Technical writer uses skills to create proposals, biz plans

Liz Rich

Liz Rich

Elizabeth “Liz” Rich is a freelance writer who recently moved to Mobridge. However, Liz doesn’t write articles for popular magazines; she freelances in the technical field.
If you need a business plan typed up, contact Liz Rich. If you need a grant proposal, a template for charity fundraising, feasibility study, technical proposal, technical documents, employee manual, instructional booklet, how-to paper, project management documents or expansion plan, contact Liz at Custom Organization Solutions of Mobridge.
What Liz worked on most recently was mineral rights research in western South Dakota. She first discovered she didn’t have to be an attorney to find out about mineral rights. Liz wants to develop a training manual for landowners to know what to do and how to go about de-mystifying mineral rights research for their own benefit. Oil companies are presently at work in Butte and Harding counties on a shale formation that extends to both North and South Dakota. One of Liz’ goals is to use her training manual to offer a seminar to aid landowners in profiting from their mineral rights.
Liz was born in Flint, Mich., but grew up in Florida and Texas. She attended Sharpstown High School in Houston and obtained her associates of arts degree at The Art Institute in Houston, and her bachelor of science at University of Phoenix, Maitland, Fla. She said she “has family in all parts of the country; and more than family, friends really matter the most as friends are family we choose.”
Liz emphasized that she went to business school, not culinary school, and said she “would have flunked out of culinary school burning water.”
One of Liz’ very favorite recipes is “dry onion soup dip hand-made by me with love.” She also creatively combines fresh Tostitos chips and grated Colby-Cheddar-Pepper Jack cheese in her microwave oven to create nachos, and she serves this delectable dish with medium salsa on the side.
Liz has several very tasty recipes (see below), but much of her creative energy goes into her freelance writing. She also enjoys leatherwork and artsy projects to home decorate. Liz is a huge fan of going to art and history museums and enjoys traveling all over by land. She’s definitely not a fan of flying.
Liz said she loves to impersonate food critique-types in restaurants to taste-test menu items because she had a job in the 1990s writing menus for a destination management company.
“I learned so much of the culinary lexicon that I like to see if the chef is up to speed with his craft. I love that they have the talent because I know I do not have their talent whatsoever,” she said.
One of Liz’ most memorable cooking disasters happened in the summer of 2011 when she made an elk meatloaf in her new countertop NuWave oven. Liz said her biggest mistake was in greeting her client at the kitchen door, escorting the team into her living room for a quick meet-up and forgetting the meatloaf as it was burning to a crisp. There was “tremendous razzing and riotous laughter from her visitors,” she said, and a not-so-pleasant smell.
Liz said, “My aim most of my life was to create substance, and cooking was not my forte; but the more I see fish pulled out of the Oahe, panned in butter with spices like I made for myself the other night before the big storm hit. I enjoy this river vista and its recipes enormously.”


Pork Chops
4-6 thick-cut pork chops
Egg batter
Bread crumbs
Fresh salad
Baked beans
Heat oven to 350-400 degrees. Dip each pork chop in egg batter, then in bread crumbs. Place in oven-proof baking dish. Douse pork chops with honey. Bake for an hour. Serve with fresh salad and baked beans.

Belgian Waffles
Your favorite waffle mix
½ cup chopped walnuts
½ cup diced bananas
Fresh or frozen blueberries
Make waffle mixture as directed, stirring in walnuts and bananas. Use blueberries as topping before serving waffles.

Mexene Chili
1 lb. ground beef
¾ cup chopped onion
1 clove minced garlic
2 Tbs. Mexene* chili powder
1 Tbs. flour
1 tsp. salt
½ tsp. ground cumin
½ tsp. sugar
1 8-oz. can stewed or diced tomatoes or tomato sauce
1 cup water
Brown meat, onion and garlic together, then drain excess fat. Stir in remaining ingredients and mix well. Cover and simmer 30 minutes, then serve.
*Available on the Internet

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