Served with crusty bread and a big, hearty red.

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It was not my kitchen skills that produced a deeply satisfying meal this evening, but the excellent quality and freshness of the ingredients. It is surely a heaven-sent joy to go to market and take in one’s hand plump, squeezable melanzane, zucchini, peppers and tomatoes out of which a fine ratatouille can be prepared. And that’s exactly what happened with me today. The resultant dish was mollitious to look at, taste and smell, and it was all because of a judicious selecting of the best ingredients. It was so good to eat a meal that I knew had not been made weeks ago, frozen and then reheated. That’s what so many restaurants do now and I understand that that’s how they keep prices down, but it just ruins the experience and as a consequence I eat in restaurants less frequently now, so they find themselves hoist on their own pétard.