It’s been a busy Summer so far, with a couple City Markets, a couple Private events, and of course a bit of wine tastings. Janet and I also took a quick trip to Branson for a few gigs, which is always alot of fun. Took in a few shows while we were there, and visited with some other performers.
Looking forward to some up-coming events Chandlers, a corporate event in South Dakota and to Ohio’s Bear Creek Memories Theater.
Since a bounty of tomatoes are upon us, hope you enjoy an easy Tomatoe Pie:
4 tomatoes, peeled & sliced
10 fresh basil leaves – chopped
1/2 cup chopped green onion
1 9 inch pre-baked deep dish pie shell
1 cup mozzarella – grated
1 cup cheddar – grated
1 cup mayonnaise
salt & pepper to taste
Pre-heat oven to 350°
Layer tomatoe slices, basil and onion into pie shell. Combine mayo and grated cheese and spread mixture on top of tomatoes.
Bake for 30 minutes or until lightly browned
Cut & serve warm
Four Guidelines when pairing wine with tomatoes:
Consider the preparation
Choose white wines that are lean, crisp & vibrantly acidic
Avoid heavy tannic wines – they can over-power the taste of the tomatoes
However, Great News: Keep Rose` and Sparkling wines in mind……THINK THIS CALLS
FOR CRACKLIN ROSE` !
Until next time, in a Hot August Night, have a Great Summer.