The #1 Lesson I Learned During My First 5 Years of Full-Time Freelance Writing
Plus my Travel + Leisure debut (times two!) and a 3-ingredient salad dressing recipe that takes about a minute to make.
Welcome to the final 2023 edition of What’s Good!
Despite the fact that we’re nearly 2 weeks into December, I still can’t believe that we’re about to start dating everything “2024.” Time truly does fly when you’re having fun! The past 5 years has been full of it…and full of countless mistakes and lessons, too.
Five years ago, I was swirling in the purgatory of, “did I just make the biggest mistake of my life?” I had put in my notice at a job that I truly enjoyed because I had a nagging sensation that there might be more out there for me if I was able to direct the ship.
I wish I could rewind and give 2018 Karla a hug and whisper in her ear that things were going to be better than she ever could have imagined.
That certainly doesn’t mean it’s been perfect, though. From securing healthcare and retirement benefits for myself to mastering the art of estimated quarterly taxes to consistently practicing the work-life seesaw to negotiating rates, I’ve shed a fair amount of tears over mistakes I’ve made. I’ve felt frustrated, lonely, insecure, out of balance and tired.
However, those emotions are ones I’ve experienced less than 10 percent of the time. The other 90 percent I’ve felt engaged. Inspired. Blessed. Informed. Lucky. (Damn lucky.)
Above all, my prevailing emotion during the last 5 years has been—and will likely continue to be—enthusiasm.
There is truly no other career I’d rather be in. Storytelling is “The One” for me.
The past 1,825 days have included so many wins:
More than 2,500 stories published
4 dozen+ brands with my byline on them
Hundreds of collaborators-turned-friends, thanks to partnerships with sources, editors, and public relations reps
I never would have imagined some of the topics I would cover:
The future of medicine for TIME
How to travel to Maui ethically and responsibly as they recover from the wildfire for Travel + Leisure (more on this below)
A look back at 100 years of Better Homes and Gardens
Jesse Tyler Ferguson’s travel tips for EatingWell
The definitive guide to sustainable wine for VERANDA
A deep-dive into the science that links our emotions to our chronic inflammation levels for Runner’s World
What eating disorder “recovery” really means for The Healthy
I truly cannot wait to see what the next 5 years have in store. As I look back and into the future, I have landed on one universal lesson to add to the 3 tips for freelance success I shared with college students last year and the 10 secrets to freelance growth I revealed to IACP members in November, and this advice is for anyone considering making a change in life.
If you think you might regret something if you don’t do it, try.
It’s important to be reasonably prepared and have a foundation set up to ensure you’re secure, true. Fear is often the only thing standing between something really big and beautiful—and better than we ever could have dreamed.
Comment below: What is one big, audacious goal you’d like to start going after?
What to Read…
We’re capping off the year with a bang! The Maui story I hinted about in my November 13 Substack—and took you along with on Instagram—is now live in Travel + Leisure. The brand has been on my mental vision board for my entire freelance career. The fact that my T+L debut focused on such important topic made the experience even more fulfilling.
The fun continues over at Food & Wine news desk, and we’re diving into a wide variety of trend predictions for BHG. Discover all of that and more, including a shortlist of some of the best cookbooks of the year, below.
Travel + Leisure: 9 Tips for Traveling to Maui Responsibly As the Island Recovers From the Wildfire
Travel + Leisure: The Best Places to Buy a Vacation Home in Costa Rica, According to Experts
Food & Wine: Woman Who Threw a Burrito Bowl at Chipotle Staffer Was Just Sentenced to Working at a Fast Food Restaurant
Food & Wine: Pinterest Says This Food Trend Will Be Huge in 2024 ... Again
Food & Wine: You Can Now Order Buddy the Elf’s Spaghetti at This Chicago Hotel
Allrecipes: I Tried the Viral Avocado Ripening Hack—Here’s My Brutally Honest Review
Better Homes and Gardens: 2024 Food Trends You’re About to See Everywhere
Better Homes and Gardens: 2023 Christmas Cookie Trends to Try This Year
Better Homes and Gardens: Don't Commit These 6 Common Egg Mistakes, Chefs Say
Better Homes and Gardens: Our Best Million Dollar Recipes Are Rich and Decadent
Better Homes and Gardens: Can You Eat Squash Skin? Our Test Kitchen Shares the Best and Worst Types to Eat
Better Homes and Gardens: The Best Ways to Keep Apples From Browning, According to Test Kitchen Experts
dsm Magazine: The Best Cookbooks of 2023, According to 5 Local Pros
Southern Living: You Can Buy 144 Ready-To-Bake Cookies At Sam's Club So Your Holiday Baking Is Done In A Snap
EatingWell: I'm a Food Writer Who's Taken 44 Flights This Year—Here's the #1 Thing I Pack to Stay Healthy (and Regular)
EatingWell: I'm a Food Writer and I Swear By These 7 Freezer-Aisle Finds at Hy-Vee
What to Eat…
3-Ingredient Salad Dressing
Last week I shared by blue ribbon-winning bar cookie recipe. Because human cannot live on Cinnamon Toast Crunch alone (although I bet some 5-year-olds have valiantly tried!), I thought I’d balance things out by sharing my new go-to salad dressing and dip recipe. It’s inspired by a creation from Two Peas and Their Pod. Here’s why I’m sweet on this simple salad-topper:
Speed. Once you have a mason jar and the 3 ingredients needed on your counter, you’re about 2 minutes away from a batch.
Protein. Few, if any, salad dressings deliver a dose of protein. Thanks to the signature ingredient here—Greek yogurt—each 2-tablespoon serving delivers 2 grams. Opt to use 1/4 cup as a dressing or dip, and you have as much protein as 1 ounce of walnuts.
Adaptability. If you’re not a fan of Greek yogurt, or simply don’t have any in stock, try crème fraîche instead. For a bit more personality, consider adding 1 tablespoon of chopped fresh herbs. (Basil, chives, thyme, dill, or oregano would all be incredible.) Or add a spice that aligns with what you’re serving it with. (Think: Taco seasoning for Tex-Mex, garam masala for Indian cuisine, sumac for Turkish, or minced garlic for Italian.)
I like to serve this with a salad made with butter lettuce, shaved Cheddar, diced apples, pickled shallots, and Bourbon-Brown Sugar Nuts. But feel free to go nuts and drizzle it over any of your favorite salads, grain bowls, or use it as a dip for veggies.
Easy High-Protein Salad Dressing
Yield: About 1 cup
1 5.3-ounce carton of plain Greek yogurt
Zest from 1 lemon
3 tablespoons fresh lemon juice (this is about what I usually get from 1 lemon)
1 1/2 to 2 tablespoons honey, depending on desired sweetness
Pinch of salt
Add all ingredients to a mason jar, then twist on the lid.
Shake to combine, then refrigerate until ready to use.
Make ahead: Feel free to shake up the salad dressing up to 2 days in advance of when you plan to use it. Store in the refrigerator and toss with salad just before serving.
Adapted from Two Peas and Their Pod
Due to the holiday schedule this month, this will be the final edition of What’s Good in 2023. I’ll be back with new content on January 8, 2024. Happy holidays!
Your career has been so inspiring to watch and you should be so proud!