Why “Striped Spatula”?
The red, striped-handled spatula depicted in my logo is one of my favorite kitchen utensils. While it would be a marketing dream for it to have a funny, sentimental, or noteworthy backstory, it does not. For quite a long time, it was just an ordinary spatula (albeit, my favorite) that got a refresh from a pin I saw for DIY painted utensils. Ever since, I’ve referred to it as “The Striped Spatula.” When I was trying to decide what to call this site, I saw it sitting in the canister on my countertop, and hence, a blog was born!
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What do you mean by “Adapted from” and “Inspired by” on your recipes?
Recipes are meant to be shared. While lists of ingredients aren’t subject to copyright protection, it is good and common practice to credit a recipe’s source. Here on Striped Spatula, recipe crediting falls into four categories:
- Fully Credited, Excerpted, or “Adapted, in language”: I’ve made the original recipe (link to website or cookbook always provided) with no changes to the ingredients or cooking methods. The preparation instructions have been rewritten in my own words, unless I’ve received permission from the original author to republish verbatim.
- Adapted from: I’ve made a few changes to the original recipe’s ingredients or quantities (usually less than three), cooking methods, or have added substantial preparation notes. Again, I always post a link to the website or cookbook where you can find the original recipe, without my adaptations.
- Inspired by: The referenced recipe was a springboard for the dish I’ve created. Usually, I’ve changed more than three ingredients or have significantly altered the cooking method. I include the recipe link for readers to find inspiration in related recipes.
- No credit, or labeled “Striped Spatula”: Usually a family recipe, or a recipe that I’ve developed and tested on my own.
Why didn’t this recipe work for me?
First of all, I’m sorry that the recipe wasn’t a success! It’s disappointing to spend time making something and have it not turn out. Since everyone’s kitchens are different, it’s hard to say why a recipe didn’t work. We all have different ovens, stoves, cookware, and ingredient brands available to us. I’m always happy to answer questions about recipes via email to help pinpoint what might’ve gone wrong. Feel free to send me a message via my Contact page.
I like this recipe! Can I share it on my own site?
I’m glad you enjoyed my recipe! I love being featured in roundups and food articles, with proper credit (see: “What About Sharing Photographs?” for more info).
Although ingredient lists aren’t copyrighted, instructions and recipe notes are. When adapting a recipe featured on Striped Spatula on another website, blog, or forum, please rewrite the instructions in your own words and give me credit as your source or inspiration by linking to my specific recipe post.
Republication of my recipes in full (ingredients and verbatim instructions/notes) is not allowed online or in print, except in limited circumstances with my written consent. Please send me a message via my Contact page with any questions.
What about sharing photographs?
All photographs on Striped Spatula are copyrighted. When sharing a link to one of my recipes in a roundup or feature, you are welcome to share one photograph from the post, provided that you credit Striped Spatula and include the permalink to the recipe post.
I do not permit use of my photographs outside of sharing links to my recipes (e.g. promotion for your business or brand), or in any print publication, without my written consent. For inquiries, please send me a message via my Contact page.
I work for a PR firm. Do you do you publish sponsored posts or consider brand partnerships?
Yes, on a limited basis, and I’d love to discuss working together! Read more here.