It’s almost summer in Boston, but sometimes it doesn’t quite feel like it. Luckily, we’re seeing the seasons change with fresh summer produce turning up in the grocery stores, and the farmer’s markets have opened across the city. Sometimes it’s warm enough to grab a drink outside after work. But as I’m sitting here writing, it’s barely over 60 degrees outside, and I need to wear long sleeves to stay warm with the windows open.
About a week or so ago, it was a chilly, rainy day with the temperature down into the 50s. I’ve started a more ambitious running routine since my semester ended in May, and my good friend Jodi introduced me to running on the Esplanade along the Charles River. I do either a 4 or 5 mile loop most days of the week, and I’d been doing such a good job sticking to my routine that I didn’t want to let the rain and the chill be what broke my good streak. So I wore a fleece pullover and hit the road, got wet, but wound up back home after an otherwise normal run. I spent the rest of the day feeling like the damp had seeped into my bones and couldn’t get quite warm enough no matter what I did.
And so this sandwich was born: Standing by the stove slow-cooking some onions for about an hour and roasting tomatoes for soup would be the only thing to break the chill.
