Friday, January 11, 2008
Enough with the Pie Already
When Spring is in full swing and the berries are ripe, I promise that I will not include gourds on my menu, but Pie? Well, pie is always in season, and it appears that I can not get enough of the stuff. I believe it is the perfect food, but then, one could question my logic.
This lunch was made with the remnants of my husband's birthday dinner. It is more like hangover food than nutritious lunch food, but it's Friday, and it is better than greasy pizza, chocolate milk and a giant brownie (or is it?).
Pumpkin Pie (made with organic pumpkin scavenged from a friend's garden) with whole wheat crust; organic whipped cream (no sugar added); Baked Tortilla chips with guacamole and salsa dips.
waste generated: none :)