>> Monday, January 24, 2011
Forget pumpkin garlic knots. Well . . . not entirely. The minute I got home Friday night, I made some pumpkin pizza dough.
After two long hours or rising, we whipped up a basic cheese pizza. But on Saturday, instead of making the usual garlic knots -- we dumped a huge helping (1/4 cup) of pesto into a bowl with about 1 tablespoon of extra olive oil.
Really. That's all you need to do.
Pesto knots will rock your world. I promise. Make them tonight. If you haven't noticed: We're on a pesto kick lately (Basil Pesto French Toast and Pesto Quiche, anyone?).
BEST FRIENDS PLUS ONE
Our best friends Lindsey and John welcomed their little guy (baby Gavin) into the world last week. Naturally, we went to visit them ASAP. And I had some fun with my new 50 mm lens.
What a gorgeous family:
Even Stephen got in on the baby-holding action. I couldn't resist snapping this shot:
I think the little guy got a bit irked with me toward the end. I mean. I did shove a huge camera in his face for the better part of his afternoon meal time. But we love him lots.
Congrats to Lindsey and John!
FUN LUNCH TRICK
I'm notoriously bad at packing my lunch for work. Recently, I picked up some frozen entrees (not a ton, just a couple for those especially rushed mornings). I usually don't like to eat these meals because they have high sodium content and -- though they're getting way better -- don't always the best nutritional profile.
Yeah. I could have picked something with veggies. But -- confession time -- one of my all-time favorites is the mac 'n cheese. Smart girl that I am, I thought of a way to up the nutrition a bit.
Remember our Pumpkin Mac 'n Cheese recipe? I thought: Why not do THAT?!
- So, I grabbed a sweet potato on my way out the door.
- Then at lunch time, I poked the tines of a fork into it a few times and microwaved on high for around 5 minutes.
- Then, I scooped out the soft potato, mashed it, and mixed it in with my Lean Cuisine (after it was warmed).
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