Oooh, nope, maybe I wrote that wrong. The wine will not simmer off — no simmering is happening, here. You roast the veggies, then stick ‘em right in a slowcooker. That slow cooker is lidded; it will lose no moisture. Hence, the wine remains. The alcohol isn’t really an issue, but the flavor will remain clearly imparted. Red wine in tomato sauce is a beautiful thing.

Also, re, pitching –

Yep, those things help.

Comparison can be a sticky wicket, though. It’s par for the course, but many seem to prefer you being able to pitch a project that has its own feel, not one that is the culmination of two other projects.

– c.

Unless I read your steps wrong! Regardless, before I go changing it, I am going to try your sauce your way first. I really wanted to get down on that squash you made, but I just can’t. I detest squash, but your recipe actually made me want to give it another shot.

And if I may add, when pitching there are three words you should know: Comparison (it’s like Charlie and the Chocolate Factory meets the Devil in Miss Jones), Passion (Give a fuck about what you are pitching), and Hygiene (Don’t smell like you just spent an impassioned hour in the Chocolate Factory with Ms. Jones).

– c.

Sausage, yes, that’d do quite well in there.

And mushrooms — well, once, I despised mushrooms. I’m a fan, these days, but I’m still not a big proponent of them in my tomato sauce. Other sauces, yes. Tomato, not so much.

– c.

I am right there with you on queries, boss. I have about three out right now, and even though I know it’s a “don’t call us, we’ll call you” sort of thing, I religiously check my email as often as possible. Good luck on your end, bud.

And the “white fat” won’t be white after it sits in a slow cooker sauce pot for 6-8 hours.

– c.