Pam’s Pictorama Post: These are not only the dog days of summer but International Dog Day as I sit down to start this. No dogs here in the House of Seven Cats and I think the Jersey Five find the addition of the two New Yorkers two too many more let alone pups.

Blackie has wiled most of his days away in our bedroom when not hunting up Cookie (who resides in Kim’s studio upstairs) and eating her food. He’s also gotten into numerous tussles with Beau, the head of cats here and fluffed himself up into a righteously puffy Halloween-esque fellow. I am trying to resolve the problem with an extra can of food in the late afternoon. It might be working.

I am on the back deck as I write, where I have spent many happy hours this vacation. Stormy, the gray tabby who seems to be perpetually surprised and terrified by the world, is at the back door looking out – hoping against hope that a fat fly will land on the screen door for her to chase.

Labor Day comes early this year but having said that the light in the afternoon already has a fall look and I have seen large v’s of birds starting to make their trek south. The evenings are chilly enough to warrant a jacket and I am starting to eye the little used fire pit. However, the earlier part of the day in full sun can be roiling hot so we are not there yet.

With heavy spring rain and subsequent dry spells the dahlias are slow to bloom this year but their show now that it has started is worthy. A few new entries are small in bloom stature but bursting with bright colors, red and white and an orange red and yellow. My beloved hummingbirds come to feast on them and they go from one to another and back to a favorite – like a bird buffet. ( Does anyone know what I mean when I say hummingbirds, hanging in the air, look like they are somehow stopping time?)

I can almost always find bees tucked in the centers of the dahlias, drowsily, drunkenly and dizzily covered in pollen. The strawberry plants are also enjoyed by the hummingbirds and are overflowing with flowers right now. I think I’ve mentioned before that they oddly produce only the tiniest, almost doll sized fruit – delicious but bizarrely small.

The tomato plants promise produce, hanging green on the vine but ripening SO slowly. Another producing tiny tasty yellow cherry tomatoes is doing a great business – unusually small but tasty bits being the order of the day here I guess. We pop small handfuls in our mouth, still warm from the sun. The jalapeno peppers are bountiful (and perversely huge) and of course are the hardest to use up quickly without killing my diners with devilishly spicy treats.

This year has felt like a real vacation. Kim and I have taken long daily walks to the neighboring towns, shopped in the antique stores and scored some items. We brought piles of books from New York (and admittedly added to them) and we have worked our way through almost all of them. Kim has been catching up on some of my Rosa Mulholland recommendations including one I brought with me that arrived shortly before our departure. In addition he has made occasional trips to the comic book store in Red Bank (Jay and Silent Bob’s Secret Stash of Kevin Smith fame) where he has amassed books reproducing the Superman saga.

Kim and I both worked for the first two weeks here after arriving in early August and we’ll put in a few days from here after Labor Day. Last week I wrote about our pending visit with Bill which kicked off our vacation and below are some photos memorializing his visit. (Bill, if you’re reading this, we found both the Reed Crandall book AND the Pinocchio book after you left! They were on an overlooked shelf together.)

Tonight is our first visit this year to the local Fireman’s Fair. (I wrote about it last summer in a post here.) Although I have reserved the right to go again when another friend visits from Manhattan this weekend.

I recently told Kim if he wants to sound like a native New Jersey-er he weigh in on the state of the summer’s corn and tomatoes – peaches for the bonus round. We take these things very seriously and the quality of Garden State produce is of great local importance. This year corn is small but good corn can be found with some work – it is perhaps just late as it has improved as the month has gone on. The tomatoes are somewhat underwhelming unless you hit one of the El Dorados of good ones (or can convince the ones on your deck to ripen) and eat them quickly before they go from ripe to bad. All but one purchase of peaches failed the test – however last night had some that had been purchased at the peach of ripeness before going bad, ate them with ice cream and felt like we really hit it at last.

In this spirit I began to make tomato pie. After looking at numerous recipes I settled on a simple one which I share below. The tomatoes need to be bled of water briefly before starting and I used a pre-made crust. (For all my apparent cooking talents there’s something about pie crust which I have never gotten into the rhythm of properly.)

Fifteen minutes to throw together and this is in the oven cooking away for 45 minutes or more and it is without question best if consumed immediately – it is inferior when reheated. My only other word of advice is that you should pack it as full of tomato layers as possible because they shrink in the cooking and my first effort looked a bit woebegone as a result. Dan and Cathy Theodore were the first to try my pie and liked it enough to ask for the recipe, but more about their visit and the gift they brought in another post.

Recipe:

• 1 pie crust
• 1/2 red onion, sliced thinly into rounds
• 1/4 cup mayonnaise
• 6 ounces shredded mozzarella cheese
• 3-4 ripe tomatoes, sliced about 1/4-1/2 inch thin
• 4 tablespoons fresh basil, sliced into ribbons (chiffonade)
• salt and pepper to taste

Instructions:

• Preheat oven to 400F.
• Line a 9″ tart pan with prepared pie dough. Poke a few holes in the dough with a fork, then cover with parchment paper and pie weights or dried beans. Bake for 15 minutes, until crust is starting to turn golden.
• While the crust bakes, slice the tomatoes on several sheets of paper towels and sprinkle with salt. Flip and salt the other side as well. Let the tomatoes sit for 10 minutes, then blot off moisture with dry towels.
• Mix together the mayonnaise and the shredded cheese, and spread the mixture in the parbaked pie crust. Sprinkle 2-3 tablespoons of the basil on top.
• Top with one layer of the sliced tomatoes, the onions, followed by a second layer of tomatoes. Add a third layer if space permits. Sprinkle liberally with salt and pepper. (If like me you are worried that the tomatoes are salty from the bleeding the wiping them down wipes off most of the salt.)
• Bake for 30 minutes, until crust is golden and some juices along the edge of the pie crust are bubbling. Remove from the oven and set aside for 20 minutes to cool before slicing. Tip with the remaining basil and serve warm or room temperature.

Note: Tomato pie is best served on the day it is made, but leftovers can be store in the refrigerator and reheated in the oven at 350 degrees for 12-20 minutes.

PS – At top, Beauregard, top cat of the Jersey Five, in a pout before we left today!