St. Michael's had its annual Thanksgiving pot luck this week, and that's where I bent my diet for a little dessert. As some of you may know, I'm wild about "Pumpkin Anything." From pumpkin pie to pumpkin chocolate chip cookies, from pumpkin soup to pumpkin tea, I'll try almost anything pumpkin. This year, since I've been working seriously on my weight, low-carbing it, I've had to be very careful, taking my pumpkin in small, occasional doses. So for Thanksgiving, I had a thin slice of pumpkin pie, no crust or topping. As you can see, parishioners came up with apple pie, pecan pie, cream puffs and more in addition to pumpkin pie. So many people brought pumpkin that they didn't all get served on Thursday, and parishioners were urged today to have the leftovers to eat or take home. This time I had about a tablespoon of pumpkin pie filling, no crust.
At home on Thursday I made the most sensible low-carb meal I could without completely depriving us. We shared an individual side of stuffing from Boston Market to go with my mixed white and dark meat turkey roast. The only potato was a single sweet potato with nothing on it, to share between us, and the rutabagas were just a few tablespoons leftover from the pot luck. Instead we filled up on fresh steamed baby carrots with broccoli and fresh steamed green beans with almond slivers. For dessert I got John a single slice of pecan pie - his favorite. I'd already had mine.
Karen
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