"We know what we are, but know not what we may be." ~ Shakespeare
My husband and I traveled to Cedar City, Utah last weekend to celebrate our anniversary a little early. I have been wanting to attend the Shakespeare festival at Southern Utah University there for some time. The only other time I attended was with my sister and my Mom before I was married. So it was quite a few years ago.
My husband and I were lucky enough to see three different plays--The Taming of the Shrew, Charley's Aunt and South Pacific. All three were amazing with extraordinarily talented performers. By sheer coincidence we were in the Adams Theater on the last night that a Shakespearean Comedy was performed. They paid tribute to the theater and the performers that graced its stage. The theater is being retired and a new theater is in the process of being built to be ready for performances next year.
I was able to finish up my quilt made from the pattern called Vivienne's Journey by Quiltscapes. I used some more modern fabric instead of traditional that gave the quilt a whole different look.
I've chosen two recipes that use up some of our harvest vegetables; namely tomatoes and zucchini. Strangely enough, I ran across three different recipes for Tomato Pie from three different sources recently. I decided I better give it a try even though it sounded kinda strange. I compared the three different recipes and took portions from each and made it my own.
Savory Tomato Pie
Dough for 1-
9”pie crust
4 medium
sized tomatoes, sliced ¼ inch thick
2 tsp. salt
2 Tbsp.
olive oil
3 cloves
minced garlic
½ cup diced
onion
¼ cup
chopped fresh basil (or 2 tsp. dried)
1 ½ cups
shredded sharp cheddar cheese
¼ -1/2 cup mayonnaise
Preheat the
oven to 450 degrees. Press the pie crust dough into a 9” pie plate. Prick the
bottom and sides of crust with a fork.
Bake the pie crust until lightly browned, about 10 or 11 minutes, then
cool completely. Reduce oven temp. to
350 degrees.
While the
crust is baking, put sliced tomatoes on folded paper towels and sprinkle with
salt and let sit for 15 minutes.
Meanwhile heat olive oil in a skillet and saute minced garlic and diced
onion over medium heat until tender, about 7 minutes. Stir in basil and let mixture cool.
Blot
tomatoes with paper towel to remove excess moisture. Sprinkle a handful of cheese in bottom of
cooled crust. Next, overlap half of the
tomato slices on top of cheese. Spread
half of the garlic onion mixture on top of tomatoes. Sprinkle with half of the
cheese. Repeat with layers of tomatoes, garlic onion and end with the rest of
the cheese. Gently spread the mayonnaise
over the top of the cheese.
Bake the pie
uncovered in the 350 degree oven for 30 minutes or until the cheese is melted,
lightly browned and bubbling. Remove the
pie from the oven and allow to cool for 20 minutes before cutting and serving.
Blueberry Zucchini Bread
1 egg
¼ cup oil
1 tsp.
vanilla
¼ cup
applesauce
½ cup sugar
1 cup
shredded zucchini
½ cup white
flour
½ cup whole
wheat flour
½ tsp. salt
½ tsp.
baking powder
1/8 tsp.
baking soda
½ tsp.
cinnamon
1/8 tsp.
nutmeg
1 cup
blueberries
Crumb
Topping
¼ cup butter
¼ cup flour
¼-1/2 cup
oats
¼ cup brown
sugar
Preheat oven
to 350 degrees. Lightly grease 1 8x4”
loaf pan. In a large bowl, beat together egg, oil, vanilla, applesauce and
sugar. Fold in the zucchini. Mix in the flour, salt, baking powder, baking
soda, cinnamon and nutmeg. Gently fold
in the blueberries. Put batter in
prepared loaf pan. Combine crumb topping
ingredients and sprinkle on batter. Bake
for 60-70 minutes. Cool 20 minutes in
pan. Turn out on wire rack and cool
completely before cutting.
You can also
use this recipe to make delicious muffins. Put batter in greased muffin tin and
sprinkle with crumb topping. Bake for
20-25 minutes.
Well, here it is the play that I was able to see in Cedar City. It might be controversial today, but I really enjoyed the play and the book by William Shakespeare.
No comments:
Post a Comment