What is 2.0’s real name?
That is his real name, doofus.
Do you have kids?
No. 2.0 and I have gone to great measures to child-proof our home (read: make it perilous to children). We hope this means people won’t bring their kids to our house. So far, so good.
I found a typo on your blog.
Okay, that’s not a question. But I’ll fix thatt tipo if yu tell me wear it is. I’m no genius, people. And I appreciate you pointing it out.
I find you offensive.
Mission accomplished. Now scram.
Also, don’t let the ballerina toppers and miniature poodles fool you – this blog ain’t for kids.
Will you review a book/product/service or let me write a guest post for you?
Sorry, I don’t do product reviews or allow guest posting on my blog. It’s probably best for all involved.
I thought this was a food blog. What gives?
There are 4 bazillion food blogs on the interwebs – one less can only be a good thing. I’m not particularly interested in developing recipes. I’m more interested in what I can do with recipes (read: slathering stuff with buttercream). This blog is a reflection of both my short attention span and my varied interests. I will still share the occasional recipe and cake decorating tutorial, because baking’s my jam, but I can’t guarantee any sort of frequency. The recipe archives will remain intact, so feel free to peruse!
Can I share one of your posts/photos?
Yes! I am entirely grateful for shares of my posts. Unless otherwise stated, the text and photos on this blog are original copyrighted material, which means clear credit and a link back to the original post on movitabeaucoup.com are required and very much appreciated.
Can you suggest an ingredient substitution/make this recipe gluten free/convert measurements to another unit?
Nope. That’s why Google was invented.
I tried one of your recipes and it blew/didn’t work.
Totally possible. Just because I like something doesn’t mean you will. Also, there are a lot of variables. Like, I might have been drunk when I typed the recipe. I’m not claiming to be an expert, but I did go to baking school. If you’ve adapted my recipe – even in the slightest of ways – we’ll have different results.