It's funny; I remember how this tasted when she made it, and I thought it would be much more complicated. I suspect, as usual, that the devil is thoroughly in the details. If I remember correctly, Karen's version also contained homemade pesto, real parmigiano-reggiano cheese, full-fat ricotta and homemade marinara sauce. I'm betting that's probably why we all fought for rights to fall face-first into the baking dish.

I've held off posting this recipe because it's reverse-engineered from a non-public recipe either created or modified by someone I know. However, since I can restrict access to this post, it seems silly not to post it, because I'm getting tired of periodically searching my email for it.

This is how I make the drink tech staffers know as 'apple pie.'

All stories aside from this past week (a massive website upgrade, a pulled hamstring, and How I Got Out Of Jury Duty) here's what's on my mind: breakfast at the geekfarm a week from today.There will be a few stragglers staying on past Sunday. I feel this growing urge to stage a geek feeding. Jody was kind enough to point me to this recipe from epicurious.com. I am rapidly beginning to suspect that while this bread is neither French nor toast, it is nevertheless a moral imperative that I make it.

Yet another from the Jody Vault, in his attempts to provide me more interesting ways to serve up the healthily-cooked poultry we seem to be consuming a bit of these days. (Reminds me. I need to do a Penzey's order soon. Mmmm, Penzey's...my personal crack dealer. Any of the locals want to go in on an order?)

While we're on the Moroccan theme tonight, here's another from the vast set of recipes that Jody sent me a couple of weeks ago - good for those of us who are trying to up our veggie counts by whatever means are necessary. He calls this his Moroccan version of "veggie delight."

I have to admit, I don't even know what "veggie delight" is. I'm somewhat afraid to ask. Asking questions like that always seems to get me in trouble...

This recipe is highly modified from Jody's original recipe, which included many notes like this:

2 tbsp extra virgin olive oil (i wanna know where the skank ho olive oil is)

While I realize that cutting out his commentary ruins the reading of the recipe a bit, I'm hoping that it doesn't ruin the taste of the finished dish. This is one of several recipes he's fired out to me lately, in an attempt to help me liven up the Many Forms Of Low-Fat Chicken Cooking we're doing these days.