It’s September and that means that there’s still more gearing up to do before my new book, Vegetable Literacy, goes to press. We’ve just been through the first round of copy edits, always a hard (2-week) moment because I never have any idea how many mistakes it’s possible to make. It’s been Ray Ban outlet vetted by my ethnobotanist friend, Jay Bost, for glaring errors in the plant department, and I’m hoping I’ve caught them all. I’ve been though the photoshoot with Christopher Hirscheimer and Melissa Hamilton – great grueling fun. I cooked nearly 50 dishes in a short week and of course the weather couldn’t have been hotter or more miserable during that time. Fans were whirling everywhere. I’m working on the introduction, and thinking about all the people I want to thank, people who helped with their wisdom, experience, encouragement. Then there are references to reveal. Writing a book is never just writing a book. All of this is a big part of it. And in the meantime, everything else recedes to the back and slips away. Birthdays. Meetings. Taking my pooch to the groomers. I honestly can’t wait to clean my office.
While I love a task, I’m ready to change gears. It’s fall. Leaves are starting to yellow. The buzzards are getting ready to fly back to Texas or wherever they spend the winter, and the garden is starting to falter here and there —one bean plant giving up the ghost, a squash deciding it’s had enough of all this production, the amaranth starting to redden.
But the tomatoes! That’s what’s getting me through these final weeks. It was a hard year for vegetables, especially the tomatoes, but now they’re coming around and they are what I want to eat. Every day. Twice or thrice. Thick slices of beefsteak typse with avocadoes. In BLTs with lean bacon from the http://www.raybanoutletit.com/ farmers’ market, or pasta tossed with an assortment of every kind of tomato, uncooked, chopped and covered with olive oil, capers, olives, garlic, herbs. Or salt roasted little guys over ricotta and grilled eggplant. To be fair, there are plenty of shishito peppers, eggplants, Romano beans and chard, among other good things to eat. But when you have a good tomato, it doesn’t take much more to have a meal.
I know we all know that, now. Everyone’s writing about tomatoes, picking them, buying them up at the farmers market, putting them up, and eating them like there’s no tomorrow, because there isn’t. And the great thing is you don’t have to be in the end stages of writing a book to enjoy them to the point of ray ban da sole outlet having a daily swoon or two, and I hope you’re doing just that, even if all you’ve got are the little ones.