3 hours ago
Tuesday, August 21, 2012
You know how sometimes when you buy a plant, a surprise bonus shows up, along with the plant you purchased? Don't you just love it when that happens? I recently spied an interesting looking succulent, in among my portulacas. If anyone has an ID for this plant (below), I'd greatly love to know. While on the subject, I'd also like to know what the plant in the foreground of the bottom pic is. I'm thinking it was in a wildflower mix, as several have come up. It's a new one to me.
I finally got around to making homemade deodorant yesterday. Making it was quick and easy. So far, I'm impressed. I'll test it for several days, and if it passes muster, I'll share the recipe. In the meantime, I'll share another recipe, this one edible. One of my fellow nurses, during my years at Carolina Cardiology, gave it to me. Low-cal, it's not. But when tomatoes are beckoning from the garden, one sometimes has to make exceptions.
Amy's Tomato Pie
Approx. 4 large tomatoes
1 c shredded mozzarella
1 c shredded cheddar
1/4-1/2c mayonnaise (the original recipe called for 1c; I use just enough to hold the cheeses together)
handful of basil, chopped
chives, chopped 1-2 tbs (optional)
Slice tomatoes & drain in colander approx. 20-30 mins. Preheat oven to 350 degrees. Put enough bread crumbs in pie crust to cover bottom. This is to soak up any excess moisture from tomatoes. Mix cheeses and mayonnaise in a bowl. Layer tomatoes over bread crumbs, then herbs, then add cheese by spoonfuls to cover top. Bake 30- 40 minutes until top is golden.