We have worked hard (especially Noe) to transform the 50 lbs of tomatoes pictured above in 14 liters of tomato sauce for the winter days…

And we are not the only one doing so, what with the NY Times publishing a special on canning and preserving:
(cross post with Musings)
Hemos trabajado mucho (especialmente Noe) para transformar los 20 kilos de tomates de la foto en 14 litros de salsa (de tomates, claro)…Ay un especial en el NY Times sobre el preceso:
On a beaucoup travaillé, surtout Noe, pour transformer les 20 kilos de tomates de la photo ci-dessus en 14 litres de sauce…Et il y a justement un spécial sur le processus dans le NY Times:ç
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