My 20 mile run and a great Tomato Pie recipe and a giveaway

Yesterday turned out to be a good day for running! It was kind of overcast all morning, so it wasn't to hot! It was just getting light at 6am when we started running down the canyon. We even had a fellow runner pass us as we were running downhill in the dark. We ran around the reservoir in Mantua, which was gorgeous! And we found some friends that we out for a run, so we hung out with them for a few minutes. Then we headed out of town and down the canyon into Brigham City. I looked at my Garmin and it said 15 miles! We were so excited! We had planned on running out to Perry and back, but decided to stay in town and get our last 5 miles in! We headed into the cemetery to refill our water bottles, and finished in no time. Now we can do it all over again next Saturday! This is the first time I've had someone to train with for long runs! It sure makes it nicer to have a running buddy!

I found a new blog the other day, it's Runner Mom. Susan has a yummy sounding recipe for tomato pie. I have a slew of tomatoes that need to be used up, so I gave it a try. Everyone loved it, even my picky girl Sloan! It's super easy too, and we all like that!

Tomato Pie

1 baked pie crust (see below)
2-3 tomatoes
1 small onion, chopped
1/2 cup mayonnaise
1 cup cheddar cheese, grated
salt and pepper

Slice tomatoes and sprinkle with salt and pepper. If you don't want to use the chopped onion, sprinkle the tomatoes with some onion powder. Line the pie crust with tomatoes, cutting them to fit.

Mix the mayonnaise and cheese in a bowl. Spread over the tomatoes.

Bake at 350 degrees for 10-15 minutes.

Single Crust

2 cups flour
1 teaspoon salt
2/3 cup shortening
4-5 tablespoons ice water
additional flour for rolling dough

Whisk the flour and the salt in a bowl. Cut in the shortening with a pastry blender, until it looks like peas. Sprinkle the water over the top and mix with a wooden spoon until it comes together. Sprinkle a counter top with flour and roll out the dough to about 1/4 inch. Fold dough in thirds and put into a 9inch pie pan. Don't pull the dough as you work it into the pie pan. Trim the edges with a knife and prick with a fork.

Bake at 450 for 5 minutes. Reduce heat to 400 and prick any bubbles with a fork. Bake for 10 more minutes.

Head over to Frummie's Quilted Garden for a great fabric giveaway!