Watching the Leaves Turn

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn." ~Elizabeth Lawrence

Do you find yourself sharpening your pencils and being compelled to buy school supplies each September, even if you and/or your children left the classroom many years ago?

For me the shift from summer to autumn has always been one of eager anticipation for a new year, filled with new challenges, ideas and opportunities.  However, often the desire to "do" overshadows the essential need of the human body and mind to simply "be" in this exquisite time of year. I am intrigued by the quote above from Elizabeth Lawrence; is it possible to take time to sit still and just watch the leaves turn?  This autumn I am making a commitment to slow down, sit still and simply "be" as I watch the leaves explode in their magnificent finale for 2013. Will you join me?  

 

Tomato Pie: Love at First Bite

More mindful culinary musing....Until two years ago, I had never heard of a tomato pie much less tasted one. Then my sister, Hilary Gould, shared a recipe with me for Tomato Pie, a southern delicacy. Since I had an abundance of heirloom tomatoes from our local CSA farm, I gave the recipe a try. It was LOVE at first sight and first bite. Tomato Pie has become a late summer favorite in my house and hope it will in yours....Enjoy!

Hilary's Heirloom Tomato Pie

 1 unbaked pie crust

3/4 cup plus manchego cheese (shredded)

2T EVOL(extra virgin olive oil)

1 onion, thinly sliced

2 1/4 pounds mixed heirloom tomatoes

Kosher salt

3/4 c mozzarella cheese (shredded)

1/4 c mayonnaise

3T breadcrumbs

3T chopped chives

3T chopped parsley

1t chopped fresh thyme

Ground pepper

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• Preheat oven to 375 degrees 
• Heat 1T  EVOL over medium heat, add onion and cook, stirring until golden -- cool
• Thinly slice tomatoes, toss with 1t kosher salt, place in colander and let drain for approx 30 min
• Combine 3/4 c manchego, mozzarella, mayo, breadcrumbs, 2T chives and 2T parsley, thyme, 1/4 t kosher salt, 1/4 t pepper and the sautéed onion in a bowl.
• Spread mixture in unbaked pie crust 
• Arrange the tomatoes on top
• Drizzle with the remaining 1T EVOL and season with pepper. 
• Bake until the tomatoes are browned (about 50 min).
• Top with the remaining 1T each of chives and parsley