I am finally beginning to settle in at Purdue for my senior year! The best part is finally having a kitchen and no meal plan while at school. My roommates and I are the first to cook in the brand new apartment and kitchen. Shockingly the cabinets are so deep I cannot reach the back of them, despite my larms (long arms). On a perhaps, less shocking note, I have run out of pantry room. Thanks to my mom helping me move in and treating me to some awesome gifts for my new home (pink Himalayan salt, grillos pickles, applesauce, sesame seeds, baking powder aka the necessities).
Lots of tears were to be had saying bye to Bubba, but we did squeeze in a pit stop at the upperclassmen bar on Purdues campus called Harry’s. Being left will a full fridge and cabinets made the first two weeks a breeze for cooking.
By the first grocery trip I already knew I needed to find the heirloom tomatoes and try this Alison Roman recipe I have been eyeing. One benefit of being stranded at school without an ocean in sight and the cow to human ratio severely off balance is a noticeable difference in produce availability at the grocery store. I guess farmland isn’t so bad.
If you are anything like me, and have an infatuation with anything vinegary, salty, garlic & oniony, I heavily, heavily, heavily encourage you to make this dish. It was the highlight of my week and the tomato’s were the MVP. I am also the MVP because I did myself the service of toasting sourdough to serve with and have as means to soak up the liquid gold sauce that comes with.
The Salty Sous 
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