Somehow the entire Thanksgiving week has come and gone; D & I traveled to New Mexico and back, met up with Morgan (aka Redhead Running!) and Spike for a Turkey Trot, put up our Christmas tree (oh yes we did) and got back to the work world.
With no real “traditional” Thanksgiving plans, we instead spent the morning freezing and chatting it up with two Michiganders for our first double date!
Those two handled the altitude like champs, seriously impressive. The course wove through some neighborhoods, up a few small hills & onto a bike path. She kicked it up at the Finish line to bring us in at a ~6:17 m/m pace! We were rewarded with donut h0les & pretzel bites, bagel quarters, half bananas & an unattractive mustard yellow Turkey-on-the-front race shirt. The latter was the less exciting of the group. Pretzel bites? Now that’s something I could get used to.
We came in around 23:43, according to the Garmin. I’ll take it!
The race wasn’t followed by any big feast; D & I were on our own for the holiday, deciding to keep it low key with movies, Christmas decorating, and a few Thanksgiving-inspired dishes.
I tried my hand at a Pumpkin Pie for the very first time. Thanks to a Cooking Light recipe, and the ingredients on hand, it turned out pretty tasty…
(Still working with some low-indoor light settings – any tips, camera people??)
Instead of the Sweetened Condensed milk, I used 1 c Original Light Soymilk. Other than that, their “Classic Pumpkin Pie” recipe called for 2 eggs + 1 egg white, brown sugar, pumpkin pie spice, salt, and pureed pumpkin. It all settled in my choice of a Graham Cracker crust, topped with a sprinkle of chocolate chips and a side of vanilla bean ice cream.
Simple & Delicious.
I hope everyone else had a great holiday! Tomorrow, things will pick back up around here with an announcement and a special request 🙂