Tomato Nests and Big Brownie Points

Matt's going to be unhappy with this post. Whenever I post about him he gets, well, embarrassed. I don't blame him. He lives in a home where everything from a new lamp to the soup we eat is fodder for the blog. But this is too good. I had to tell it.

We were recently watching The Breakup. I have been a fan of Jennifer Aniston since I first copied her haircut The Rachel in 9th grade. And suddenly, I was very curious.

"I cant believe Brad Pitt left her. She's adorable."

Matt nodded, probably once again wishing I'd watch a movie in silence (which is, by the way, never going to happen).

"Who do you think is prettier? Jennifer Aniston or Angelina Jolie?"

Now secretly, I was rooting for Jennifer. Don't we all? Angelina is a husband stealer. And it doesn't help that she's breathtakingly stunning. Husband stealer + gorgeous + my inability to lose five pounds = I heart Jennifer.

But I honestly thought I knew the answer. All men love Angelina. This was, as they say, a Matt test. I'm not proud of it, but it's a wife thing.

"That's easy. Jennifer Aniston," he stated simply.

I grinned, "Really?"

He nodded calmly, still watching the movie, "It all goes back to Gilligan's Island. There are two categories: Gingers and Mary Anns. Angelina is a Ginger and Jennifer is a Mary Ann. I prefer Mary Ann."

"You mean like when Elizabeth Taylor stole Debbie Reynold's husband? Elizabeth Taylor was a Ginger and Debbie Reynolds a Mary Ann?"

"Yep," he agreed, "and Debbie Reynolds was cuter."

I snuggled down in my quilt, already mentally awarding him big brownie points. Because let's face it, us average girls have a way better chance of being a Mary Ann than a Ginger.

In other news, we had these for dinner and they were delicious, not to mention super easy.

Tomato Nests

4 ripe tomatoes
4 large eggs
4 tbsp heavy cream
4 tbsp grated Parmesan cheese salt and pepper to taste

1. Preheat oven to 350. Cut a slice off tops of the tomatoes and, using a teaspoon, carefully scoop out the pulp and seeds without piercing the shells. Turn the tomato shells upside down on paper towels and let drain for 15 minutes. Season the insides of the shells with salt and pepper.

2. Place the tomatoes in an ovenproof dish just large enough to hold them in a single layer. Carefully break 1 egg into each tomato shell, then top with 1 tbsp of cream and 1 tbsp of grated cheese.

3. Bake in preheated oven for 15-20 minutes, or until the eggs are set. Serve hot.

PS.. Check out Erin's cool giveaway here.