It felt right for tomato soup.
One medium onion (I used yellow), roughly chopped. Two 28 oz. cans tomato, finely milled. A bit of extra virgin olive oil. Salt. Pepper.
A wooden spoon.
A low to medium flame.
A room filled with natural light.
When the onion had yielded, laying in a limp perfection, I took care to add the tomato, but found myself stilling making a mess (albeit small).
I Surveyed the floor. Dot...dot...splatter. The cupboard doors. Dot...splatter. Wiping and cleaning until the scene was once again—as it was—before.