1/2 Butternut Squash, chopped
1 apple, chopped
1 1/2 C. Israeli Couscous
handful of dried cranberries
handful of dried dates
4-5 pickled beets, chopped
handful of slivered almonds, toasted
Champagne Vinegar
Sprinkle of cinnamon
Bake butternut squash with a little olive oil, salt, and pepper on 375' for 40 min. The last 5 minutes, toss in the apple pieces to soften them a little. Meanwhile, boil 2 cups water on stove, add couscous, cranberries, and dates. Cover and reduce heat to low, simmer for 10 minutes. Fluff with a fork, add squash medley, beets, almonds, and a few swirls around the bowl of champagne vinegar, and sprinkle with cinnamon. Enjoy!
About 20 minutes after taking a bite, I realized that I had eaten the Moroccan Salad at CPK a few months back and even though it is a little different, I am not crazy to assume these flavors would meld together well!. I'm no Pioneer Woman but it was fun to try something new. And Lola loved it...squash and goldfish may be her favorite foods! She also likes brownie crumbs that she finds on the floor.
This past weekend, I found 2 more tubs of Matalley clothes that will transition Lola into summer. It made me sad since it really was not that long ago that Matalley was wearing them...seriously did she go from 12 months to 4T overnight? How do I not have a picture of her wearing every single outfit...she was too cute? I thought, I'll just have to do it with Lola and already that is an epic fail. I have taken one pic over the last 4 days. Here she is as a French cyclist:
I have taken 2 of Matalley. She has a fashion sense all her own and it usually involves a dress or a skirt. She's also into belts. I think I have a girly girl.
I also love how imaginitive the kids can be. Matalley has been using markers as dolls for her doll house since her doll family is on back order. They were playing Peter Pan the other night...notice the hanger as a bow.
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