Last week was a busy weekend. I went to the grocery store, I read some books, graduated college again…and I also worked my butt off trying to finish the F+W Media freelancing test to qualify for a copyedit/proofreading gig.
I can’t give out any specifics of the exam because that would be unethical, but I can say that it is an exhausting experience. I know that what they gave me is meant to have a number of errors to see how many I catch, and written poorly to see how I clean it up, but if I ever receive a manuscript that read like the pages they gave me I would suggest they fire the writer, and dock the pay of the editor that acquired the book.
My eyes practically went cross-eyed making copy edits and suggested revisions. And the proofreads, though less intense, made me constantly second guess myself. I’ve never looked up so many words I knew how to spell just because I was so paranoid that maybe I had been spelling them wrong my entire life.
I won’t get my results on the test for another few weeks, but I have definitely gained a new appreciation for what copy editors and proofreaders do. Their work is not easy, so if you are currently enlisting the services of one, thank them. I mean, sure, you’re probably already paying them, but thank them too!
But instead of coconut for the topping, I used some crushed walnuts.
Here’s the recipe:
- 2 large bananas
- 1/4 to 1/3 cup vegan chocolate chips
- 1/4 to 1/3 cup natural peanut butter
- Topping of choice
- Cover a large plate with a piece of parchment or wax paper.
- Cut up the bananas into good-sized chunks. Each banana should give you around 7 to 8 pieces.
- Heat the peanut butter and chocolate chips in the microwave on high, stirring every 30 seconds. It should take about 1-1.5 minutes. Stir until smooth.
- Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper.
- Sprinkle on your topping of choice and transfer to the freezer for about an hour until hardened. For best results, leave overnight and store in a ziplock container for up to two weeks.