buying up full rows of them, two bunches,
two to four to six to
slicing the fruit thickly not minding the juice lying the slices flat on the baking tray
heating up the oven to two hundred and fifty degrees, listening to it hum as it cranks up,
sprinkling the following over them:
olive oil, rich and full and of that wildgrass taste / balsamic vinegar / garlic (powdered or fresh, of course, fresh but crushed into submission) / dried oregano,
a teaspoon of sugar carefully over top. salting and peppering.
roasting painstakingly, lazily, until it fills the whole room and you can taste it from upstairs and everything is absolutely unbearable
!
- about 2 and a half hours.
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