Things a freelance writer can be thankful for

Clients who say yes to your pitches–or at least politely say no and explain why they didn’t work for them.

Thanks

Clients who offer you unexpected assignments, preferably near a dollar a word.

Clients you don’t have to invoice twice–better yet, who pay before you can get around to sending an invoice.

Contracts that don’t have work-for-hire or indemnification clauses. (How often does the latter form of legalese save any company from legal trouble?)

That moment when a crafty lede pops into your head, fully formed.

The state of flow in which words seem to fly onto the screen by themselves, and you only need to keep your fingers over the keyboard.

Having your reporting lead you in an unexpected direction, in the process reminding you that this profession should be roughly equal parts learning and teaching.

Catching a stupid error that you were thisclose to sharing with the world.

Discovering that you’ve written a phrase in a headline that Google has never seen before.

Editors who ask good questions that reveal flaws in your argument, or at a minimum don’t edit in mistakes.

Anybody on a copy desk who quickly fixes the mistake you discover after publication or posting.

Readers who appreciate what you do.

Happy Thanksgiving, all!

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Pumpkin pie, from scratch

One lesser-known fact about me is how analog I get in the kitchen. One example: For the past 10 years or so, I’ve been making pumpkin pie from scratch–no pumpkin from a can, no pie crust from the freezer case.

See after the jump for the routine I’ve settled on. It started with Epicurious’s “Spiced Pumpkin Pie,” then folded in a Post recipe for pumpkin puree and Mark Bittman’s flaky pie crust from How To Cook Everything, my usual go-to cookbook. (The pie crust is the easiest part–seriously, if you have a food processor, never buy frozen pie crust again–and the recipe needs no alteration, so I left that out of the instructions below. Update, 11/24: After making this pie crust without a food processor on Thursday, I realized that Bittman’s recipe doesn’t address that situation and that I had also departed from it in a few minor ways, so I added my take on it, plus two photos from Thursday’s production.) Lessons learned from mistakes led to the rest of my pie procedure, although further mistakes may change it again.
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