The last two weeks have been challenging for me. I usually work between 17 and 20 hours a week but I was asked to work about 30 hours for the last two weeks. I was happy to help out in a staff shortage situation at work but I have decided I enjoy working part time when it really is part of the time. Complicating the situation was the fact that Mr. D and I volunteered to help out with Vacation Bible School at our church the first week and that meant I was away from home from around 5:00 PM until at least 8:30. I was very appreciative of the fact that a meal was served at Vacation Bible School and that helped with the time challenge. And then the worst part was the fact that I had to be at work every morning at 8:00 AM.
Towards the end of the first week I could feel myself spinning out of control. I told Mr. D that I felt very stressed and as if I was neglecting our home. This is the funny part. I came to my cookbook shelf and scooped up all of my Ina Garten cookbooks and took them to him. He said, ‘What are you doing?” I said, “I miss cooking and I haven’t cooked anything good in so long.” That wasn’t true but at the time I felt as if the world was speedily passing me by.
I started thinking about the recipe I am sharing with you today. I clipped it last summer and I think I wanted to prepare it and share it with you; however, another post must have taken priority over it. I made the pie this weekend and it is so good. It appealed to me because it is crustless and that is good for Mr. D, the Diabetic. I was a little apprehensive about his take on the pie and but he loved it. The ricotta and parmesan made it so creamy and the wonderful fresh tomatoes made it even better. We had our first fresh corn with the pie and it made our meal so special.
I really have no idea where this recipe came from but I do believe it was from Our State Magazine. I also made an Ina Garten recipe over the weekend so I think I have gotten back to my regular routine. One of the great joys of being semi-retired is having time and not being in the rush of working full time. I haven’t forgotten how that feels and the past two weeks have definitely helped me to remember that.
I hope you are enjoying those wonderful freshly grown tomatoes no matter where you are. Thanks for stopping by.