Stuff on Saturday

Heather says:
Sometimes there are just a few things to share that aren’t exactly in one category or another.

One of my big summer projects is re-photographing some of my favorite recipes that don’t / didn’t have great pictures. If you’ve been reading for a while, you’ve probably heard me mention tomato pie. I love this recipe, but I wasn’t happy with the pictures. Fearless Fridays forced me to practice making pie crusts and now, oh, just go over there and look.  You do know we have a decent recipe index now, right? Click on the Cook It tab to check it out.

If there were one recipe on this site that I wish everyone would try (when tomatoes are in season) this would be it. I chuckled a few weeks ago when I saw a tomato pie for $16 at the farmer’s market and thought that was a ridiculous price.  Last night, Mr. Heather said, “I’d pay sixteen dollars for this.”  Good to know. Today’s project is to prepare (everything but the baking) three of these pies for the freezer. Come January, I’ll be glad I did. However, this afternoon might not be a good time to pester, unless you really want to entertain three young kids.

Bits and bobs:

My mother kept giving me unripe tomatoes, my children kept thinking they were apples. It was ugly. I remembered the old trick of placing green tomatoes in a paper sack. Not only did the tomatoes ripen beautifully, the kids quit snatching tomatoes, taking bites, and spitting on my floor in disgust. At least they like apples, right?

The BlogLuxe contest is still going on. I just can’t get into begging that often. After a few days of noting it was up I was tired of being pushy. So I want to thank everyone who did take the time to vote and I heartily congratulate the winner.

I fixed the template to allow full posts in the archives rather than the page of excerpts. I’m slowly learning php enough to mess with it without breaking everything. Thank you for having patience.

We have been invited to participate in a promotion; look for several posts and a giveaway in the near future. Ivy and I are excited to participate and the details of the sponsorship will be fully disclosed. Transparency is the name of the game, right?

It’s going to be hot today, ugly hot. That has nothing to do with anything, just thought y’all should know.

The #backontrack group seems to be gaining ground, there are quite a few folks offering each other encouragement with getting back into healthy routines. A friend of mine asked if there was going to be a focus on cleaning and I’m sure there are plenty of people who would be happy to know they aren’t alone. If you are improving it, bring it up.

Oh, did you see Ivy’s post on getting kids to clean? No? You missed out. Fix that.

In line with today’s post, I’m opening the comments up to whatever is on your mind. If you have a quick question, comment, or suggestion feel free to throw it out there. If you have a bigger question send it to helpme@home-ec101.com and we’ll work on it.



6 Comments

  1. Cherry on June 21, 2009 at 11:50 pm

    I made the tomato pie, and just like commenter Christy N back in 2007 who never got an answer, there was a *lot* of liquid in the bottom of the pie pan. The bottom crust of the pie was so wet it was just gross. I also had leftovers (about half of the pie) but I just pitched ’em because the bottom crust was already so slimy.

    Did I do something wrong? Is it supposed to be like that?

    • Heather on June 22, 2009 at 6:09 am

      If your tomatoes have a lot of seeds, they may need to be seeded. I changed the directions when I updated the pictures.
      Did you let the salted tomatoes sit in the colander? This helps some of the excess juice drain off.
      It is a juicy pie, but it shouldn’t be slimy, the crust should be cooked. Did it get the full 45 minutes?

  2. Carol on June 20, 2009 at 9:14 pm

    Can we trade your ugly hot weather for our cold, wet, beyond wet weather?

    • Heather on June 20, 2009 at 10:06 pm

      Nope. I think I’m actually reptilian, as long as I don’t actually have to do anything when it’s hot, I’m happy to bask.

  3. MomTFH on June 20, 2009 at 8:08 pm

    MMmmmm, I made this tonight and it was delicious. I can’t stop eating it.

    I realized halfway through making the pie crust that all of my pie pans are in the Pod in the front yard (we had a minor flood and are mid repairs). So, I made it in a cast iron skillet. It worked fine.

    Last Fearless Friday I mad a Spanish torilla, and it was great, too. Must be savory pie season.

    • Heather on June 20, 2009 at 10:05 pm

      Oh yay! Someone else who knows a tortilla from a tortilla. I don’t even like eggs all that much and I’ll make them from time to time. They are especially fab with a little chili, because I cross cultural boundaries.

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