Wednesday, October 19, 2011

On October 19th

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"Still haven't made the vegetable soup I promised to make almost a week ago to clear out the vegetable rack. And now, when there is every opportunity to make a pan of creamy parsnip and carrot soup, I am distracted by half a dozen of the most meltingly ripe tomatoes on the vine, their skins ready to burst with juice. I slice them thickly, then toss them with black olives and pieces of thick toast torn into chunks and drizzled with unfiltered olive oil. No basil, no garlic, no seasoning; just the peppery rush of thick, green oil, ripe tomatoes and black-edged toast." -- Nigel Slater, The Kitchen Diaries

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