Ack. I hate typos. CORRECTION: Maybe some bacon, if we're feeling flush. My "boys" are my husband of 20 years and our beloved grandson, Logan, who just turned seven. #DoneBlushing

Hello, everybody. I am the person who Tweeted back to Ruth, and she was gracious enough to take the high road. I believe she did that because she rightly understood that, in the midst of the overwhelming images and news coming to us that day, maybe my passions and feelings overcame me. What she didn't know was that I'd spent the morning live-tweeting the effects of the tsunami on Santa Cruz, one of the two towns in California worst affected. I live here. But she didn't know that, and I only knew that her single Tweet of utter serenity just plain made me snap. I'm not proud that I didn't slow my heartbeat down, and ask myself, "Now, maybe it's possible she hasn't heard the news yet." Neither am I ashamed of myself, not in the LEAST. I'm a human: we make mistakes. If we are good humans, we come forth and, in this case, hold out the hand of forgiveness or compassion, as Ruth has done with me. For that, I am grateful. Likewise, I am a person who utterly believes in trying to focus on beauty in a world with so much ugliness. That's why I photograph, and write about, farms. And babies, food, flowers, and more. That's why I read books like "Comfort Me with Apples" instead of listen to FAUX NEWS. My philosophy (when I'm feeling safe) is from "The Year of Living Dangerously." In the words of character Billy Kwan, "Add your light to the sum of light." That said, I don't suffer fools gladly, and will happily go on a rant about (for example) pinhead publicists who contact me to promote their unhealthy, unholy products. Oh, I can be mean to corporate minions. (And I'm proud of THAT. And it's deliciously fun.) Ruth, I will continue to love and admire you. I have told MANY people that I read three good books that made me laugh and sob in 2003. "Comfort Me with Apples," "Seabiscuit," and oddly enough, Anthony (Ruth) Bourdain's "A Cook's Tour." I do believe you understand why I responded as I did, and that I, too, treasure making the perfect breakfast for my boys: "eggy-weggies" (over medium) on sourdough toast with sliced tomatoes or tiny new potatoes in their jackets, seared and salted. Maybe some bacon, if we're feeling flush My "boys" are my husband of 20 years) and our beloved grandson, Logan, who just turned seven. We've been raising him for most of his life, and he IS the sunshine we've got. Many kind thanks for your graciousness, Ruth. Sincerely, Tana Butler

You are such a mensch, Wil. And that is a facial expression that few could pull off so beautifully.

Here's my version, Doc. http://smallfarms.typepad.com/small_farms/2005/07/slowroasted_tom.html

KM: what a brilliant and cogent post. Kudos to you for writing it and for posting the violent, ignorant, stupid, hypocritical comments left by the anonymous cowards (or "anonymous pinheads," as I generally think of them). And also for posting the comments by those who are not anonymous but nonetheless apparently misguided. I'm pleased that you got as much support as you did: I am no feminist, as we've discussed—but an egalitarian who prefers to see equal rights for all, and objectification of none. Draping naked women in helpless poses, with a smattering of violence, either hinted or blatant, makes PETA about as hypocritical as an organization can be. (It doesn't hurt the degree of hypocrisy given the thousands of animals they've "liberated" with death, either. P.S. All you little Petans who go around and commit acts of violence—like the ones who slashed my butcher friend's tires at the farmers market—you are part of the problem. GOOD WORK, KM! (I can yell AND spell!)

Is there a button where I can "fan" you, like on Huffington Post? FANNED, sealed, and delivered, I'm yours! csr: Actually, funny you should ask, Tana. It's here: http://www.facebook.com/5secrule

This is like NANO or whatever that thing is. You are the perfect Piscean artist to go on this exploration, which is part eye-yoga and heartstrings. Believe me when I say that I love you and take inspiration from your offerings, and their eclectic roots, more than you can know. Re: project with the farm I mentioned on the phone, I am hoping to enlist you as one of the first heavyweights. Love from Soquel, where the rain is pelting our beamed ceiling in our tiny little house on a tiny bit of land in a tiny corner of a world who loves the color green.

It's only happened to me a couple of times, but I have ruined food by cooking while I was very upset. One time, after a particularly vicious appearance in family court with my husband's X (aka "Satan's Lap Dog"), a pot of butternut squash soup, which I'd made perfectly ten times before, turned into sour bile while I stirred it. Literally. It's just like in the book, "Like Water for Chocolate," where the emotions go into the food. I'm surprised you got a working cake at all. More and more, the concept of "noblesse oblige" is becoming extinct. The rich are so good at being entitled.

Hey, neighbor, welcome aboard. (And pssssst, Sam was tagged, along with some other folks and me, by Aki at Ideas in Food.) : D VIVA ITALIA!

I have had that cheese...it's like eating gooey, crumbly bacon, isn't it? Did you know that it won the Best New Food Product in the World at the Fancy Food Show in NYC last summer? Pretty damn good, huh? I think I better go to my cheese chop and get some more. : D

Lovely post. Thanks.

Hello, dears, I am so glad to see your blog featured at Typepad.com. You deserve the honor, completely.

It is indeed "Ureña," and that little tilde goes a long way towards mitigating what might otherwise be a most unfortunate name. (Looks like the previous commenter has used a fake name/e-mail, Aki. Unless Steve Perillo himself visited and left that note.)

What is a "hot spring egg"?

Hola, amiga. Greetings from the Bay Area, which I see you have visited. You took photos at one of my churches: Ferry Plaza! I see you were in Boulette's Larder. Ah, chica. I love that place. I kind of hope you ordered the chicken, but whatever they set in front of you was probably good. They're on my blog, more than once. Ciao for now. Come stick your head in my blog: you might find some things to hearken you back to food memories you love. Good night. Tana

>>>I'm all but married, and I'm in Santa Cruz, where we have the same cruising scene at the Farmer's Market.<<< Heh, someone on Metafilter picked up on my blog about farms, and wrote, "It's cool how the whole Farmer's Market thing is a scene just like the indy rock scene, with all the party people in all the photos, only with vegetables." Well, I cracked up.

Hiya, Susie, Another great thing to do with tomatoes is slow-roasting. I just did this again last week and blogged about it. There is a photo of the tomatoes, with a link to the recipe here: http://smallfarms.typepad.com/photos/glorious_farm_food/oventomatoes2.html It's like tomato incense, that slow-roasting. You are so right about the skin getting soft, too. (I also blogged about how New Orleans turned me into a foodie. I share your grief, I do.) See you around town.

Love your work, though I don't sew a thing beyond buttons. (I was a fiendishly good embroiderer as a teen, though.) I do know good design when I see it, and your work is lovely. I especially like the vintage look and the clean lines. And thanks for the link to the farm on Sauvie Island. I'd love to get up there sometime: I've heard about the good Portland farms. Ciao for now, Tana Butler Fellow Typepad Blogger SmallFarms.Typepad.com