This weekend passed in the snap of a finger as well! Friday we headed home to Augusta for my nephew's birthday party at Lucky K's Lake. OMG. It was so fun. The kids had a blast swimming in the lake and fishing.
Saturday we went to the Farmer's Market, daily Kroger run, and spent the rest of the day at the pool while Nick was at the Fire House. Sunday it was gorgeous outside with no humidity so we decided we would let the kids ride their bikes at Kincaid State Park. Well, apparently they are working on part of the road leading to the park and we would have had to go way out of our way to get there. Instead we ended up in Bracken County lol. Since we were so close to the new ice cream place off the AA we couldn't not stop there. The kids played in the creek for a little bit and then had ice cream. We ended our weekend with a cookout at a friend's house. The perfect way to end our Sunday!!
I wanted to share a recipe I tried last weekend with ya'll. I have been seeing recipes for Tomato Pie floating around the blogosphere. I love tomatoes especially in the summer from the Farmer's Market. I decided I would give it a try. I was pleasantly surprised how yummy it was!
Ingredients I used:
Gluten Free Frozen Pie Crust
3-4 Large Tomatoes
Basil
Mayo
Sharp Cheddar Shredded Cheese
Mozerella Shredded Cheese
Start by layering the tomatoes on the bottom of the pie crust. Then sprinkle the basil over the tomatoes and then repeat. I am horrible at measuring (okay okay .. lazy) but I think I used about a cup of mayo then equal parts of the cheese. Just throw it in the mayo and mix. Then top the mixture over the tomatoes and basil. Cook on 350 for 30 minutes. It really was so easy to make. I ended up doubling and making an extra. Oh, I almost forgot. Once you cut your tomatoes in the beginning put them in a colander to drain the excess water off of with some salt on top!
No comments:
Post a Comment