I am sort of a list maker. Not that I always can find the list. Or that I take it out and look at it. Or that I actually cross off
everything more than two items. But I feel as if I have accomplished something just by writing the to-dos on a notepad. Mary Kay consultants are encouraged to make a Six Most Important Things list every day. Maybe six is a manageable number?
What’s on my to-do list for tomorrow?
- Wake up early.
- Go to Responsive Classroom workshop.
- Go to bed.
That’s all I know for sure. What’s on my hope-to-do list?
- See my granddaughter. (Maybe read her a story- she loves this now!)
- Have dinner with a couple of friends.
Wow. That’s seven things! Go me.
I guess I should think about my summer to-do list. In no particular order:
- Read my school summer reading book, Wherever You Go There You Are: Mindfulness Meditation In Everyday Life by Jon Kabat-Zinn.
- Go to the dentist (appointment made).
- Hit at least 10,000 steps on the Fitbit at least four days a week (maybe five?). This means lacing up the shoes and walking in the morning.
- Spend a week at the beach with my family.
- Take an on-line writing course.
- Try not to worry so much.
- Visit Chatham Hill Winery. (I worked here part-time before The Sabbatical. I wrote an article about NC wines and Chatham Hill for the Durham Herald newspaper.)
- Try some new recipes.
- Go to the Durham Farmers’ Market at Central Park regularly.
- Blog as often as possible, but at least twice a week (should I make a schedule?).
- Work on my curriculum for the 2017-18 school year. Read the book I was given on curriculum design. (I think it is currently upstairs? Yep. Found it.) Keys to Curriculum Mapping: Strategies and Tools to Make it Work by Susan Udelhofen. We will be working on our curriculum map next year at school. Hello, Rubicon.
- Have lunch with friends at restaurants around town I haven’t tried yet.
- Read some books I want to read. (Stay tuned for an update on my reading list soon.)
- Write to my nephew once a week. Send him some books.
- Eat as healthy as possible.
Guess we will see how many I accomplish! At our closing faculty meeting, some silly person commented that we had 72 days until school starts back. And we now working on week 2. But I will not worry about that. See, I am trying. I will look at photos like these of my Darling Granddaughter:
She can now roll over. In the night, she was babbling and when her parents got up to check on her, this is what they found. Photo 1: “Oops. They caught me.” Photo 2: It’s okay. I’m cute and how can they possibly be mad? I’ve learned a new trick.” Adorable, right?
I found a recipe for Tomato Pie and gave it a try over the weekend. Not perfect, but pretty darned good. Especially the second night. I put pieces on a baking sheet lined with parchment paper, grated more cheese on them, warmed them in a 375˚F oven for 10 minutes, then under the broiler set to high for about 4 minutes. It’s better when it looks as if it has almost baked too long.
Biscuit Crust (recipe from King Arthur Flour website)
To make the pie “crust” skip step 4 and go to 5. Do not cut. Pat the dough into a rectangle on a cookie sheet lined with parchment paper. Do not pre-bake. Set aside.
- 3 cups King Arthur Unbleached All-Purpose Flour*
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 to 4 tablespoons sugar, to taste* (I used only 1 tablespoon)
- 4 to 6 tablespoons butter or shortening (I used 6)
- 1 cup milk, buttermilk, or water (I used about 1-1/4 cups buttermilk)
- Preheat your oven to 425°F.
- Mix together the dry ingredients. With two knives, a pastry blender, or your fingertips, cut or rub the butter or shortening in until the mixture looks like bread crumbs.
- Add the liquid all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.
- To make drop biscuits: Drop the dough by the spoonful onto a lightly floured baking sheet; or for tidier shapes, fill the cups of a greased muffin tin about two-thirds full.
- To make cut biscuits: Pat the dough into a rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again.
- Cut into circles with a biscuit cutter for traditional round biscuits. Or, to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or bowl scraper.
- Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm.
Pie filling: adapted from South Carolina Living: 7 recipes every S.C. cook should know
Hattie Mae’s Tomato Pie
To avoid soggy tomato pie, use every bit of the salt the recipe calls for, says Heidi Trull. “It gets all the moisture out of the tomatoes. You’re not going to be eating that salt, because you rinse it off.” (Note: I did not rinse the tomatoes as well as I should have. So, after tasting them, I did not add any additional salt.)
Hattie Mae’s tomato pie
4 ripe tomatoes, sliced
¼ cup salt
1 cup grated hoop cheese (I had to google this… sad but true. I used Vermont sharp cheddar cheese, a mixture of white and traditional)
1 cup Duke’s mayonnaise (there is no substitute for this in the south! I also added about 1/4 cup of half and half- my mixture was not pourable, but spreadable anyway)
2 tablespoons chopped fresh basil (totally forgot to add but I did sprinkle in some herbes de Provence)
1 medium onion, diced (decided to leave off)
Salt and pepper to taste
8 mini piecrusts (or one large) – used the biscuit crust instead
Slice tomatoes, and cover with ¼ cup salt. Let sit for 1 hour. Rinse well in colander, and pat dry with paper towel. Place piecrusts in pan(s), and lay tomato slices in pie shells. In a medium bowl, combine remaining ingredients. Pour over tomatoes. Bake at 350 F for 25 minutes. (Mine needed to bake for about 35 minutes- the biscuit crust is different than a traditional pie crust.)
After it cooled for about 10 minutes, I cut it with a pizza cutter. Kitchen scissors would work also. I cut it into 10 rectangles. You can cut the pieces as large or small as you wish. This would make a great appetizer. The Ex-Ex called it tomato pizza. He liked it and he usually doesn’t like “hot tomatoes.”
Bon appétit! Whether you are a list-maker or not, I hope you are having a great June. It isn’t officially summer yet… Schedule in some fun. And try to worry less. Wherever you go there you are.