Friday, September 25, 2009
And So It Begins
Fall is officially here. We miss long days and warm weather, but overall we're happy fall is here. Hudson returned to preschool full time and Hayden started day care.
Game Day
We took Hudson to a Mariners game last weekend. He lasted seven and a half innings. Not too shabby for his first ballgame outing.
Saturday, September 19, 2009
Happy Girl
Out of guilt for not having nearly enough photos of Hayden, I took to the camera and snapped a few hundred photos of my girl.
Wednesday, September 9, 2009
Happiness in a Bowl
Guess what arrived on my doorstep this weekend? Latte bowls from Anthropologie. I couldn't decide on a color so I bought two sets. We're having banana splits drenched in hot fudge every night. Hudson calls them hot split sundaes.
Tuesday, September 8, 2009
Tomato Goodness
We have an abundance of tomatoes in our house so were putting them to good use in Tomato Tarts. This recipe comes from Sunset magazine and it's a favorite among kids and adults.
Enjoy!
Tomato Tart
Enjoy!
Tomato Tart
Makes 20 3-in. squares
Ingredients
7 sheets filo dough, thawed
4 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
6 Roma tomatoes, cut into 1/8-in.-thick slices. Make sure to use a sharp knife.
1 tablespoon fresh basil chiffonade or thyme
Salt
freshly ground black pepper
Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Sprinkle with basil. Cool 5 minutes, then serve.
Ingredients
7 sheets filo dough, thawed
4 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
6 Roma tomatoes, cut into 1/8-in.-thick slices. Make sure to use a sharp knife.
1 tablespoon fresh basil chiffonade or thyme
Salt
freshly ground black pepper
Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Sprinkle with basil. Cool 5 minutes, then serve.
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