A few words about the recipes and ingredients on this site...
My recipes use the North American standard for weights and measurements. The only exception is package and container/can sizes, which are provided in metric since that's what we use in Canada. (Yes, we're a strange and inconsistent sort of country... but we've learned to live with it.)
A few more basics...
When I say "flour", I mean all-purpose flour
When I say "sugar", I mean white granulated sugar
When I say "eggs", I mean large or extra-large eggs
When I say "butter", I mean salted butter
When I say "salt", I mean kosher salt
When I say "milk", I mean 2% part-skim milk
Re-Posting a Recipe:
All contents of this blog, including text, photos and recipes are protected by a Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Canada License (https://creativecommons.org/licenses/by-nc-sa/2.5/ca/).
So, what does this mean in plain English? If you're a blogger, you may use any of my recipes on your personal site and/or blog. However, I do ask that you adapt the recipe using your own words and photos, and provide attribution where appropriate (including a link back to the recipe page on my blog). You must also provide your adaptation of the content under the same license, because that's only fair.
Not familiar with how or when to adapt and attribute recipes? David Lebovitz wrote a really great article on how and when to provide attribution - a lot of food bloggers treat it as rules to live by (myself included!).
Commercial sites should contact me at crumbblog (at) gmail (dot) com for permission before re-publishing any photos or recipes. My photos can also be licensed through Getty Images via Flickr - just click on the photo to be taken to the Flickr page, then click the "Request to license" link on the right-hand side to get more information.
Please don't ever, under any circumstances:
- Repost my recipes or photos on aggregator sites like AllRecipes, Epicurious or Food.com
- Repost any photos from this site without permission (unless the photo is hosted on your site AND is being used for the sole purpose of providing a link to the recipe page)
- Distribute any of the contents of this blog (including posts, photos and recipes) for monetary gain
I mean it. It's not nice, and it pisses me off... sending out DMCA notices falls somewhere between root canals and bungee jumping on the list of things I really, really dislike.
Errors or Omissions:
Most of the recipes on this site are original creations (meaning they've been developed from scratch in my home kitchen), or have been significantly adapted from the original source attributed. Any and all errors are entirely mine.
I do my best to test and proofread all recipes as thoroughly as possible before they're published. However, some bloopers do occasionally slip through, despite all my efforts (like the time I forgot to include chicken in the ingredients list for a chicken pot pie... sigh).
If something seems a little off or if you've had a really bad experience with any of my recipes, please let me know and I'll fix it tout-de-suite. I'm always grateful for all feedback, not just the "you're super-awesome" kind. (Though I do really, really like the "you're super-awesome" feedback...) :)