Sprint 2 the Table

Appetites and Adventures

Hospital food is gross

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It has been a while since I’ve posted!  Mom has been in quite a lot of pain, so between care-taking and a crazy work week I have barely had time to think.

In the hospital I was able to have oatmeal from breakfast, but it was a little… well, it tasted like hospital food. 🙂  Their lunchtime salad bar was lacking too, so I made a quick trip out to Whole Foods for provisions on day 2.

Thank god for the hot bar!!!

I also picked up some chicken soup for mom (canned hospital salt broth wasn’t cutting it).

We are finally home now.  I have a whole new appreciation for a real bed, food, showers, and exercise (in that order).

Sitting around all day makes me want to run.  I don’t feel comfortable leaving mom alone at the house, so I settled for P90X.  It felt amazing to moooove!!!

Mom has been craving that Roasted Banana-Rum Raisin Bread.  I’ve eaten it plain, heated it in the microwave with peanut butter, crumbled to top a smoothie, and toasted it with ice cream and chocolate syrup.  Tonight I want to toast it in the oven with powdered sugar.

You know that Texas Pete hot sauce commercial where the old lady says “I put that shit on everything”?  That’s how we are with this bread.  🙂

For breakfast today Mom wanted eggs and bacon.  She had heard on The Dr.’s that Jennie O-Turkey Bacon is good.  So I tried it.

The Dr.’s were wrong.  At least the dog likes it…


I was smart elected to finish off some pumpkin we had in the fridge. I made a little breakfast bowl.

In my bowl:

Breakfast bowls are awesome for someone like me who gets too excited about breakfast and can’t decide what sounds best.  This way I get a little last of everything! 

Sans the fake bacon.

Today I’m going to leave mom’s house for the first time for a quick grocery trip!  I love the grocery store. *swoon*

I’m in the mood to BAKE!

***

If anyone knows of a good non-pig bacon, I’d love to hear about it.

Baking Binge

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Last night I returned to Mom’s house for a post-cleanse baking binge.

Ok, ok… it didn’t start out about food.  I was staying with her becasue I had to take her to the hospital today for a procedure… which is where I’m writing this from.  (Everything went perfectly – just have to stay for precaution.)

Anyway, I walked in the door last night and was ordered to find a use for 5 bananas that were about to go bad.

I take BAKING orders well. 🙂

What is the best resource for spur-of-the-moment banana-based recipes?

Food blogs. (Duh.)

It was a tough choice, but I settled on the following from two of my fav food bloggers.

Pumpkin Pie Banana Chunk Oatmeal Cookies from Oh She Glows

I followed Angela’s cookie recipe almost exactly, but here it is with a couple edits:

  • 1 egg
  • 1 C regular oats
  • 1 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 T chopped walnuts
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 2 T cacao nibs
  • 1 tsp vanilla extract
  • 1/4 C pure maple syrup
  • 1/4 C agave syrup
  • 1 small ripe banana, chopped
  • 3/4 C canned pumpkin

Preheat the oven to 375F.

Mix dry ingredients in a medium bowl and set aside. Mix wet ingredients in a small bowl.  Pour wet into dry ingredients, stirring well.  Place batter onto parchment-lined pan in 2 T sized scoops.  Bake for 15 mins.

Makes 15 cookies.

Verdict: I would totally make these again.  Mine appear to be “fluffier” than hers (maybe because she used rice crisps originally?).  These are like little muffin balls of goodness.

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Roasted Banana-Rum Raisin Breakfast Bread

(from 101 Cookbooks)

  • 3/4 C golden raisins
  • 1/2 C dark rum
  • 2 ripe bananas, unpeeled
  • 2 C cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 T unsalted butter, softened
  • 2/3 C sugar
  • 2 large eggs
  • 1/2 C unsweetened coconut milk
  • 1 tsp pure vanilla extract
  • 1/2 C toasted walnut halves

Preheat the oven to 325F.

In a small saucepan, combine the raisins and rum.  Bring to a boil over medium heat, and let stand for 1 hour. Strain the plumped raisins and set aside.  Find creative use for remaining liquid.

Place the bananas on a cookie sheet (yes, in the peel).  Bake in the oven for 12 mins, or until the skins are black and they have just started to seep.  Remove from the oven , set aside, and let cool.

Sift the flour, baking powder, baking soda, and salt into a mixing bowl.  Set aside.  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes.  Turn the machine to low and add 1 egg.  Mix until completely incorporated and then add the second egg.  Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl.  Add the coconut milk and vanilla and mash together.  Add half of the banana mixture to the electric mixer bowl and blend thoroughly on low speed.  Add half of the flour mixture and mix until combined.  Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients.  Fold the walnuts and reserved raisins into the batter and pour it into a lightly greased 9 x 5-in loaf pan.

Bake in the oven for 1 hour, or until a toothpick inserted in the center comes out clean.  Let cool, slice, and serve warm.  Alternately, sprinkle with the powdered sugar and glaze briefly under a preheated broiler. (I didn’t try the glaze, but I will be when we get home tomorrow!)

Makes 1 loaf.


Verdict: Wow.  I was about to eat the coconut/banana mixture alone.  The only changes I made were the nut choice (she used pumpkin seeds) and, consequently, the name (she said pumpkin instead of rum raisin… I think rum adds a certain something).

Go make this bread.  Now.

Why are you still reading this???

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In other news, being stuck in a hospital make me super productive at work.  And my butt is numb. 🙂

Hospital food is gross, but I was smart and brought overnight oats for breakfast, the 5th banana, flax crackers, and a cookie to get me through most of the day.

Time for Mamma’s walk!

 

Toys and Tempeh

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This weekend marked the beginning of holiday party craziness.  Friday was a formal ball and Sunday was the famed Toy Party.

You can dress 'em up

The Toy Party is especially cool because you bring a toy as your admission (+ 3 drink tickets!).  All of the toys get piled up in the middle of the event space, so at the end of the night there is an overwhelmingly huge toy mountain.

... But you can't take 'em out!

Needless to say, it was a fun night. 🙂

Tonight was holiday kickboxing (“holiday” translation: hit the bag hard in an effort to balance out the party treats).

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Tonight I tried tempeh for the first time. 

I also learned tempeh is not spelled like the AZ city.

Tofurkey’s Coconut Curry Marinate Tempeh gets two thumbs up from me!  I think I bought it at The Fresh Market, but I have seen it at Whole Paycheck Foods as well.

It was packed with flavor (the coconut was surprisingly pronounced) and came pre-sliced (read: easy prep).  For those that don’t like tofu due to texture issues, this is much closer to a meat consistency.

One package contains 2 servings – 130 calories, 3g fat, 5g fiber, 8g sugar, and 13g protein.  The sugar is a little higher than I like, but for 13g of protein, I’ll take it!

I put my tempeh slices in a pan with 1 T habanero-infused olive oil and 3-4 T red onion.  After they sauteed for a bit, I added an amazing black pepper (grown by my granddad!) and Cedar’s Chickpea Salad mix.

Cedar’s makes some fantastic mixes, but this stuff is my favorite.  Delicious heated or raw over a salad!

Then I piled the mix on top of some spinach and served it with a side of zucchini sticks.


I think I have a new addiction!

***

Then I did some banana-inspired baking… more tomorrow!  🙂

Healthy Baking 101

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December would be one of my favorite months if it wasn’t so coooooold

 

(Yes, I just whined that).

Last night I attended a Holiday Ball with a good friend.  We had a blast getting all dressed up and dancing to some disco jams.  There were photogs all over, so I’ll be posting some of pics when I find them online.

Then we went to The Ritz for a drink. This is a side-show not to be missed.

Parking: $5

Glass of Champagne $12

Fabulous shoes that gave me blisters: $124

Watching 20-something blonde girls hanging all over potential Sugar Daddies: Priceless

 

Overall, a very successful night.  True to fashion, we ended up at a restaurant at 3am.  This is how I know my habits have changed though – we went to R. Thomas (not Waffle House) and I ordered a raw plate (not some eggy-pancakey-syrupy monstrosity).  It was quite satisfying.

Needless to say, this morning I needed some coffee to get going.  I like to try new things, so the mini bags of coffee at World Market are perfect for me.  This morning I had Pecan Pie – my favorite holiday coffee so far.  Best enjoyed oatmeal and a healthy scoop of Trader Joe’s Crunchy Valencia Peanut Butter.  It has the perfect amount of sweet, salty crunchiness (if you’re into that sort of thing).

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Since I’m in the festive holiday baking mood, I thought it would be appropriate to share some tips for making your goodies a little less fatty more healthy.

‘Tis the season to fight off the “fat” pants! 🙂

 

Healthy Baking 101

  1. Sub whole-wheat flour for half of the white flour called for
  2. Cut out some of the sugar in super-sweet dishes (reducing by just 1 T will save you 48 calories!)
  3. Replace an egg with 2 egg whites or 1/4 cup of an egg substitute
  4. Reduce butter by replacing 1/2 with something else to compliment the flavor of your goodies (try: applesauce, pumpkin puree, non-fat yogurt, mashed bananas, low-fat buttermilk)
  5. Go topless (hang on to your shirts if you’re near a window please!) with your cakes – icing can add 130 calories, so try just dusting cakes with powdered sugar and/or cocoa or keep it simple by frosting only the top)
  6. Use the low-fat version of cream cheese, sour cream, milk, yogurt, etc.
  7. Sneak in the sweet without the sugar using Stevia powder or drops (you can also get flavored drops for an extra punch)
  8. Get on the powder with cocoa-based goodies instead of chocolate chips !  Quick math lesson: 6 T of cocoa +1 T canola oil + 1 T fat-free sour-cream = 2 squares of unsweetened baking chocolate (saving you 85 calories and 14 g of fat)
  9. Cooking spray work just as well as butter for your non-stick needs
  10. Replace whipping cream with evaporated skim milk


Keep in mind when using replacements:

  • Applesauce is an acidic ingredient, so you may want to add a little (start with (1/8 tsp) baking soda to smooth the flavors
  • When using applesauce to replace fat, try whole-wheat pastry flour instead of all-purpose.  It is more tender and, without the fat, less protein = better
  • Watch the flavor – healthier recipes are often bland because fat is a flavor carrier.  Add 1-2 tsp of canola oil to help it out, or consider incorporating lemon/orange/lime-zest
  • To keep it light and fluffy:  Mix dry and liquid ingredients in separate bowls, adding liquids to dry, and don’t mix too much
  • Don’t over-bake.  This may seem obvious, but desserts are more susceptible to becoming dry and crumbly with less fat.

***

Happy Baking!

Do you have a favorite healthy baking secret?

What is your favorite holiday treat?

 

Rainy Days and Mondays + Granola

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Going to work after a holiday week is always hard.  Combine that with the first really cold day this winter and a grey, rainy sky… and you have a tough Monday.

 

The icing on the cake is that I have to be on the first flight out to Detroit tomorrow.  Rock City.

I’m lucky to have a great job… but rainy days and Mondays always get me down.

Enough with the complaining!

 

Quick, name 5 things you love!!

  1. My new grey sweater
  2. The fact that my pants are still loose after T-giving
  3. Peanut Butter-Sunflower Seed Granola (recipe below!)
  4. The Avett Brothers: Live Volume 3 album
  5. The Honey dog

 

This day also calls for a “funny.” Auto-correct-style.

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Now that that’s out of the way.  I made some rockstar granola, thank you The Best of Clean Eating cookbook.

Take note: granola was meant for peanut butter. How have I never made it with PB before?!

 

It was especially tasty on top of Greek yogurt this morning.  With a sweet potato-blueberry pancake crumbled on it for good measure.

 

 

As if being delicious isn’t enough, this Peanut Butter-Sunflower Seed Granola is lower in fat and sugar and higher in protein than most grocery store varieties.

 

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Peanut Butter-Sunflower Seed Granola

(from The Best of Clean Eating)

  • 3/4 C Sunflower seeds (raw, unsalted)
  • 1 1/2 C Oatmeal (uncooked)
  • 1/4 C Flaxseed (roughly ground)
  • 1/2 C Dried cranberries
  • 1/2 C slivered almonds
  • 1/2 C Unsweetened coconut
  • 3 T Crunchy peanut butter
  • 2 T Cacao nibs
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/3 C Agave syrup
  • 1 tsp Vanilla


Preheat oven to 300F.  Combine ingredients in a large bowl and stir until blended.  Make fruitless effort not to eat raw mixture.

Press mixture onto parchment-lined baking sheet.  Bake for 40 minutes.  Let cool for 10 mins.  Store in air-tight container.

Serves 12.

Nutrition info:

Calories: 124, Total fat: 13g, Sat. Fat: 3g, Carbs: 25.5g, Fiber: 9g, Protein 7.5g, Sugars: 12.5g


85 Calorie Muffins + Lasagna Pie

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Today started out productive.  I woke up early, made muffins, and went to derby practice.

2 hour practice on a Sunday morning can be killer, but today flew by.  We worked on hip checks (that drill is always good for a few bruises) and hopping.  Hopping/jumping on skates is hard.  Especially when done repeatedly in drill.

But it hurts so good.

Thankfully, I had eaten 3 of these for fuel:

PBJ Muffins

3 because they are just 85 calories each! 🙂

Each muffin has a fair amount of protein (5g each!) and fiber (2g each).

Found in The Best of Clean Eating cookbook.  The Borders near me is closing and everything is 30-40% off.  Naturally, I bought cookbooks. 🙂

It is starting to feel like winter here, which can only mean one thing.  Pasta.

Mom has been hoarding a recipe for a lasagna pie since 2005.

2005 – no joke

I almost opted for Thai food, but it was about time to check this one off the list.  I am so glad we did – it was fantastic!

The pie is layered in a springform pan.

Veggie layer

Followed by ricotta and whole wheat pasta layers

Sprinkle the cheese for the last 15 mins of baking.

Cheese!

I like my cheese burnt nicely browned.

Recipes below!

85 Calorie PBJ Muffins

  • 12 Egg whites
  • 2/3 C Oatmeal (uncooked)
  • 2/3 C Fiber One
  • 2 Bananas (the riper, the better)
  • 6 T Preserves (I used blackberry)
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 6 pkgs Stevia PlusFiber (or 8-10 drops liquid Stevia)
  • 1/4 tsp Sea salt
  • Olive oil cooking spray
  • Peanuts

Preheat oven to 350F.

In a large bowl combine all ingredients except the cereal and nuts with a hand mixer.  Fold cereal into the mix.

Line muffin tins with aluminum cupcake liners (it DOES affect the texture) and spray with cooking spray.  Pour mixture evenly into liners and top with peanuts.

Bake 30 mins, let cool for 10 mins, and enjoy!

Makes 12 muffins.

Lasagna Pie

(adapted from a vintage 2005 Better Home & Gardens)

  • 1 pkg Whole wheat lasagna noodles
  • 2 T EVOO
  • 3 Carrots, finely chopped
  • 1 Zucchini, finely chopped
  • 1/3 C Red onion, finely chopped
  • 4 Garlic cloves, minced
  • 3 C Baby bella mushrooms
  • 12 oz Baby spinach
  • 2 T Basil (fresh)
  • 1 Egg
  • 15 oz Ricotta cheese (part skim)
  • 1/3 C Parmigiano Reggiano, grated
  • 1/2 tsp Herbs de Provence
  • 1/2 tsp Sea salt
  • 1/4 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 2.5 C Tomato basil pasta sauce
  • 1 C Fontina cheese, shredded
  • 1 C Mozzarella (part skim), shredded
  • Rosemary springs

Preheat oven to 375F.  Cook lasagna noodles according to package.  Drain noodles, reserving some pasta water.

In a large skillet, heat 1 tablespoon of EVOO over medium-high heat.  Add carrots, zucchini, onion, mushrooms, and garlic.  Cook until vegetables are beginning to get tender (about 4-5 mins).  Add  remaining EVOO and gradually add spinach to skillet, cooking until spinach is wilted.  Use pasta water if more moisture is needed, adding 1 T at a time.  Using a slotted spoon, transfer mixture to a bowl.  Stir basil into mixture.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, spices, salt, and pepper.

In the bottom of a 9-inch springform, spread 1/2 cup of the pasta sauce.  Arrange 3-4 of the cooked noodles over the sauce, trimming and overlapping as needed to cover sauce.  Top with half of the veggie mixture.  Spoon half of the ricotta cheese mixture over veggies and spread evenly.  Top with another layer of noodles.  Spread with half of the remaining pasta sauce.  Top with remaining veggie mixture.  Sprinkle with 1/2 C of each the fontina and mozzarella cheeses.  Top with another layer of noodles.  Layer with remaining veggie mixture and remaining ricotta cheese mixture.  Top with another layer of noodles (you may have extra – I had 3 left) and remaining sauce.  Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet (it oozes).  Bake for 45 mins.  Sprinkle with remaining fontina and mozzarella cheese; bake ~15 mins more or melted and beginning to brown.  Cover and let stand for AT LEAST 15 mins.  Carefully remove side of pan.

Cut into wedges, garnish with rosemary sprigs, and serve.

Makes 10 servings.

Thanksgiving Recap

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We finally made it back from our Thanksgiving tour of the Southeast!  I only got one speeding ticket fast driver award.  Is 80 mph really that unreasonable on the interstate?!

If anyone knows a lawyer in Shelby, NC… the cop suggests I get one so that I don’t get points on my license. 🙂

Anyway, we did make it to Charlotte and had a great meal with my cousins, aunt and uncle.  We walked in the door at 430p and started cooking Thanksgiving dinner and drinking red wine.

My uncle is a great bartender

Our fancy menu

My cousin Steve handed me a chef’s jacket to wear in lieu of an apron.  Rockstar.

Steve and me cutting up the butternut squash

I cubed the squash, tossed with EVOO, fresh rosemary, nutmeg, and cinnamon, and roasted it in the oven.  It ended up on this spinach salad:

Spinach salad with toasted almonds, raisins, and roasted butternut squash

Steven made a butternut squash, mushroom, and gruyere phyllo appetizer:

Cheesy appetizer goodness

The sides were: Sweet Potato Casserole, Wild Rice with Figs and Shiitakes, and Spinach Shiitake Bread Pudding.

Sides

The savory bread pudding was one I found in Food & Wine from Jean-Georges Vongerichten.

It was really good, but next time I would make it all in one large pan rather than ramekins like the recipe instructed.  Recipe here.

The bread pudding deserves a close up

I swear we had meat too!  Beef Tenderloin with Cherry Compote and 2 Roasted Chickens.

Steve did an awesome job – I didn’t sample the beef, but the chicken was perfect!

Steve appreciated the fact that he couldn’t take a bite until I took a pic!

And now for the important part.  Dessert.

My aunt made pecan pie, complete with homemade crust.  Crust is one of those things that I forget how good it is homemade until I have it.  This one was perfection.

Mom served up the Kentucky Derby Pie while Steve served up his homemade peppermint ice cream at record speed.

Steve’s bionic serving arm

I had a little taste of my Flourless Chocolate crack Cake with sea salt and a bit of ice cream.  I typically don’t even like mint ice cream, but was is GOOD.

Then I cleaned my sister’s plate and ate my cousin’s pie crust.

Chocolate cake would be my last request if I was on death row

Whew. I’m full just remembering this meal.

Because we didn’t get enough food on Thanksgiving, we  woke up the next morning and raided Dean & Deluca.  (It couldn’t be helped – it was right by our hotel!)

If you are in the neighborhood, don’t miss it.  Try the chocolates.  And the wine selection. 😉

Armed with a provisions and Christmas music, we got back on the road…

… to Thanksgiving meal #2 with my grandparents.

Grandmother made Pumpkin Pecan Biscuits.  She’s promised to send the recipe.

I’ll be making these all winter

We had homemade muscadine wine!

2010 was an excellent year!

My grandparents are really into healthy eating nowadays, so our (post) Thanksgiving dinner #2 was a refreshing one.  Thank god.

Salad Bar

Sweet potato, biscuit, salad, grilled chicken, black beans, and wild rice

It is really neat to have grandparents into eating local, healthy food.  And a much-needed break after all the rich food!

Not that it prevented me from a few dessert nibbles.

We also got to play with my grandfather’s kitten, Squeaky (it squeaks instead of meowing!).

I miss having a cat!

It was great to see everyone, but after all of that driving and eating I was ready to get home.

This morning I got up and went to a 10am kickboxing class… and got a much-needed butt kicking.  Hurts so good.

***

Unbelievably, I cooked tonight too – a mile-high lasagna pie… pics tomorrow! 🙂

What was everyone’s favorite dish this year?  Mine was the roasted butternut squash salad – that squash was tasty!

Go Time + Sweet Potato Falafel

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The baking has begun. 

Welcome to the holiday season.

Can you guess what this is?

My neighbor and baking-extraordinaire made TURKEY cupcakes!  Unbelievable.

The stuffing is made of tiny cubes of pound cake and the greenery is cereal.  I wish I was that creative/talented!

 

For my first non-cleanse dinner, I made Sweet Potato Falafel based on these by 101 Cookbooks.

Sweet Potato Falafel

  • 2 Medium sweet potatoes, cooked
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Cinnamon
  • 1/4 tsp Turmeric
  • 2 Garlic cloves, minced
  • Juice of half a lemon
  • 1 C Rice flour*
  • 1 T EVOO
  • 1 T Toasted sesame oil
  • Sprinkling of chia seeds
  • Salt and pepper

Put the sweet potatoes, cumin, garlic, coriander, lemon juice and flour into a large bowl. Salt and pepper to taste, add EVOO and sesame oils, then mush with fork until smooth with no chunks. Place in fridge to firm up for 30 mins. The mix should be more gooey than wet.  If needed, add a bit more EVOO or flour (the water content of sweet potatoes varies).

Preheat the oven to 400F.  Using a tablespoon or a falafel scoop, scoop the mixture on to an oiled tray. Sprinkle seeds on top and bake in the oven for 15-20 mins, until the bases are golden brown.

Makes about 15 falafel.

*Amp up the protein by subbing half of the rice flour for Growing Natural’s Rice Protein Powder.

These were great with a salad and leftover grilled eggplant!

 

Now for the fun, dessert-like things baked. 🙂

1. Angela’s Itty Bitty Carrot Cake Cookies (check it out on Oh She Glows)

2. Kentucky Derby Pie (the alco/choco-holic’s version of pecan pie)

This is one of my favorite “treats.”  Mom has been making it forever.

It is fantastic, easy to make, and perfect to gift a friend or bring to a dinner party.

Kentucky Derby Pie

  • 1/2 C Salted butter, melted
  • 1 C Sugar
  • 1 C Light corn syrup (I use the Karo)
  • 2 T Bourbon (I use Jack and pour those tablespoons generously over the bowl)
  • 3 Eggs
  • 1 C Semi-sweet or dark chocolate morsels
  • 1 C Pecans, lightly chopped
  • Pie crust (making your own is a pain unnecessary – use the Pillsbury.  It tastes just fine!)

Combine butter, sugar, and corn syrup.  Add bourbon and eggs.  Mix well.  Fold in nuts and chocolate.  Pour in pie shell (I grease the pie dish before putting the shell in because the insides usually seep over and make it the crust stick).

Bake at 350 for 30-45 mins (this has taken up to an hour before… depends on your oven).  It will poof up a bit and may crack in the middle.  When it’s done it shouldn’t be real jiggly, but will have a little movement.  It will brown.  Let it cool before you serve it!  It is made to pair with a scoop of vanilla ice cream and a cup of bourbon coffee.

3. Flour-less Chocolate Crack Cake

It is important to taste as you go

Carefully pour into springform

Move your fingers, Mom!

Top with sea salt and drizzle of EVOO

This is good.  Close to perfect.  Recipe to come when I make a few tweaks.

 

In anticipation of the 10K tomorrow morning, I tasted the baked goods verrrrry lightly.  And then I drank a neon-Green Monster. 🙂

Neon colors taste better

Then I looked at the baking aftermath and shuddered.

***

In the thankful spirit of the season, here are some things I am particularly thankful for this year:

  • My mom
  • My sisters
  • Great friends
  • A new job that I love
  • Sticktuitiveness
  • The ride

Happy Thanksgiving!!!!

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