With a Grateful Prayer and a Thankful Heart: 7/31/11 - 8/7/11

Friday, August 5, 2011

Dragonfly

Guess who found another
bug he wanted me to photograph.
I shouldn't be surprised. John was a biology
major in college. That must be why he is always
dragging me somewhere to see some critter or creature. 

Thursday, August 4, 2011

Basil Tomato Tart

When my ripened tomatoes and fragrant basil are coming from the garden, I bring out this recipe for a delicious summertime tart that is great as an appetizer or as an entree. 
 Basil Tomato Tart
Soruce: Better Homes and Gardens

Ingredients
1/2 of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
5 Roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic (I use less)
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)

Directions
1.Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.

2.Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

3.In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.

4.Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.

Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.
Tom and his beautiful family
When I make this appetizer,  I think of my nephew, Tommy.

This tall, handsome and strong guy who served two tours in Iraq and Afghanistan loves it and 
requests it for get-togethers.


Linking to Foodie Friday @Designs by Gollum!

Tuesday, August 2, 2011

Blooming Hoya

My Hoya plant doesn't bloom frequently but when it does, I get excited about its unusual flower.
 The plant has become very large and dense ~ almost the size of a small bush.
I have keep it in the house but this year I moved it out to the front porch to spend the summer there.
 It must be happy because it is now flowering again.

 
 
To see photos taken almost daily of the development of the tiny buds to a fully opened blossom, click this link to my post dated February 2009, Hoya Plant in Bloom.
~*~
Linking to Kim@ Savvy Southern Style Wow Us Wednesday
Linking to Cindy @My Romantic Home Show & Tell Friday

Monday, August 1, 2011

Candid Shots

Some of my favorite photos of the kids are caught when they aren't looking.
They sure are captivated by a little fellow named Caillou.
 ~Caleb John~
  ~Noah Jeremiah~
AND
 ~ Little Miss I-Am-Not-Keeping-a-Pretty-Clip-in-My-Hair ~
 ~Cambrie Noelle~


~ Jared Thomas ~

Children will not remember you for the material things you provide but for the feeling that you cherish them
Richard L Evans
~*~
Before I formed you in the womb I knew you
Jeremiah 1:5

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