Red sauce

Eastside Road, September 8, 2010—

WHATEVER THE REASON, the pasta sauce was particularly good tonight. Some of it was leftover sauce, I think; some made fresh. We had some particularly nice tomatoes (thanks, Bill), and that's always important. We have these dried boletes — thanks again, Bill. Then a few scraps of bacon turned up from somewhere. Whatever the reason, it was particularly red, intense, and sweet — not sugary sweet, but acid-sweet of late-summer hot-weather tomatoes. I wonder how many times Lindsey's made tomato sauce: twelve hundred times, I imagine, over the last forty or fifty years. That counts for a lot, too. Green salad.

Cheap Pinot grigio; cheap Nero d'Avola