I’ve picked the odd cherry tomato here and there over the past couple of weeks, but over the last few days they’ve ripened in earnest. I picked the reddest ones after I got home from work, then added a few sprigs of sweet and dark opal basil:
Mixed them into a dish of whole wheat capellini, and added a little olive oil, salt, pepper, and grated parmagiano reggiano:
Glass of red. Beautiful evening. Sometimes, life ain’t too bad.