Pumpkin quesadillas

Tonight I canned three quarts of raw-packed San Marzano tomatoes. And then I slow-roasted some more. But that's not the story I'm telling right now. Not after being on my feet for a couple hours (after work even!), diligently removing the skins from many, many tomatoes.

After all that hard work, I made dinner. Two corn tortillas with cheddar cheese, canned pumpkin, and a sprinkling of cumin. On the side, yet more tomatoes — turned into salsa, in this case — and a dollop of organic sour cream, which is so tasty I want to eat it plain with a spoon. (And occasionally, I do.)

Then I sat down, dinner on the table and the canning pot bubbling away behind me.