Ledbetter Lunacy, Part Deux

Yes, dear blog buds, it's Friday, and according to my newly minted schedule, it's time for your TGIF treataroni!




~~shrill flute music & cymbals crashing~~

LEDBETTER LUNACY!

So without further ado, and for your reading enjoyment, awayyyy we go to installment #2,

"A Little Problem at Preschool"...

The End (until next Friday)!

Rearranging the Furniture

Do you constantly change the furniture and looks of your blog home? If so, to what results? Being fairly new to the blogging game, I have to ask: "Is this gonna be a constant phenomenon, or is it just the nature of settling into a good routine that I feel changes need to be made from time to time?" Of course, there's a good possibility that I just like changing things up to keep from getting stale. So, help me Blogosphere friends, and tell me if you like to make changes to your schedules, features, routines, "furniture" too...or is it just me?

"Way back" in September, I shared plans for what my Gumbo Writer posts would be about according to the days of the week: http://angie-ledbetter.blogspot.com/2008/09/hear-ye-hear-ye-order-in-blog.html , and now I'm already switching things up.

And now for the new format...

• Mondays - Remain the same. Tout Le Monde is a hodgepodge of whateverness.
• Tuesdays - Featured yummy recipes and pics.
• Wednesdays - Continuation of Wednesday Writings. (I like this in the middle of the week.)
• Thursdays - Sorta still The Floor is Open, as I like to pick your brains and vice versa, but I'll also sometimes be taking juicy recent comments left by dear bloggy friends to explore more in depth.
• Fridays - TGIFs will be devoted to the new Ledbetter Lunacy bad drawings and stories of my crazy family life.
• Saturdays - I'll continue shining the Gumbo Writer spotlight on various impressive, funny, weird, or interesting blogs, people, websites, events, etc.
• Sundays - Politically Incorrect Kartoons (PIK) and humor, or other things that make me laugh.out.loud. Because it's good for ya!

If you have a favorite day o' the week here at GW, please let me know. I'm doing scientifical researchery and experimentalation on what you like to see/read. :)

Now, for a question that sorta fits in: if you were the lucky recipient of a free blog makeover from a famous interior decorator or artist, who would you pick and why?

{PS I put something brand new on the blog. The first one to find it and put it in a comment will get a prize snail mailed all the way from Louisiana to you somewhere in the continental US.}

Fanning the Freelance Fires

Freelancing isn’t easy, whether you’re aiming to edit; write copy for specific industries, online zines or print publications; or some combination thereof. If you’re just getting started, the old adage about not giving up your day job is sound. What the average part-time freelancer makes annually usually doesn't allow for personal insurance, but there are a few things you can do to boost your chances (and income) while prowling the freelance jungle.

First, do not undercut yourself. Devaluing your time and hard work makes it harder to raise your rates significantly later on. And please do not be one of those freelancers who spends years bidding on work through write-for-hire sites or pay-per-view places. By agreeing to take on these projects that pay pennies, you will soon slam into the burnout wall. You’ll also join the ranks of those who give their work away and make it harder for others to charge a living wage.

So, what can a freelancer do to improve his chances and his bank account when he has no or few clips in his portfolio? Be smart – spend a good deal of time researching the industry. Use search engines to find out what salaries full- and part time freelancer writers earn. A good pay scale calculator can be found here: http://www.payscale.com/research/US/Job=Freelance_Writer,_Technical/Hourly_Rate

Knowing what you’re worth at the outset will serve your career well. Just as in other industries, you’ll have to start out at the bottom, but once you’ve gotten some exposure and experience, you’ll at least know what to charge by the hour or project, according to national averages.

Look for smaller publications and industry newsletters to get your feet wet. There’s nothing wrong with writing pro bono for nonprofit agencies for a while when you’re new. The clips you build will move you into a more profitable future.

Once you’re ready for the next level – paid freelancing jobs and projects – forge relationships with a few editors and publishers. This is easier to do than many writers think. By being accurate, submitting early vs. just at deadline or (gasp) past due, you endear yourself to employers. And always give them lagniappe (a little something extra) with each assignment: a nice sidebar of resources or statistics, free companion clip art, correlating jpegs, or an offer of a follow-up article. Once you’ve got the publication’s style and readership down and have sold a few articles, you can offer to do a feature or series. When your relationship with the boss has solidified with happy results on both ends, maybe you can snag a weekly or monthly column.

Once you have a few reliable markets in your stable, you can branch out. As in all businesses, start slowly and build steadily so as not to take on too much at once until you know what sort of workload you can comfortably manage.

By following the simple equation of thoroughly researching your market, turning in quality work ahead of schedule, and always providing a small bonus, you won’t be lumped into the ever-growing pile of available freelance sources.

Remember: just because “free” appears in your job title, doesn’t mean you have to give your work away.

Red, White & Blue Trifle

In honor of Election Day, I'm posting a patriotic dessert recipe this week. No matter how our local and national voting turns out, at least we can have something sweet tonight.

And don't forget ~~ Voting is no trifling matter!

Red, White & Blue Trifle

1 3-oz box of blue berry and strawberry Jello
2 cups boiling water, 1 cup of cold
2 cups cold milk
2 boxes of instant vanilla pudding (3.4 oz each)

1 carton Lite Cool Whip (8 oz) thawed, and divided in half
1 pint fresh blueberries {Thawed frozen is good too}
1 quart strawberries, stemmed & quartered {Frozen works}
A bought or pre-made angel food cake (about 8 inches) cut in 1-inch cubes

In two small bowls, mix each Jello flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour these into an ungreased 9-in. square pan. Refrigerate until set (about an hour).

In a larger bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 3 minutes until soft-set. Fold in 2 cups Cool Whip. Set aside 1/4 cup of blueberries and 1/2 cup strawberries for garnish.

Cut Jello mold into 1-inch cubes. In a 3-qt. trifle bowl or any kind of nice serving dish, layer in the strawberry Jello, half the cake cubes, the remaining blueberries and half of the pudding mix.

Top with blue Jello and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and Cool Whip. A nice sprig of mint looks nice on top.

This isn't too bad on the calories and fat content, so enjoy with a good heart!

Pictures from Paradise

I had a great getaway to my writer/editor friend Kathryn's mountain home in North Carolina. {More about this whacky gal who's writing a new story-which-may-become-a-novel right to her blog --> http://kathrynmagendie.spaces.live.com/blog/ }

Not having flown for many years (did I mention I despise flying and am afraid of heights?), I had to psyche myself up just to board the plane. Warning to the wise: Do not ever route yourself through the Newark airport. I had to transfer between concourses via two buses, a taxi, rickshaw and a small motorboat, and barely made my connection. Well, the two buses part is true. Asking the driver of bus #1 where the taxi or boat was I was supposed to catch next, he replied without a single trace of humor, "Yew git off heeuh, go numbuh 39 now!"

But back to the flight -- here is my scrumptious lunch, my choice of view of "seatmate" or over the wing approaching Newark, after I finally got enough nerve up to open the window shade and look:

Can I tell ya, I was one big fat happy camper when I finally touched solid ground again? Here are some of the "better memories" from my trip:

Are these gorgeous, or what? Wish I was there right now, sipping Deep Creek Blend coffee with my friend, but it sure is nice strolling down a beautiful autumn memory lane through photographs.

Another Politically Incorrect Cartoon

As you make your way toward Emerald City (your polling place), may you have a wonderful Sunday chock full of the things that fulfill you!

Spotlight On...Fun Things for a Saturday

Yay, it's Saturday and a world of opportunities and fun things to do await! What do you have planned? Nothing, you say? Well, if you're looking for something different, how about something from this list?

• Go to a lake, pond or other beautiful body of water and bring along your stale bread or crackers to feed the ducks. Have a blanket, a picnic lunch and a good book, and you've got a nice few hours ahead of you. And if you're feeling kindhearted, why not pick up some trash scarring the landscape before you leave?

• Football game in town? Even if not, invite some friends over and do some real tailgating LSU Tiger style! http://www.tigertailgating.com/ {Lists some great tips & recipes.}

• If it's rainy, nasty or cold outside, maybe you can get a jump on holiday shopping before the malls and shops become unbearable nightmares teeming with people who don't even remember what the Christmas Spirit is.


• Or catch a movie you've been wanting to see. Here's a good list to browse: http://movies.msn.com/movies/top-box-office/?vendor=google&pkw=top%20movies&ocid=iSEM_G_Ent&refcd=go552B_top%20movies&mtcr=go1266980922&

• Unplug the phones, kick back and take a long nap with your sound machine playing your favorite white noise.

Can you guess which Saturday fun thing I'm planning on doing? What about you? Feel free to add to the list of suggestions!

Ledbetter Lunacy (Formerly Known as Family Life & Stuff)

Good morning (or afternoon, or night), my dear blog friends! I thought I'd change the Friday format up some, so instead of sharing family news and doings, henceforth (or until I get tired of it, or am called away by Hollywood), we will now have~~~~~shrill flute music & cymbal sounds here~~~~~

LEDBETTER LUNACY!

Without further ado, and for your reading enjoyment, awayyyy we go!

Be sure to check out Holly's FABULOUS "drawerings" here: http://www.junecleavernirvana.com/2008/10/tale-of-two-pumpkin-patches.html

Halloween Grinch

Don't get me wrong, I love a good costume as much as (or probably more than) the next person, but there are just some things about Halloween that bug me. Maybe it's my age, and I remember the truly innocent fun the holiday used to represent. But then came the stories of evil demented people who put razorblades in candy and such, making a night for kids' fun morph into something more befitting a Stephen King movie.

Since All Hallow's Eve is tomorrow, here's a list of my personal pet peeves about the modern day "celebration." Please feel free to add to the list!

Top 10 Things that Bother Me About Halloween:

10. I freely admit it; I'm not a fan of the color orange. It belongs on a football field and certain citrus fruits, and not too many other places.

9. Terrible costumes on pets. Nuff said.

8. The commercialism of another holiday; Halloween costumes and decorations crowding store aisles the day after July 4th. (This includes those gigantic blow-up front yard displays.)

7. All that candy and paper strewn around the house and on the streets for weeks to come.

6. Rude teens and others too big to trick-or-treat who do it anyway.

5. Destruction and mayhem by idiots who get too carried away and then blame it on Halloween celebrating.

4. Parents who drag their kids around in cars all over town to get more and more treats.

3. Holiday greedy goblins. {Notice this is the stockpile of a baby!}

2. Parents who let their small kids wander the streets alone.

1. Costumes that shouldn't exist.

Ah, I feel so much better now. Not to be all negative and grinchy, I really like this photo, since the baby didn't actually have to wear the items~~

Wednesday Writings - Creating Vignettes

The word vignette is defined as: (n.) Any small, pleasing picture or view; a small, graceful literary sketch. (v.) Finishing a picture or photograph in the manner of a vignette.

Whether crafting a setting for a short story or novel, a scene in a play, or framework for poetry, writers who think in terms of vignettes create sharper, more concise and memorable work.

Think of your keyboard or pen as a photographer’s camera. If you take the time to look carefully through the viewfinder and adjust your focus to exactly what you want to capture before clicking, you’ll be happier with your finished product. Conversely, if you grab and snap in a rush, you’ll produce blurred, amateurish work. All art takes time and practice to perfect, but with persistence, writing skills can be honed. To that end, following are a few “picturesque” tips on setting up good vignettes:

• Invest in good equipment: If you think you can produce high quality work with a throw-away camera, think again. The quickie writer submits the first thing off the top of his head without taking the time to edit with a critical eye. The professional (one who invests in classes, workshops, critique group membership, and other learning opportunities) knows by taking his time to learn the rules and techniques, his work will shine.
• Get down on your subject’s level: Think and write from your characters’ perspective. See what they see, hear what they hear, etc. When this is done, the writing will come off as realistic vs. fabricated. The words will have the ring of authenticity instead of smacking of the writer’s own voice and style.
• Move in close: The best photographs are those which get as close to the subject as possible. Leave off extraneous descriptions and unneeded words. Get crisp and sharp and you’ll find more success with submissions, contests, and queries.
• Try different poses, angles, points of interest and composition components: Your vignette staging is important, so spend time thinking of the overall word picture you are composing. Would a change in Point of View work better? Have you given your characters enough depth through character sketching? What might be added or subtracted to create a clearer portrayal?
• Frame your subject through the lens: Think of all aspects of your vignette and consider how it will be translated to your readers. Give your story plot or poetry balance on all sides. Is every single thing you are considering including in your vignette necessary? Do you have enough variation and texture to make your work eye-catching? Beware of having trees sprout from subjects’ heads (fantastical plot lines). Savvy readers know when you’re overreaching. Make sure your thumb is out of the way also; remove all traces of yourself from your writing so the plot and characters can be heard.
• Research your subject: Always check your facts. A few moments of Internet research on products, eras, weather or other data germane to your plot can mean the difference between a rejection and an acceptance to your query. It also adds interesting and fresh details to your work.

Now you’re locked, loaded, and ready to create better word photos. Your vignettes will be in sharper focus, as will your level of tone, mood, and quality. Leaving readers with an unforgettable mental snapshot (of characters, plot, or evocative use of words in a poem) is a hallmark of good writing.

What's your favorite "photographic" technique, and how can you apply it to writing?

{Photo from Art.com}

Gumbo's Recipe - French Onion Soup

Since I've been away on vacation and have had all my meals cooked for me the last several days (*thanks, Roger!*), I don't have fresh photos to share for this recipe, but I can guarantee it's deliciousness.

We've just turned on our heater this morning for the first time of the year, so something good and warming will be on my menu tonight. What's your favorite cold weather recipe that says, "Ah, winter's coming, and this will taste soooo good."?

French Onion Soup

3 T butter or Smart Balance (A great healthy butter substitute!)
6 large yellow onions cut in 1/4-inch-thick slices

Salt & pepper to taste

1 tsp minced garlic
2 cups water, plus 1/2 cup for deglazing
1/2 cup cooking sherry
4 cups chicken broth (or stock if you have it)

2 cups beef broth
Cheese Croutons
1 small baguette of french bread, cut into 1/2-inch slices
8 ounces shredded Swiss cheese (about 2 1/2 cups)

Adjust oven rack to low-middle position and heat oven to 400. Spray inside of a heavy large (7- or 8-quart) heavy pot or Dutch oven generously with nonstick spray or use more butter to coat. Place the butter in pot and add onions and 1 teaspoon salt. (*Note, if you have leftover grilled onions from, say like a concession stand cook-out or home BBQ, these work great and reduce cooking time to almost nothing!) Cook covered for for 1 hour. Remove pot from oven and stir onions, scraping bottom and sides. Return pot to the oven with the lid slightly ajar and continue cooking cook until onions are very soft and golden brown, about 1 1/2 hours longer, stirring & scraping after an hour.

Remove pot from oven and place over medium-high heat, stirring frequently, until liquid evaporates and the onions brown, about 15 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, for 7 minutes. Pot will begin to form a dark crust.

Stir in 1/4 cup water, loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, about 7 more minutes. Repeat process of deglazing 2 or 3 more times, until onions are dark brown. Stir in the sherry and cook, stirring for about 5 minutes.

Stir in the broths, 2 cups of water, garlic and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. (Remember that crock pot roast and gravy you made a few days ago? If you still have it, you can substitute it for the beef broth and also chip up the meat and add it to your soup. Talk about good!)

Increase heat to high and bring to a simmer. Reduce heat to low, cover, and simmer for 30 minutes. Remove and season with salt and pepper.

Topping Croutons - While the soup simmers, arrange the bread slices in single layer on cookie sheet and bake in a 400-degree oven until crisp and golden at the edges, about 10 minutes. Set aside.

Just before serving:
Adjust oven close to broiler and heat. Set oven-safe crocks on cookie sheet and fill each with about 1 3/4 cups soup. Top each bowl with 2 bread slices without overlapping, and add a layer of Swiss cheese. Broil until cheese is melted and bubbly around edges, about 4 minutes. Let cool 5 minutes before serving. Yummers! And delicious heated up over and over again.

Monday Grins

It's Monday once again, and that means we cover Tout Le Monde topics, or as we say here in Cajun Land, "every-ting else in da world." Today's feature is one of those crazy Internet contests that circulates faster than a virus.

Men friends (and you know you'd never ever qualify to be nominated for the dubious contest below), please forgive me, but these are just too good to keep to myself. [Drum roll, please!]...

It's time for the Annual Gentlemen of the Year Awards! For 2008, the nominees are:

A. Camper Man:

B. Gently Down the Stream:

C. Heavy Load:

D. Sticks & Stones:

E. Need a Lift?:
F. Equality:

I know it's tough, but who gets your vote?