Read:

60+ Fantastic Email Newsletters to Read and Share (Courtney Seiter for Buffer): I love email newsletters because they’re such an effortless and fun way to learn new things. And this list is especially awesome, since it spans so many topics: general news, tech, marketing, design, photography, sports, food and beverage, general interesting-ness, and self-improvement (i.e. a lot of the topics I represent as an agent)! I really do not want to confess how many of these I signed up for. Let’s just say it was more than 2 and less than 20.

How ClickHole Became the Best Thing on the Internet (Dan Kois for Slate): “But the Atlantic reports that [The Onion] plans more independent site launches in the ClickHole mode, and according to Quantcast, the online traffic-measuring tool, ClickHole’s traffic has mostly held steady between 10 million and 15 million page views per month. Like many websites, ClickHole’s had game-changing mammoth viral hits; in November about 7 million people read what I believe to be ClickHole’s masterpiece, “’90s Kids Rejoice! The Spider Eggs They Used to Fill Beanie Babies Are Finally Hatching,” in part because at least a few social-Web visitors worried the threat was real. And as ClickHole has grown,  the site’s moved away from being a simple BuzzFeed parody; instead it’s become richer, weirder, a darker reflection of our own dark times.” Did any one else burst out laughing at the thought of spider eggs hatching in Beanie Babies? Way, way too good.

The Quick-and-Simple Guide to Getting Started with Video Content (Matt Aunger for Buffer): Video is a fabulous tool for connecting more deeply with your readers, because it creates an intimate, face-to-face, three-dimensional experience. (Why do you think Food Network stars, John Green, and other TV, YouTube, and movie stars manage to sell so many books?) Here’s the delightfully short guide to layering video into your existing platform without driving yourself nuts.

How to Repurpose Your Book or Blog Content for Profit and Promotion (Nina Amir on JaneFriedman.com): “As an author who has just produced or may be in the process of producing amazing amounts of content, you have a great advantage: You can turn all that content into money-making products. These ‘information products’ can provide you additional income and a business that revolves around your book. This strategy also works for long-time bloggers who are often sitting on as much information as a book would contain.”

Eat & Drink:

Over to Jarrett, for this gloriously delicious drink:

Last month Maria and I were able to squeeze in a quick visit back to my family farm in Michigan (so Pure). (Maria previously wrote about our asparagus-stalking and squirrel-eating activities from this trip here). One of my favorite childhood memories is picking the stalks of rhubarb that grew along the stone wall in our big front yard each summer.  Luckily, the rhubarb still grows there (although it’s been a good ten years since anybody has picked any), and we were able to score some during our trip.

My immediate thought while hacking at the stalks? Oh man, I have to make a cocktail with fresh rhubarb juice. And sure enough, Todd Thrasher had my back with this Rhubarb-and-rosemary daiquiri. Using this as my inspiration, I made a gin-based cocktail (instead of using the white rum traditionally associated with daiquiris) that has quickly become a new favorite around these parts. Sorry Mr. Thrasher, but I say that gin has it over rum every day of the week (and twice on Sundays) when it comes to rhubarb cocktails. Or, shall we say, gin is the American Pharoah to rum’s California Chrome in the Rhubarb Triple Crown. Okay, sorry, we’ll dispense with the bad analogies, and make with the drinks…

Rhubarb and Gin Cocktail Recipe

Serves one.

2 oz. rhubarb juice
1.5 oz. rosemary simple syrup
.5 oz. lemon juice
1.5 oz. gin
soda water

Add the rhubarb juice, rosemary simple syrup, lemon juice, and gin to a mixing glass filled with several large ice cubes. Add a splash of soda water (an ounce or so). Stir thoroughly. Strain into a collins glass filled with ice cubes. Add rosemary sprig and lemon peel as garnish. Imbibe.

Don’t be deterred from trying this recipe just because you think that making rhubarb juice and rosemary simple syrup seems too complicated and time-consuming. Thrasher’s recipe for both is really simple, and it’s easy to buy rhubarb at places like Whole Foods this time of year. Cheers!