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Everybody waxes on about the perfect summer tomato (us included!). But just gotta say, tomatoes really hit their red-ripe, sweet, juicy peak in September. Like, right about now. We had a collection of ripe heirloom tomatoes at the studio—some from our gardens, others from farm markets and road stands—that needed to be eaten before the weekend. So we did them the honor at lunch today: fall tomatoes peeled, thickly sliced, dressed with a sharp vinaigrette, Stilton cheese, and anchovy fillets, then seasoned with salt and pepper. We each had a plate for lunch. And for dessert, we had the sweet, salty juices left on our plates—one of us used a teaspoon to daintily spoon up all that deliciousness, while the other slurped the juices as she tipped the plate up to her mouth. She managed to catch every last drop. You guess who did what! Remember to cook something delicious for yourselves this weekend, dear friends.

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