Family day this week involved a little hiking. Ideas like this one always sound fun until you get there and start hiking. Not even a minute into the hike, Gracie started telling me she was sooooo tired and then it continued into more of a whine. Hannah was in the pack on Brook’s back. When she realized I wasn’t the one holding her and she started crying. So we did a switch and made the best of it. Memories were made and we all got some fresh air.
Ecclesiastes 3:1 There is a time for everything, and a season for every activity under Heaven.
This week I have been thinking of the change that is occurring in our house and how we are trying to adapt to and embrace that change. This September brought about a different change that I am transitioning into. I said goodbye to teaching and hello to full time stay at home mommy. As the seasons change, so do the seasons of our lives. Life would be boring if everything stayed the same. Some days are satisfying, but most days I go to bed exhausted and wondering how I can do it better tomorrow. The teacher in me tries to organize the day with plans and lists and it helps but sometimes those days are just too full and we all get short with each other. We will all find our rhythm and our new roles as time goes on. I have to remember not clutter up the days with tasks and just to enjoy this season of my life. Even though it is hard work, I am feeling so blessed right now to be able to stay at home and serve God through raising my children. Verse eleven in Ecclesiastes three states that, “He makes everything beautiful in it’s time.” Brook and I both feel like we are in the thick of raising our children and pray we are doing it correctly. This verse re-assures me to keep persevering when things get ugly. During those times Brook likes to remind me to keep things simple, take time for each other and our family, and to find the beauty and joy in each day.
Some of you still have an abundance of tomatoes in your garden and so today I bring you my most favorite Tomato Tart recipe. I know I posted one at the beginning of summer, but if I had to choose between the two it would be this recipe. Unfortunatly, all my tomatoes are finished for the season and so I will have to wait till next summer to make it again. Hopefully you will be able to savor the last few days of summer through this recipe.
1- 9 inch pie crust, baked and cooled
1/4 c. fresh basil chopped*
1/2 c. ricotta cheese
2 large eggs
1 c. mozzerella cheese
1/2 cup parmesan cheese
2 cloves garlic minced
6 medium to large tomatoes sliced
Bake your pie shell and cool. Combine all the ingredients except the tomatoes and oil together in a small bowl. Spead onto the bottom of the pre-baked pie shell. Arrange tomatoes on the top and then drizzle with some olive oil. Add some coarse salt and some fresh ground pepper on top and bake for 45 – 50 minutes at 400. Let cool for 10 minutes. Slice and serve with a salad.
* Instead of chopping basil with a knife, use scissors to cut it. It is so much easier.