Archive * No. 011: Every Mistake I Made in My First 10 Newsletters

This issue features ten hard-earned lessons in newslettering, and a herby focaccia recipe.

I want to say a HUGE thank you to the 100 (!!!) people who have subscribed to my newsletter. With the first 10 under my belt, I have learned alot.

In my work, I’ve always thrived at big-picture thinking - and I’m notoriously bad at catching the little typos and grammar slip ups. In my day job, I have an amazing quality checker (thanks Danielle) who catches all of that for me. But with this newsletter, it’s just me. Still, one of my core beliefs is that done is better than perfect (Sheryl Sandberg).

If I had waited until everything was just right, I never would’ve hit send on my first newsletter.

1.

In my first newsletter, I had several spelling mistakes.

From this, I learned to run my work through a grammar checker before publishing.

2.

In my second newsletter, I ran it through a grammar checker, but accidentally added a rouge apostrophe to the last line as I pressed send.

I also tried my first Substack poll, and messed it up when editing in post so that only a few people were able to vote.

From this, I learned how to properly use the poll feature, as well as to slow down before I send.

3.

In my third newsletter, I FORGOT to tell everyone the RESULTS of the poll.

I was in a rush that week, and I also used AI to help me write this one. Reading it after I sent it, I was disappointed in myself because it lacked my voice.

From this, I learned to obviously make sure I follow up on anything mentioned in previous newsletters. I also made a commitment to myself that I will only use AI for grammar and spell check, but not for writing. People subscribe to hear me, not ChatGPT.

4.

In my fourth newsletter, I learned how to add custom SEO images to my newsletters.

Now every newsletter has a visual preview that looks good on my main page and when shared. I went back and made these for my previous newsletters too.

5.

In my fifth newsletter, I realized that the images I had been sending were way too big for Substacks platform and on mobile.

From this, I created a template for myself at 600px width, the optimal sizing for images going between web and mobile viewing.

6.

In my sixth newsletter, I forgot a period at the end of the newsletter.

7.

In my seventh newsletter, I sent it out super late, and struggled to get it done in time.

8.

In my eighth newsletter, I listed it as #9 on accident, and had to correct it on my site.

Now I double check.

9.

This was my first newsletter that went out with NO mistakes.

I prepped it the day before, it looked great, and it had no spelling mistakes!

10.

In my tenth newsletter, I forgot a period at the end of the newsletter, again.

I need to work on this haha.

Bottom line, it took me nine tries to send one of these with no mistakes and on time. If I had a team behind me, maybe that number would be smaller. But it’s just me, figuring it out as I go.

And honestly? I’m proud of that.

Every mistake has taught me something. I’m not letting perfectionism or lack of know-how stop me from saying what I wanna say. I don't have it all figured out, but I am doing it. Every week.

You get better by doing, not by waiting. Just start. You'll learn as you go. I sure am.

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IN THE WORKS

✦ Rhianna Pinkerton’s Wedding

I am heading to Seattle this week for my best friend’s wedding! I designed the invitation and all accompanying graphics for the day of. I am also doing the florals and many other DIYs to support. Next week I will share some photos from the weekend! Here is the invitation I designed.

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HOUSE SPECIALS

✦ Herby Focaccia Bread

I made some Focaccia bread for this month’s craft club, and my secret is I use my bread machine to help me make the dough. A wedding gift from my cousin Jen <3, it does the hard part of kneading and rising. You can still make this with no bread machine, I have both instructions below!

DOUGH

• 1 cup + 2½ tbsp warm water (room temp)

• 3 tbsp extra virgin olive oil

• ¼ cup herbs (parsley, basil, oregano, thyme – anything you got, fresh is better)

• 1¾ tsp kosher salt

• 3 cups bread flour

• 1½ tsp active dry or instant yeast

TOPPING

• 2 tbsp GOOD extra virgin olive oil

• ¼ cup chopped fresh herbs (parsley, basil, oregano, thyme, marjoram – any mix!)

• ¼ cup grated Parmesan

PREP (BREAD MACHINE)

1. Add dough ingredients to the bread machine in the order listed.

2. Select the Dough Program and press start.

3. Once complete (about 1.5 hrs), transfer dough to lightly floured surface.

4. Punch down, press into a greased 12x8 pan dusted with cornmeal, and cover with plastic wrap.

5. Let rise until doubled – about 40–45 minutes.

PREP (NO BREAD MACHINE)

1. Combine warm water and yeast in a bowl. Let sit until foamy (about 5–10 minutes).

2. Stir in olive oil, herbs, salt, and flour. Mix until dough forms.

3. Knead for 8–10 minutes until smooth and elastic.

4. Place in an oiled bowl, cover with plastic wrap, and let rise until doubled (about 1.5 hrs).

5. Transfer dough to lightly floured surface.

6. Punch down, press into a greased 12x8 pan dusted with cornmeal, and cover with plastic wrap.

7. Let rise until doubled – about 40–45 minutes.

COOK / ASSEMBLE

• Preheat oven to 450°F.

• Dimple dough with fingers.

• Brush with olive oil, sprinkle with herbs.

• Bake 20–25 minutes until golden and puffed.

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NOTES TO SELF

“The only way to do it is to do it.”
— Amelia Earhart