Ruminations and recipes from a small kitchen in a big city.


Three buckets of tomatoes.

That's all.

Better than no buckets of tomatoes. But not as good as ten or twenty or fifty buckets of tomatoes, like other years.

So we're enjoying them while they last.

A golden early autumn evening. Warm outside in the garden, still light at eight o'clock.

Fresh sliced tomatoes straight from the garden tossed through linguini with crumbled fresh ricotta, a splash of olive oil and a shower of cracked pepper.

Fresh bread and a glass of red as the sun goes down. Heaven.

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