Not sure how this week has gone so fast, but I can’t believe tomorrow is already Thursday! We have been busy enjoying the nice weather, running outside, working on getting my workout classes together, cooking, getting the Pampered Chef thing going and being a mom/wife/friend and whatever else I am! Things are good!

I am so excited for the holidays and I can’t believe how fast they are approaching. Jen and I are going Christmas shopping on Friday and I am tempted to put up the tree one day while Brady is at work. I am not going to do that though – for a few reasons.

1. Anna is on the move and shows so much interest in a string from the carpet that I can only imagine how excited she will be about the decorations
2. We are having our annual beer tasting party towards the end of November and that would ruin the Novemberfest mood for the party
3. I don’t like putting the tree up by myself because it is a family event.

On a completely different note, we had our good friends John and Ashley over for dinner tonight! Ashely has been super busy with her rotations for her residency and it felt like we had not seen them in forever! We chatted and caught up but we still need to plan our Christmas Cookie Baking Party 2010. Check out CCBP 2009 and CCBP 2008 (no cookie pictures though)! A fun tradition!

Onto the vegetarian Indian lentil dish:

• 1 eggplant, diced
• 1 container of white mushrooms, diced or chunked
• 3 small onions, diced
• 1 can of diced tomatoes
• 1 bag of lentils (1 lb.)
• 1/2 can of lite coconut milk
• 1 Tbsp. peanut butter
• 1 Tbsp. tahini
• 1 c. water
• 3 vegetable or chicken boullion cubes
• 1 1/2 tsp. curry powder
• 1 1/2 tsp. cumin

1. Throw it all into the crockpot and let it go! I cooked mine on high for about 4 hours and changed it to low for another 3 hours.

Anna liked her dinner of spinach puree, pureed carrots mixed with oatmeal and cumin

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