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So January was a wash. I spent as much of it as I possibly could curled up in bed. I slept like a champion sleeper. I dragged my laptop into the blanket nest and worked on film festival stuff there. I read books in bed. I watched Netflix while working with yarn in bed. I looked at blogs in bed. I snuggled down with Man Cub and watched an entire season of Bob’s Burgers.*  I got intimate with a friend’s (really good) poetry manuscript while wrapped in my orange quilt. Mostly, I got out of bed to handle emergencies involving heating oil** and houshold chores, to play WoW, to go to yoga on Thursdays,*** to grocery shop, and to cook dinner.

But it’s February (white rabbits, white rabbits!) and I’m ready to emerge. I started out the month right yesterday with a delightful breakfast with the afformentioned author friend, and then off to run an assortment of errands. Today I’m going to spend some quality time binding books. February is looking up.

But what I really want to talk about is sauce. Did I mention that I spent a bunch of time in bed reading blogs? One of my favorites is Smitten Kitchen. I’m prone to go fangirl over Deb Perelman – I’ve served her recipes at the family Thanksgiving table for the last three years and it’s gone brilliantly, and her cookbook  is outstanding. Which is the only reason I attempted a sauce that I avoided because every description of it looked like clickbait.****

For serious – this sauce claims to be Something Very Special while being created from the mundane. A can of tomatoes, some butter, and an onion. There is no garlic, there is no basil, there is no stock or glug of red wine, nor is there any olive oil. You don’t even dice the onion. WTF. But Deb Perelman praised it, and that got my attention. She doesn’t publish clunkers.

And I have a new red pot. A Dutch oven, to be specific, but it’s a heavy-bottomed pot (emphasis on heavy – cast iron don’t fuck around, y’all) – Will Dearest gifted me with it after seeing me get wistful over a Le Creuset display last December. So curiosity piqued and red pot in hands, I went to it.

Holy. Carp. Something magical happened in the pot. So I made it again, this time with another brand of tomatoes. Slightly different, but again, freaking magic. When we went shopping yesterday, I bought no less than three cans of tomatoes and three boxes of pasta. The next two weeks hold serious promise. Here’s the scoop.

Three Ingredient Pasta Sauce – will feed four comfortably
(from Tomato Sauce With Onion and Butter on smittenkitchen.com)

1 28-oz can of whole plum tomatoes
5 Tbsp butter
1 medium onion, halved

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