I’m trying to find one of your recipes and it’s not coming up.

Over the years, I have tried to keep up on the recipes that I continue to stand behind. Sometimes, things needs updating, either photos or the recipe itself. However, if you really love the recipe, please just drop me an email and I will do my best to send it over to you ASAP.

I work for a food/wine/advertising company and I want to send you a free sample.

Generally, I do not accept free samples unless it is a product that I am proud to share with my readers. If you would like to host a give-away for readers or something of that nature, though, please feel free to contact me so that we can work together.

Do you have a recipe for _____ ?

If it’s not on the site or on the recipe index, then I do not have a recipe for it, but I’m always open to suggestions and I am constantly adding new recipes!

What host do you use?

The Crepes of Wrath is hosted on Linode.

How do I start my own website/blog?

Just go for it! The hardest part of starting your own site is the beginning. Just pick a name, get a URL, and start writing; the rest will come to you. I recommend spreading the word by utilizing social networking platforms like Twitter, Facebook, and Pinterest, as well as the plethora of other similar resources that are available. The most important thing is to just have fun and enjoy what you do. If you love what you’re writing about and working on, it will all fall into place.

What kind of camera do you use?

The Crepes of Wrath features a variety of different cameras, as I’ve used a few over the years. The earlier posts were taken with a Canon Powershot A640, followed by a Canon 40D (using mostly a macro-lens), and currently I am working with a Canon5D Mark II with both a macro and prime lens.

Can I use your photos or recipes on my own site?

Please always ask permission before running any of my copyrighted work on your own website, especially photos.

A recipe didn’t work for me. Why?

There are a variety of factors that go into cooking, and even more that go into baking. The ingredients may have been old (i.e. baking soda – it’s only fresh for about 3-4 months), the altitude may have played a hand, it may have been too humid, the dough may have been over or under-beaten, the oven you were using may be running too hot or too cold (I recommend getting a thermometer for your oven to be sure), the equipment used may be wearing thin, or simply put, you may have different tastes than I do. I promise that I only post recipes that I have made myself and loved – sometimes they just don’t turn out (believe me, I’ve been there, standing in the kitchen, cursing myself and everyone around me as I remove burned cookies from the oven).

I have a question about a recipe.

I do my best to answer any and all questions. The best way to get your question answered is to leave a comment in the specific post, but you can email me, too.

Can you suggest a substitution for me?

The recipes are written as they are because that is what I used and found worked best. However, if you have something you’d rather use in place of an ingredient, by all means, use it and please tell me how it worked! I love hearing about new ways to make my favorite dishes. That being said, I am happy to try to brainstorm with you to come up with a replacement, but all additions/subtractions/substitutions are to be done at your own risk!

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