Diary #846

Since last year was a poor one for tomatoes, I ran out of homemade salsa early this year, and had to make do with store-bought salsa this summer. But I had both time and tomatoes last week, so I made a 4-pint batch on Thursday; because I try to tweak my recipes to make too much rather than too little, that actually gave me four pints for canning and another which went straight into the refrigerator for immediate use. Those of you who remember how Grace and I developed the recipe together will not be surprised to hear that it was a bittersweet experience for me; on the one hand I’m not going to deprive myself of good salsa, and using a recipe which had more input from her than from me (because she was the Queen of Spicy Food) is almost like getting a little present from her. But on the other hand…well, I don’t think I really need to explain. And assuming I have enough tomatoes for a 2-quart batch of mincemeat (which does not remind me of her because she didn’t like mincemeat), I’ll be…