Thanksgiving Break Commences

I am home for the week for Thanksgiving break, and I have not wasted a minute yet (of eating that is). Today for breakfast, I had some pumpkin bread from Eataly, which is a large Italian store owned by Mario Batali. My roommate can attest to my love of pumpkin-flavored things, as she witnessed my behavior last Thanksgiving.

From the outside, I expected the pumpkin bread to be similar to the texture of pound cake, but it was a little more bready than anticipated. The pumpkin seeds on top added great texture, and I washed down my “breakfast cake” with a cappuccino.

For lunch today, I grilled hot dogs, caramelized onions with red wine and balsamic vinegar, and roasted vegetables – a combination of brussels sprouts, parsnips, and acorn squash. A word of advise – buy your squash already cut because I struggled pealing and chopping it. I feel thankful to be back in the kitchen!