Hey there, writer.

Somehow in all the chaos I am making progress on my to-do list. Slowly, and with lots of breaks and hot baths, but it's happening. 

You may have heard authors talk about doing big relaunches where they have new covers and whatnot. Well, I'm in a very soft relaunch right now. Meaning I'm not doing a giant launch campaign (too stressful), just quietly making updates. For the full details you can check out today's blog post.

But a new cover is exciting business. I really like the new design, so here's a sneak peek: 

Isn't it pretty!? Yes, that image includes a physical book! A print edition is coming, but I don't want to stress the postal system more than necessary right now so it'll have to wait for an official release date. 

A PDF-print-at-home version is also on its way. I hope to have that for you in my next newsletter.

For the full overview of what's been updated and why, check out the blog. More pretties inside!

Comfort Food Recipe: Butter & Tomato Pasta Sauce, with Seasoned Crumbs

This recipe is the simplest tomato sauce you could ever hope to make, and it's delicious. On top of the sauce add seasoned bread crumbs (or cornmeal) and parm. 

I start with the New York Times' recipe from Marcella Hazan. I've now made this twice, and the second time it came out much better because I added plenty of salt. Don't be afraid to add more salt until it's buttery and rich and delightful--comforting. 

My tweaks: To start, brown the onion halves just a bit in a small amount of butter. Add the rest of the ingredients (all three of them). After simmering for 45 minutes, add salt, a tch of sugar, and a scattering of turmeric. 

To top the pasta, make the toasted bread crumbs from this Budget Bytes recipe. You can use bread crumbs, cornmeal, or GF "bread crumbs" (I used Orgran rice "crumbs"). Be careful not to burn the crumbs! 

Add parm, and you have a rustic and filling meal. 

The NYT advises throwing out the onion halves, but mine fell apart and people who are not me (I dislike the texture) said the stewed onion was absolutely wonderful and "made the dish." So you eat what makes you happy.

That's a good rule for life in general, and for these fraught times in particular. 

I hope you and yours are safe and well.