This is where two of my three tomato sauces came from. They’re safely stowed in the big freezer downstairs, awaiting my return from Buffalo (I’m leaving this evening for a week or so).
The kitchen’s been a busy place this week, at least up until Saturday, when we took our last stay-cation of the summer and went up to Portsmouth, New Hampshire for a day of sightseeing. More on that later. I’ll look forward to this a bit later this year, when the leaves are falling and the evenings are chilly: