Homegrown tomatoes

2 tomatoes from the Mayo backyard garden

Olive oil

Salt

Delicious!

Tip-toe tilapia

1 filet tilapia

1/4 c. mayonnaise

1 tsp. basil

1/2 tsp. paprika

1 tbsp. lemon juice

1 tbsp. olive oil

1 c. bread crumbs

Salt and pepper to taste

Preheat oven to 450°. Mix mayonnaise, lemon juice, olive oil, and spices in a small bowl. Coat both sides of fish with mixture, then dip into bread crumbs, covering entire surface. Move around the kitchen on your tip-toes to avoid aggravating your heel. Lay tilapia filet in a small baking dish and bake 12-15 minutes or until golden brown and crunchy. Put your foot up and enjoy the last of the tilapia excavated from the archaeologist's freezer.

One-footed pizza

1 whole-wheat ready-made pizza crust

1 c. marinara sauce

1 c. shredded mozzarella cheese

1/2 c. ripe black olives

1/2 dry pint sliced mushrooms

2 tbsp. olive oil

salt and pepper to taste

Prepare the pizza crust with olive oil. Cover with a layer of mozzarella cheese, then add salt and pepper. Add layer of mushrooms, then black olives. Finish with a thin layer of cheese and more salt and pepper. Bake at 450° for 10-12 minutes. Slice into quarters, put your foot up, and enjoy with a side of grapple!