It started kind of innocently.
I was rolling right along in the kitchen one Thanksgiving a couple of years ago, and was working on the pumpkin pie.
I was putting the filling and a special ingredient in the blender when Derek walked in.
“Why are you putting tofu in the pumpkin pie???” he asked, more than a little repulsed by the concept. You see, he doesn’t care much for tofu, while I love it.
You see, as a sufferer of IBS (I’ll let you look that up), I have trouble with dairy products - sometimes.
I have this fabulous cookbook — “Cooking for IBS” — that has a recipe for a dairy free pumpkin pie in it. And it involves soft tofu.
Yes, it sounds pretty strange. And I have to admit, I felt pretty strange while I was making it.
But, the cookbook hadn’t led me astray to that point.
A nice graham cracker crust, a good Springform pan, and I was ready to roll.
Sometimes I joke that my husband doesn’t have a very long memory — though I think he has a very good memory.
By the time we were taking the pie out to eat that night, he seemed to have forgotten that it was a dreaded tofu-pie.
And he rather happily ate it up, and went back for a second piece.
I sat on the couch, giggling.
“Not bad for a tofu-pumpkin pie, huh?”
He grudgingly conceded that the pie wasn’t nearly as nasty as he thought it would be. It was, he said, pretty darn good.
I’m thankful, by the way, that I have a husband who is as much a food adventurer as I am.
And I’m thankful, that no matter how strange it has seemed, he’s gone along with the weird foods.
And I’m thankful that I’ll be able to spend another year with him.