Showing posts from October, 2016

Review of Writing for Blogmutt

Ghostwriter Lol! Lately, I'm thrilled with the way things are going with my writing. Blogmutt, the content company I write for, recently sent out an e-mail saying they've had an influx of new customers over the last few weeks, so there is plenty of work to go around. They aren't kidding! It has gotten so much easier to find easy writing assignments to do that I can find something to write virtually any time. I highly recommend them and plan to continue to write for them even though I also have a direct client that keeps me pretty busy. The Pay Blogmutt pays eight dollars for a 250-word post, so on those posts, you can make 3.2 cents per word. If a client directly requests you, you can make ten percent more and write posts revolving around the same subject for a while. Not only that but once you get enough points from writing and selling posts, you can unlock longer assignments on better subjects, presumably because there is less competition at those higher level

2 Crockpots in Every Kitchen: Tips for Serious Slow Cookers

One thing you need to know about me is that I tend to go all out on things. When the weather changes, I get on a crockpot kick. I don't mean I just make stew or chili one day to kick off the fall season--I mean, I start trying to figure out a way to make breakfast, dinner, and dessert in the crockpot. Right now, I'm in one of those phases. That said, I've learned from years of crockery-cooking experience that there are some things that, in my opinion, just aren't as good in the crockpot. I prefer to cook certain dishes, including meatloaf and spaghetti, the old-fashioned way, but many other things are great in the crockpot. Although I've been slow-cooking since I was a newlywed, I've made very few desserts, so I am excited about experimenting in that area this crockpot season. As I am writing this, I have a peach upside-down cake going in--you guessed it--the crockpot. I'm not sure how it will look, but I have high hopes that it will be edible enough t