A change in narrative voice has been coming for a while (at least the last couple weeks out of just a few months Tomatoes on Tomatoes has existed), but it’s finally happening because of a few inspirations, for ease, and a nudge from Peter. Peter and I were sitting in Noble Fir, quickly becoming one of our favorite places. We were a few ciders in and I got to talking about how I think Allie Judy is pretty brave, what with putting herself out there for really anyone to know…or at least as much as they can glean through text and pictures and the world wide web, which ultimately can be quite a lot. As long as this blog has existed, I’ve been writing it based on the experiences and from the perspective of two. I started it this way out of fairness, fun, and mostly because the idea of doing it alone felt big. This is hard though, when all I want to say is “we ordered two pizzas, one with anchovies because I’m totally into those lately and one without because Peter thinks they are nasty“, but I have to say “We had the margherita pizza and one with anchovies, which one of us didn’t care for too much and one of us was a bit obsessed with, as for some reason anchovies are a recent favorite”. Come on. So because I don’t wish to go against most I learned in English classes, I dwell on this type of stuff way more than I should and because I am stubborn, I have to announce I’m changing the voice of the blog instead of just rolling with it. So there you go. We’ll see how it goes. Please keep reading our blog. Now onto food, the more interesting part. Peter went to Dallas on a business trip and for some reason when he is not around I actually end up cooking more. Usually, it’s Peter doing most of the cooking, and me getting in the way with awkward picture-taking and an occasional, “I think you are doing that wrong”, which really is not fair at all. So I’ll sit there and chop something and have ideas and drink wine while Peter makes it all work. So it doesn’t make sense that I’d be less lazy when he’s away. But that’s the case, and I of course always choose dishes that aren’t the most simple thing. It is hard cooking for one, so I had an onion soup and movie night with my friend Andy. I found a great recipe that was successful and much quicker to prepare than most french onion soups. I started it around 5:30, as a test for weeknights. We ate late, around 8:30/9, which ended up being just fine with appetizers and conversation. Of course, the longest part of this process was the simmering of the onions, which was two hours, so as long as you can chop quickly and have them in a pot relatively soon after getting home from work, it’s feasible. I recommend goggles, any kind will do, as I am not one to care if my neighbors saw me furiously chopping millions of onions in my pajamas and swimming gear, stopping every once in a while to apologize to the cat, who of course did not have goggles, painfully obvious by the constant blinking and disinterest in the kitchen. Poor guy.