Monday
I was eating Thanksgiving leftovers most of last week….which made it easy since I was so busy!
Was I the only one? I spiced the turkey and stuffing up a little with some freshly roasted butternut squash.
Pre-cubed Butternut
1 tbsp olive oil
sprinkle of cinnamon
sprinkle of salt
sprinkle of pepper
Roast ( 500* for 10 minutes)
This was fabulous and so easy. Butternut squash is so difficult to peel, slice, etc. and the pre-cut gave me ~ 2 lb at $3.99, which is well worth it! Since it was the last official day of class last week, I made cupcakes courtesy of Duncan Hines for my students. I would never persuade them on the day of course evaluations… never!!
As part of the Tastemaker program at Foodbuzz, I received the Duncan Hines products for free.
I also brought in Sabra Spinach and Artichoke hummus with a veggie platter because I had never tried that flavor of hummus. Disclaimer: As part of the Tastemaker Program, I received the Sabra hummus for free.
Guess I will have to try it again because the students loved it!
I’m starting out this week with no thanksgiving leftovers (:-) ), lots of grant proposals to grade, and beautiful flowers from my boyfriend Nate.
How was your weekend???!
Aside from fighting off a massive migraine all weekend, I had a great time with Nate!
