FLOUR

Slice of Tomato Pie

     Tomato Pie.......hmmmmm.  This is definitely the time of year to enjoy such a savory treat with SO -  MANY -  DIFFERENT -  varieties of tomatoes now ripe and on nearly every farmer's table at the local markets.  I'm almost glad my husband would prefer a sweeter pie (hehe) but, ohhhhh, what he and maybe others are missing.
     It took a while for me to realize baking tomatoes in a crust was something I needed to do.  I, too, grew up leaning towards the sweet fillings that a crust could hold.  But it didn't take long when I realized that tomatoes, spices, and a "doctored up" mayonnaise filling baked together made this wonderful creation.
     I made a Tomato Pie in the last week.  I decided to stick with what I knew and used a traditional bottom crust.  Make your own or purchase one, it does not matter.  I saw a recipe recently where someone used puffed pastry for their crust.  A packaged crust that has been thawed and prebaked is fine to use as long as you are familiar with it.  I had a recipe to use for a guide, but I changed the cheese proportion and used the tomatoes I had on hand instead of trying to have a uniform look.  I sliced two that were regular size and for the rest I sliced pieces of the Juliet or Roma type tomato.  Tomato Pie is forgiving like that.
     In a nine inch pie pan I layered tomatoes, chopped fresh basil, garlic powder, salt and pepper.  And as in nearly all my cooking, I added some sliced red onion that had been lightly roasted.  Both my mom and sister always said everything needs a little onion. I like the sweeter taste of roasted onion here, instead of getting a partially cooked bite that would be sharp.  All of the seasonings should be to your taste.  Then I spread the filling over all and topped it off with a little feta cheese.
     Was mayonnaise a part of my filling you ask?  Actually I tried mixing about 3/4 cup Greek yogurt this time with about 1 1/2 cups grated sharp cheddar and I was truly surprised at how good and creamy it was.  Don't get me wrong, I love mayonnaise, especially with its lemony punch.  However, it's good to try something different occasionally and Greek yogurt is lower in fat and cholesterol.  So in the first few bites I got the crust flavor, which was standard and bread-like.  Next were the sweet tomatoes, some varying in flavor.  Then came the pop of garlic, salt and pepper with the aromatic basil scent, as well as taste.  Lastly, the cheeses and yogurt served as the binder, and provided the creamy texture.  All the layers of flavor come together wonderfully in each bite.  Tomato Pie could be a lighter, but tasty addition to your summer meals.  It can easily be a side dish or the entree.  With so many tomatoes available, isn't it worth a try? 
    
    

& FLOWER

     The ant, the frog, and the rabbit.  Sounds like the title of a limerick, or maybe a funny joke.  Well, I am living with the ant, the frog, and the rabbit here in Southeast Missouri this summer... more than usual.  I realize that we humans must coexist with creatures.  I also know that these said creatures have their own agendas like staying alive, but must they love my surroundings so much?  Haha, I do admit I am part of the problem by me having and caring for several potted plants and then my perennials, shrubs and summer vegetables. 
     Let me begin with the ants. 

Tiny line of ants

They are everywhere in my yard.  I have seen them in every hole I have dug and every pot I have emptied, repotted, or planted.  I can position a sprinkler in a bed and witness a whole line of ants trailing low across the side of my house, apparently headed for a damp and moist promised land. (As in the photo at right.)  When I pick up a pot on my porch to sweep or move for better light, there are ants underneath scurrying around due to my disturbing them.  Usually this is when I find them rebuilding a new colony.  This summer has been one for using the grainy poison that sends them on their way once it is dampened.  Trails of these light brown granules can be seen lining my porch against the house because some ants have tried to enter our home uninvited.  Can you imagine??  (But that's another story.  So far I am fending them off with strong smelling soap bars, spray cleaner and vinegar.)  I have even put some of this grainy material in the potted plants the ants visit the most and it does make them vacate the premises!
     The frog or actually big, (excuse me, but I know no other adjectives that will do justice here) FAT toads have not been near the problem as the ants.

Toad in square pot

  They are, however, a nuisance when I am watering pot after pot and something leaps out of one at the most unexpected times, often on or near my foot or leg.  Makes me think of a mouse!  Yikes!!  An occurrence such as this one happening once or twice is like I said, a nuisance, but I have seen so many big, gray, toads lying in the tops of my pots, as in the square pot at left.  I finally learned to look for them BEFORE beginning to water.  They know what they are doing too because they lay flat and actually appear very similar in color to the potting soil surrounding them.  Color is a factor in keeping them safe.  The toads think they have it made.

     Lastly is the rabbit.  I love that rabbits believe they are safe in our yard.  Every year we have rabbits and that is fine.  This year we see three nearly every day.  And of course, I think of them as Daddy, Mama, and Baby.  I am not certain they live on our property, but as often as we seen them, it is possible.  I just wish they didn't love a couple of my plants so much.  I have not actually caught a rabbit chewing on a plant this year, but I have had this happen before and have either seen a rabbit on the porch or running from there.  
     Anyway, I have two pots of walking iris of which they cannot get enough!  One has two plants.  The other has 10.  The planter with 10 began to show signs of leaves being gnawed in late May and early June.  I was not happy with that, but I figured it being on our front porch with foot traffic and more noise did dissuade the rabbits from causing further damage.  But the pot with just two that was in the back yard, oh my goodness!  I first saw gnawed leaves and figured that was all they would be after too.  The next time I looked, ALL of the leaves and stems had been chewed down to the base and that had been gnawed as well!  Then the next time I looked at the pot on the porch, most of it had been eaten down to the root nubs too.  Cute little stinkers!  One, two, or all of them also found my parsley and had their way with that.  Now it is gone.  So, I have begun using plastic cutlery to make the rabbits rethink trying to eat my plants.  I stick either knives, forks, or spoons in the soil close together so they are standing upright all around the perimeter of my pots.  I used this idea when I planted my tomato plants in my garden and it worked.  So far it has helped with my potted plants.  At least the plants have begun to grow again! 

Plant leaves and roots gnawed

FLOUR

     Face-Off----Mayonnaise or Greek Yogurt?? 

     Okay, which will it be, mayonnaise or Greek Yogurt?  I am referring to what should be the dressing when one makes pimento cheese.  Pimento cheese is a classic and has been around since the early 1900s.  It was once expensive to purchase cheese and the pimento peppers initially were imported.  That meant this popular spread only appeared at parties for those who could afford the ingredients.  When the first processed cheese began to be sold in the United States and southern farmers started growing pimento peppers, this spread grew in popularity.  (For more information about the origin of pimento cheese, I am sharing the following link.) www.thekitchn.com/textile-mills-to-tea-sandwiche-150238
     I was born in the South and have eaten and enjoyed pimento cheese for many years.  I am also a mayonnaise girl at heart and haven't been able to give it up totally (My compensation is that I eat less of it now.).  I just cannot imagine certain recipes that call for mayonnaise without this egg and oil emulsified loveliness.  But I started to ponder a substitution for mayo when I read a pimento cheese recipe that included Greek yogurt instead.  Hmmmmm????
     S00000........I made my own pimento cheese a couple of days ago.  I grated an eight ounce block of sharp cheese and divided it evenly between two bowls.  To each bowl I added about a teaspoon of very thinly sliced green onion, two ounces of sliced pimentos that had been rinsed and drained, five drops of Worcestershire sauce and salt and pepper to taste.  Then I stirred in four ounces of mayonnaise in one bowl and four ounces of Greek yogurt in the other.  Why Greek yogurt?  It has way less calories, fat, cholesterol, and sodium than mayonnaise.  The only thing it has more of is protein.  Worth a try, right?
     I asked my husband that night to do a taste test.  He honestly ended up liking both of them.  He liked the mayonnaise flavor because it was familiar, but appreciated the creaminess of the yogurt.  The difference was not a drawback.  I agreed and would be willing to adjust my recipe (occasionally, haha) in the future.  Well, wonders never cease.  Now, which one in the picture below has the mayonnaise, and which one has the yogurt?  Can you tell?

Pimento Cheese Face-Off

     To accompany our pimento cheese spread, I found the following recipe for Herbed Crackers.  It comes from Four Centuries of American Herbs by Patricia B. Mitchell and was purchased from Colonial Williamsburg.  The crackers had a slight, but easy chew.  They made a tasty herb foundation for our cheesy spread.

Herbed Crackers

2 c. whole wheat flour

1 tsp. baking powder

1/4 tsp. each salt, marjoram, onion powder, oregano, parsley, and thyme (use dried herbs or increase amounts for fresh)

2 tbsp. vegetable oil

1/2 c. milk

Mix dry ingredients.  Mix oil and milk and stir into the dry ingredients.  Form a ball, knead slightly, roll out dough, cut crackers.  Bake at 400 degrees F. for 10 minutes or until the crackers are lightly browned on the bottom.

Herbed Crackers

& FLOWER

     I hope everyone had a wonderful 4th of July celebration.  I began looking around my yard recently and found that I have three natural specimens growing here that exhibit the patriotic colors of red, white, and blue.

     Some of you may have read this from me before, but I don't believe there are many blooms that are prettier than a red geranium.  Like this one pictured above, the color is vivid and vibrant.  The flower's structure is delicate in its petals, yet with a sturdy stem and leaves.  I also appreciate that the geranium has been around for a long time.  I first learned about them from my grandmother, who loved them for their beauty an ease of care.  As long as they get six to eight hours of sunlight and are not attempting to live in saturated soil, they are happy.  I have read that geraniums were first shipped to America from France by Thomas Jefferson.  I enjoy sharing information like this, so the following link will provide more facts about geraniums.
www.mygardengeek.com/a-short-history-of-the-geranium/

     These are white coneflowers.  I already had purple coneflowers, but now there are many different colors from which to choose.  I like the raised centers and petal structure that resembles an umbrella on each flower.  Coneflowers are great as cut flowers.  In the garden, they are drought tolerant and can take hot temperatures.  I try to water them weekly in summer, but if I forget, usually I just have to look at them to see if their heads are drooping.  Butterflies are attracted to them and the birds like the seeds from the flower heads. 

     I realize there is not much blue in the above photo, but it has only just begun its beauty reign for the summer.  This is black AND blue salvia.  I love this addition to my perennial garden because it attracts hummingbirds.  No kidding.  Invariably I will be at work pulling weeds nearby this salvia and all of a sudden, I hear a whirring noise like a motor and look up to see a small green hummingbird coming in for a snack.  They love it.  This salvia, just like its relative known as blue salvia, grows well from summer until fall in moist, but well drained soil, and bright sunlight.