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Hard to believe, but I’ve been to AZ and back-cooking all the way.  Yes, you read that right-I cooked while on vacation.

Our daughter called and had my husband drop me off at her office so I could help her do the produce shopping at her local Sprouts-you know the place I call my “home away from home.”

As soon as I walked into the house, I kissed and hugged my grandsons to pieces, said hello and hugged our son and son-in-law and our daughter put me to work making my roasted butternut and pear puree.  Seems this allowable veggie/fruit combination is on her list of approved dishes per her counselor/doctor at the weightloss medical clinic she’s attending.

I’m sure I’ve put up the recipe, but I’ll put it below again, I know from experience that dental surgery is less painful than looking for a prior recipe around here!

BTW, our daughter has lost 30 pounds now and is looking good and has stopped using her apnea machine.  May this all continue.

DH and I helped on party day by picking up the cakes, twine for the pinata, tape to hold down the tables and we helped in both the set up and clean up.  A very fun day was had by all.

Our daughter took a page from the “mom’s book of easy entertaining” and served pulled pork and salad for the family/friend dinner of 14 on Friday.  I made the salad, dressing were bought and let’s face it-really, is anything easier than pulled pork?  Get a shoulder on sale, stick in a crockpot and pour a bottle of BBQ sauce on and let it be.  Shred and serve.  Put on good buns.  Or just serve over the salad-if you‘re on a low-carb diet.

After the party, everyone-including the overstimulated birthday boys, were exhausted Saturday night, so we invaded a local SmashBurger.  

Sunday, we grilled steaks, baked potatoes and the leftover salad and veggie tray from the party.

By Monday morning, we had one last breakfast at the local Good Egg (which has a great fit/fabulous section) with our daughter and grandkids-our son-in-law had to go to work.  Adam, Steve and I were back on the road for a very weird weather day back to Orange County.  We had:  high winds and 80 degrees, cold winds, both sprinkles and downpours and of course the triple threat:  winds, cold and downpour-all at once.  Of course that happened when we got to the outlet mall and were walking.

We came home to a very angry Pepper-whom was not happy about having 4 of us push the notion of getting back into his cage.  He was happy to get home though and as usual for him, he’s glued to my body.

Now for the Roasted Butternut and Pear Puree

1 small butternut squash
2 small red pears
2 tbsps each-oleo and honey
1-1/2 tsp cinnamon and ginger (ginger is opt, but I love the added heat)
S & P

Pre-heat over 400.

Pierce and microwave squash for 5-7 minutes.  This will make it easier to cut in half and seed.  Line a large cookie sheet w/ foil.  Cut side up, place squash on there along with split and cored pears.  Spray with Pam and season with salt and pepper.  Bake for 40-60 minutes or until soft (how long will depend on the size of the squash, pears and how your oven is gauged).  

In a blender-put in the oleo/honey/spices.  Add the pears first (a tad more moisture in them that the squash)and puree.  Then is small amounts, add and puree the squash.  Re-heat if necessary and serve.

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