不仅上班族能拥有规律的工作时间，自由职业者同样能把每天的生活安排得井井有条。下面讲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.

　　梅丽莎·克拉克曾在一家饭店厨房做过一阵子厨师，后来她决定走一条伏案工作的道路。1993 年，她在哥伦比亚大学取得了“文学写作”艺术硕士学位，从此开始成为一名自由职业者，主要从事美食方面的写作工作。

　　现在，她为许多出版物撰写专栏文章，比如《纽约时报》、《美食与美酒》、《福布斯》以及《旅游和休闲》。此外，克拉克已经撰写并出版了21本烹饪书。

　　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.

　　我从床上爬起来，套上一条运动裤，泡茶，走到二楼办公室里。我查看了一下收件箱里的邮件，把需要打电话的人名列了个单子，我会在今晚些时候打电话。我开始计划今天要做的工作，我发现每天专心做一项工作精神最集中。这意味着我通常将日子分为“专栏日”或“写书日”。