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Tomatoes, sitting and ripening in a basket outside, would become a tomato salad with fresh torn basil and a few shavings of young pecorino. (Amy Thielen / For the Enterprise)

Recipe-phile: Everything tastes better outdoors; pack up some salads & fricadelles

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While so many great food memories from childhood have drifted away from me, I can still visualize almost everything I ever ate outdoors.

Summertime breakfasts sometimes meant an egg sandwich eaten outside, legs banging against the deck ... or heavily buttered toast, or a half-frozen candy bar slowly melting as I contemplated the empty day ahead.

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