Tomato Pie

Here's the recipe for Tomato Pie:

One pie shell (uncooked)

A bunch of tomatoes, chunked up.

Mix some fresh basil into the tomatoes and spread in the uncooked pie shell.

Mix up 1 cup grated cheddar cheese, 1 cup grated swiss cheese and 1 cup mayonnaise.

Spread it on top of the tomatoes.

Arrange some basil leaves around the top of the pie. Bake in a 350 degree (F) oven for about 45 minutes; the top will be all goldy, crispy and the pie crust should be nicely browned.

Let cool for a few minutes before cutting (it will be kind of runny). Then, share it with friends or you will get fat. Enjoy!

Mom's Book!

I just ordered my Mom's book off of amazon.com! And you can, too!

It's a memoir of her life and since I helped put it together, may I say a rather interesting tale?

I just love the cover....Order it here

Tomato Pie

I have tomato pie baking in the oven and it's ohhhhhhh......soooooo.......good-smelling! Is everyone making their own tomato pies at home with their scads of ripe tomatoes?

Oregon Loves Canada

I heard the sad news that our Canadian friend Tricia is being asked to leave the US for awhile, because she's been here "too much" according to the authorities. Well, pooey on them! We love having Tricia around. Why are our dear Canadian friend being asked to leave, while we seem to have a plethora of weirdos from the Middle East here who absolutely hate this country.

So, I have figured out a way to let Tricia stay here as much as she wants and, in return, provide Oregon with great rewards! Oregon secedes to Canada, becoming its next Province. How many Provinces of Canada are there now? I don't know. We gain a decent health care system and Tricia isn't a "foreigner" anymore.

We can call Oregon in the new Canada: Oregon B.C. We'll all take a trip to Ottawa to check out our new Nation's capital. We'll drink better beer. We'll start loving hockey. I've even designed our new flag:

Long Live Oregon B.C.!

Canning

So my plum tree outside my kitchen window has ripe fruit and I went out picking yesterday morning to do my annual jam test....for some reason I can't seem to make the right consistency of plum jam - it's either too stiff or too runny. This year I am determined to get it right.

I went looking for my boiling water canner, but then remembered what we used it for last winter. It has a pinhole in the bottom (probably from our misuse last winter) and is of no further use to us now.

So I splurged and bought myself a new canner! They're on sale these days, anyway at Fred Meyer's. I canned my first ever six pints of plums off my tree...I just did enough to test out my canner and make sure I was using it correctly. It worked!