- Decide on dates for Spring trip to Wales
- Be a better person
- Poach an egg
So Monday evening I was paging through Durham Magazine while waiting for a haircut (am I the only one who thinks Durham magazine is a big pretentious bore?) Anyway, a little recipe for tomato pie caught my eye. My friend Cindy had given me a whole bunch of home-grown tomatoes, and I was starting to get tired of tomato sandwiches. I could put them in a pie! OK, so really, a pie is technically more baking than cooking, but it involved chopping onions and sauteéing them in butter which most definitely is cooking. I quickly pulled my tiny notebook out and jotted down the recipe, and then after my haircut I went straight to Harris Teeter and bought the ingredients I needed. The recipe called for a pre-baked pie crust, at which Michael Pollan would undoubtedly sneer, but if I'd had to make a pie crust from scratch I probably would have skipped making the pie altogether. Baby steps. I'll get to making actual pie crusts one of these days. Maybe.
The recipe was a snap. It called for a topping of cheese mixed with mayonnaise, but I'm not a big mayonnaise fan and I was afraid I wouldn't want to actually eat the pie if it had mayonnaise in it, so just used cheese. (Maybe that's why I don't always like cooking--I have a hard time sticking exactly to the recipe sometimes, and I end up not always liking what I make. Maybe I'm sabotaging my own efforts to justify my laziness? Who knows.)
Anyway, the pie came out looking like this (and smelling heavenly!):
It was tasty, but way, way to liquidy. That's a problem with tomatoes--they release so much water when cooked. I had to drain the pan a bit after cutting out the first piece. Maybe a more experienced cook would know what to do about that. It tasted pretty good. Not to die for or anything, but at least it didn't make me want to throw it out and eat a grilled cheese sandwich instead, which is often what happens when I cook.