Agh! Another week has flown by! And I’ve only put the one post up this week, I seem to have been so busy. Doing what, I ask myself! I have no idea!
So. This week’s favourite five blog posts. Actually, before I get to the list, if anyone is vaguely techno savvy, could they suggest why I’m having so much trouble posting on other people’s blogs? I just keep getting ‘redirected’ to the submit form, on a bunch of different blog hosts! So again, bloggy friends, I am reading your stuff! And loving it of course 
Here are my favourites from this week:
Millimirepoix – Sesame-miso cookies and a year of this thing. A very sweet post with some funky looking cookies.
Toast – Damsons. I love Mairi’s photos, specially the first one, and the fruit paste really does look amazing. I really want blue cheese now!
High Tea with Dragons – The Hallmark Holiday. I’ve never really gotten into Valentine’s Day, but these little pink and white marbled chocolate hearts are pretty adorable.
Wayfaring Chocolate – Chobani Yoghurt Fun and Vanilla Craisin Muffins. I have no idea if you can buy this yoghurt in New Zealand, but it’s a cute post and Vanilla Craisin Muffins sound gorgeous. Maybe we could find a local gourmet substitute yoghurt. Any suggestions?
Finally, The KitchenMaid – Stirring up trouble. I was particularly annoyed I couldn’t post a comment on this one. Lucy kicked off the debate about whether recipes are copyright material, and there’s a great string of comments from other bloggers and readers.
I might just add my comments here — reproducing other people’s recipes is something I’ve thought a lot about with this blog. In fact, when I started it, I wrote to the editors of some of my favourite food magazines, and asked if it was ok if I posted their recipes, as long as I clearly attributed and linked to their websites, and only used recipes they had posted online (ie, publicly). They politely declined, and I’ve respected their decision, although I was a little disappointed!
I’ve tried to avoid reproducing recipes from books or magazines on my blog. I’ve sometimes made a dish, taken my own photo, and written a post with just a link to the original source, rather than reproducing the recipe. On occasion, I think something is just too amazing not to share! But even then I always re-phrase the recipe to reflect my experience of it, plus give the source a plug or a link if I can. Or most of the time, I find I’ve adapted a recipe so much it doesn’t look that much like the original anyway!
As for family recipes, I like sharing them. But I do ask if anyone reproduces them that they link to this blog – mainly because I think the stories behind recipes are part of their magic. When I post family recipes, I try to include the stories and photos of where they came from (e.g. my grandma’s apple shortcake). Posting them online is partly about preserving those stories and memories.
Enjoy your weekend. And if you find an awkward pause in conversation, you could always ask the group for their thoughts on the copyright status of recipes….
Lovely photo! It is quite interesting. When I first started blogging I had a book of handwritten recipes where I had copied recipes and never noted the source. I have searched for the authors and found some, but not all. Crediting for recipes is quite tricky. If it is a straight out copy then I will find the most credible link that I can for the recipe and post a link there. If I have made more than three or four changes, or a pretty crucial technique change than I normally type it out in full and reference the original recipe. Have you come across any good guidelines?
Best one I’ve come across so far is the link from Domestic Executive in these comments! Great blogging tips there too.
Aw, thank you!! Definitely any yoghurt could be substituted for the Chobani; in fact, a less-thick yoghurt might make for a slightly fluffier crumb. I’ve been thinking about the ethics of reproducing others’ recipes myself lately, and have decided to stick with what I think is acceptable, which is only posting another’s recipe if I’ve changed it and rewritten it and link back, but if I make it as-is, I simply link to the original post
That sentence is far too long… 
It seems the bloggers are forming consensus on this issue
Nice to hear from you!
There are so many complications about copyright I don’t reproduce anyone’s recipes if I’ve followed to the letter. Where it’s been adapted I understand it’s OK if you then say adapted. Here’s a link to David Leibovitz’s thoughts on this http://www.davidlebovitz.com/2011/02/food-blogging-food-blog/ Hope it’s helpful.
Thanks for the link – that article is really interesting. Has some great tips. Like you, I’m almost always posting my own recipes or adaptations these days.
I agree Alessandra – I can definitely understand the magazines having the policy they do. If I ever wrote a magazine spread I’m sure I wouldn’t want it reposted all over the internet! I’m definitely trying to make my blog as original as possible
Thanks for the link, Dianne Jacob’s blog Will Write for Food also has some great discussions on all sorts of blogging issues including copyright.
Always enjoy your Friday’s Favourite Five – in fact was looking forward to it before you posted! The copyright issue is a can of worms….