Blogs

Why outsource to a freelancer?

Why outsource to a freelancer?Why opt to outsource? looked at why more businesses are choosing to outsource their labour requirements.

Aside from cost and time savings, and the technological advances already covered in that post, I’m now exploring other reasons why it makes good business sense for companies to employ freelancers.

Flexibility

Garden Herb Pesto

 Herb PestoThe garden is not at its most colourful at this time of year, but at least my herb patch still provides a splash of green.

I wanted a dressing to liven up my chickpea and bean salad, so I made a fresh herb pesto using whatever herbs I could find outside. During the summer, I use fresh basil from the garden in this salad, but at this time of year only the hardy herbs are on offer.

Toad in the Hole

Toad in the holeOr as it turned out in my case, burnt sausages in custard. The photos look better than the reality.

My mistake was to try and use up some of the batter I had left over from the Deep-Fried Aubergines. As I discovered, the flour to liquid ratio for that batter was not the right mix for toad in the hole.

Ingredients

8 sausages
1 tbsp sunflower oil
100g plain flour
½ tsp English mustard powder

Why opt to outsource?

Why opt to outsource?The number of people working from home has risen to its highest level since records began according to the Office for National Statistics.

Nowadays, the business model for outsourcing certain roles or even whole departments has become commonplace.

As a freelancer, I know what the benefits are for me but what about businesses – what’s in it for them?

Cost savings

How to Make Vegetables Deliciously Unhealthy: Deep-Fried Aubergine

Deep Fried AuberginesTime for another deliciously unhealthy vegetable dish. For once, this doesn’t mean the addition of butter, cream, cheese or bacon. Instead, it just involves a little light batter and some deep-frying.

I was trying to replicate a dish I had in Greece, and although not as delicious as the one I enjoyed in a beachfront taverna, my version wasn’t bad.

Ingredients

1 large aubergine
85g plain flour
1 tbsp cornflour
1 tsp smoked paprika
½ tsp salt
200ml ice cold water
Sunflower oil for frying

Writing enticing product descriptions

Product DescriptionsA product description shouldn’t be a methodical list of practical features. Instead, try to encapsulate the main benefits of your item in the introduction.

How will this product make you feel? What problems or hassles will it remove from your life? Avoid clichéd adjectives that don’t add any value. However, don’t be afraid to use sensory language, especially when describing food. Think flavours, textures and smells, as these images will build a stronger connection with your reader.

You should be describing an experience rather than an inanimate object.

Jerusalem Artichoke Soup

Jerusalem ArtichokesThe last edible items to be foraged from the garden this year? Jerusalem artichokes.

These strange knobbly tubers have an odd reputation; some cooks love them, and some hate them. The main problem is not their scruffy appearance or the time it takes to clean and peel them.

No, it’s the fact that they contain inulin, a component that cannot be broken down by our digestive system. Instead, bacteria in the gut goes to work to metabolise it, and this can lead to flatulence.

Merry Christmas

Dog poo

Desserted streets

 

 

 

 

 

Let's Eat Grandma

Style guides: consistency in written communications

Style GuideFollowing a recent meeting with Hampshire County Council, I was sent a copy of their style guide.

The Council describes this document as follows:

The style guide is designed to help all of us to work together to present a consistent, approachable and positive image of Hampshire County Council in our written communications.

A copy of the guide can be found here if you’d like some bedtime reading.

Allotment Pie

Tricolour CourgetteIt’s November and my Tricolor plant at the back of the garden is still producing round stripy courgettes the size of footballs.

(I gave a couple to a friend of mine and she scooped out the insides to make Mediterranean stew. Left with a pumpkin-like shell, she carved faces into the thick skins, put candles inside and used them on Halloween.)

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