for you to try out, if you want, Lavender Butter Biscuits. I recently tried some at a community garden, they were made with the flowers (not the seed heads) and were last years flowers. It was an amazing taste. I have never really thought to eat lavender but it is different. I was not given the recipe but the lady who made them gave me permission to try and create my own. If you have a chance or inclination to try these I would be grateful to see how you did with them.
    Thank you for the ideas
    Helen

    • says

      Hi, Helen. Lucky you to have patty pan squash. They have always been some of my favorite type of summer squash. The Lavender Butter Biscuits sound really delicious. I have eaten a few things with lavender, including a wonderful lavender fruit drink this summer at the farmer’s market. You’re right, lavender gives food an amazing taste. I accept your challenge to come up with a biscuit recipe using lavender. Thanks for the great idea. ~Terri

    • says

      Diane, thank you so much! It is easy to feel uncomfortable about food blogging because there are so many gifted food bloggers in the world. I am so thankful for people like you who stop and take the time to leave a kind message! Consider yourself hugged. –Terri

  2. George says

    Your choice of light green in your recipe index is difficult to read. A darker color would be appreciated.

  3. says

    Hi! I came across some of your delicious slow cooker recipes and wanted to personally invite you to submit some to my website http://www.crockpotlove.com. It’s a brand new page but we already have almost 200 recipes! We’ll post your picture and link the recipe directly to your post. If you have multiple recipes you’d like to submit, you’re welcome to respond to this email with the link or just tell me it’s okay to use your recipes. This will mean increased views for you! We also have a button you can grab to show that you are a featured contributor to Crock Pot Love. We’re looking to add 100+ new recipes this week and will be promoting the site heavily on social media in the coming weeks so we hope you’ll stop by and share your recipes with us!

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