It is beginning to get darker in the mornings when Chelsea and I go out for our walk. It is light by the time we get home. Cooler too. Chelsea likes that. I don't mind walking in the cool and the dark as long as it isn't raining or windy. We have a busy street. This morning we passed the lady with the three dogs, Roger and Pepper and the lady that jogs. Lana wasn't out and Sherry and her friend go much earlier. Sometimes the neighbor on the left jogs and a man up the street too. I always stay in Hunters Glen. I drove it out once and if you go completely around, including the cul de sacs, you have walked almost two miles. A nice start to the day.

I always tell Chelsea that this is how we will keep our girlish figures.

Today I got all caught up on the computer and started getting my hand sewing projects ready for the trips we will be making in the next week and a half. Since I finished the big quilt, I am also coordinating fabric and UFOs (Unfinished objects) so I always have something to be working on.

I found the greatest recipe to use when you have a lot of fresh tomatoes. It is a definate keeper

Tomato Sausage Tart

* 1 (9 inch) refrigerated pie crust
* 1/2 pound bulk Italian sausage
* 1 cup chopped onion
* 1 clove garlic, minced
* 2 tablespoons Dijon mustard
* 1 egg
* 1/2 cup light cream
* salt and pepper to taste
* 2 cups shredded mozzarella cheese, divided
* 2 pounds tomatoes, sliced
* 1 teaspoon dried oregano, or to taste
* 1 teaspoon dried basil, or to taste
*
* 2 cups chopped fresh basil
* 1 egg
* 1 tablespoon lemon juice
* 1 cup vegetable oil
* salt to taste

DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a pie plate.
2. Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook stirring occasionally until sausage is browned, and onions are translucent. Drain and set aside. In a small bowl, mix together the mustard, 1 egg and light cream until well blended. Stir into the sausage mixture.
3. Sprinkle 1 cup of the mozzarella cheese over the bottom of the pie crust. Place the sausage mixture over the cheese. Arrange tomato slices over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese.
4. Bake for 35 to 40 minutes in the preheated oven, until heated through and bubbly. Let stand for 20 minutes before slicing. Serve with Basil Mayonnaise.
5. To make Basil Mayonnaise, combine the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then gradually drizzle in oil while blending. Season with salt and pepper to taste.

Have a good Tuesday.

Mary