Easy Spaghetti Pie-- and my brief food blog leave of absence

This recipe for Spaghetti Pie is something I would often make for my son, when he was a little boy. He loved it, and I appreciated that it was fast to make.  This photo, I admit, doesn't begin to do justice to the flavor of the meat filling-- which is not made from bottled spaghetti sauce.  The crust is made with cooked pasta, eggs and Parmesan cheese, with a layer of fresh ricotta cheese (or cottage cheese). The topping has plenty of melted, gooey mozzarella.  I'm going to share this recipe, for Spaghetti Pie in the next few paragraphs. Pinkie promise. After all, that's why you're here, isn't it? 

I wasn't going to post this recipe, because I was underwhelmed by the photographs that I took.   I did share it on the website where I store all of my recipe cards, so that I would have it as a quick reference. I was surprised at how popular the recipe card became! So, I decided to share it with all of you-- and as a segue for me to explain why my recipe posts have become so few and far between.
 

I'll try to keep food blog etiquette, by trying not to write super long paragraphs. Though, please indulge me, this one time. I have something really important I need to tell my readers and internet friends. I'll try and break up the paragraphs with photos of this recipe. Then, I'll tie the whole thing together. Okay?

Thank you. Truly.

So, here's what's been going on, with me. (Deep breath): Until recently, I've been blessed with pretty good health. Granted, I've struggled with a bum left knee, ever since I had my first major surgery at the age of 14. The short explanation is that I have "loose connective tissue". That is, when I least expected (or wanted) it, my knee would go the opposite direction where I was headed. Ouch. Over the last few decades, I had two more surgeries, to try and improve my knee  Still,  it never stopped me from my years as an equestrian and a few ski trips.

Finally, after decades of wear and tear, arthritis began to take it's toll on my knee and I opted for a total knee replacement in June 2013. The recovery was more painful that I expected it to be, as was the physical therapy that I faithfully endured for weeks.  The arthritis pain is completely gone, and I don't regret having the surgery. However, it seems I have so much scar tissue, that my new knee is like a rusty hinge. That is, I now walk with a very profound limp, no matter how hard I try to get my new knee to bend. I've become both frustrated and very self-conscious about it, and that's taken a toll on my emotions.

So, next month, I have gathered the courage to have my fifth knee ("manipulation) surgery, followed by at least one week of intensive physical therapy, in a rehabilitation center. To say I'm nervous, because I know it's not going to "tickle", is an understatement. But, this is my chance to, once again,  sit at a table without propping my leg up on a spare chair. I want to walk normally-- or at least, without such a profound limp.  I am encouraged to learn that this type of surgery isn't uncommon after a total knee replacement, and I've talked to people who've had success.  This makes me feel much better about my decision.

But, wait. There's more! I now have some major setbacks with my hyperthyroidism. Suddenly, and inexplicably, my endocrinologist is trying to get my thyroids balanced, and we're not quite there yet. That, my friends, is the main reason I haven't been blogging much. The side effects of this condition is extreme fatigue, loss of appetite, muscle aches and a few other things. Consequently, I'm not hungry and I have no desire to cook or bake-- still, I'm gaining (not losing) weight! Arrrrrrrrrrgh.

Oh... I'm not finished yet.  Yesterday, I had my third attack of gout. What?!  Yes. Gout.  This is another new diagnosis, and I guess I can thank my father for passing on that gene.  I wouldn't be surprised if the gout ties in with my arthritis. For anyone who suffers from gout, you have my deepest sympathy. Today, I'm stuck on the couch with a set of crutches next to me.  So, let's summarize where my health is today-- Bum knee, a gout inflamed right foot, hot flashes and fatigue. Yep, that about sums it up.  The recipes I had planned to make, this weekend, once again won't happen.

Would you believe that I seriously considered just ending my food blog altogether? I began to feel as though I was a failure-- and to know the real Debby, is to know that I'm basically a very positive thinking person. Depression and hopelessness are two characteristics that are foreign to me.  After doing a lot of research on hypothyroidism, I discovered that depression is also a side-effect of my condition.  What a relief!  I'm feeling like I finally understand why this dark cloud has been hanging over my head, and it's got to go!

I don't want to give up my food blog, after all!  But, for now, I have to accept that I am breaking the Golden Rules of food blogging:

• Post often, at least 1-2 times per week
• Use Social Media to keep in touch with your followers
• Interact and engage with other food bloggers to develop and nurture friendships/relationships.

Failure to follow those rules, the experts say, will result in a loss of readers/followers.  Sigh.

I'm not going to let that get me down.  I am deeply touched by the support that I have received, over the years-- like the time I lost my beloved 27 year old horse. Or, when I had my knee surgery, I was flooded with good wishes on my Facebook page. So, I'm going to focus on the positives. For one, it's the community of wonderful people who have food blogs, or read food blogs. This has made the time I invest into photographing, editing and writing a recipe for each post worth it all.

So what if my traffic numbers decrease? So what if my humble pay check for the ad clicks on my food blog (which helps to offset the cost of running a food blog) decreases?  My health, family and happiness is what matters the most.  I hope that my readers/followers don't abandon me, because I don't intend to permanently abandon you!

I just might be scarce for a couple of months.  I have a backlog of recipe photos that I've taken over the last  few months -- before the hypothyroidism began to wear me down, physically and mentally.  I'll do my best to share them with you as soon as I can.

I can promise you, that as soon as my knee is fixed (and my husband reminds me to keep that positive mantra from my lips to God's ears), I will be back in the kitchen sharing with you the multitude of recipes that I am anxious to make.

No matter what, I'm not going to have a pity party. I'm counting my blessings that I have a wonderful and supportive husband.  He never complains on the nights I just can't muster the energy to cook dinner.  He is appreciative on the nights that I do cook dinner, like last week, when I made this recipe.

That is how this recipe was resurrected from my old recipe binder (before I got my digital recipe card hardware).  I found this recipe in an old  McCall's Cooking School Magazine (how I miss that magazine).  I had some leftover pasta, and marinara sauce, from the night before. The only ingredient I left out, this time,  was the green bell peppers. I absolutely love them, and I encourage you to include them. For me,  green bell peppers have recently started to rebel with my digestive system.  Burp. Oh, excuse me!   I especially like Spaghetti Pie, reheated. I think it tastes even better, the next day.  Unfortunately, when I returned home from work on the next day, my son had polished off the second half of the spaghetti pie.  I'm okay with that. I guess that proves that this recipe is still one of his favorites. I hope it becomes one of yours.

Thanks for listening reading about my health issues. These are the reasons I've been quite absent from my blog, and I miss interacting with all of you. I remain highly optimistic that everything will be okay. I've been told that my thyroids will stabilize, and they are getting there. It's just going to take a while longer.  Once my energy comes back to normal, I can hardly wait to start baking. Fall and Winter are my favorite seasons to be in the kitchen.

Blessings,






Here's the recipe card: