Sprint 2 the Table

Appetites and Adventures

Weekend Fun + Roasted Lemon Pepper Cabbage

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Particularly awesome weekends make it hard to go back to work.

 

Friday I had dinner at Wahoo (how awesome is that name?!) with one of my oldest friends.

 

Beet Salad with goat cheese, toasted walnuts, arugula and mint vinaigrette

 

Then I came home and did something I haven’t done in a long time – I curled up in bed with a nice scotch and read a book.  My first book of 2012 was Room.  I also started using GoodReads again, thanks to a reminder from Carol.

 

RoomRoom by Emma Donoghue

My rating: 2 of 5 stars

The first half of this book was really, really slow. It was an especially hard read since it was written in the voice of a 5 year old. The second half was better, but depressing. I can’t say I recommend it.

View all my reviews

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Saturday I woke up to some exciting news – my Spinach Shiitake Miso Soup made the Food Buzz Top 9!  It made my day. 🙂  Thank YOU for the Buzz, and welcome new readers!  In case you missed it, check out my soup and the other 8 awesome recipes here.

 

 

I had a crazy list of errands to tackle, so I made a fun lunch to fuel it.  This resulted in me eating 1/2 a head of cabbage.  It was so good I couldn’t stop!  Clearly I didn’t learn my lesson about too much cabbage and gas (TMI, sorry) from the last time.

 

Roasted Lemon Pepper Cabbage and Asian-Inspired Lentil Loaf

 

This lemon-y roasted cabbage was so good I couldn’t stop eating it!  At the last minute I decided to add nutritional yeast to the mix, giving it a little more dimension.  I loved the rich nuttiness with all the lemon and pepper.  It was delicious with my Asian-Inspired Sweet Potato Lentil Loaf.

(Cabbage recipe at bottom)

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Saturday night I met up with a bunch local bloggers Carol, Heather, and Lee for the Atlanta Underground Market.

 

The market is wall-to-wall food samplings prepared by locals in their kitchens.  There is even a good variety of vegetarian and vegan food.  These aren’t restaurant owners, just home cooks and small-time bakers in Atlanta who want to share their food with a broader audience.  The website calls it an “incubator for new food talent.”

 

My favorites of the evening:

 

Teff bread with 4 Ethiopian tastes from Kushina Catering

L to R: Coconut Lime Yucca, Spicy Sweet Potato, Lemon Kale, Pumpkin Flax, Chocolate Parsnip Fig

 

Cookie Underground is one of the coolest ideas there.  They make cookies from vegetables!  Each cookies is about 50 calories and filled with good, clean vitamins and nutrients from fresh veggies.  Good thing because I could eat a dozen of the ancho and chipotle chili-laced Spicy Sweet Potato Cookies.

Sunday was a straight up lazy day of rest.  It was everything I hoped it would be.

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I was doing SO well with the Mile-a-Day Challenge… until Saturday’s run.  Around mile 2 I began having sharp pain in my left knee.  I didn’t twist it or anything, so I stretched a bit and kept going thinking it would work itself out.  Notsomuch.  It only got worse and I limped the last couple of miles home. I have no idea what happened… it still hurts to walk!  Needless to say, I skipped my Sunday mile-a-day and took a rest day instead. 🙁

Workout Recap (1/2 – 1/8)

  • Monday – This Biceps/Back workout with 1 mile intervals
  • Tuesday – This BodyRock, 1 mile run, TRX suspension class
  • Wednesday – This Tris/Chest workout with 1 mile intervals, 100 push-ups
  • Thursday – Kickboxing, 1 mile run, 100 push-ups
  • Friday – Legs, 1 mile run, 100 push-ups
  • Saturday – 5 mile run, 6 min plank rotation, 100 push-ups
  • Sunday – REST, 100 push-ups

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Roasted Lemon Pepper Cabbage

  • 1/2 medium head of cabbage
  • Juice from 1/2 lemon
  • 2 tsp olive oil
  • 2 tsp nutritional yeast
  • 1/4 freshly ground pepper
  • Salt, to taste

 

Preheat oven to 450 degrees.  Line a baking sheet with foil (spray with olive oil if not non-stick).

Cut cabbage into wedges, then trim the core bits from each wedge.  

Place wedges on pan, evenly spaced.Whisk together olive oil, lemon juice, nutritional yeast, salt, and pepper.  Using a brush, coat the top of each wedge. Flip wedges over and repeat on other side.

Roast cabbage for ~10 mins, or until the beginning to brown.  Carefully flip the wedges and roast from an additional 8-10 mins, until the cabbage is browned and tender.

Serves 1-2.

***

Tonight is my first book club!  I’m really loving the motivation to read for fun again.

What’s the best book you’ve read lately?

Anything fun/exciting happen this weekend?


Mile-a-Day Challenge + WIAW

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Waking up to an alarm was cruel and unusual punishment this morning.

 

Thank god it’s a short week because after so much time off (or at least out of the office), getting back to normalcy hurt a little.  Like a good back-on-track human, I only hit snooze 3 times before getting up and hitting the gym for a quick Body Rock workout and a 1 mile run.

 

1 mile everyday is January is my goal.  It’s about the longest I can stay on the dreadmill and I refuse to run outside when it’s 22 degrees outside.  When I saw the January Mile-a-Day challenge on The Sweaty Betties, I knew it was the perfect fit for me.

This is my way of *hopefully* maintaining some semblance of running shape while on my running “break.”

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Another benefit of a short week is that it feels like What I Ate Wednesday came faster!  Happy 50th, Jenn!!!

 

 

I’m in full-on snack mode.  I want to eat veggies and protein, and I want to eat them often.

 

Breakfast:

Post-workout breakfasts are usually cold, but this morning was a mini workout… and it was only 22 degrees outside.  A warm Pumpkin Zucchini Muffin topped with melty peanut butter and a side of hot green tea hit the spot.

 

 

 

Lunch:

“Meat” loaf leftovers!  This vegan loaf was even more awesome on day 2.  The flavors came together even more and provided a delicious, warming work lunch.

 

In case you missed it, check out the recipe for my (vegan!) Asian-Inspired Sweet Potato Lentil Loaf here.  I can’t tell you enough to try it – I can’t believe it took me so long to make one!

Today I ate it with raw zucchini sticks (if you on’t already eat it raw you have to try it) and red pepper hummus.

 

Dinner:

Since I’m obsessed with my new discovery – miso – I made a miso soup!


 

This was an amazing, hearty noodle-filled soup with plenty of green and just enough spice to make my nose run.

Recipe to come tomorrow!

 

Snacks:

Most people are probably the opposite, but I snack MORE when I’m a work.  It is my equivalent of a smoke break. 🙂

 

Cutie + lots of water

 

Primal Vegan Jerky

 

Think Thin Cookies n' Cream Bar

 

Attempt #1 at a Protein Microwave Muffin. #Fail

 

***

I was feeling under the weather… but I SWEAR the miso cured me.

Are you doing any January challenge?  Want to run with me? 🙂

Do you snack more at work or at home?  The same?

 

Starting Off 2012 Right

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Notice anything new?

 

Look up… there’s gullible written on the ceiling.

I kid.  Look at the top of the screen.  I have a new HEADER!!!

 

The amazing, talented, and hilarious Holly @ The Healthy Everythingtarian designed it for me.  If you don’t already read her blog, then you should start.  She is a great writer and makes some of the most yummy-looking food on the web.

 

In addition to the new header starting my 2012 off right, I did a couple of other things to kick off the New Year:

Dinner with some of my best friends

 

 

An awesome drink

(ok, a few awesome drinks…)

Blind Eye - mezcal, raspberry syrup, cynar, lemon, and cava

 

 

Pumpkin Zucchini Muffin with Peanut Butter “Icing” for Breakfast

(click here for recipe)

 

Peanut Butter Icing

  • 1 T peanut four
  • Splash unsweetened almond milk
  • 1/4 tsp cinnamon
  • Pinch of salt

 

12K run for 2012

 

Green Smoothie

 

Banana Avocado Smoothie

  • 1/4 avocado
  • 1/2 banana
  • 1 C spinach
  • 1 scoop vanilla protein powder
  • 1 tsp Maca
  • 1 C unsweetened almond milk
  • 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 4-5 drops liquid stevia
  • Ice + Water, to taste

 

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Remember when I said I’m not a Resolution-maker?

 

I lied a little… I set 5 goals for 2011:

  1. Run another Half Marathon – Check!
  2. Work on my fitness, focusing on nutrition and building muscle – Check-ish.  There was a little holiday indulgence and I only made it to a 2 pack.
  3. Develop more original recipes – Check!
  4. Surround myself with good people – Check!  I have the best friends. 🙂
  5. Advance at work – Check!  I was accepted into a leadership program and exceed my goals for 2011.

 

Writing down goals DOES work – I hit all 5 (with those small exceptions).

 

In 2012 I just want to start off with this in mind:

 

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Last week was a little crazy with the unexpected travel, but I managed to squeeze in 6 days of workouts.  I started 2012 with a 12K run.  Doing it in kilometers was a little cheat… but I can’t just bust out 12 miles like Matt. 😉  I was pleasantly surprised at how good it felt since I haven’t been running.  My pace was even good at a 7:37 min/mile average.

Workout Recap (12/26 – 1/1)

  • Monday – TRX suspension class, 100 push-ups
  • Tuesday – This BodyRock, Elliptical – 45 mins, 100 push-ups
  • Wednesday – Rest, 100 push-ups
  • Thursday – Kickboxing, TRX
  • Friday – Tris/Chest
  • Saturday – Kickboxing, 100 push-ups
  • Sunday – 12K run (in honor of 2012), 100 push-ups

***

I’m looking forward to a kick ass 2012!

How did you start off the new year?

What are you most looking forward to this month?

 

Tuesday is the New Monday

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It’s hard to believe it’s all over!

 

Christmas seems to have flown by.  While I’m always ready for the rush to be over, it’s a little sad too.  I love the lights and anticipation… and the baking. 🙂

 

I have to go out of town unexpectedly this morning, so today’s is a photo recap.  I hope everyone had a very Merry Christmas, Happy Hanukkah, Happy Kwanza, or Merry Un-Affiliated Holiday Weekend!

 

Christmas Eve Breakfast - Toad in a Hole with white truffle salt and greens

 

Bacon Spread = new favorite WF discovery

 

The best cake I've ever made

 

Round 1 of desserts

Mom, we're out of 'nog!

The calm before the storm Christmas Morning

My favorite present

Too much excitement for this tired puppy!

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The fitness recap is a day late too… but I managed to NOT take a day off this week.  Saturday was a little light, but I still got moving.  That’s sometimes the hardest part this time of year – making the time for yourself to get out to do even a little fitness.  Once I do it I’m so happy I did.  It’s true what they say – you never regret a workout!

Two things to highlight:

  1. I’m still digging Body Rock – it’s a great resource when you only have a few minutes to squeeze in a workout
  2. I went running for the first time in a month – the worst part about not running is how very hard it is to get back out there.  My legs felt like sandbags.  I won’t be taking that much time off again!

Workout Recap (12/19 – 12/26)

  • Monday – P90X Biceps/Back, 100 push-ups
  • Tuesday – This BodyRock, Kickboxing, Legs
  • Wednesday – P90X Triceps/Chest
  • Thursday – This BodyRock (again), 4.5 mile run, 100 push-ups
  • Friday – Kickboxing, Elliptical
  • Saturday – All 3 of these BodyRocks, 100 push-ups
  • Sunday – This BodyRock (again), P90X Shoulders and Arms, Ab Ripper X
  • Monday – TRX suspension class, 100 push-ups

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Later this week I’m going to share Christmas brunch and the details on that cake… it was insane.  I wish I could take credit for that recipe!

What was the best present you received?

Are you a little relieved the madness is over?  Maybe just a little sad too?

 

Pumpkin Protein Bars

By

Get “pumped” up.

Maybe not quiiiiite as pumped as Hans, Franz, and Arnold.

 

Weights are my winter my focus though.  When you are lifting weights, you need to take in enough protein to build muscle and achieve that toned look.  (Click here for more on Building Muscle/Protein Intake) 

Getting enough protein is sometimes hard to do on a diet that is plant-based.  No worries.  I baked my way to getting protein… and it even involves pumpkin!  Bonus: they are low sugar.

 

 

These pumpkin bars are easy to make – just one bowl and you’re done.  They are extremely moist (thank you, pumpkin).  If you like a more “cake-like” bar, just add more flour.

One of my favorite things about this recipe is that the bars freeze really well.  Unbelievably, I think they got even better post-freeze with a quick 20 seconds in the microwave.

 

 

I cut mine up in to pretty small squares.  I did the nutritionals for one square, but I eat 2 at a time.  That’s 5g of protein for 100 calories and <3g of sugar.  Perfect for a little pre-workout fuel.

Recipe at the bottom!

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My ankle has been jacked up (yep, that’s the technical term) since the Thanksgiving Half Marathon so I’ve been loyal to my commitment not to run. 🙂  Of course, since I can’t run I really WANT to go for a run.  *sigh*

I did try something new this week – spinning!  I did it once before in high school and my butt was so sore after I swore I’d never do it again.  10-ish years later, the pain is butt a memory (haha) and I got back in the saddle.  It was so much fun!  The hour flew by – we had sing-a-longs, did “hill” intervals, sprinted it out, and did something called jumps.  I can’t wait to do it again!

 

Workout Recap (11/28-12/4)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – My Favorite Intervals, Ab Ripper X, 100 push-ups 
  • Wednesday – Tris/Chest/Abs with trainer, 100 push-ups
  • Thursday – 100 Workout, Kickboxing 
  • Friday – Shoulders, Bike intervals, 100 push-ups
  • Saturday – Spinning, 100 push-ups
  • Sunday – Elliptical intervals (1 hour!), Glutes, 100 push-ups

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Pumpkin Protein Bars

Adapted from this Jamie Eason LiveFit Recipe.

  • 1/4 C xylitol
  • 1/4 C NuNaturals Baking Fiber Blend
  • 1 – 4 oz. jar baby food prunes
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 4 large egg whites
  • 2 C pumpkin puree (or 1 can)
  • 1 C quick cooking oatmeal
  • 1/2 C chickpea flour
  • 1/4 C coconut flour
  • 2 scoops vanilla protein powder
  • ½ cup almond milk

 

Preheat oven to 350 degrees and prepare large Pyrex (9 x 13).

Combine all ingredients in large bowl.  Spread evenly in pyrex and bake for 20-25 mins.

Makes 26 squares.

Note: You could use apple sauce or date paces in place of the prunes.

Approximate nutrition per square: 50 calories, 0.7g fat, 9.6g carbs, 2.5g fiber, 1.4g sugar, 2.5g protein

***

I have a case of the Mondays.

Do you spin?

What is your favorite thing to eat before and after a good workout?

 

Pumpkin Tempeh Chili

By

I am a wuss.

 

There is a reason I live in the South – cold weather and I are not friends.  I showed up to run the Thanksgiving Half Marathon wearing fleece-lined running pants, a long sleeve shirt, a jacket (with thumb holes!), a fleece scarf, fleece gloves… and a body warmer attached to the inside of my jacket.  I couldn’t feel my toes until mile 4.

 

 

Suffice it to say that my soup cravings are now out of control.  Kind of like my pumpkin obsession.

The logical conclusion is to make soup with pumpkin.  Wait.  It’s too cold for a simple soup.  I need a bone-warming chili.  Pumpkin chili!   (No, I haven’t actually tuned orange.  Yet.)

 

 

This was my first time ever making chili, so the recipe evolved as I went.  I thought the black and white photo would hide the fact that is was dark and I have poor kitchen lighting make me look classic like Julia Childs.

 

This chili is vegan – using tempeh rather than ground meat.  Even if you are accustomed to tempeh, I strongly advise you to steam or boil it before you use it in chili.  It removes the bitterness, allowing the other flavors to shine.

With the tempeh and black beans, this is one helluva a fiber-rich, protein-filled meal!

 

Bad lighting combined with brown food = picture of the year.

 

I like strong flavors in chili, and the slight sweetness combined with heat.  When creating my chili, I wanted to really feel the heat and the warmth from the cumin and cinnamon.  Cinnamon may seem like an odd choice, but try it out!  It gives savory dishes a fantastic depth and brings out the subtle fruitiness of the tomato.

Cinnamon also works well with pumpkin.  I had about 1/2 a cup of the canned stuff  leftover from my Pumpkin Rum Bread Pudding, and into the pot it went!  I loved the creamy texture it added… next time I may try using even more!

 

 

Cocoa also went into the post.  It was almost an afterthought… I tasted the cumin with the black beans and thought a mole twist would be just the thing to make the dish pop.

 

Top it all off with avocado and – if you really love fire – Sriracha.

Guaranteed to warm you right down to the toes!

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Pumpkin Tempeh Chili

  • 1 T extra virgin olive oil
  • 1 package (8 oz) tempeh
  • 1/2 large yellow onion, chopped
  • 1 red pepper, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 dried arbol chili peppers, re-hydrated and minced
  • 2 tsp cocoa powder
  • 1.5 tsp ancho chili powder
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 T apple cider vinegar
  • 1.5 C (1 can) black beans, rinsed and drained
  • 1.5 C diced tomatoes (I used fire-roasted)
  • 1/2 C pumpkin puree*
  • 1 C vegetable stock
  • 1 tsp Xylitol (or sweetener of choice, if needed)
  • S+P, to taste
  • Optional toppings: avocado, sriracha, sour cream, cilantro

 

Steam tempeh 10-15 mins to remove bitterness.

Meanwhile, saute veggies over med-high in large pot (~10 mins).  Add garlic at the end to avoid burning.  Next add in spices, stir to combine, and saute another 1-2 mins.  Stir in apple cider vinegar to deglaze.

Add tempeh, beans, tomatoes, and  pumpkin.  Stir to combine.  Cover and allow to simmer for ~20 mins, stirring occasionally.

Remove cover and stir.  Taste and adjust flavors.  This is where I added Xylitol.  Allow to simmer 15-20 mins more until liquid is reduced and flavors have melded.

Makes 4 servings (4 cups).

Note: If pumpkin in chili creeps you out isn’t available, try using a winter squash or sweet potato puree.  You could also omit.

Approximate nutrition: 320 calories, 9.5g fat, 36.2g carbohydrates, 13.6g fiber, 5.9g sugar, 17.1g protein.

***

I want to try white bean next.  Possibly orange white bean with pumpkin…

Are you a white or black bean chili person?

Do you make large pots of food to eat throughout the week?  What is your staple?

 

Grateful Thanksgiving

By

Grateful as in Grateful Dead.

 

I had a post-race “Friendsgiving” at one of my favorite local restaurants – Rosebud.  How is that related to the Dead?  Rosebud is named for one of Jerry Garcia’s guitars, the one he played in his last show in July of 1995.

A celebratory glass of sparkling with our (now empty) app plates

 

Ron Eyester, the chef and owner, put together one incredible (and HUGE) Thanksgiving feast.

We began with an appetizer consisting of Pimento Cheese, Trail Mix, Smoked Trout Pate, Housemade Pickled Vegetables, and crackers dusted with something spicy (cayenne?).  The Pimento Cheese was our favorite, with the trail mix in a close second (I love those wasabi things).  The Trout Pate was the only miss of the meal.

 

Next up was the main event.  The way the special menus worked you could choose Sage, Apple & Honey Roasted Turkey or Housemade Berkshire Ham with Mexican Coke Glaze.  Then you chose 3 sides from a list of 12.  There were 3 of us at lunch, which meant we could try all but 3 sides.  And so we did.

I chose the turkey with Brioche & Herb Stuffing (yes it was as good as it sounds), Cider & Maple Braised Brussels, and Red Wine & Balsamic Braised Mushrooms.  It was all wonderful.  The stuffing bordered on being bread pudding – a good thing in my book!  Turkey has never been my cup o’ tea, but Ron’s turkey was nearing perfection.  Not the least bit dried out and perfectly flavored.  I loved the sage!

 

Carla’s also chose the turkey and brussels, but ordered the Buttermilk Whipped Potatoes and Baby Carrots with Fennel, Citrus, and Cardamom.  The carrots were one of my favorite sides; they were left fairly crisp and the hints of fennel and citrus made for a fun flavor.

 

Corinne chose the ham.  It was good, but I’m glad I didn’t get it.  A little too sweet as a main for my taste, but if you like honey-baked ham you would love it.  Her sides included the Whipped Sweet Potatoes with Ginger & Sweet Chili, Green Beans with Fresh Garlic and Sea Salt, and Mexican Coke Braised Local Greens with Smoked Ham Bone.  I don’t even know how to choose a favorite.  Maybe the beans?!  I really appreciated how they kitchen left the veggies with some bite rather than cooking them to the point of soggy (all too often the case).

 

Since all of this clearly wasn’t enough food, Ron sent us a plate of the 3 sides we didn’t order (he really is the nicest angry chef in ATL).  Our last 3 tastes:  Mac n’ Cheese, Duck Fat & Thyme Fingerling Potatoes, and Truffled Cream Corn.  The mac and cheese was done with Tillamook Cheddar and couldn’t have been more delicious.  We all agreed the corn was also pretty amazing – and none of us are big on creamed corn!

 

Everyone had a favorite potato – I don’t know if he did it on purpose, but Ron offered the 3 major potato “types” so there was something for everyone.  I was all about the whipped sweet potatoes.

 

My favorite course is always last – dessert!  Chocolate Tart, Bread Pudding with Dried Cherries, Salted Browned Butter Cookies, and Apple Cake with Cardamom Cream.  I love chocolate… but those cookies are my favorite.  I’m convinced he puts crack in them.

 

A “Friendsgiving” lunch at Rosebud was the perfect race recovery meal.  But I had to get home to make the treat you saw in Friday’s post to bring to a Thanksgiving potluck dinner (big revel tomorrow… suspense, I know).  Because one gluttonous holiday meal is never enough. 😉

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Speaking of gluttony… it’s Monday recap time.

Last week brought 2 big accomplishments – the Thanksgiving Half Marathon and I did my 100 push-ups EVERY DAY.  That’s 700 push-ups last week!!!  3 accomplishments if you count the fact that I took TWO rest days.

Looking ahead, I’m ready cut back on the running for a while.  My focus will be more on weights and kickboxing – just in time for the arrival of more winter-like weather (I can’t stand to run in the cold).

 

Workout Recap (11/21-11/27)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – 2 mile run, 2 mile walk, 100 push-ups 
  • Wednesday – Tris/Chest, Ab Ripper X, 100 push-ups
  • Thursday – Half Marathon, 100 push-ups 
  • Friday – 100 push-ups
  • Saturday – 2 mile walk, 100 push-ups
  • Sunday – Kickboxing, 100 push-ups

***

 I promise some healthier foods are coming… after tomorrow dessert post!

Have you ever eaten your Thanksgiving meal at a restaurant?

Do your workouts change in the winter months?

 

Running for My Supper

By

Literally.

I spent a good 9-10 miles of my 13.1 thinking about lunch.  My inner fat kid knows no bounds.  Plus it entertained me while I struggled ran.

Once I remembered I had a body warmer in my jacket which was making me want to pass out, the first 4-ish miles flew by.  Somewhere between 4 and 6 I had to stop to tighten my laces and lost my 1:45 pace group (not too devastating – 1:45 was a bit ambitions).

Stopping apparently caused me to miss the 5 mile marker, so I was pleasantly surprised by mile 6.  Things were still ok until about mile 8.  My legs were cramping and I had to stop for 30 seconds and stretch.  After that it got hard – not a shock since I really only trained for up to 8.

Seeing my Aunt Teresa somewhere near mile 9 was a huge pick-me-up (thanks Teresa!), and I got another push around 10 when the 1:50 pace group caught me.  I knew I didn’t want to finish far behind them so I ignored my screaming legs and cranked out the last 3 to finish with them.

HUGE thanks to the Atlanta Track Club for organizing the event and providing pace teams

Official time: 1:49:52.  PR!  I looked back at my 2009 Half time – it was 2:17:12!  HUGE improvement in 2 years!

My younger cousin Molly also ran and finished seconds ahead of me.  Congrats to Molly!!

My mom and sisters were there at the finish line with lots of hugs.  It was really great to have a support group after a hard-fought race.

More to come about the fantastic Turkey Day eats (see little taste below), but for now I’m off to the grocery store.  It shouldn’t be crowded… everyone is stuffed and at Wal-Mart… right?

***

I’m participating in this month’s YBR with Spicie Foodie.  Click here if you’d like to join up too!

How did your races go?

Did anyone brave the Black Friday crowds?

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