I like good food.
Maybe a little too much. I’m not a chef, a food critic or even French in the least bit. (Although I did take 2 years of French in high school.) So you’ll find no fancy or presumptuous grub here. Good tasting eats? Yes. Difficult, expensive recipes that call for a slew of ingredients and crazy prep times? Probably not.
Basically, if you eat food and you like what you eat, then here on She Wears Many Hats, you’re a foodie for all intents and purposes. Don’t get me wrong, I love fresh food and ingredients. They’re great, and when available, can’t be beat. But sometimes a bag of Ruffles and some french onion dip just hits the spot.
It’ll be so much fun to share recipes, restaurants and other finds to tempt the taste buds. And I really look forward to learning from you, so don’t hesitate to share a favorite link, recipe or food find with the rest of us.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
The close-up photo of the tomatoes looks wonderful. I am one of the few people that does not eat tomatoes but I love the smell of a fresh ripe one and I bet these smelled great. It’s one of the smells of summer, right up there with salt air and suntan lotion.
Bekah’s bringing in lots of maters, cucs, and canatalopes from her garden. She waters every other day since we haven’t had much rain in Silk Hope. Squash and peppers didn’t do well this year. Cantalopes are so sweet! We have 4 in the fridge now.
Nice photos of food. Wow, I never realized food looked quite that good.
Hi,
I’m Denise Birchfield’s cousin. She gave me the link to your blog. I’m enjoying it. The tomatoes are beautiful. I thought you might like this recipe for tomato pie.
Ingredients
• 1 (9 inch) deep dish pie shell, unbaked
• 4-5 large tomatoes, peeled and thickly sliced
• 1-2 vidalia onion, sliced thin and separated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 2 garlic cloves, minced (or powder to taste)
• 3/4 cup mayonnaise (Dukes!)
• 2 cups cheddar cheese, grated
• 1/4 lb lean bacon, fried and crumbled (optional)
Directions
1.
Spread sliced tomatoes on paper towels and let sit for about 20 minutes to remove excess liquids. You can sprinkle with salt at this point if using salt.
2.
Bake pie shell for 10 min at 375 (prick w/ fork first). Remove from oven.
3.
Layer tomatoes and onion rings in shell, sprinkling each layer with pepper, basil and garlic (and bacon if you choose to use!).
4.
Combine mayonnaise and cheese.
5.
Spread over tomatoes.
6.
Bake at 350 for 35 minutes or until pie is browned and bubbly.
7.
Let stand for 5 minutes before serving.
8.
**Note it is important to SPREAD the mayo mixture over entire pie, don’t just “dollop” it on —
9.
**Note you may also need to tent with aluminum foil about half-way through cooking to keep crust from getting too brown
Debbie,
I just prepared a recipe for tomato pie! Took photos and everything but I might have to do a redo ’cause mine doesn’t have garlic or bacon. And you can’t go wrong with garlic and bacon. Thanks a bunch and please continue to send stuff my way. Always like to try new recipes out. Denise told me about your preserves – would love to learn a thing or two from you.
i have so much to learn from you. your blog is adorable and fabulous and have you really only been doing this for less than a year? yeap, i have a lot to learn. 🙂