Following the Rules + A Big Thank You

I've always been a rules follower.

I like rules. I enforce them. I play fair. I expect others to do the same.

And this internal mechanism has led to some funny moments:

  • Like the time that I almost didn't let Gregg Marshall (at the time the new basketball coach at Wichita State) into his own event. Hey, he didn't have the right wrist band on. VIP was green. He had on yellow.

  • Or the time that Mr. McCormick was trying to buy tickets for a Cubs game outside Wrigley field from a scalper, and I spent the entire experience having a mild panic attack. I was absolutely, positively sure we would be arrested because we were breaking the law.

So, I know. It can be a lot. I apologize to all my friends for every time you had to roll your eyes and go, "It's fine."

Food Blogging

When I started this whole thing, I had a moment of pause. A split second where I thought, "Mmm, I wonder if this is ok?" And then I started hunting for recipes and plum forgot to think about it.

A good friend let me know that there are some specific rules out there that I should be aware of. She guided me to the Food Blog Alliance where they highlight a key interpretation of copyright law:

“Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.”

I'm embarrassed I didn't seek this information out from the get-go, but I have it now. So I'm going to change my own approach a bit. This is so I can not only follow the rules, but do what is right.

Moving forward

From here on out, I'll continue to attribute recipes and techniques to individuals or sites as appropriate.

I'll post lists of ingredients and amounts.

I'll give you a play by play of what I did to make the dish. It will probably be very similar to the techniques in the recipe, just not verbatim.

And in case you're interested, I will keep posting family recipes and creating new things. For example, we had this barbeque chicken original masterpiece last night.


California Pizza Kitchen was the inspiration:)

Thank you

And after all that rules talk, a moment to say, "Thanks!"

The response to this little project has been so positive, so supportive and so surprising! Many of you have taken the time to read, enjoy and contribute to this cooking journey already.

Thank you.

And the best part is, we're just getting started. My hope is that this little blog can be a place where we all learn, have successes but also embrace the failures (and pizzas that look like Antarctica).

Here's to 365 in 2014.

Send me your thoughts, comments and ideas at

Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina