I'm back at work with Pamela this week, and as it gets cold and the holiday loom, food will be everywhere. It's going to be hard work to keep the intake of calories in and calories out under control.
I made quinoa the other day for the first time, and it was good. So to it I am adding some broccoli sauteed in olive oil, onions, and garlic. I added a little chicken broth as well, which sort of steamed the broccoli. It also helped keep the oil quotient a little lower.
It looks a little messy, but I'm sure Pamela will be happy with it for lunch.
I also made Bechamel sauce with some parmesean cheese to top it off, and I thought the dirty pot looked pretty.
The sauce was a lot easier this time, which was my second attempt since I previously made it with cauliflower. I read the directions a little better, and knew what to expect.On Thanksgiving I was a little hesitant to remake my Coconut Cream Pie disaster. Instead I made a Chocolate pie while I helped my sister make Pumpkin and Pumpkin Cheesecake. While the chocolate pie was a success, I really want to conquer that Coconut pie. I'll try it next I have a crowd to help eat it. That pie is dangerous calorically.
Here's how Thanksgiving's Dessert table turned out:
I also wanted to share the following image with you. Sophia is two and a half, and likes to put black olives on her fingers before she eats them. It one of her many charming features.
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