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Today β€” 26 January 2026Main stream

Effective Coauthoring: Tips and Techniques

βœ‡Oreilly
By: Mark Richards， Neal Ford and Raju Gandhi
26 January 2026 at 07:15

Coauthoring a book can be a challenge. While the authors share a common goal, each might have a different writing style, voice, and writing cadence, as well as specific ways of organizing a chapter. Most of these differences are easily remedied through an initial virtual session where the authors agree on a consistent style, format, voice, and so on, with occasional follow-on virtual sessions to ensure consistency. However, in our experience, this is not enough.

Between the three of us, we’ve coauthored five highly successful technical books over the years. This blog post is about three techniques that have helped us overcome some of the challenges of coauthoring, with a particular emphasis on one of the most useful techniques: the in-person experience.

Create a Narrative Arc

Everyone loves a good story. Stories capture our attention for one reason: They have a solid narrative arc, a literary term for the path a story follows. It’s what gives any story a clear beginning, middle, and end.

Narrative arc
The narrative arc of a story

A good story starts out with exposition to set the scene, introduce the characters, and communicate the stakes. As time progresses, the tension increases, conflicts arise, and the story becomes more complex. Finally, the climax of the story unfolds, leading to the resolution and ending. This is how great books are writtenβ€”including technical ones.

The first thing we do in any book project with O’Reilly is to collectively establish the narrative arc. This allows us to focus on telling a story about our subject.

Involve Your Editor

We attribute much of our success to heavily involving our editor in the entire writing process. We’ve learned that having our editor understand our narrative arc and our style and voice choices pays off in spades. Your editor is not there just to revise your grammar: They guide you through the writing process, teaching you better writing skills along the way and ensuring consistency throughout the book.

We include our editor in our weekly meeting calls and our constant text and email exchanges. She essentially functions as an additional coauthor and adds a tremendous amount to the overall finished product. Make no mistakeβ€”the editor makes all the difference in the world, not only to the finished product but to the overall writing experience.

For each book, we create a shared Google spreadsheet that helps all of us (including our editor) remain organized. It’s our source of truth for which chapters each author will draft, complete with each chapter’s deadlines and current status. It also includes room for short notes on each chapter. It’s always open during our weekly meetings.

Meet in Person

While the first two tips help coauthors stay organized and focused on a common goal, by far the most valuable technique we use is periodically meeting in person. We meet at least twice per book, sometimes more if we can arrange it logistically. Before each meeting, we all contribute to an agenda, listing things we are struggling with or want to discuss. We meet over a long weekend, starting Friday afternoon and going through Sunday. We make sure to take breaks and have fun too: We go out to a nice dinner each night and play board games well into the evening.

This might not seem necessary, given the ease of virtual meetings, but the results of these in-person meetings have been staggering. We rotate the location of the meeting between coauthors’ houses to ease travel costs. Although scheduling and traveling to in-person meetings can be expensive and logistically challenging, every time we’ve done it, we’ve come away with new ideas and fresh energy. We are convinced none of these creative ideas would have emerged without face-to-face discussion. There’s something about discussing the book in-person that brings new ideas and insights to light. Each time we meet in person, we discover a new angle or aspect of the book we are working on.

Coauthoring a book
One of our many in-person working sessions at Neal’s house

Here are some examples of how our in-person meetings have significantly influenced our books:

  • When we were planning the first edition of Fundamentals of Software Architecture, we decided to create comparison charts rating the pros and cons of each of the architectural styles we were writing about, but struggled with getting the granularity right. After much frustration, we decided to meet in person and dedicate the time to the comparison charts, resulting in the final version of the well-known star-rating charts found in the book. It was this experience that convinced us that in-person meetings are an invaluable part of the success of a coauthored book.
  • While writing Software Architecture: The Hard Parts, we found ourselves struggling with how to contextualize each chapter’s topic. When we met in person, we came up with the idea of starting each chapter with dialogue showing a fictional team undergoing a large migration from a monolithic system to a distributed one.
  • When writing Head First Software Architecture, one of us was struggling with a particularly difficult chapter. After numerous virtual meetings full of suggestions and three revisions of the chapter, it still wasn’t quite right. It wasn’t until our in-person meeting that we all saw itβ€”the chapter was literally upside down. We inverted the chapter to build up to the big picture rather than starting with the big picture, and the chapter became one of the best-written ones in the book.
  • We’re currently writing a book called Software Architecture Patterns, Antipatterns, and Pitfalls. We created a template for everything we wanted each pattern to cover, but it didn’t quite work for the chapters on antipatterns and pitfalls. Through all our weekly virtual calls and numerous side emails and texts, we simply couldn’t seem to get it rightβ€”something was missing. It wasn’t until our first in-person meeting that we found the solution: changing the generic section heading β€œContext” to a chapter-specific question that gets right at the point of the chapter and provides context for the antipattern.

    However, that wasn’t the magical piece. Once we all saw how well this worked for the antipatterns and pitfalls, we decided to use this technique for all the chapters. Now each chapter of the book starts with a motivating question for why this pattern, contextualizing it for both the author and reader and making the table of contents more useful. We’re confident this simple piece of brilliance would never have happened through virtual meetings.
  • At that same meeting, we also worked on our other current project, Architecture as Code. We changed the order of the chapters to fit a better narrative arc as a result of an intensive in-person gathering. Without being in person and seeing the overall book flow together, the narrative arc would likely not have changed to the new and improved one.

If you’re coauthoring a book, we highly recommend having at least one in-person gathering, if logistics allow. The success of our books should be testimony enough that this technique works.

Before yesterdayMain stream

Sarson ka Saag – Punjabi Style

βœ‡My Food Story
By: Richa
23 January 2026 at 08:12

Sarson ka Saag is not just a North Indian winter dish, it is an emotion. Made with fresh winter greens this curry is bursting with warm, rustic flavours and nutrition. Serve it with a generous dollop of homemade butter, hot makki roti and jaggery for a heart-warming meal.

Picture of sarson ka saag served in a small copper kadhai with makki roti on the side

Come winters, making sarson da saag and makki roti is an absolute must. But traditionally, making sarson ka saag is quite a lengthy process that involves cooking the leafy greens in a large earthen pot until they’re soft and mushy. It is then ground to a coarse paste using a wooden whisk, before finally tempering it with ghee, onions, tomatoes and a few spices.

But my sarson ka saag recipe is simpler and a whole lot quicker. We use a pressure cooker to cook the greens a lot faster, before tempering it as usual. But don’t worry, using a pressure cooker doesn’t affect the taste or texture in way.

Why You’ll Love This Recipe

  • By pressure cooking the greens, the cooking time is reduced to nearly half and the entire dish comes together in less than an hour.Β 
  • It is the perfect way to include greens and other fresh winter produce in your family’s diet.Β 
  • Despite its long list of ingredients, this dish is surprisingly easy to make.
  • Can be made in a large batch and frozen for future use.
  • Can be made ahead as this dish tastes a lot better the next day.
  • The combination of leafy greens makes this dish a rich source of fibre, antioxidants and vitamins.
  • This recipe is naturally gluten free and can be easily made vegan by excluding ghee and curd.Β 

Ingredient you Need

Here are the main ingredients you’ll need to make some delicious sarson ka saag this winter:

  • Sarson/mustard leaves: Sarson or mustard leaves have a dark green colour and a sharp, pungent taste. This winter produce is the star ingredient of this recipe. While it is best to use fresh leaves, you can easily replace them with pre-cut, cleaned and even frozen mustard leaves.
  • Other greens: This recipe uses spinach and bathua leaves to balance out the sharp taste of sarson and add a dash of earthiness. If you don’t have access to bathua, you can easily replace it with methi (fresh fenugreek leaves), kale, collard greens or arugula.
  • Radish and radish greens: Radish and radish greens enhance the flavour of mustard.
  • Ginger and garlic: For flavour, balance and aroma
  • Green garlic: Optional but adding a dash of green garlic when cooking the greens makes this more garlicky
  • Makki atta: Makki atta or maize flour is used to thicken and make the saag creamy
  • Ghee: Ghee is used along with mustard oil in the tempering process
  • White butter: A must in my opinion for a well rounded flavour

How to make Sarson ka Saag

Step by step picture collage showing how to pressure cook greens for saag and coarsely grind them
  1. Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
  2. Let the steam escape completely before opening the pressure cooker
  3. Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker.
  4. I prefer using a stick blender so I can control the blending. The consistency should be coarse and it should look like the greens were chopped finely. If you don’t have a stick blender, pulse the mixture in a mixture grinder and check every few seconds
Step by step picture collage showing how to cook sarson ka saag

5. Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste.

6. Saute for a minute and add onions. Cook till translucent

7. Add tomatoes, chilli powder and salt and cook till mushy.

8. Add the greens mixture to the onion tomato paste

Step by step picture collage showing how to cook sarson ka saag

8. Also add the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.

9. Whisk together curd and makki atta and add the mixture along with jaggery to the pan. Bring this to a quick boil while stirring continuously to avoid any lumps.

10. Once it starts boiling; reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Add a big dollop of makhan on top.

11. Serve hot with makki ki rotis

Frequently Asked Questions

1. How to wash the greens?

After separating the leaves from the stem, place the leaves in a large bowl. Fill it up with water and swish the leaves around. Remove the leaves and you’ll notice all the dirt settling in the water at the bottom. Throw the water and repeat the process a few times till there is no more dirt. Always wash the leaves just before using so that they don’t rot from the moisture.

2. Can I freeze sarson ka saag?

Absolutely! Sarson ka saag is freezer-friendly and stays well for up to a month both with or without the tadka. I usually cook a large batch of the greens, allow them to cool down completely and then store them in zip lock bags in the freezer. When I want to eat it, I simply allow it defrost on the counter, reheat and add the tadka. It tastes absolutely delicious every time.

3. Why is my Sarson Ka Saag bitter?

Sarson or mustard leaves naturally have a slightly bitter and pungent taste. But if your greens taste excessively bitter, you can simply reduce their quantity and add more spinach and/or other greens. The tempering process and using green garlic, ginger and tomatoes will further help reduce the bitterness.

Richa’s Top Tips

  • Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
  • Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk to mash the greens, make sure to finely chop all the greens before adding them to the pressure cooker.
  • Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time.Β 
  • If you don’t have a stick blender, pulse the mixture in a mixture grinder and check every few seconds.
  • This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.

Storage Tips

  • If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days.
  • It’s also very freezer-friendly and can be frozen for up to a month.Β 

Customisation Tips

  • For a more wholesome dish, you can always add paneer or chicken to the saag. Check out my recipes for authentic saag paneer and saag chicken for some inspiration.
  • If you don’t have access to any greens mentioned in the recipe (except sarson), feel free to replace it with methi (fresh fenugreek leaves), kale, collard greens or arugula.

Serving Ideas

  • Serve hot sarson ka saag with makki di roti and a generous dollop of white butter or homemade makhan on top.
  • Pair it with steamed basmati rice for a comforting, everyday meal.
  • Add a side of jaggery or gur to balance the earthy bitterness of the greens.
  • Serve alongside cucumber raita and sliced onions with lemon and green chillies for freshness and crunch.
  • Turn leftovers into a fuller spread by pairing the saag with plain parathas or rotis for an easy next-day lunch.

Sarson ka saag is the perfect dish to celebrate winters and the bountiful fresh produce. The creamy texture and the garlic-y rustic flavours are sure to leave you craving for more.

If you make this recipe, don’t forget to tag me on stories and send me your recreations over in my DMs @my_foodstory.

Watch Sarson Ka Saag Recipe Video

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Picture of sarson ka saag served in a small copper kadhai with makki roti on the side
Print

Punjabi Style Sarson ka Saag

Make the most amazing creamy, spicy sarson ka saag that hits all the right notes when eaten with makki di roti and a big dollop of makhan or white butter. This recipe is bursting with flavour and really celebrates winter greens!
Course Main Course
Cuisine North Indian, Punjabi
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 289kcal
Author Richa

Ingredients

Pressure Cook

  • 2 bunches Mustard Leaves approx 200g, washed and stems removed
  • 1 packed cup Bathua leaves approx 65g, washed and stems removed
  • 1 packed cup Spinach Leaves approx 50g, washed and stems removed
  • 1 packed cup Radish Leaves leaves for 1-2 radishes
  • 1 small Radish diced, approx 70g
  • 10 g Green Garlic Scapes if unavailable use 1 tablespoon chopped Garlic instead
  • 1 tablespoon chopped Ginger
  • 2 Green Chillies

Other Ingredients

  • 1/4 cup Mustard Oil
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin Seeds
  • 2 tablespoons finely chopped Garlic
  • 1 teaspoon chopped Ginger
  • 1 teaspoon Green Chilli Paste
  • 3/4 cup chopped Onions approx 90g
  • 1 cup chopped Tomatoes
  • 1 teaspoon Chilli Powder or paprika
  • 1-1.5 tsp Salt
  • 1/2 cup Curds or yoghurt
  • 3 tablespoons Makki Atta
  • 1/4 cup grated Jaggery
  • 2-3 tablespoons White Butter for serving

Instructions

  • Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
  • Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker. I prefer using a stick blender so I can control the blending
  • Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste and onions. Cook till translucent and add tomatoes, chilli powder and salt and cook till mushy.
  • Meanwhile, whisk together yoghurt and makki atta and keep aside.
  • Add the greens mixture to the onion tomato paste along with the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.
  • Add the curd mixture along with jaggery. Bring this to a quick boil while stirring continuously. Once it starts boiling, reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Serve hot with makki ki rotis

Video

Notes

  • Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
  • Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk, make sure to finely chop all the greens before adding them to the pressure cooker.
  • Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time.Β 
  • This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.
  • If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days and can be frozen for up to a month.

Nutrition

Calories: 289kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 609mg | Potassium: 283mg | Fiber: 3g | Sugar: 12g | Vitamin A: 374IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 1mg

This article has been researched and written byΒ Urvi Dalal

The post Sarson ka Saag – Punjabi Style appeared first on My Food Story.

Splash-screen memories from a Bangkok ticket machine

βœ‡The Register
By: Richard Speed
22 January 2026 at 02:33

When the operating system is older than the transport network

Bork!Bork!Bork!Β  There's no keeping an obsolete operating system down, although keeping it operational can sometimes be a challenge, if public terminals are any indication. Today's bork uses an OS that dates back 26 years, but is still serving up train tickets.…

20 High Protein High Fiber Vegan Recipes

βœ‡Vegan Richa
By: Richa
21 January 2026 at 07:00

Are you trying to eat more protein and fiber?? You’ve come to the right place! Here are 20+ high-protein and high-fiber vegan recipes made with whole food ingredients like beans, tofu, whole grains, seeds, and veggies.

Whether you’re meal-prepping or just looking for crowd-pleasing options, there’s something here for every day of the week. You’ll find curries, stews, sheet-pan dinners, and salads.

This is where plant-based eating really shines. Beans, lentils, and chickpeas are the best of both worlds, naturally high in protein and fiber, all in one affordable ingredient. They are also an excellent source of complex carbohydrates, iron, magnesium, folate, and antioxidants!

You can add even more fiber and protein to these dishes by including whole grains like brown rice and quinoa, nuts and seeds such as pumpkin seeds and almonds, and protein-rich foods like tofu, tempeh, and seitan.


These recipes are everyday meals that are nourishing, delicious and easy to make.

Continue reading: 20 High Protein High Fiber Vegan Recipes

The post 20 High Protein High Fiber Vegan Recipes appeared first on Vegan Richa.

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