Wait, really? I always heard that was just a band-aid for using cheap, acidic tomatoes. Good tomatoes shouldn't need any sugar at all in my book. What kind were you using?

What's the point of your notebook if it already works for you? I feel like those displays can make a tool seem like a performance. My own pages are just quick lists and messy notes.

Just add a pinch of sugar" always masks the problem instead of fixing it. You need to cook the sauce longer to break down the acids properly. A quick sugar fix just makes a sweet, undercooked sauce.

Nah, your friend just got lucky.

My last boss hired me because I listed three ways I saved money, exactly like @robinp72 said.