Okay who is Claire Robinson and why is she stealing all my best ideas? It is particularly annoying because somehow she has figured out a way to steal all my best ideas before I even have them. Now that’s nefarious!

Last year I made Chili Chocolate Chocolate Chip Cookies. They were an excellent inspiration I’d had while nibbling on a candy bar from Lindt. It was a chili chocolate candy bar made from very dark chocolate and a hint of heat in the form of chili powder.

It was a sumptuously interesting bite of chocolate too, and I immediately knew it would find its way into a cookie from my kitchen. Though I had enjoyed chili-infused chocolate before during my travels in Mexico, this Lindt version was the first time I had seen this combination of flavors north of the border– in a nationally available brand.

I was very pleased with those cookies and I recently had the hankering to make them again. But, you know what? I nailed those cookies the first time I made them. They were no challenge to me at all. I craved a chocolaty, chili-induced challenge. And then, at that precise moment it hit me… just like the Chili Chocolate Chocolate Chip Cookies recipe the idea for another chili chocolate recipe popped into my head fully formed. Chocolate Chili Dipped Strawberries!

What’s in a name? Well in the case of cakes, gateaux and tortes. Name is mostly about perception. Add to that fact the tendency of most cooks to categorize recipes as a means of defining them quickly. It is further confused by the fact that we bloggers tend to throw words around a bit irresponsibly. Me included.

Let’s start at the beginning. Let’s start with perception. Standing at the bakery counter you might not notice much difference between a cake, a gateau and a torte. So is there a difference?

First, cake. We all know what cake is. It’s sweet, it’s round and it is de rigueur in commemorating special events, most notably birthdays and weddings. Few desserts are as lovingly embraced as a really good cake, perhaps because cutting a cake is such a potent ceremonial moment.

However, the terms gateau and torte are more complicated. Partly because they are foreign words (to we English speakers) and partly because we cooks have played fast and loose with names in general for centuries.

Okay today I want to go into the inner workings of a blog. I’ll take you behind the proverbial curtain here at Sippity Sup. Because I feel burdened by a moral condundrum and I have a confession to make.

I don’t know if you have noticed but the world of food blogs is accelerating. Not only are there more and more food blogs, but also they are getting better and better. There are bloggers out there offering quality content as good as any traditional media outlet you could name. Some of these women and men (‘cuz let’s face it, with food blogs it’s mostly women) post good stuff 5 or more times a week!

With better content come larger audiences. With larger audiences come opportunities. Publicists and others asking me to “review” their products or services approach me. The attention is flattering. It often comes with “free stuff” too. But there is a responsibility that comes along as well. A responsibility not just to your readers, but also to yourself and to your blog. I have been blogging about 20 months. There is much I don’t understand. Part of me wants to participate in whatever comes my way. It’s fun. But the depth of this responsibility is still a bit hazy to me. So, more and more I find myself passing on the promotions and giveaways I am offered.

But not always. I have been invited to dinners, and ballgames. I have participated in tours. I have been sent excellent bottles of wine and other great products. I have been invited to parties promoting concepts like healthy food choices and sustainable seafood. Well I’d write about these things whether they took me to dinner or not! So they feel just right for my readers and me.