Estimated reading time: 4 minutes
Mary needed some time to rest due to her cold. I flew in some help!!
I was up before the roosters and began with yesterday’s Daily Diary entries. Around 7:30, her nibs showed her face, and we finally decided: I would be going alone to the workout, UNSUPERVISED. That could be a disaster!
I was in the bathroom trying to find my morning pills when Mary showed up!
REALLY???
Off I went, all alone, thinking the whole time, “Should I plan to play hooky?” I knew Mary would find out, so I went to the workout by myself.
Into the mouth of the gym I went, fearing nothing other than the equipment, music, trainers, and the ever-present movers who bring unimaginable pain-causing devices to the unsuspecting.
After 90 minutes, I escaped, running toward Ralph’s Market with my shopping list burned into my head and hearing Mary say, “Only bring home what is ON THE LIST, NOTHING ELSE!”
Knowing I wear the pants in the family (when Mary says it is OK), I added some blackberries to the list, but I hid them well when unpacking!
We (Mary) made a tomato pie! We had enough goodies for TWO pies, some we will give to tomorrow’s doctor!
Layer upon layer of goodies!
Good thing we had enough pictures from last year’s pie-making activity—without them, we might’ve accidentally invented soup.
I kept the evidence!
Like magic, the cheese melts, and the ingredients join forces to make a memorable pie! Look out, Vanna White! Mary can take your place easily!!
They couldn’t be prettier if she had watercolored them!
Time to let it stand and cool down! Try it, it’s easy!
For the Filling:
3 to 4 large ripe tomatoes (about 2 lbs), sliced 1/4 inch thick
1 tsp kosher salt
1 cup thinly sliced fresh basil leaves
1 cup chopped green onions or scallions
1 cup finely chopped yellow onion (optional)
Freshly ground black pepper
For the Cheesy Topping:
1 cup sharp Cheddar cheese, freshly grated
1 cup Monterey Jack or Mozzarella cheese, freshly grated
1 cup mayonnaise
1 large egg, lightly beaten (helps bind the filling)
2 tsp cornstarch or 1 tsp hot sauce
Instructions
Drain the Tomatoes: Place the tomato slices in a single layer on a paper towel-lined baking sheet. Sprinkle with 1 tsp of salt. Let them sit for 30 minutes, then pat them completely dry with paper towels to prevent a soggy pie.
Par-bake the Crust: Preheat your oven to 350°F (175°C Fit your pie crust into a 9-inch pan, line with foil, fill with pie weights (or dry beans), and bake for 15 minutes. Remove the foil and weights, prick the bottom with a fork, and bake for another 10 minutes. Sprinkle the cornmeal into the warm crust.
Mix the Topping: In a bowl, combine the grated cheeses, mayonnaise, egg, and cornstarch (or hot sauce) until smooth and creamy.
Layer the Pie: Arrange half of the dried tomato slices at the bottom of the pie crust. Top with half of the basil, green onions, and black pepper. Repeat with the remaining tomatoes, herbs, and pepper.
Add the Cheese: Spread the mayonnaise-and-cheese mixture evenly over the tomatoes, sealing the edges of the crust.
Bake: Bake for 35 to 45 minutes, or until the top is bubbly and golden-brown.
Cool: Let the pie rest at room temperature for 20 to 30 minutes before slicing, so the filling can set.
Main course OR dessert, that is the question.
Dru popped by, and we visited for a while. We gave her dinner: corn chowder, applesauce, and tomato pie! After dinner, we went shopping in the garden, and Dru departed with two Ralph’s bags filled to the brim with goodies, including a spaghetti squash!
Spaghetti squash (Cucurbita pepo) is a nutrient-packed winter squash that magically transforms into noodle-like strands when cooked. It provides a low-calorie, low-carb alternative to traditional pasta, with only about 42 calories per cup, compared to the 200+ calories in a standard serving of wheat pasta.
Mary was delighted to find that her flowers had finally come into bloom!
Everyone who comes by and everywhere we go, people get a sweet pea bouquet!
We watched some TV and finally crashed. It was a good day!
