I'm almost to the point of never wanting to see another tomato. I can scarcely believe that I will ever pine for one again. (But talk to me in March.) We were supposed to get our first freeze last night, so the house is piled high with delicate herbs and tomatoes, both ripe and not, snatched before Jack Frost could claim them. I have made countless batches of sauce to freeze; I have dried cherry tomatoes to store in oil; I have dehdyrated and ground slices into a powder for seasoning salt and butter; there is a giant stash of spicy tomato fruit leather, and two dozen jars of spicy tomato jam aka nectar of the gods. There is such an over-abundance of food in the house at this moment, and it occurs to me I haven't really been sharing with you much about what I've been cooking. (I document some of it on Instagram; come visit @laurasilverman)

By the way, the Nikon was having some issues and had to be sent back to the manufacturer (now the only place allowed to do repairs!) so I apologize for the less-than-adequate iphone photos which will persist for god knows how long. I trust you will bear with me in my quest to defy perfectionism and simply soldier on...
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