A 10-Minute Ground Beef Banger

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In this missive

News from book-writing hell success

A one-skillet recipe you should make once a week

Info on an upcoming Substack Live!

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Hello Comrades!

Gingery Ground Beef with Lime and Herbs—scroll down for recipe

It is with big delight that I can finally say this: After six straight months of grinding on Book 3 (yes, still UNTITLED), I’m back.

I submitted the first draft of my manuscript on Friday, May 9, at approximately 6:53 P.M. A friend who had been checking on my progress throughout the week asked me what I had planned to celebrate, and the answer was … nothing.

To be clear, doing nothing is a luxury. This is true all the time, but to wipe my agenda clean felt extra sweet after the self-imposed seven-day-a-week work schedule that I’ve been subject to since December. It seemed like spring started the day I got done—not to make the moon and the stars and the planets all about me, but I timed my work hibernation jusssst riiiight.

People who don’t procrastinate don’t back themselves into a corner like this, or so I’m told. Could never be me. This is my third book. I am finally ready to admit publicly that my writing “routine” has all the structure of dryer lint and is as predictable as a drunk monkey.

For being inconsistent with my newsletters and recipes, though, I apologize. Pausing my YouTube channel was necessary so that I could write the book. Finishing the manuscript means I can go back to a regular publication schedule on Food Processing.

Since we’re all busy people, I’m posting a ground beef recipe from That Sounds So Good that many people have told me they’ve got memorized. Follow my guidance on how to properly crisp the beef—preheating the skillet is nonnegotiable. Set a timer if standing around looking at it for 2 minutes feels hellish to you. The sauce is a combination of lime juice, soy sauce, sriracha, and fish sauce. Sour, salt, umami, heat, funk—can’t lose.

Speaking of winning! This Thursday, May 22, I’ll be going live here on Substack with

Erika Veurink

. We’re going to chat about how I landed on a vibe for the cookbook shoot, and I’m going to grill her for guidance on shopping vintage for the outfits I wear on set. The photo shoot starts next week!

We’ll also be talking about snacks you can pack for all your road trips and plane travel this summer.

Nothing I enjoy more than eating in the car. Seriously.

Talk soon!

xox CLM

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