Last year I went for my first job interview in over 20 years. I was contacted by a PA of a company who were looking for someone to upload blog posts for them onto WordPress. I thought this would be a nice source of extra income, and the project sounded really good. In the follow up I was asked how much I would charge to work for the company on a freelance basis. So I quoted what I thought was a fair rate given my skill level and experience and the feedback was that my price was too high. As I will not work for peanuts I left it at that, rather than lower my ask. So, I was quite surprised when I was contacted again by the PA to submit an application for the position. Not being willing to crumble on my previous rate, I submitted the same rate and was most surprised to be contacted by the owner of the company. However, in her email to me she asked for my rate and my proficiency level on WordPress. It was as if she had not read my email to her PA. Part of her reply informed me that the working hours could amount to 200 per month. Thereby making it a full time job of 10 hours per working day. She also asked to meet with me. Not wanting to waste my time again on an interview that would lead nowhere I decided to send her an email outlying my rates and hours I would work on a freelance basis. Of course, the response was not positive. I get the feeling that they are looking for cheap labour! If you are looking for a positive response, look no further than this simple recipe for rhubarb crumble. Perfect for dessert when rhubarb is in season.
- Preheat the oven to 180° Celsius
- Butter an oven proof dish (or ramekins)
- Cut the rhubarb into 1 inch batons
- Toss with the cinnamon sugar
- Place into your oven proof dish
- Mix the flour and the butter with your finger tips until the flour resembles bread crumbs
- Add the cinnamon sugar, nuts and oats and mix with a fork
- Top the rhubarb with the crumble, being very generous
- Bake for 25 minutes
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What I blogged April 30:
- one year ago – Packing For The Plane
- two years ago – Sourdough Monkey Bread
- three years ago – Layered Sponge Cake