Heirloom tomatoes, salt, pepper, murky green olive oil, and an ice cold glass of Sauvignon Blanc. Sit on the porch and eat while you watch the goldfinches and the bumble bees battle it out for dominion of the russian sage.
Roast the leftover tomato “salad” with some garlic and onions on low heat for a couple if hours and eat as a pasta or grilled pizza sauce, with another glass of wine. make it an early dinner so you can have a lovely full primary tomorrow morning.
Life is good with zero humidity.
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