The Breakdown Cure

I’m juggling a couple projects, but on deadline for only one. So, of course, it takes precedence. My brain has jet lag even though it’s been months since I’ve been near a jet. And I’m trying to plan marketing strategies for my two newest books as well as a book giveaway. Too early for vodka. So, comfort food it is. #amwriting

Homemade tomato soup is good for breakfast, lunch, or dinner. Not to mention creative meltdowns and middle-of-the-night panic attacks. (“Oh, god! Did I remember to rearrange paragraphs three and four? DID I? THE WHOLE MANUSCRIPT IS DOOMED!”)

Quick zesty tomato soup recipe. Eat like a published author or manic insomniac. Either way, the soup tastes good.

1 can tomato sauce (I prefer Contadina, but hey, you do you)

1 cup 2 percent milk (I’ve done it with pure cream or whole milk; richer taste, but can feel greasy)

2 tsp butter

1 tsp basil

1 tsp nutmeg

1/2 tsp red pepper flakes

Tomato sauce, basil and pepper in saucepan, bring to boil. Lower heat, add butter, milk, and nutmeg. Bring to slow boil. You can get your bowl and crackers, or toast points or grilled cheese ready while you wait. Takes about six minutes. Watch carefully. You know that milk will rise up like a frothy beast if you’re not careful. Voila! Top with a sprinkling of Parmesan or cheddar. Soup is served.