Frequently Asked Questions

Why don’t you reply to a lot of the comments on your site?

I should.  I know I should, shouldn’t I?  But, here’s the thing.  I started blogging because I’m a mama, and blogging allows me to be a mama with a passion.  As much as I like passion, I mostly want to be a totally devoted, entirely wondrous mama.  So, I spend secret afternoons making food and taking pictures and writing articles and editing photos and putting up posts while the kids are in school.  Then, I gather my little chicks home and slather them with attention.  I try to look them in the eye when they are telling me stories.  I help with homework, carpool to classes, tell them bedtime stories and tuck them into bed.  This is the ideal, of course, and blogging has made my days so absurdly busy that I don’t even always do that. But, anyhow.  The point is, being a good blogger takes a lot of time.  And being a good mom takes a lot of time.  Of the two, being a good mom always wins out over blogging.

So, when comments are left, and when tweets should be made, and when all of the other housekeeping things start calling from the blogosphere, I oft put them off in favor of keeping my own house.  Do forgive me.  I read every last comment left from you all. I think you are wondrously divine.  I thank the heavens every day to be surrounded by reader’s who are full of light and good humor and loyal marrow.  I adore you truly.  But, I’m a mom first, and so I hope you’ll be patient with me if my comments are lacking, or if I’m slow to pop up a post on Wednesday mornings, or Tuesday afternoons, or Thursday nights.

If you do have a pressing question or concern, I am great about responding via email.  Please feel free to buzz me a question at becheeky {at} q.com and I promise to try to get right on back to you!  Hugs y’all!

Why didn’t this recipe work for me?

From time to time, sharp-eyed readers will send along edits to recipes.  I’ll inadvertantly forget to include the number of eggs needed in a cake, or forget to tell you when to add the salt.  So sorry!  I hate when this happens because I know how frustrating it is to make something that doesn’t turn out.  I read and reread all my posts to ensure all of the recipe specifics are in their place, but sometimes it’s well past midnight and I’m typing on strength from Swedish Fish and This American Life.

When will your cookbooks be available?

Two Cheeky Kitchen cookbooks are in the works!  As is often the case with the world of publishing, the due dates are set to change, but here are the tentative release dates for my books, both of which are pretty much radical. You can also check for book updates on the bottom, left hand column of my site.

Who does the photography for your site?

All of the photos in posts are mine.  But I must mention how endlessly grateful I am to my friend Kelli France and my crazy-clever photographer brother-in-law, John Fulton for taking hours to share a smidgen of their talented selves teaching me photography secrets.

The gorgeous photography in my header, and in the Scoop portion of my site was taken by Becki Madsen, whose fervor for photography and long-time loyalty in friendship blesses me daily. 

What kind of camera do you use?

Somewhere in the middle of running this crazy thing I call Cheeky Kitchen, I realized I’d need to get my gears going with some mad photography skills.  There’s still a long way to go, but I thoroughly adore learning about digital food photography.  I shoot with an old Canon Rebel 300D, which I purchased from a lovely woman off of Craigslist for $300.  It’s a great camera, but I’m definitely eyeballing an upgrade.  My husband surprised me with a totally fabu lens for Mother’s Day last year, the Canon EF 50mm f/1.4 which he purchased used from a friend of mine who is an insanely gorgeous photographer.   

Obviously, shooting with a high quality, digital SLR cam and lens can get fancy schmancy and ridiculously expensive.  But, I’ve had a lot of luck with purchasing used equipment.  The secret, I think, is to do it carefully.  When purchasing a used camera, ask the seller why they don’t need it anymore (my gal answered that she wanted to get into photography but found she didn’t have time.  Booyeah.)  It was also important to me to know how many “clicks” she had on her camera. In other words, I wanted to know how many pictures she’d taken (I didn’t want some overused piece of junk).  It’s actually quite easy to tell how many pictures are on the camera because the memory cards count the pictures.  So, if you snap a pic and it’s photo IMG_4039, you’re looking at more than 4000 pictures taken with that camera.  When shopping for a used camera, I’d suggest looking for one with less that 1500 clicks.  The less, the better. 

As for purchasing a used lens, take your camera with you and snap a few photos on the lens.  You want to make sure the lens has been well cared for and isn’t cracked or spotted with stains or dirt or gunk that keep it from working properly.  If you’re on the lookout for a hot used camera & lens kit, good luck!  Fingers crossed you find a red hot bargain! 

Where do you get your bakeware, plates, and props for your photos?

I’m willing to let you in on a secret if you’re willing to keep it…most of my photos contain dishes and dinnerware from thrift stores, antique shops, and the dollar store.  Oh, I know.  That makes it hard for you to nab some of the pretty stuff I use in my pics.  But, there’s good news, too!  In an effort to streamline some of the nappy looking posts from my earlier days, I’m working on collecting a variety of gorgeous plates and linens, many of which come from Cost Plus World Market.  Yay!  Now we can all buy pretty things together.  Love that store, dang it. 

Do you do product reviews/giveaways?

Not so much.  While I’m always open to working with legitimate kitchen appliance, cooking tools, and food companies,  I don’t post in exchange for penny-and-dime product samples. It’s not worth my time, or my reader’s time for me to be constantly hawking someone else’s stuff.  If you are representing a company that needs a spokesperson, recipe development, or food writing for a specific endeavor, please feel free to contact me.  I am always willing to consider freelance positions with companies whose mission statements are parallel to mine.

 What other blogs do you read or visit?

Good gracious!  There are so many.  Over the years, I’ve come across so many blogs (and met so many bloggers) that I genuinely adore.  You can find my musings on a few of my favorite bloggers here and here.  And, I’d be remiss to leave out some of the blogs that just absolutely make my month.  The writers are talented, clever, lovely folk and I’d love to have you love them as much as I do: