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Senin, 24 Januari 2011

Freelance Writing Jobs for January 21, 2011

Good morning, FWJ friends! It’s Friday, and it’s National Hugging Day! (No, I am not making up these special days.) After you get your fill of hugs, do check out our job listings for today.

Have a great weekend!

Freelance Writing Jobs

Content Writing

Remote Freelance Content Writer

Freelance Entertainment Article Writer (LA)

Freelance Writer/Editor (Tallman, NY)

iPhone App Content Writer (Online)

Part-time Senior Web Writer (Emeryville, SF)

Content Writer for Legal Website (New York)

Wikipedia Writer (LA)

Interior Design/Home Furnishing Experts (Anywhere)

Home Appliance Experts (Anywhere)

Content Writer (Anywhere)

Blogging Jobs

Blogger for HR/CSR Website (Telecommute)

Blogger at FreeScore (Online)

Blogger for Organic Authority, LLC (Online)

Freelance Blogger – Latino Culture (LA)

Bloggers with Hands On Experience in Products (USA)

Golf Blogger (USA)

Featured Home Improvement Bloggers (LA/Online)

Canadian Business Blogger

Copy Writing Jobs

Freelance Business Copywriter – Prospectus/Sales Presentation for Real Estate (Remote)

Proofreading/Editing Jobs

Market Research Report Editing (Seattle)

Editorial Assistant for Health Author (Union Square)

Part-time Proofreader (Downtown Chicago)

Temporary Proofreader (Chicago Loop)

Journalism Jobs

Freelance Reporters and Writer for Cerritos-Artesia Patch

Technical Writing Jobs

Technical Writer (Seattle/Offsite)

Patent Writer (Panorama City)

Plan/Proposal/Grant Writing Jobs

Part-time Grant Writer (Tarzana, CA)

Event Proposal Writer (LA)

Business Plan Writer (LA)

Sports Writing Jobs

Sports Writer (Chicago)

Resume Writing Jobs

Resume Writers (Work from Home)

General/Misc. Freelance Writing Jobs

Ghost Writer for Documentary Pieces (Brooklyn/Anywhere)

Writer for Promotional/Technical Event Invitation (Austin)

Community Manager (New York)

Social Media/App Marketing Specialist (Sunnyvale, CA)

Looking for Scripts & Manuscripts

Question Writer (Huntington, NY)

Facebook-Social Media Assistant (Brooklyn)

Ghost Writer – September 11 Experience (New York)

Screenwriter – Science Fiction (LA)

Writer for Comedy Script (LA)

Spanish/English Writer/Translator (Pasadena)

Armenian Translator for Book (Pasadena)

Marketing Consultant/Writer for Clinical Psychologist (Pasadena/Telecommute)

Spanish/French Writer/Translator for Dali Book (Eagle Rock)

Spanish Translator for Screenplay (Century City)

Freelance TV Spot Writer (Chicago)

Writer for Some Papers (Chicago/Suburbs)

Press Release Writer (Chicago)

Legal Writer (Chicago)

Magazine Writing Gigs

Online Magazine Writers

Writers and Bloggers for Primovida e-Mag (Telecommute)

Upcoming BSD/BSDA Events

Upcoming BSD/BSDA Events: "Looks like the first half of 2011 will be pretty busy. Here are the events that have been confirmed so far:"

Ingredients:
3/4 lb ham, finely chopped
3 tablespoons-1/4 cup chopped jarred cornichons and the onions
1/4 cup mayonnaise
2 tablespoons very grainy mustard
1/8 teaspoon celery seed
1/8 teaspoon allspice
freshly ground pepper

My thoughts:

I brought back a jar of Maille cornichons from the Caribbean (I love buying European goods on the islands, they are so much cheaper than what they are here in the US. Of course, I also brought back a ton of Caribbean and East Indies ingredients as well). I like using them and the little pickled onions that are included in salads when I can. Normally I am more of a dill pickle girl but they go great with salt and savory ingredients like ham.

Honestly, I did not grow up eating ham salad, although I hear it is an East Coast thing. I had it for the first time from a local German deli and I noticed it changed from week to week or at least, visit to visit. It is an awesome way to use up leftover ham and makes a spread that can be dressed up or down as the occasion requires.

All recipes, text and photographs on Coconut & Lime are the original creations and property of Rachel Rappaport and are for personal, nonprofit use only. Read my FAQ page
for more information. Do not post or publish anything from this site without written permission from the author. E-mail me (coconutlimeblog @gmail.com) with any questions.

My Favorite Recipes of 2010

In 2010, I created and posted over 160 recipes! Here is my favorite from each month.

January

Lemon Drop Cupcakes

February

Rachel's Ultimate Crab Dip

March

Homemade Mozzarella Sticks

April

Bacon Loves Shrimp Deviled Eggs

May

Mango-Chile Icebox Pie

June

Tzatziki Lamb Burgers

July

Mexican Hot Dogs

August

Smoked Pineapple Pork

September

Smokin' Hot Pickled Okra

October

Apple Cider Jelly Candy

November

Turkey Ruebens

December

Green Bean Salad

Minestrone Soup

Minestrone Soup: "

Ingredients

1 medium onion, diced
2 stalks celery, diced
3 medium carrots, diced
3 cloves garlic, minced
3 cups chicken, beef or vegetable stock
15 oz canned fire roasted diced tomatoes
15 oz canned kidney beans, drained
15 oz canned chickpeas, drained
28 ounces canned crushed tomatoes
6 oz tomato paste
2 tablespoons minced basil
2 tablespoons minced oregano
2 tablespoons minced Italian parsley
2 (fresh) bay leaves
1 1/2 cups shredded cabbage
1 cup frozen or fresh green beans, diced
2 small to medium zucchini, diced
sea salt
freshly ground black pepper

8 ounces small, cooked pasta

Directions:

For the slow cooker:

Add the garlic, tomato, celery, stock, tomatoes, beans, tomato paste, and spices to a 4 quart slow cooker. Cook on low heat for 6-8 hours. Add shredded cabbage, green beans and zucchini and turn to high for the last hour. Stir in the pasta before serving.

Stovetop: Saute the onions, garlic, carrots and celery until soft. Add the remaining ingredients and heat though.

My thoughts:

Around this time of year I always get a lot of requests for healthy meals. Soup is always a great choice because it is easy to add lots of vegetables. There are a lot of different ways to make minestrone (I even posted a different one here about six years ago) but this one is I think my favorite. I like the combination of chickpeas and kidney beans and the green beans and cabbage (especially when added towards the end in the slow cooker version) really make it taste fresh. While this is a vegan soup, I like to serve with a tiny hunk of sharp, aged cheddar in the bottom of a bowl. It melts and adds a tasty ribbon of cheese to each bite.

Shrimp Stuffed Tomatoes

1 lb small, round tomatoes (I used campari)
8 oz cooked salad shrimp*
1 dill pickle spear, minced
1/4 cup finely minced celery
3 tablespoons-1/4 cup finely minced onions
2 tablespoons mayonnaise
2 tablespoons minced Italian parsley
1 tablespoon Old Bay
juice + zest of one lemon

Directions:
Cut the top of the tomato off and core it. Mix together the remaining ingredients in a small bowl. Spoon the salad into the tomatoes. Serve.

*Really, really tiny shrimp. I find it in the freezer section.

My thoughts:

I enjoyed these more than I thought I would. Not that any part of the recipe was unappealing but I wasn't sure if there would be texture issues with the tomato/shrimp combo. Luckily there was not. Growing up I used to eat a tuna salad stuffed tomato (from our garden, not a small one like these) which I honestly think I got the idea for from a Strawberry Shortcake cookbook I bought in a Scholastic order in about 1984. But stuffed tomatoes were good then and they are good now. Who doesn't like a dish that is both easy to make and delicious? They worked equally well as appetizers and lunch.

Tangerine Chiffon Cake

Ingredients:
6 eggs, separated
2 1/4 cups flour*
1 1/2 cups sugar
3/4 cup tangerine juice
1/2 cup canola oil
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
zest of 2 tangerines

Directions:
Preheat the oven to 325. In a large bowl whisk together the flour, 1 1/4 cup of the sugar, baking powder, and salt. Add the egg yolks, oil, tangerine juice and zest. Beat until smooth.

In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup sugar and beat until stiff peaks form. Fold the egg whites into the batter using a spatula.

Pour the batter into the ungreased tube pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Immediately invert the pan onto a bottle cake-side down over a rack or baking sheet. Let the cake cool completely. Run a thin knife or spreader along the edges of the pan on all sides to release the cake.

If desired, drizzle with a glaze of confectioners sugar whisked together with tangerine juice.

*Look for a fine flour like White Lily for best results.

My thoughts:

I love tangerines this time of year! They really are at their juicy peak. Normally I am a chocolate or vanilla person when it comes to dessert but I can make an exception for this brightly flavored cake.

Chiffon cakes are sort of old fashioned and I've found many people are not familiar with them. It is a shame because they have a wonderfully light texture without the "chew" of angel food or being spongy. The secret is in folding in the egg whites (easier than it sounds, I promise) and using oil instead of butter. They are especially well suited to citrus pairings because the juice provides a lot of flavor which helps compensate for the lack of buttery richness. Because of the oil, the cakes stay remarkably fresh for several days unrefrigerated or a few months if frozen.