I’ve written many times about those first tomatoes; the kind, as I said, that “we wait all year for: just cut up in big chunks in a bowl, with a pressed clove of garlic, a whole lot of torn basil, a pinch of sea salt…Some people doll them up: a splash of balsamic vinegar, say, some good extra virgin olive… Read More
It’s supposed to get up to to 92 degrees today. Time to make this soup again, and share it with new readers. I semi-vacation when Alpha Dude is up here in Vermont visiting (he lives in New York). So, I tend to work pedal-to-the-metal when solo. I eat more simply, too: I’m the one cooking, shopping and doing the dishes… Read More
