For a quick lunch, I had fixed everything last night, including a tomato, onion and zucchini tart that I'd seen a recipe for in the newspaper this week. I'm on a tomato spree, endeavoring to eat them in all 3 meals each day. I'd say the tart turned out well, though I think I'll add even more tomatoes next time.
***EDIT: See end of post for Tomato Tart recipe.
I found a nice handful of books at the sale (the Judica and language books were rather picked over, according to the Hebrew scholars in our group). I was excited to find a good little variety of stuff I'm not already familiar with, like Little Pear by Eleanor Frances Lattimore in 1931 or Daybreak at Sampey Place by Frances Fitzpatrick Wright published in 1954. I'm eager to peruse, and I anticipate being unable to put down The Lifetime Reading Plan by Clifton Fadiman (books about books are just amazing!). This little collection of reviews of the greatest books of all time is dedicated to Mortimer J. Adler, author of How to Read a Book.
Finally, I do like to grab books purely for their aesthetic quality. For instance, when I saw the spine of this particular copy of Rudyard Kipling's Kim, I knew at once that it would be perfect on this shelf with these other books. It coordinates with the wallpaper! Similarly, I envisioned the illustrations of Will You Take Me to Town on Strawberry Day being matted and framed in a little girl's room, for their red and pink hues in every picture (we'll see if I ever get around to it. It's a cute book nevertheless).
Tomato and Onion Tart (please forgive -- I give out recipes the way I remember them)
- Saute 1 1/2 sliced onions in a little butter and pinch of sugar until they start to carmelize (medium heat). Set aside and let them cool.
- Prepare a pie crust, roll it out and bake it in a tart or pie pan (I WISH I had a tart pan) for about 8 minutes so the bottom can toast a bit.
- Layer the tart with: Carmelized onions first, 1 medium sliced zucchini, and 3 whole sliced tomatoes. I added garlic salt, basil and oregano in between layers as well. Top with your favorite cheese.
- Bake 25-30 minutes or until the crust is golden brown. You may cover the crust with foil and bake longer if you want to make sure the veggies are nice and done.