Most days my blog posts come naturally. They flow freely. Formed in my head as I’m working on a project. Or thinking up a project. Or photographing a project …
And then there’s this post.
It’s a non-post that has been sitting on my hard drive for months. A collection of pictures waiting for some witty prose to bring them to life.
I toyed with the idea of calling this “a saucy story” but feared the headline would generate some disappointed search engine results … and a few nasty, inappropriate comments in my comments thread.
Then I thought of talking about how this red sauce recipe follows the high/low concept. You know the one where you invest in a few quality, timeless pieces — which I would liken to these fresh ingredients …
And mix in some less expensive thrifted and/or diy’ed ones – which I would liken to these canned ingredients …
* Yawn *
Oh, excuse me. I seemed to have nodded off …
And then I was going to tell you about the origins of this recipe … from my sister and brother-in-law … and how, after our parents abandoned us in New Jersey when they retired to the warmer climes of Florida, my sad-little-late-20’s-single-self would frequently join my sister and brother-in-law for Sunday dinner with their new and growing family …
* Yawn *
Oh, excuse me. I seemed to have nodded off again …
And thus, the non-post-red-sauce-recipe-post is born …
So I’ll just cut to the chase and give you the instructions …
Janet & Kevin’s Red Sauce Recipe
2 large cans crushed tomatoes (seedless)
2 large cans puree
1 can tomato paste
2 TBS sugar
6-8 small cloves chopped garlic
1 small onion (chopped)
fresh oregano (chopped)
fresh basil (chopped)
fresh parsley (chopped)
1. Sauté olive oil, onion, oregano, and one clove chopped garlic until fragrance released.
2. Add crushed tomatoes, puree, paste, sugar, garlic salt, pepper, salt, 6-8 chopped garlic cloves, fresh basil, and fresh parsley.
3. Simmer for one hour.
Then package in a mason jar …
… because everything looks better in a mason jar. Even a non-post-red-sauce-recipe-post.
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