Where We’ll Be This Weekend

We’re going to be at Scintillation, a science fiction convention in Montreal. Except for being in a different country and all that, Montreal is actually more local to us than Boston, or even Manchester. (Reminder to self: Must go to Montreal more often.)

Scintillation is more or less a successor-state to Farthing Party, the convention that Jo Walton ran for eight years from 2006 to 2013. Jim Macdonald and I made all of them — even the year when we had to do the con as a Saturday day trip because we were moving our younger daughter into Simmons College in Boston on the following Sunday — and we were sad to see it go. When we saw that Jo was running a Kickstarter to bring a convention back to Montreal, we jumped onto the bandwagon right away.

(If you’re going to be at the con, don’t miss Jim’s presentation on A Century of Dead Magicians, which looks at the history of modern stage magic through the lens of a succession of magicians who had some really bad days.)

A Thing to Do With Gift Tomatoes

One of my brother’s friends cleared out her garden in advance of the frost, and as a result we ended up with a large bag full of fresh tomatoes — more tomatoes than we could possibly put into bacon-lettuce-and-tomato sandwiches, or add to salads. Letting them deliquesce in the refrigerator until they could be thrown out as inedible would be tacky, but neither did I feel like doing any of the things that would involve peeling and coring and scooping the innards out of that many tomatoes, either.

Then I found a recipe for marinara sauce in the instant pot that called for pureeing whole tomatoes skins, seeds, and all, and said to myself, “What’s the worst that could happen?”

And myself replied, “Well, the recipe could turn out to be a total failure even if you execute it correctly.”

“Yes,” I said, “but even if it is, these aren’t tomatoes I’ve paid out actual money for . . . so what do we have to lose?”

“You’ve got a point there.”

So I limbered up the food processor, and then the Instant Pot pressure cooker, and I’m pleased to report that the recipe was not, in fact, a failure. The end result definitely counted as tomato sauce under the meaning of the act, and it now sits in my freezer in zippered freezer bags, awaiting the day when they’re needed.

All that being said, I’m not such a committed foodie that I’ll be going out of my way to purchase tomatoes to do this thing again. But now I know what to do the next time I’ve got a veggie drawer filled with somebody else’s tomato crop.

(Obligatory writing reference:  Sometimes your subconscious presents you with the creative equivalent of a pound or so of gift tomatoes.  Even if you don’t have a use for them right now, it’s always a good idea to preserve those ideas in some fashion — a scrapbook file on your hard drive, or a printout stored in a physical folder and kept in the bottom drawer of your desk, whatever works for you — to keep your subconscious happy and willing to serve you up ideas when you need them.)