自由職業(yè)者如何安排生活

        不僅上班族能擁有規(guī)律的工作時(shí)間，自由職業(yè)者同樣能把每天的生活安排得井井有條。下面講述的是一位美食作家的故事。

　　After brief forays  working as a cook in a restaurant kitchen,Melissa Clark decided upon a more sedentary path. She earned an M.F.A. in writing f rom Columbia University and began a freelance food writing career in 1993.

　　Currently, she writes for such publications as the The New York Times, Food & Wine, Forbes and Travel & Leisure. In addition,Clark has written 21 cookbooks.

　　梅麗莎·克拉克曾在一家飯店廚房做過一陣子廚師，后來她決定走一條伏案工作的道路。1993 年，她在哥倫比亞大學(xué)取得了“文學(xué)寫作”藝術(shù)碩士學(xué)位，從此開始成為一名自由職業(yè)者，主要從事美食方面的寫作工作。

　　現(xiàn)在，她為許多出版物撰寫專欄文章，比如《紐約時(shí)報(bào)》、《美食與美酒》、《福布斯》以及《旅游和休閑》。此外，克拉克已經(jīng)撰寫并出版了21本烹飪書。

　　07:00

　　I get up, put on some sweatpants, make tea and proceed to my office on the second floor of the house. Take a look at the e-mails in my inbox.I make a list of people to call,which I’ll do later in the day. I start organizing what I’m going to do for the day, and I find that I focus best on only one project per day, which means I usually have an “article” day or a“cookbook” day.

　　我從床上爬起來，套上一條運(yùn)動褲，泡茶，走到二樓辦公室里。我查看了一下收件箱里的郵件，把需要打電話的人名列了個單子，我會在今晚些時(shí)候打電話。我開始計(jì)劃今天要做的工作，我發(fā)現(xiàn)每天專心做一項(xiàng)工作精神最集中。這意味著我通常將日子分為“專欄日”或“寫書日”。