With the anniversary of Helene now over our shoulder, it is time - high time - to invite joy back into our lives. Continuing on the theme of serving forth color (see last week’s issue), the following recipe is one that is quick, easy, and adaptable. All you need is a couple of ripe tomatoes, a bell pepper or two, and your favorite sausage (I like spicy Italian-style or Cajun andouille-style sausages with a little kick to them). Some sprigs of fresh oregano give it just the right extra zest.

On that note, I hope you have some fresh herbs growing outside your kitchen door, or in a window box somewhere. If not, that is an investment you might want to make, if you spend a significant amount of time in the kitchen. And if you’ve not been moved to cook much to date, perhaps this extra aromatic

See Full Page