Saturday’s breakfast

When I was a kid, we used to go to my grand­par­ents’ in the sum­mer. Farm stock, they had corn, toma­toes, rasp­ber­ries, peaches, and so on. My grand­mother, who received her degree in Home Eco­nom­ics, was big on every lunch and din­ner hav­ing a “salad” course– some cold fruit or veg­etable, fre­quently canned fruit salad in lime jello. But there were also sun-warm beefeater toma­toes, with sugar or pop­py­seed dress­ing for my mom and grandma, or salt, pep­per, and may­on­aise for me and my grandpa. Yesterday’s break­fast brought that back, as I was work­ing on this part of the Boston Organ­ics deliv­ery– it was start­ing to attract fruit flies, so I *had* to eat it. Never mind the joy of a per­fectly ripe tomato– it’s all about elim­i­nat­ing pests. : )