Welcome to my FAQ page.
When did you love for cooking and food begin?
This all started when I was probably 8 years old. There was a kids summer cooking program published in the newspaper. I decided I wanted to participate. If you finished the program you would receive a free t-shirt. Each week they would publish a recipe to be made. I finished the program and got my free shirt. That was the beginning of my love for food cooking. It was also the beginning of my recipe collection. I have even shared one of those recipes on my blog! You can find out a little more about me on my About RMK page.
Where do you live?
I was born and raised in Utah and I don’t think I’ll ever leave. I live in the south end of the Salt Lake Valley. I love being surrounded by the mountains. I love that Utah has four seasons, my favorite one being fall. I also love that I can travel just a few hours to Southern Utah to the desert and enjoy warmer weather when I want to.
Do you prefer to bake or cook?
I love to do both but my favorite is baking. I love to bake bread and sweet treats. I have a bit of a sweet tooth. Be sure to check out my cookbooks. They include lots of tasty sweet treats that I love.
What kind of flour do you use in your recipes?
Can I share one of your recipes?
Absolutely! That is what the blogging world is all about. I do ask that you give credit where credit is due and be sure to provide a live link back to my blog.
Can I use your photos from your blog?
In general, I do not allow reposting of my photos. There are so many sites out there that swipe content from many sites like mine. I get really frustrated when I’m browsing Pinterest or the internet and see my photos being used by others to draw people to their sites. I have worked hard over the years to learn and improve my photography. A lot of time is spent creating and editing those photos. However, if you ask me nicely in an email and give proper credit, I will probably say yes.
Why don’t you provide step-by-step photos for all your recipes?
Step shots are a wonderful gift and treat, but often the lighting isn’t great when I am making the recipes. So I don’t include them. Plus, it’s very time-consuming to set my camera down, wash hands, etc. in between each step. It makes the average recipe take 2 to 3 times longer.
And with baking, sometimes I just need to get the item in the pan, mixed, etc. in order for it to turn out properly. If If I were to stop and take too many breaks for all those shots, I would jeopardize my own results. When I feel it necessary, I try to provide them, but it’s not always easy. Plus, it adds to the overall length of the editorial process because I have an extra photos to edit, which is time I could be spending on new recipes.
I love to hear your comments. However, I do moderate them before they are published. I do get a lot of spam comments, so that is why I have elected to publish comments only after they have been moderated. I want Real Mom Kitchen to be a positive place for my readers, my family, and myself. As a result, I will not publish comments that are offensive, inappropriate, off topic, or generally rude. I want everyone to have a good feeling when they come to visit my site. I hope you found this FAQ page helpful.