Saturday, November 19
I had fourteen end-of-summer tomatoes that needed to be cooked into something.
I decided that the green ones were going to rot before they ripened, so I cooked them as well.
First I boiled them for a minute – to remove the skins. Then I cut them into pieces and stewed them until they were soft.
I added my batch to this box of processed soup – then added some spices, sugar, and butter until it was perfect to my taste.
Later that evening I was glad for a hot cup of soup.
Cerwin was on a West Virginia white tail hunt when it began sleeting.
This picture looked a bit more like sleet because I took it toward an outside flood light.
I enjoy tomato-soup-kind-of-days.