Remember the Sandbox?

I remember the sandbox. My papa had one out in his yard, and we would play in that thing for hours. I vividly remember making a frog house with my hand, and looking in it and there actually being a frog in it. Looking back, maybe Papa put it there. That would've been like him. Anyway, it thrilled me. I can't believe our kids still love playing in it. I went out today only to have all 4 of them, playing very contentedly.......in the sand. It's amazing. It's somewhat of a tranquilizer, I think. They know that they're not to throw it, so they actually have to sit still, and create. I miss the sandbox, although maybe my kitchen is my new sandbox. For me, my deepest tranquility sets in there, as I create meals........it truly can blur the rest of the world and its worries from my mind. Of course, when I leave (my sandbox) they all come into full view again, but I'm always thankful for the refuge when I get it. I hope you all are enjoying the recipes! I'm still waiting on some from you. Here's another one! While fresh tomatoes are still available, you must experience this. Lynda's Tomato Pie (Thanks Lynda!!) Truly one of the best things I've ever eaten. All who have tried it agree. Enjoy!!! Jenn

TOMATO PIE

1 Pet-Ritz Pie Shell

3 whole tomatoes sliced (I use big ones)

2 sliced vidalia onions (slice very thin)

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup Hellman's mayo

1 cup cheddar cheese

1 bunch fresh basil

salt and pepper to taste

more basil and oregano to taste

Bake pie crust (about 8-10 minutes)

Spread dijon mustard on crust

spread fresh basil over mustard

Place sliced tomatoes over basil

sprinkle with salt and pepper.

Place sliced onions over tomatoes

Sprinkle with basil oregano, salt and pepper

Mix mayo and cheese. Add the basil and oregano to mixture.

Spread on top of tomatoes and onions, spreading almost all the way to the crust's edge.

Bake @ 375 for 30 minutes, or until the top is golden brown and set.