So, last week, I stumbled upon a food+exercise blog and decided I try it out.

I started following and tried out one of the recipes.

It was a basic recipe for a basic staple, the reason I tried it, although I was familiar with the basic recipe, was the fact that it was the first time I tried adding protein powder to the batter. the recipe turned out really nice, so I thought I would share the picture of my success +the details of the specific recipe with you people, while, naturally, linking to the blog I got the recipe from, and of course giving the writer all the credit.

I had no intentions of copying the original post for 2 different reasons- each reason valid on its own:

  1. I have a lot of respect for you people, and therefore create my own content every week. I do not earn money from this blog, nor do I intend to do so in the future, because this blog is my hobby, and not an occupation.in case you are wondering why not earn money from a hobby- well- in my personal experience, the minute $$$ get involved, it alters the process- I am not trying to sound pious and virtous here- although I realize I sound like a lost hippy from the 70’s, but I am grade A honorrary introvert, and dealing with other people’s desires and opinions on my creative content might interfere with the joy I feel writing this blog. ( this does not include comments on my posts- on the contrary- I absolutely love it when people make the time and effort to write a comment, and it is true compliment to me when anyone does so. please continue!)
  2. Sorry- but I find many food bloggers to be quite tiresome when every little generally known recipe they share becomes a centerpiece for a very long and elaborate post, usually beginning with an elaborate half a post of an explanation of the true and magnificent virtues of the recipe:”its healthy! nutritious! colorful! etc!etc!etc!!”( thank you from the bottom of my heart to whoever invented the “jump to the recipe “button).

So I wrote an email to the relevant blogger and asked for permission to share the recipe with you on this blog while crediting and linking to this blogger’s blog post.

To be honest, I was sure this was just a formality and that anyone would be happy to have some other blogger tell more potential readers about their great blog, link to it, and share a picture of a good turnout of one of their recipes.
Well, as it turns out I was wrong.totally and utterly wrong.

I got a quick cold shower back in my mailbox- which, by the way, in my humble opinion was a bit rude, too,considering I wrote that I recently started following the blog and liked the content +complimented on the recipe) that said as bluntly as it can be said: “Hi-no, you can’t post the recipe, only link to my blog”.(“and I’m glad you like the blog”).

I was so offended by that unexpected rejection, that, being mature grown-up me, I immediately wrote back, that in that case, that blogger is forbidden of any future use of the trick I shared with him/her in my mail, of how I incorporated more fiber into the recipe, which makes it, obviously, much more nutritious- and not at the expense of taste.

I still believe that since the recipe was not that blogger’s invention, but the common recipe for that staple, the mere idea of adding protein powder is an idea and not a creation– therefore holds no actual concern of infringement of copyrights. (this is my opinion, though, I am guessing there will be lawyers that might disagree- that is the reason law schools are still thriving- there is a place for everyone under the sun).

Plus- I believe that the “fair use” rule can protect this kind of non commercial-non profit- reviewing only use of partial and not full content, and last but not least: I believe that since I altered the recipe by subbing bran for another ingredient- it would be considered legally as my creation-while undeniably relying on another person’s idea- then again: and this is important to remember- ideas are not protected by copyrights.

For obvious reasons I am not about to tell you what the recipe was for, but- I will share with you 2 other nice tricks I tried, one passed to me from a friend that has no interest in copyrights, and another was advice given publicly in a news article- for the benefit of all mankind.

plus- since evidently, this is a tough subject, I am linking to 2 post that could be helpful on the touchy subject of how not to faux pas big-time concerning blogging ethics.

a guide to blogging copyrights

on blogging etiquette

Now to more positive energy-

I’ve learned a method to make salted trail mix nuts at home -if there is anything we’ve learned from COVID-19 it’s that you can never have enough tricks concerning homesteading.

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This is as simple as it gets- the only warning is that the nuts become so tasty it’s almost addictive, so watch out- they are a good source of fats- but overdoing is questionable, certainly after those months of quarantine.

What you need to do, is simply soak 1 kilo of nuts ( peanuts, cashews, almonds, walnuts- whatever) in a bowl, add 1 glass of warm water, into which you previously mixed 4 tbsp of salt and 1 tsp of tapioca or potato flour, let the nuts soak for 20 minutes- mix well so the salty water will be distributed equally to all nuts- then spread on a baking tray, let dry for 1-2 hours on the kitchen table or whatever- then bake for as long as it takes to make the nuts crunchy and tasty. took me about 25-30 minutes in 180 celsius.but please check and re-check. charcoal isn’t flavorful-in my opinion.

I used the oven to bake some potatoes -since I can’t stand heating the oven and using one tray only.

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Plus- and this is my second trick- I used the other baking tray to make chia crackers.

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Simply mix chia seeds with water and let soak for about an hour- in my experience start with 1:1 water- chia ratio and add more water if needed, I then added 1 cup of oatmeal I ground at home, salt to taste, hemp seeds, and bran flakes. you can add flax seeds, sesame seeds, pumpkin, and sunflower seeds- whatever- lay thinly (!) on a baking sheet, slide to a baking tray, and bake for about 30 minutes- until firm. I suggest that halfway through baking-you take the tray out and cut the crackers-and continue baking. the reason being that in the beginning there is no way to cut the spread- because of it’s wet consistency, and when you finish baking- it might break to uneven pieces- while halfway through baking- the consistency is firm but not breakable.

by the way- the salted nuts freeze beautifully- so go for it.

Enjoy- the cooliflower.

Published by wiseassvegan

an organized full time working vegan -with plenty of ideas on getting everything done in the most simple and efficient way possible.

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