I’m the wisest 44 year old in the mirror when I’m standing in front of it and there’s no one else around that’s my age. Mirror mazes, a barber chair, gym, all other mirrors are off the ~~table~~ wall—it only works when I’m by myself. I’m going to cut this paragraph off at the end of this sentence and get on to the next one because I’m not sure what the relationship between a mirror and this #fff contender is.

Last weekend was a three day weekend in the United States where the entire country celebrated Labor Day weekend—a day to reflect on America’s work force. I’m telling you this because although “Labor Day weekend” is common knowledge to me, it’s just Monday to the rest of the world.

In the states, however, it’s a national holiday, right Sweed? @thebigsweed and @farm-mom celebrated their 44th wedding anniversary last weekend and I was celebrating my 44th birth anniversary—wait’ll you see this spread the beautiful @puravidaville whipped up for us. Happy Friday—my favorite one of the week!

:gasp: “Wheeeew!”

Pura baked a dairy free, gluten free, no refined sugar having carrot cake with a pumpkin, orange, and plant base chocolate frosting and she did it all without measuring tools.

Carrot Cake—My Favorite:

Shaved carrots - Probably around 2 Cups.
2 shaved apples for sweetener.
Nutmeg - 1n1/2 liberal doses.
Salt - 1 huge pinch.
Cinnamon - More than any other spice.
Gluten free flour - Between 1-2 Cups.
Raisins - As many as you want.
Crushed walnuts - See raisins.
Baking soda - Not more than 1 Tbs.
Almond milk - 1 small splash.

Mix everything together in a bowl with a fork because Air B&B’s don’t typically come equipped with things like measuring spoons/cups, mixers, blenders, etc. and bake at 150C for 25 minutes.

Icing On The Cake:

Pumpkin purée - 1/2 Can.
1 small plant base chocolate bar.
1/2 plant base white chocolate bar.
2 drops orange extract.
Xylitol - A few tablespoons.

It was sofa king good. It ended up being kind of like a cross between a carrot cookie and a carrot cake—it didn’t last 24 hours.

Same kitchen, same utensils, this time without a pie dish. She made us this pot pie with a Pura-Made©️ pie crust and a casserole dish.

The Calm Before The Storm:

Crust:

Gluten free flour - 1-2 Cups or something.
Margarine - About 1/3 Cup or until flour looks like bread crumbs.
Cold water - Add about 1/2 Cup but add the water in doses of roughly 1 tbsp while mixing with a fork.
Salt - 1 big pinch.
(save a little bit for the top layer)

Guts:

Red onion - 1/2.
Garlic - 5 cloves.
Celery - 3 stocks.
Carrots - 2.
_small Potatoes - 2.
Corn - A little more than 1/2 Cup.
Green peas - See corn.
Green onion - 4 stocks.
Mushroom - 3.
GF flour - 1 Tbsp.
Vegetable broth - About 3 Cups.
Thyme - 1/2 Tbsp.
Oregano - See thyme.
Salt - To taste.

Mix together in a bowl and add mixture to your casserole dish. Add the layer of crust you saved a few steps back to the top of the pot pie, pinch your edges together, bake at 155C for 40 minutes and an additional five minutes in the broiler.

You’re Amazing @puravidaville!

“Tools Shmoolz.”

Same playyyy... you know how it goes. 👍🏿 The kinks in the chain are all worked out, a BIG shout-out to #steemitteam dev’s and the witnesses, thanks for keeping this blockchain secure you guys, take the rest of the weekend off, you earned it—just kidding! Not about the earning it part, you did earn it, the part about taking the rest of the weekend off—don’t do that.