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Chef’s Log: It’s day 10 of the kitchen purge. I used my last two tomatoes for dinner, and there is officially no fresh produce remaining short of a couple leaves of lettuce. The last of the butter has also been depleted. All that remains in my fridge are a few eggs, a swallow of milk, a small wedge of cheese, 1/2 a bottle of Chardonnay, a few salad dressings and blue Aloe Vera after sun gel. I like it cold.

I think now would be a great time to replace our refrigerator since it’s empty and all. I really hate it. I dream of placing a hand grenade in the cheese drawer and pulling the pin. Alas, I digress.

Although I’ve been pushed and tested to extreme limits, to include that nasty little Dollar General episode last weekend, the true test of my fortitude will come tonight. I must grocery shop for Thursday night’s cooking class. Shoot. Me. Now.

I personally know how the natives on Survivor must feel. I am clueless as how to mentally prepare to only purchase food for a gourmet cooking class when my own personal supplies are depleted. Someone pass a Xanax. Or a second grenade. I’m still using the first for that damn refrigerator.

Chef out.


Rustic Rosemary Tomato Torte


  • 1 pie crust – homemade or store bought (Great recipe for Vodka Pie Crust Here)
  • 1 ball fresh Mozzarella, sliced
  • 2 large tomatoes, thinly sliced
  • 3 tbsp. chopped fresh Rosemary
  • Balsamic Vinegar
  • Olive Oil
  • Salt & pepper to taste

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Roll out the crust on a non stick surface. Layer tomatoes, Cheese and Rosemary in the center of the crust, lightly salt and peppering each layer. Drizzle with Olive Oil and Balsamic Vinegar. Fold sides of crust up and over the filling. Brush crust with additional olive oil. Top with additional Rosemary. Bake at 425 for about 30 minutes or until the cheese is melted and golden brown.


Did you even see this cheese?? This is easy and so rustic, but oh so good! Happy, happy girl y’all.


Life is too short to eat ugly food y’all.