About Palatable Pastime

est. 5.23.13

About Me | Partnerships & Media | Privacy Policy
Comment Policy | Disclosure Policy | Terms of Use | Contact

Welcome & Bienvenue!

About Me

Sue Lau is a food blogger specializing in eclectic and ethnic as well as Southern US home cooking, and is also a cooking enthusiast, prize-winning recipe developer, cookbook collector, writer, and independent bookseller. She lives with her husband and two cats in Cincinnati, Ohio. Originally from St. Louis, Missouri, her love of food has followed her through the Southern USA and eventually to Ohio. She enjoys cooking and creating all types of cuisine and sharing that knowledge with others. It is her favorite pastime.

Her delicious and accessible recipes have been prizewinners in several recipe contests, have been featured in several online websites and ezines, including LDS Living, Mrs. Field’s, and the Christian Science Monitor’s food section “Stir It Up!” where she is a regular contributor.

Partnerships & Media

Please contact Palatable Pastime via email for further information.

Please note that all published content is done in-house or by invitation only

Unsolicited requests to put guest posts  on the  site will not be considered= I do not have any guest posting  opportunities or backlink opportunities for you here.

Other Inquiries

Also, if  you  have a question that requires an answer, post it  in the comments section  at  the  bottom  instead of  the contact form. Reason  being that I don’t respond to contact form replies  without an  email. And  if you just  use  the reply form at the very bottom , I can answer you there without using any  email.

You can use the contact form here for  private comments. Partnership opportunities  should leave contact info and name  in  their reply. Otherwise there is not a response. Thanks.

Sue is available for sponsored posts, promotions, restaurant reviews, cookbook reviews, product reviews, recipe development, guest blogging and other work related to Palatable Pastime and its dedication to quality food that is easily made using quality ingredients and time honored methods. Please inquire.

Privacy Policy

We do not share personal information with third-parties nor do we store information we collect about your visit to this blog for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser’s settings. We are not responsible for the republishing of the content found on this blog on other Web sites or media without our permission. This privacy policy is subject to change without notice.

Links to other websites:

Our website may contain links to other websites of interest. However, once you have used these links to leave our site, you should note that we do not have any control over that other website. Therefore, we cannot be responsible for the protection and privacy of any information which you provide whilst visiting such sites and such sites are not governed by this privacy statement. You should exercise caution and look at the privacy statement applicable to the website in question.

Comment Policy

Comments are welcomed and encouraged on this site, but there are some instances where comments will be edited or deleted as follows:

  1. Comments deemed to be spam or questionable spam will be deleted. Including a link to relevant content is permitted, but comments should be relevant to the post topic.
  2. Comments including profanity will be deleted.
  3. Comments containing language or concepts that could be deemed offensive will be deleted.
  4. Comments that attack a person individually will be deleted.
  5. Some comments may not be posted if they are responded to privately, such as questions regarding content, etc.

Disclosure Policy

This policy is valid from 1 May 2013

This blog is a personal blog written and edited by Sue Lau. For questions about this blog, Contact Me using the form  above.

This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

The compensation received will never influence the content, topics or posts made in this blog. All advertising is in the form of advertisements generated by a third party ad network. Those advertisements will be identified as paid advertisements.

The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers’ own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

This blog does not contain any content which might present a conflict of interest.

To get your own policy, go to:

Terms of Use | Contact

27 responses

  1. You totally nailed that Chili Rellanos Casserole. I normally make the traditional rellano yet I grew so many poblanos this year that I need to now do something with the little guys. Pursuing the web and found your recipe. Best recipe to authenticate the rellano in casserole form. Thank you. 🙂
    I will adapt it to whip the egg whites separately and then add the yolks before adding the additional ingredients. The traditional rellano batter is just egg white whipped and egg yolk added. Roasted poblanos roasted, skinned and rolled in flour to hold the batter. Served in a quasi Ranchero Sauce.
    Your recipe should emulate the basic essence of a rellano recipe.
    Thank you, thank you as I have been cooking all day and needed someone else to figure it out.
    Cynthia in Southeastern Montana Farm

  2. Hi Sue Nice to come across your blog! I am impressed that it has a lot of international recipes -I have recently started blogging and I would love to try a lot of recipes that you have! Do visit me too sometime! Regards, Indu

  3. Your Autumn Apple Nog recipe calls for a 1 oz. box of vanilla pudding. I’ve never seen a 1 oz. box of pudding, is this correct?

  4. Thank you for all the wonderful recipes and great photos. Question: Do you have a “save recipe” file so we can enter the recipes to keep?

    • Thanks! There used to be a recipe bookmarking service called Ziplist but unfortunately they went out of business. I’d suggest making a board on Pinterest. I don’t think they will be going out of business anytime soon. Make the board and add recipes from the blog using the pin button that appears on the recipe photos. Or use a pinterest toolbar, with one click you can pin the page you are viewing to your boards there. Have a great holiday!

  5. I have been looking for the perfect Coney Sauce recipe for eons. Can’t wait to give this a try. It is so enjoyable to receive your recipe notices and be able to respond. Thank you so much for all your time and effort to make our lives better. So glad to have found you. God bless.

  6. Hi! I just found your blog and can’t wait to try your bread and celery stuffing. We all loved my mother-in-law’s, but she is no longer with us. I tried her recipe, but it always tastes like its missing something. One question, if I use the poultry seasoning instead of fresh herbs, how much do I use?

    • I’d suggest adding 1 tsp. ground poultry seasoning, taste, and if you like a stronger herb flavor, add 1/4-1/2 tsp. more at a time until it suits. I’d probably do about 2 tsp, but really that depends on the brand of seasoning. So taste as you go.

  7. New to your blog, but I absolutely love it. Read every recipe, so far, and the old and new, are outstanding. Always anxious to see what’s next. Thank you!

  8. Help…. can the ginger and garlic be ground or does it reuire fresh? I does not say and I would like to know before using the recipe. Thanks so much.

  9. Help…. can the ginger and garlic be ground or does it require fresh? It does not say and I would like to know before using the recipe. Thanks so much.

    • Which recipe? Generally if it says ground ginger that would be dry, and grated ginger is fresh. Garlic is generally fresh minced or chopped or sliced unless it says garlic powder or garlic salt. For the most part you can use dry seasonings in place of fresh. You don’t mention which recipe you are looking at so let me know.

  10. My mother in law made an apple dessert she called Apple Crisp, but the apples were mixed in with the flour and other ingredients. After it was baked it was more like the consistency of a cobbler, but the apples were mixed in, not separated and on the bottom. Any ideas would be appreciated.

  11. I am enjoying your recipes very much. Most recently tried the Cincinnati style chili. It was very good. I never would have thought to combine all of those spices in a chili. Thank you for sharing your talents with us! Paula, Bracebridge, Ontario

    • It is a local thing- and it has Greek origins. Not like Texas chili but the world needs both, right? Thanks for trying it. <3

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.