I should probably mention that the nickname for our apartment is The Awesomesauce, which I sometimes shorten to “The ‘Sauce.” We have not yet determined the epicurean nature of the Sauce, only that it is Awesome.

For Boston-area bloggers, Adam G is a demigod. Okay, he’s a superhero. Something like that. He’s a cool dude who works hard on covering Boston-area news with a fresh and local take. For that, he’s earned a huge following. Hopefully I’ll get to meet him in person some day, but until then March 5 will remain as “the day I almost met Adam G.”

It’s still a bit early for spring, but Plumduff and I will be going for a walk after work to enjoy our recent balmy weather. We’re done snowboarding for the season, so she’s getting ready to run some half-marathons and I’m giving my road bike a much-needed tune-up. The winter felt a bit too short this year, but I’m never one to complain when it’s time to come out of hibernation.

My delicious dinner for the past few nights, I could live off this stuff all year. But really it’s the rarity of good, fresh tomatoes that makes this simple dish so precious.
The only downside of all this is that I can’t eat tomatoes any other time of year. That stuff they sell in supermarkets, that red-colored styrofoam mealy grossness, is totally unpalatable to me. I have to eat an entire year’s worth of tomatoes in basically a two-to-three week window!It’s worth it :)

In case you’ve never heard of this simple salad before, here’s the “recipe”:

• A handful of right-off-the-vine tomatoes, sliced into eighths
• A bunch of fresh parsley, very roughly cut
• A heavy douse of Extra Virgin olive oil
• A little bit of salt

Fair warning: If you don’t make this with fresh ingredients and Extra Virgin olive oil, it’s going to taste gross.