Comments on: Peach custard cake with salted butter crumble, and a little note

By: Carol

Carol — Thu, 23 Feb 2012 06:24:59 +0000

I love your recipes.. How do I get the recipe for the peach custard cake? I thought I saw it yesterday but was in a hurry and didnt write it down. Is this a casualty of copyright too?

By: Virginie from Fleur de Sel

Virginie from Fleur de Sel — Sat, 18 Feb 2012 03:47:22 +0000

Good luck with your new job !
Where did you buy your speculoos ?
And I am getting my thermo next week

By: InTolerantChef

InTolerantChef — Wed, 15 Feb 2012 02:08:17 +0000

Good luck with your new job, what equipment do you need? There are so many fun toys out there, I just got a thermo and love it!

By: Caitlin

Caitlin — Mon, 13 Feb 2012 17:54:17 +0000

I remember that when I was in TWD, commenters who weren’t familiar with the group would get irritated that I didn’t post the recipes. Attribution is done so sketchily online, apparently because people don’t think anything of intellectual property. I’d rather err on the side of protecting intellectual property in the end, so I’m with you there.

By: shaz

shaz — Mon, 13 Feb 2012 01:15:29 +0000

Good luck in your new place Y! And looking forward to still reading anything you post, recipe or no recipe. I too hope you mention the book/ author you’ve used so we can look it up. I’d never have heard of Alice Medrich otherwise I live under a rock most times).

By: Rita (mademoiselle délicieuse)

Rita (mademoiselle délicieuse) — Sun, 12 Feb 2012 20:47:52 +0000

Best of luck with the new work adventure! I did see the comment regarding recipe copyright recently, and must admit I was surprised to see it directed to you in public.

By: steph (whisk/spoon)

steph (whisk/spoon) — Sat, 11 Feb 2012 21:36:47 +0000

If you make something great from a book, maybe you’ll still let us know the title so we can find it at the bookstore (I’ve bought at least a couple off your recommendations). Hopefully being back to work is not too difficult! I actually should give notice at my current job (I need a break), but I keep chickening out.

By: Hannah

Hannah — Sat, 11 Feb 2012 19:32:16 +0000

I think it takes a wise, strong blogger to decide not to publish existing recipes, so I’m actually happy to hear this. Your content is attractive enough that you needn’t “sell” people with the full recipes as well. The photos alone keep me coming back! I’m looking forward to hearing more about your new employment, too.

By: Hannah

Hannah — Sat, 11 Feb 2012 03:20:04 +0000

Your recipes are always my favourites anyway

By: leaf (the indolent cook)

leaf (the indolent cook) — Sat, 11 Feb 2012 01:13:17 +0000

I hope work goes well for you. A little wistful that I won’t get to see your take on recipes from the great authors and cookbooks, but at least I have your original recipes to look forward to!