Contact

Do you have questions or comments?

If you have questions or comments, the best place to write me is on the recipe in question. If you need a really quick answer, feel free to email me.

Just a quick heads-up – I’m based in Germany, which puts me 6 hours ahead of Eastern Time. I’ve got a kid to wrangle in the mornings, so if you reach out after 3 p.m. ET, you probably won’t get an answer until you wake up the next morning, assuming you’re in the US.

Are you interested in working with me?

I don’t do giveaways, work with affiliate programs or work for “exposure.” I haven’t done a sponsored post in about 8 years, but for the right product, I would.

I’ve formerly worked with Bob’s Red Mill, Driscoll’s, Nordic Ware, Red Star Yeast and more.

Please note that I do not accept guest posts, and I’m not interested in articles to link to (please don’t bother asking me for backlinks), infographics, or a new advertising network. Due to the number of such emails, I can’t reply to this type of request. No need to follow up and keep asking me. :) Thanks for your understanding!