I find myself at a crossroads about food, summer heat and also this: I’m worried about some loved ones. Can they get some relief? Thanks in advance, Creator God of all things loving and loved.

First things first: I have one dear one who passed away and I am SO very sad that she passed before her time, in my opinion. She is loved, missed and will be remembered by a massive amount of friends for a long, long time. I’m not sure I should name her so I will simply tell you that she was probably the most inspiring artist I’ve ever encountered, with work that spans landscapes, paintings of food, flowers, herbs, music and all of it with such imaginative detail! I’ll never forget her and she will be missed forever.

I also have several friends and family with illnesses that are quite serious and will take some time in each case, to heal. Recovery is slow and in a few, spirits are quite low. Try as I may to feed them or send virtual hugs to those far away, I cannot heal them but believe me, I pray for strength and healing every day for them. I hope you feel it, my family and friends. It’s all I can do for now.

What do I want to eat at the end of summer, when I’m all out of sorts, sad and yet yearning for the flavors of fresh produce. Let’s combine comfort food and produce in a quiche/pie!

What the heck is the difference, anyway? I see this: a tomato pie has mayonnaise as the base and a quiche has eggs. I decided to combine the two! Here’s the rough-draft recipe I used for the purposes of what is pictured here.

Tomato/Veggie Quiche-Pie

(preheat oven to 350-360, depending on your oven)

1. Place a pre-made pie crust uncooked, into a deep dish.

2. Add 2 tomatoes, sliced and drained on a paper towel.

3. Add sauteed veggies leftover from yesterday, which included onions, peppers, zuchini and yellow squash. Place these in the bottom of the unbaked pie crust and add:

4. Next add 1 and 1/2 to 2 cups shredded cheese of your choice. I used cheddar and swiss this time. I also added 2 sliced of cooked and crumbled bacon.

5. Beat together 4 eggs, 1/2 cup milk and 3/4 cup mayonnaise then add

6. Salt, pepper, Cavendar’s seasoning plus my own blend of chives, parsley, tarragon and chervil. Pour all of this over the previous ingredients.

7. Bake for about 40 minutes or until bubbly, golden and not runny in the center.

We loved it! Life is looking up. Prayers for all of my loved ones and if it turns out good again, I will make some for those nearby!

Blessing and peace to you and yours.

Love,

Marci