Have been eating light this week (unless you count the carton of Breyer's Waffle Cone ice cream we just finished off). The reasons for this are:
1. Trying to detox from the brie/seafood/fried chicken/chocolate cake/every good thing week with my parents. By the end of my visit I started to wonder if maybe I was carrying around a food baby, but it turns out it was mostly bloat. Whew! (And aren't you so thrilled to know that?)
2. Making room for Thanksgiving dinner. And dessert. And leftovers. And my cheeseball. And more dessert. Am excited for all of this food, since last year all of the room my body normally reserves for pumpkin pie was taken up by a fetus the size (and weight) of a Thanksgiving turkey.
This year we are trekking up to Logan for dinner at GH's Grammy's house with the 50ish people. It should be a good time. My food assignment is to bring a fruit salad and a dessert--specifically, a dessert that it just wouldn't be Thanksgiving without. That part was easy, and my local Costco obliged by selling me one of its luscious, tire-sized pumpkin pies that make up so many of my happy holiday memories. And cellulite dimples.
The Pink Stuff
Soften 8 oz. cream cheese
Mix in ½ cup sugar until creamy
Add medium can of drained pineapple
Add 2-3 small sliced bananas
Gently fold in one package of Birds Eye sliced strawberries
Add small container of Cool Whip
Can add some chopped pecans also
Pour into a Jello mold and freeze overnight. Unmold onto a large plate and fill center with fruit.
The puree is the end result of my pumpkin garden. And yes, I'm calling it a pumpkin garden since the pumpkin plants ultimately took over the entire plot. I found pumpkins growing over in the squash and one up in a bush, three feet off the ground. I got 7 little pumpkins, but three of them never fully ripened before it froze.
|image from Williams-Sonoma|