“That’s a wrap,” the director yells signaling the end. And just like that, it’s over. Overnight my Instagram feed went from crisp linens to smooth velvets, open windows to gas logs, heirloom tomatoes to acorn squash. Summer, it seems, has gone into postproduction. I have no problem with farewell Fall, auf wiédersehen Winter, sayonara Spring, but why is it so hard to say goodbye to Summer? People generally tend to hold on to things, relationships included, even when they no longer work for us. Staying with what you know, however bad, can seem safer and more comfortable than facing the unknown and saying so long. There’s an old joke that some people say goodbye forever without leaving, and others leave without ever saying goodbye.
Perhaps because we spend most of our Summer in South Carolina, I am not ready to turn in my morning bike rides, afternoons on the beach, or evening rendezvous at Dairy Queen for wool scarves and pumpkin spice lattes. It feels like yesterday when I was counting down the days until I could trade in heels for flop flops and pavement for sand. Now, summer has come to a bittersweet close, and fall is ready to swoop in and take its place. As a summer lover, I’m just not quite ready to move on. Maybe you still have a few more bikini pics and sunglasses selfies you want to snap, too. Can’t we just go back to page one and start all over again? Transitioning to fall is like having an affair with Clark Kent when I’m married to Superman. Cold weather is definitely my kryptonite.
The reality is there is no escaping goodbyes. Much has been written and sung of goodbyes because it is an important emotion. Saying goodbye allows us time to honor the importance that we have in each other’s lives. It gives us the opportunity to form words for feelings that we might be recognizing for the very first time. A good farewell honors our past, codifies the choices we made, recognizes life experiences with others and the world around us, and provides closure, as we move on to our next chapter. While Fall certainly has its own beauty, Lord knows I love a cute pair boots and a Fairisle sweater as much as the next girl, nothing makes me feel as cozy and warm as my toes in the ocean. So tonight, I am having a wrap party for my favorite castmate. This is not a goodbye, rather until we meet again. Sea you next year, Summer. Catch you on the next wave. Stay salty. Time to roll the credits!
Southern Summer Tomato Pie
INGREDIENTS
- 1 unbaked pie crust
- 4-5 tomatoes, sliced into ¼-inch thick slices
- 2 teaspoon salt
- ½ cup fresh basil leaves, chopped (plus more for topping)
- ¼ cup fresh chives, finely chopped (plus more for topping)
- 3 garlic cloves, minced
- 3 cups (12 ounces) grated extra sharp cheddar cheese, divided
- 3/4 cup Duke's mayonnaise
- 1 tablespoon Dijon mustard
- 1 medium yellow onion, finely diced
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper, to taste
INSTRUCTIONS
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Heat oven to 375°F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and place on paper towels in a single layer. Sprinkle with salt to draw out the juices. Let sit for 20 minutes, then use fresh paper towels to remove any of the excess juice so the pie doesn't turn out soggy.
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Bring frozen pie crust to room temperature. Roll out per package direction and place on a pie plate (or use a prepared frozen pie to simplify). Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes. There is no need for pie weights in my experience.
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While the crust bakes, combine the basil, chives, and garlic in a bowl and stir. In a separate bowl, combine 2 cups of the cheese, mayonnaise, Dijon mustard, and onion. Stir to combine.
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When the pie crust has baked for 10 minutes, layer half of the remaining cheese to the bottom of the crust. Add the tomatoes (reserving 3-5 slices for top), sprinkle with pepper, and top with basil mixture. Spread the mayonnaise mixture over the top. Add the remaining half cup of cheese and top with the reserved tomato slices. Sprinkle with Parmesan cheese.
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Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30-45 minutes, uncovered, until the top is browned and the filling is bubbly. Cover the edges of the crust with thin strips of aluminum foil if they start to get too dark before the pie is done baking.
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Garnish with fresh basil and chives. Let rest for 20-30 minutes, then slice and serve warm.
