It’s been over 4 years now since I left the corporate world and ventured out on my own.  Sure, there have been plenty of ups and downs - and there have been periods that have been slower than I liked.  But last week, a recruiter got in touch with me and asked “what would it take to get you back into full-time employment,” my answer was “A lot of money.”  The flexibility of working for myself cannot be beat.  Plus, you no longer have to work for people who may not know what they are doing.  Going out on my own was the best thing I ever did - I highly recommend it.

With shrinking staffs at newspapers and television news, it’s not always so easy to get your client in the news.  You always to be thinking of new and different ways to get the word out - whether it be by social networking (My Space, You Tube, etc.) or making your client part of another story (think holidays - Christmas, Mother’s Day, Back to School, etc.).  Don’t give up!

Instead of giving PR advice today, I’m sharing a fabulous, easy recipe for Flourless Chocolate Cake that I originally found in Bon Appetit magazine.  Enjoy!

Flourless Chocolate Cake 1 cup (2 sticks) butter8 oz. semisweet chocolate chips1 ¼ cups sugar1 cup sifted unsweetened cocoa powder6 large eggs. Preheat oven to 350.  Butter 10-inch-diameter springform pan (I don’t have a springform pan, a cake tin works too). Line bottom with waxed paper.Stir butter and chocolate in heavy large saucepan over low heat until melted.  Mix sugar and cocoa in large bowl.  Add eggs; whisk until blended.  Whisk in chocolate-butter mixture.  Pour batter into prepared pan.  Bake until tester inserted into center comes out clean, about 45 minutes.  Cool cake completely in pan or on rack.  Run knife along sides to loosen cake.  Release pan sides.