The return of A Very Good Sauce
let's try this again
Hello friends,
Coming to you from a brief stint in New York between book tour stops in Chicago and Canada to tell you that the tomato sauce….is back. If you’re not able to get to either First Bloom location, you can now procure A Very Good Sauce (all three flavors) online, right here.
The response upon launching was obviously beyond our wildest dreams (clearly, otherwise we would have….made more), but trust we are aiming to not run out again and making more sauce as we speak so that all holiday dreams can come true. I’m hearing reports from tomato sauce customers that “now I don’t have to make my own, even though I can” and “it’s better than you think it might be, and I already thought it was going to be very good” (real testimonials). My favorite remains the Spicy Tomato with Fennel, and anecdotally, Caramelized Shallot with Anchovy is the in-store favorite, while the Classic Garlicky Tomato is the front runner online. I love data!
(Also, if you're reading this and the sauce is somehow already sold out, I promise it will be back soon - check back here end of week for updates!)
Other news:
You can still catch me on the road this week and next in Montreal (11/19) with Jonathan Cheung from Appetite for Books, in Toronto (11/20) with George Civeris, in Portland, Oregon (12/1) with Frankie Gaw and in Los Angeles 12/4 with Kate Berlant (San Francisco is SOLD OUT, bliss!). All information and tickets here.
All you have to look forward to with George and I, plus more.
To those asking if I’m doing Thanksgiving this year, the answer is yes, but only for my family and me. There will be no Home Movies. No newspaper, no newsletter, no new content. Not even a Friendsgiving. This year I’ve “left it all on the field” as it were and frankly, I have nothing left to give.
As an offering, of course I’ll be offering my annual hotline via Instagram stories and opening up a more in-depth Q&A here on A Newsletter which I’ll publish early next week. If you’ve got a question you’d like answered, you can ask here.
P.S. In case you want to visit Thanksgivings past, here's Part 1 and Part 2 from last year:
PLUS: "Tune in" tonight to watch me make crispy chicken with parmesan and burst tomatoes with national treasure, Mr. Stephen Colbert. (As seen in Something from Nothing.)
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