we made salad and eggplant parm. tonight. Eggplant courtesy of the Amish farmers' market set up 2 blocks from Iris' preschool. Plus, they had pie.

DH now very happy. I'm wondering if it's too dark to walk up and down the hill a couple10 times.

sparky's coming on Saturday. and I have pie. d- you in?

Did someone say pie?

Oh, wow. That's HILARIOUS.

Bwah! I love the bit at the end with the poor hysterical kid, "You said if I needed help to call somebody!" HEE! And she probably did.

Mmm. This Spanish tortilla is incredibly good. Totally on my list of things to make again. And it's relatively easy, too; just a lot of slicing for the potatoes, and it requires the food processor, so that's an extra thing to have to wash.

OMG, vw! I just had to send that to everyone I have ever met.

Hil could I have the recipe please? I lurve tortilla espagnola. lagarat at gmail please.

goes back to kitchen, humming "Mellow Yellow"

Quite rightly.

Recipe?

I just had to send that to everyone I have ever met.

That's pretty much exactly what I did. It's just one of those things that is so absolutely priceless, and I just thank the Internet gods that I live in the time of youtube for world-wide sharing!

OK, the tortilla recipe (from Vegan with a Vengeance, which is an awesome cookbook that everyone should buy):

(Paraphrased a whole lot, because the recipe is two pages long, and I'm not typing that.)

Lightly crush a few saffron threads in a small bowl. Add 3 tablespoons hot (almost boiling) soy milk, stir, and set aside for at least 20 minutes.

Put 1/4 cup olive oil in a 10-inch cast-iron skillet (I used a pie pan.) Add 4 Yukon gold potatoes (I used red potatoes, because I have a ton of them), unpeeled, halved, and sliced in 1/4 inch slices, and one onion, peeled, halved, and thinly sliced. Toss to coat the potatoes and onions with the oil, and bake in 375 degree oven for about 30 minutes, stirring occasionally.

Combine 1 1/2 pounds soft tofu (NOT SILKEN), 2 cloves crushed garlic, 1 teaspoon salt, a dash cayenne pepper, 1 tablespoon olive oil, and the soymilk mixture (strain it in a mesh sieve to get the saffron threads out) in a food processor. Blend until creamy.

When the potatoes and onions are done, stir in the tofu mixture (rubber spatula seems to work best), even out the top with the center a little lower than the edges, spray the top with olive oil, and bake 50 minutes to an hour, until it's deep yellow with a few brown spots and a knife inserted in the center comes out clean. Let cool 20 minutes before cutting.

For the sauce, take three roasted red bell peppers, 2 cloves garlic, 3 tablespoons olive oil, 1/4 cup lemon juice, 1 tsp dried thyme, 1 1/2 teaspoons sugar, and salt to taste in a food processor. The recipe also called for 1/4 cup almond meal, but I didn't have it, and it turned out fine.

(I also used garlic powder rather than garlic, because I ran out of garlic and forgot to buy more. For the same reason, I used maple syrup rather than sugar in the sauce.)