Yes, 8-bit nerds all around, that is supposed to be the Magikoopa magic spell symbol thingy.  :-)  What can I say, my brother’s exploits defy expression through any medium but the ludo-arcane.  Or at least, his birthday cake did.  :-D
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Hey there! Sorry this isn’t as prompt as usual; though we aren’t yet moving, all the prep work just ate up this weekend. In addition, it seems to have eaten my camera. Hopefully I’ll find it soon (I need it for several things!), but until then you don’t get any pictures. Sorry. However, this is a tasty, quick, and easy dinner even if you’ll have to make it to see it (for the time being), so I hope you’ll benefit from the post anyway.

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I know, it sounds funny, but it’s really quite good. It’s Lent now, and as a vegetarian I don’t find meatless Fridays very hard to do :D, so I try to keep dinner simple on Friday so that we’re still giving something up. This was a new recipe, but it turned out really well. It’s very flavorful, but also very simple and easy to make.

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This week we have another guest appearance by my good friend Ginny, who’s previously provided a recipe for pan-fried fish.  This time, she goes to town on a stovetop pasta dish.  Here she is!
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It’s time to add to the list of recipes I’ve redone so completely that I posted again!  This week — pizza crusts!  This version is much easier to work with, and tastier to boot.  Not to mention this dough is a lot more fun to work with, since you don’t have to treat it like an unusually recalcitrant spreadable batter.  That’s always a plus.  As a result this recipe has completely displaced the previous version in our household.
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This recipe makes me consider the problem of problem-solving. 

I’ve always problem-solved in an unusual way, as best as I can tell; not exactly in an optimal way, but in a highly experimental way.  Mind you, they’re rigorous experiments, and for brief or abstract problems most of the experiment takes place in my head.

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Yes, it is entirely the wrong time of year for pumpkin pie. After all, fall doesn’t even start for another month, and Thanksgiving is two months beyond that! I say, what of it? Okay, yes, I’m not just being odd, there is a a real reason you’re getting a pumpkin pie recipe in August: my family is moving very soon and I have to use up my stores in the freezer. That means that the pumpkin puree that I made after Halloween and didn’t get to use for Thanksgiving needs to be used up or thrown out. I voted for pie over throwing it out, so here you go!

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This recipe comes to me through Ginny’s mother, who made the gluten version for Ginny’s birthday party last year (before Ginny was diagnosed and went GF herself).  My brother and I were both there, but he hadn’t gone on the diet yet, so when everybody gushed about how good the cake was, I asked him — is this worth getting the recipe for and adapting so we can make it?  And the answer was an unequivocal yes.
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A long-time family favorite in my home growing up, it is now popular enough with my husband that he suggested I share this recipe on the blog. This is really quite tasty, don’t let the “tofu” put you off :D. It’s just there to add a little more protein and personality to this … vegetable pot pie just wouldn’t be very good! Hope you enjoy this version of one of our favorites!

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