I have some big news for everyone today. Cooking Comically is moving to LINE Webtoon.
Webtoon is a very cool site that hosts a large collection and variety of other comics and cartoons and future Cooking Comically recipes will be hosted there as well. The only change for you guys is the location of the new recipes. The current recipes will be archived here and there will be no change to the content, I will still update every Thursday and the comics are still (and will always be) free. And with the move to Webtoons I’m gaining added functionality that I’ve wanted on my own site for years. Namely mobile viewing will be much easier, recipes will be easier to browse and I will FINALLY be able to directly reply to comments on the recipes.
4 Months ago Cooking Comically came back from a long hiatus. A lot of people, including myself sometimes, thought it might be dead. Today I am very happy to say that with the move to Webtoons combined with Patreon, Cooking Comically is now what I do for a living! It’s something that I’ve always daydreamed about but never really believed would be possible. It’s still sinking in.
I just want to thank everyone who has supported me and continues to support me throughout this crazy ride. Thank you for reading and cooking and emailing and commenting. Thank you for spreading the word and buying the book. Thank you for everything.
It only gets better from here.
Hello everyone. As you can see, Cooking Comically is back. In force.
Starting today there will be a new recipe every Thursday of every week.
I know a lot of you are wondering where I’ve been and I’m sure some of you assume that I published the book and am now swimming in money and/or the Caribbean. This is not what happened. There simply isn’t much money (none for me yet, in fact) in traditional publishing unless you sell a ton of books. And I didn’t. I had to get a full time job afterward to keep myself afloat and start paying off student loans. That paired with a multitude of very personal issues that I’m not willing to discuss with the internet at large, I ended up in a not-so-great place to produce anything of value. I lost heart for a while, but I never stopped thinking about Cooking Comically. I should not have gone completely dark. That was a mistake and I apologize.
Over the past year I worked through the things that had me in the mind-dumpster, dug a little ways out of my hole, and am now in a good place to resume the shenanigans and give Cooking Comically the attention I’ve always wanted to.
I would like to thank everyone who, over the past year, has sent kind messages of support. You’ve asked how I was, where I was, if I was ok, hoping that I would return, etc. Even if I didn’t respond, it really helped. I promise.
Lastly, but also importantly, you’ll notice I’m now running a Patreon campaign. This is my bid to make Cooking Comically something that can sustain itself and maybe even me. I encourage you to check it out and consider supporting me. It would mean a lot and there might even be things in for you that you’d like.
So. I’m back. Enjoy the show.
Today the first ever Cooking Comically cookbook is officially out in stores. It’s the first thing I’ve ever published. To me it’s extra special because not only did I manage to create an entire book… I managed to create an entire book that I’m really proud of. The timeline to put it all together was about 6 months. Over that period of time, working on something so hard and so closely I found that it became impossible to judge whether anything in it was really going to work. I worried about it constantly throughout the revision process. But, a few weeks ago when I had the finished book in my hands and had a chance to read through a physical copy… I was really satisfied with how it turned out. It looked better than I expected and read the way I’d hoped it would. Whether I succeeded or not isn’t really for me to decide, though. That’s up to you and everyone else that picks it up and reads it.
And I really hope you guys enjoy it. If you do, do me a favor and tell people about it. I‘d love to make another book and this one needs to do well for that to happen. Put the word out, if you’d be so kind.
In other news The Raffle of Win ended today with 540 entrants. Holy crap, you guys. I can’t believe so many of you went through the trouble to send me proofs of purchase. That’s a good bit more than I expected and a lot of emails to reply to. Said reply emails with the whereabouts of the pre-order poster (which turned out awesome, if I do say so myself) are going out now and I should have them all delivered in the next few days. I’ll announce the winners of the raffle from NY during Comic Con weekend (Oct 10-13).
Speaking of which if you look to your right, you’ll see my NY Comic Con info. If you’re headed there, drop by and say hello. I’ll have new t-shirts you can’t get anywhere else yet, aprons, books, free stickers etc. Looking forward to meeting some of you!
This year has had it’s ups and downs, but it has truly been one of the best of my life. Thank you all for making that possible.
I know Im sleeping ’cause this dream’s too amazing.
I didn’t start Cooking Comically as a money making venture. I started it because I saw an audience enjoying something that I would’ve done anyway. I do this because I’m passionate about comics and food and combining the two has proven to be one of best things to ever happen to me. Just knowing that there are people reading and enjoying what I do blows my mind every time I think about it. And as it turns out there are certain people and organizations that want to help me make this idea the best it can possibly be. American Express, unbelievably, has turned out to be one of those organizations. They very kindly invited me to be a part of their #PassionProject series and after speaking with the people involved and seeing the others that they had included I was very happy and flattered to be a part of it.
More to come.
All these crazy things keep happening and life is all like “no no, crazier.”
Ladies and Gentlemen, Boys and Girls, children of… well not all ages, that’s not really appropriate, what, with all the swearing and knives and booze going on around here but, look, I’ve got an announcement. First, I would just like to say that I hope you enjoyed the April Fool’s recipe. Judging from the reactions I think it ended up seeming a little more plausible than I intended, but that’s fine. I assure you nothing about the style of the strip is actually changing. Secondly, and this is definitely NOT a joke (amazingly)…
THE BOOK IS CURRENTLY AVAILABLE FOR PRE-ORDER ON:
It is 192 pages of reasonably priced comic-recipe goodness. There are 35 recipes total, the majority of which are completely new and will not be available on this here web space. And not only that, but you also save a healthy chunk of change (at certain places) by picking it up early. So now if you want to throw your wallet at the screen, something will actually happen. That’s a thing. (At least I’m pretty sure these places accept wallets…) Anyway it is still a little ways out from being released, but seeing as how you’re a good and smart person that thinks just a little under 6 months ahead, I trust that deep down in your heart of hearts you know what must be done.
I just wanted to acknowledge that there has been some turbulence in the up-time of the site as of late. Unfortunately this has been out of my hands and in my hosting provider’s. DreamHost (who I have used for years and years without trouble) decided to change up the server hardware that my site is hosted on without warning and this caused a couple of days of intermittent service a little while ago. Then after all that was finally said and done the mandatory auto-upgrade of WordPress that DreamHost does crippled my ability to edit the site for a day. Then the rollback/restore that fixed that ended up jacking up the site’s file structure so I had to shuffle some things around and reupload some images. I wanted to apologize for the shoddiness and assure you that I’m working on moving towards a more stable system. Thanks for your patience guys. There are new recipes in the works and another exciting development brewing that I’ll be able to tell you about shortly. Stay tuned.
After highschool I planned to go to art school, but I ended up in the Navy. After the Navy I planned to go to school again, but I ended up traveling the world on my own for a bit. When I came back I planned to save up some money and travel even more, but I ended up going to school. I planned on transferring and then I made a silly comic about chili and put it on the internet. If there’s one thing about my life that I can always count on, it is that I never end up where I plan. And really, that’s been the very best part about it. I can never know what’s going to happen next. And what follows here is probably one of the craziest detours I’m like to take.
Yep. Today’s the day, folks. I’ve known for a little more than a week, but now I finally get to tell you.
It is my sincerest pleasure to announce that Perigee Books will be publishing the very first Cooking Comically cookbook in the Fall of next year. That’s happening. Officially.
If you told me a year ago that I would be publishing a book I would’ve thought “Ok that’s weird, but vaguely plausible…” But, if you told me it was going to be a cookbook, I would’ve assumed you were on some kind of hard drugs (as opposed to a time traveler who bounces around telling people random facts about their future). But here we are.
Thank you to everyone who has been reading and cooking and sharing. It’s been amazing and I expect it will continue to be so. The website will continue on as it has (with some eventual improvements) and in the background I will be working my hardest to produce a book that is worthy of the people that make this endeavor possible. That’s you, by the way. I know next fall is a long ways off, but designing, fabricating and distributing a book is an unavoidably long process. I hope you’ll stick with me.
As we walk and make plans in the dark.
Hey guys, here’s a boring video of me tiredly explaining why there hasn’t been a recipe yet this month and how that’s not going to last much longer.