Dear Valued Newsbreak Followers and Foodie Friends

Dear Valued Newsbreak followers,

I wanted to take a moment to address the recent changes in my writing presence on Newsbreak. As you may have noticed, there has been a significant decrease in the number of articles I have been publishing on the platform. This decision was not made lightly, but after careful consideration, I have chosen to discontinue my contributions to Newsbreak.

The primary reason for this decision stems from the substantial reduction in pay for contributors and the unfavorable changes in the platform's algorithms and writer dashboards. Despite my efforts to address these concerns with Newsbreak over the past year, the company has shown little regard for the well-being of its contributors.

Writing for Newsbreak has become increasingly challenging, with delays in article publication and a significant decrease in earnings. It is disheartening to feel undervalued and unappreciated by a company that prioritizes profit over fair compensation for its writers.

As a result, I have made the difficult choice to remove all of my articles from Newsbreak by the end of 2024. I am currently in the process of transitioning my work to my personal blog, "Cooking Exceptionally With Gin Lee, The Deep South Cook." I invite you all to continue following my writing journey on this platform. I launched my blog in 2016, and it is completely free to follow me here. I do not generate any income from my blog posts, as it is a passion project that I pursue in my spare time.

I want to express my gratitude to my 30K+ followers for your unwavering support and encouragement. Your loyalty means the world to me, and I am committed to providing you with quality content in the future.

Thank you for your understanding and continued support.

Warm regards,

Gin Lee

I tried Martha Stewart's slow-cooker triple chocolate brownies recipe- this is how they turned out

I tried Martha Stewart's slow-cooker triple chocolate brownies recipe- this is how they turned out There's one lady on this earth (besides mom) that I have always simply adored; Martha Stewart. Anyone who knows me knows that Martha has been my lifelong hero since I was a teenager. She's witty, beautiful, and exceptionally talented in so many various ways. Such as DIY home and land renovations to whipping up any tantalizing masterpiece in her kitchen. Even though I have a multitude of recipes, I had never made slow-cooker triple chocolate brownies before. That's until I came across Martha Stewart's recipe for this delightfully delicious, gooey chocolate treat. I followed Martha's techniques and her recipe to the tee, and ooh-la-lah! Her slow-cooker triple chocolate brownies are sinfully exquisite. They are a chocolate lover's dream come true. Martha's slow-cooker brownie recipe takes 3-1/2 hours to bake. While some people may think that is too long to ...

American pokeweed

American pokeweed American pokeweed is a perennial, and it's commonly known as a survivalist plant. The plant is often referred to as poke salad, poke sallet, pokeweed, poke, among a few others. During the first days of spring, purplish shoots of pokeweed emerge from the soil. The plant will often pop up as a volunteer, and depending on the location, pokeweed can grow anywhere from 6 feet to 20 feet tall. The stalks and stems of pokeweed are an attractive purplish plum color. The leaves are a beautiful green color, and they can grow as big as 14 inches long by 7 to 8 inches wide. The plant's leaves will be tapered at each end. By summer, pokeweed begins producing long clusters of green and white flowers. The flowers turn into green berries that then transition from a light pink to a dark plum color. Pokeweed grows flowers and berries often at the same time and will continue to grow until the first frost. I have never pulled a pokeweed plant up from its roots, but I...

Vegetables that contain protein

Vegetables that contain protein If food prices have you scrambling down the aisles of the grocery store trying to find something that's more affordable than meat but still has protein, know that you're not alone! Back in the days when my grandparents went through the Great Depression, it was really tough times, but they survived through the hardships by growing their own food. There are a lot of veggies that actually do contain protein, and they're packed full of additional nutrients that our bodies all need. Vegetables highest in protein: Vegetables high in protein include artichokes, asparagus, beans, bean sprouts, and beans in general: broccoli, Brussel sprouts, chickpeas, green peas, kale, mushrooms, mustard greens, spinach, sweet corn, and turnip greens. For a few examples: Black beans contain 15 grams of protein in just a 1-cup serving. In fact, a 1/2 cup of cooked beans provides close to 7 grams of protein, which is the same as eating one ounce of meat. As for collar...

Cooking Exceptionally With Gin Lee

Search This Blog