My son texted me the other day: Where are you?
It was 10 a.m. on Monday. I was at work. I called to tell him that.
“Why didn’t you wake me when you were leaving?” he asked.
I had thought about it, but this was the first morning both kids were still asleep at 8 a.m. It took 14 years and all summer, but they were finally acting their age and sleeping late.
It’s too bad they go back to school next week.
The bright red “First Day of School” on our family calendar is a constant reminder of summer’s waning days. Carefree mornings of sipping coffee on the back deck will soon give way to shouts of “Hurry up!” and “You’re going to miss the bus!” as the four of us rush to make our way out the door on time. Late-night movie watching and impromptu outings will be preempted by sports’ schedules while a family dinner with everyone present will be pushed back to a when-we-can-swing-it option.
School supplies have been purchased, haircuts approved and sports physicals completed. With the “Must do” items checked off on my “End of summer” to-do list, it’s time to focus on the fun things: A last visit to the lake; making s’mores; watching a movie outside; and going on a picnic.
This picnic pita combines the awesome summer flavor of ripe tomatoes with mozzarella and Italian season. Fire up the grill while you still can!
Ingredients for sun-dried tomato paste
Prepare a hot fire in a grill.
Place all of the sun-dried tomato paste ingredients in the bowl of a food processor and mix into a soft paste.
Spread 1 generous tablespoon sun-dried tomato paste over the insides of each pita half. Divide the chopped tomatoes and shredded cheese equally between the pita halves. Wrap each foil in half. Grill over a medium flame for 6 to 8 minutes. Serve warm or at room temperature.
Source: “Tomatoes & Mozzarella: 100 Ways to Enjoy This Tantalizing Twosome All Year Long” by Hallie Harron and Shelley Sikora (The Harvard Common Press; 2006)
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