As a Virgo, I really enjoy spring. Yes I love daffodils, the smell of daphne, and the pointless quest to figure out where the sugar ants are getting into the house, but what really gets me going organizing closets and cleaning out the pantry, fridge, and freezer. It's time to use up the red sauce you made and froze back in February (or October). It's time to cook off that pearl barley that you thought would become mushroom or beef barley soup but lo, soup season is in its last gasps.
With its balance, acidity and depth, Bobbie's Boat Sauce is utility tool that gives you the courage to cook the beans, excavate the root vegetables, and keep good food from going bad by giving it a new life. You could go so far to say that Bobbie's Boat Sauce performs resurrections. I won't, but you could.
Case in point: this afternoon's fridge sweep, centered around keeping a half-full tub of ricotta cheese from becoming a 4th grader's science experiment. A bunch of carrots cooked confit-style in the oven with Boat Sauce (and some straggly onions and olives), placed over a grain-and-bean salad (built from leftovers), ricotta, whipped and anointed with olive oil and more Boat Sauce.
