I'll be on vacation from July 3 through July 11, returning July 14.
To entertain and amuse you until then, here is a recipe for homemade ketchup. I've been predicting for years that fancy gourmet ketchup would be the next foodie thing, that upscale grocery-store shelves would soon be groaning with hundreds of varieties of chichi ketchup the way they do now with mustard, which within my lifetime came in two varieties: yellow and brown.
I don't think serious ketchup scholars consider that there are even two varieties of ketchup. Someone please make the ketchup craze happen.