Brock has been working a lot this week and hadn’t seen much of the girls so he left them a ‘love note’ outside their bedroom door so that they’d see it when they woke up. Once they discovered it and I’d explained what it was and read it to them, this was Waverly’s response, ‘Wow Mama, it’s beautiful! Did you color it for him?’. Poor Dad.
This is adapted from the Best of Bridge book, ‘Winners’, and is great with just about everything.
Tomato and Artichoke Casserole
1/4 c. canola or olive oil
1 large onion, chopped
3 c. FRESH bread crumbs (just put a few slices of bread through your food processor)
1/2 t. sugar
1 t. each – salt, fresh ground pepper, dried thyme, dried basil
1 can (14 oz/398 mL) artichoke hearts, drained and cut into quarters
4 good-sized tomatoes, thickly sliced
2 T. butter, melted
In a large skillet saute the onion in the oil for 5 – 10 minutes until the onion is softened, but not yet brown, then mix in the breadcrumbs, sugar, salt, pepper, thyme and basil. Remove the skillet from the heat.
Spray a medium-sized casserole (2 L) and cover the bottom with half of the artichokes, then half of the tomato slices and then half of the breadcrumb mixture. Proceed with a second layer of all and then drizzle the melted butter over the top.
Bake at 375 for about 45 minutes.
