If there was a “Hippocratic Oath” for blogging, I sometimes wonder what it would be.  Are there blogging ethics I should worry about?  Do I think I am doing Felt Like a Foodie justice? Are there rules we all should follow? 

It popped into my head on my walk today when I was thinking of the recipe to include on today’s blog.  I wanted to write about one of the sauces that goes with the Vietnamese inspired spring rolls that I’ve written about in the past.

But then I thought…Spring rolls…again…you’ve already talked about those.  Even if it has a Super Bowl theme…do people want to read about them again…is it right to spend the time writing about it?

 I started to think about all the blogs I’ve written in the past.  Is it unethical to rewrite a recipe or make something old new again?  Are there actual blogger ethics? And as I thought about this all…it hit me…actually I hit it…I walked into a recycling bin.

Besides looking around to make sure no one just recorded me for the Internet, I thought bloggers who are Hypocritical Oafs need their own rules….so with that said…and some creative cut and pasting of the interpretation of the Hippocratic Oath….here is the Hippocratic Oath of a Hypocritical Oaf.

 I swear to fulfill, to the best of my ability and judgment, Felt Like a Foodie:

I will respect the hard-working chefs who steps I walk, and gladly share such knowledge as give credit to the best of my ability.

I will research all topics for at least 10-15 minutes and cite The Google any chance I get.  I will refrain from criticism unless it makes for a good punchline.

I will remember that there is art to blogging and that being nice is a lot more important than how many followers I have on Twitter, Instagram or Facebook.  

I will respect the privacy of my friends and family unless it is really funny and then it is fair game for blog banter. 

I will prevent bad food whenever I can, for prevention is preferable to cure food that sucks. I will also not throw restaurants, friends or family under the bus….most of the time.

I will remember that I remain a member of blogger society, with special privileges given to me at some restaurants and food events.  I will try to share the experience fully (without acting like I’m super cool…when I’m really a wallflower.)

If I do not violate this oath, may you continue to enjoy Felt Like a Foodie and remember that food is love and to be respected. I will act to preserve traditions, food history, new explorations.  I appreciate your patience for some of my redundant moments and your support when I falter.

Here is the link for the spring rolls I like to make for events. They are great for large groups and pretty forgiving when you want to substitute ingredients.  I found a new “hack” for keeping them from sticking…I placed each one in a piece of cabbage.  It made for a pretty plate plus it made it easier for people to pick them up.  

I made a nuoc cham (Vietnamese Dipping Sauce) from scratch this time.  I will admit that I’d cut the spice a little next time but overall it was great.  

Nuoc Cham


½ cup of lime juice

3-4 Tablespoons of sugar

3/4 cup of warm water

1 ¼ cup fish sauce, separated (found in the Asian section)

2-3 Tablespoons of sambal, separated

1 Tablespoons of garlic, separated, this is one of times I actually prefer the jarred option

Optional: chopped serrano chili


Heat water in a small sauce pan.  Add lime and 3 Tablespoons of the sugar.  Stir until sugar is dissolved.

Remove from heat.

Add in fish sauce, sambal and garlic one teaspoon at a time.  Adjust per your taste.  The fish sauce is your salt, the sambal is your heat and obviously, the sugar is your sweet.  There is never too much garlic for me so add to your own tastes.

If it is too runny, make a cornstarch slurry or heat it up a little more.  Be careful not to burn your sugar.

Use a dipping sauce for spring rolls or that box of eggrolls you just found in your freezer.