Corridor Kitchen » tips

5 tips for PR reps- approaching bloggers

Corridor Kitchen — Sun, 19 Feb 2012 21:10:21 +0000

About a month ago, we got talking about unsolicited PR emails, specifically, badly written, poorly targeted ones and how bloggers react to them. I asked for your take- your experience, what irks you, what you like, and what could improve this process for you. What follows are my 5 tips for PR companies when approaching bloggers.

PR emails – what’s your take?

Corridor Kitchen — Thu, 19 Jan 2012 04:40:08 +0000

So today I received yet another unsolicited email from a media/PR company. They love bloggers. They love my blog. So do the companies they represent. They would like to give me some money to do a/some sponsored posts/s.

I'm interested in what y'all think about unsolicited PR/media emails. I get a lot of these, and they all run along the same lines.

Menu Planning – 10 Tips

Corridor Kitchen — Fri, 14 Oct 2011 21:43:11 +0000

I don’t know about you, but I don’t plan on dying of some kind of vitamin or mineral deficiency in the next week. Sure, I could complete The $35 Challenge on nothing but mee goreng, oranges and beer, but that’s not really a sensible way to play it, and I’m nothing if not sensible. Below are my top ten tips for menu planning, your money and sanity saver. And not just during The $35 Challenge.

Sparkling Long Black

Corridor Kitchen — Tue, 10 May 2011 09:09:31 +0000

A while ago while visiting Don Campos in Alexandria, I noticed a sparkling long black on their menu. I’d always wondered what it was and how it was made, but of course I didn’t do anything as obvious as to ask what it was or better yet, order it. It remained an elusive espresso mystery. I’d pretty much forgotten about it until I visited the Cupping Room a couple of weeks ago. I asked Todd who was hosting the session what it is and he said it basically a frozen latte glass containing a ristretto topped up with iced mineral water. It’s a cooling summer coffee for those of us who aren’t so fussed on the creamy, milky or sweet iced coffees you usually come across.

4 reasons I don’t own a coffee grinder

Corridor Kitchen — Thu, 07 Apr 2011 20:22:40 +0000

I have a shameful secret to reveal. I don’t grind my own coffee. Being a barista (well, not right now), this has sometimes led to a questioning of my coffee expertise, something along the lines of ‘Well, if you can’t taste the difference, I guess it’s no big deal.’ Oh, clever, I see what you did there. A little passive-aggressive jibe not at only my expertise, but at my actual sense of taste! Nice one. Then there’s the more overt ‘how can anyone who doesn’t grind their own beans know anything about coffee?’ Actually, I know great deal about coffee, definitely more than nothing. And it is this knowledge, along with my own personal circumstances, that has led me to drink it the way I do. First world problems, eh? Here are the 4 steps of reasoning that lead me to believe a grinder is not for me.