I hope everyone had a good and safe holiday; I know we did. Today as I was listening to the radio I heard a litany of people, famous and not, who had injured themselves with fireworks over the holiday weekend. Part of me just thought, idiots; then some incidents of my youth began to come into my mind, as if saying “Is the pot calling the kettle black?” One of these incidents I remembered was when my cousin and I were shooting fire crackers, the fireworks we could fine, and a fire cracker went off in my hand. I was deaf for a short time, my hand numb, and then throbbing; fortunately no other harm done and I was back to normal in a couple of hour; except for having to yell to tell my Mama, I was deaf remember, then having to retell the story to my Daddy when he came in from the field. Mind you I never placed a large firework on my head or tried holding one with my butt-cheeks, as I was hearing on the radio this morning, but we’ve all pushed the limits at some point and time. (That would be except for my sister who was always afraid of getting caught. I figured if I got caught then I would deal with the consequences if I wasn’t able to talk my way out of it. She was just way too easy on our parents; I thought they needed more of a challenge to keep them mentally alert.) Thank goodness for the good Lord looking over us to protect us mostly from ourselves.
Had the third pool yoga class tonight and enjoyed it greatly. It is amazing how the much harder the moves are in the water. I will sleep well tonight.
Healthier Tomato Pie
Daughter, s-i-l, and I love tomato pie, roomie not so much. We are always searching for a healthier version. Daughter sent me the recipe after she made it and they dreamed of the leftovers the next day. The first thing I noticed was all the possible variation options. Yes I know the pie crust is not exactly healthy unless you make it from scratch. I have tried many times and just gave up. It’s not like I ear very much pie crust so I do buy the Aldi brand when I do use it.
1 double 9 inch pie crust
*4-5 tomatoes, sliced (See variation below ingredients.)
¼ cup fresh basil, chopped (I used a bit more because I love fresh basil.)
2 cups shredded sharp cheddar cheese
¼ cup light mayo
½ cup nonfat Greek Yogurt
2 large cloves garlic, minced
½ onion, chopped (More if you love onion the way we do.)
*I used 2 tomatoes sliced and 2 medium sized yellow squash sliced a bit thinner than the tomatoes.
Preheat oven to 400o.
- Mix together cheese, yogurt, mayo, garlic, and salt/pepper.
- Line a 9 inch pie pan with one pie crust, trimming sides if necessary. Layer half tomatoes (and squash if using) in the bottom. Sprinkle half the onions and basil on, then spread (absolutely impossible it is more of a dollop then smash) half of the cheese mixture.
- Repeat another layer of tomatoes (squash), onion, basil and cheese. Place second crust on tip, seal all around the pan with a fork to join the two together. Prick the top several times with the fork for the steam to escape.
- Bake for 45-50 minutes, or until crust is golden brown. If after 20-30 minutes crust edges or crust is browning too much cover with foil.
- Leftovers heated are divine….
118 days to Disney Food & Wine and 21.32 pounds to go!