Afternoon snack for the week is pumpkin pie. It’s pie crust from Mark Bittman’s How to Cook Everything Vegetarian, modified to be 100% whole wheat flour. If I’m feeling fancy, I’ll freeze the stick of butter before chopping it up and dropping it in the food processor. It makes a nice flaky crust, for whole wheat anyway. This time the butter was not frozen. It still looks good. Pie filling is the classic Libby’s recipe.