FIVE YEARS AGO
. . . the weather was hot.
It was a good season for tomatoes.
And we were running low on pasta sauce.
So we gathered one Saturday in August,
picked up tomatoes at a local farm,
washed and cored each one.
Added onions and garlic,
and strained the beautiful pulp.
Then cooked it slow all afternoon,
taking turns stirring.
Watching it thicken,
until it looked and tasted just right.
Letting it cool,
in sterilized jars.
Two fresh-picked basil leaves
into each jar.
We saved some for pasta that evening.
And remembered why we make
fresh pasta sauce each August.
We meet again on the 16th (my birthday)
to make this year's batch of pasta sauce.
And the tomatoes are very good this year.
(My task is picking perfect basil leaves,
washing and drying each one.
An important task!)