Happy Turkey Day!

My feet ache from the three days of at the new job and the four mile run I managed to squeeze in with boyfriend's sister this morning. Then, instead of resting my tired kicks, I kept on them and ran around baking pumpkin pie,

 scrubbing potatoes (both sweet and regular!),

setting the table,

and preparing turkey stock for the gravy I'm going to make this evening. Our house is full of grandma, parents and sister of boyfriend, and I'm struggling to let go of the disaster that six people in a small cabin cause. As my feet ache more, however, letting it all go is becoming easier.

I'm just going to pretend I don't see it.

That works, right?

I love my job so far, which is good, and I can already predict that I will [hopefully] be good at it. It's a matter of talking to people and being the sweet person that I am, and let's face it, I've got that dialed.

While I'm not looking forward to another two weeks away from home — starting again on Sunday — I am excited to get to see one of my wonderful friends who lives in the Seattle area. She doesn't know it yet, but I plan on being at her house a lot in the next two weeks. I haven't seen her since May and I won't see her again until at least April, so I need to get my fix.

Somehow, I don't think she'll mind much.

I'm off to put my feet up and put a compress over my eyes while everyone is out and about. Mama Buwalda and Grandma Buwalda are at the grocery store picking up fixin's that got lost in the melee of coordinating, boyfriend and his dad are off cross country skiing and sister is entertaining herself quite well. Which is to be expected, as she is an adult after all. Wish my luck on my holiday ventures and I hope y'all have an awesome Turkey Day.

Pumpkin Pie (courtesy of Libby's canned pumpkin label)
Makes 2 pies

Ingredients
1 1/2 cups sugar
1 tsp. salt
1 tsp. ground ginger
2 tsp. cinnamon
1/2 tsp. ground cloves
4 large eggs
1 (29 oz.) can pure pumpkin
2 cans (12 fl. oz) evaporated milk
Easy double crust pie crust rolled and put into pie dishes

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temp to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately (with whipped cream!) or refrigerate.

Enjoy!

Ciao,
kc

TODAY: 4.01 miles

Black bean, sweet potato goodness

We've had quite the adventure so far, living in our little cabin in the woods. Yesterday, we got a barbecue for $20. My caveman was quite thrilled to be able to grill meat and play with fire. He's off on a bike ride right now, getting his wiggles out and leaving me in peace to do some work and talk to you!

I have some job interviews next week, one at a coffee shop and one at a graphic design studio. I'm kind of hoping for both to work out. We'll see. Professional face on and chin up and away we go.

Other than that, not much to talk about, I just wanted to leave y'all with this awesome recipe. My sister loves it and apparently makes it quite often. It's one I found when I was first learning to cook and have handed around, but often forget about myself. I made it the other night and boyfriend was impressed — though disappointed at the lack of meat.

"I'm a man. Men need meat."

"Yes, dear."

The following night, we added some ground beef to the leftovers and it was still quite tasty. I prefer the vegetarian version, but know that a pound of lean ground beef can be cooked up and thrown in with quite tasty results.

Black Bean Sweet Potato Chili
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes (I usually use yams...the orange ones that everyone seems to think are sweet potatoes but actually aren't)
1 tablespoon chili powder*
1 jar (16 oz) mild salsa (about 1 3/4 cups)*
2 cans (15 to 19 oz each) black beans

In 4-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Stir in sweet potatoes, chili powder, salsa, and 1 cup water; heat to boiling. Reduce heat to medium-low and cook, stirring occasionally, until potatoes are tender, 12 to 15 minutes. Add beans with their liquid and cook 3 minutes to blend flavors. Serve with sour cream, cheese, and cilantro.

*To kick it up a notch, use medium salsa and add a bit more garlic and chili powder.


Just a note, this recipe makes a lot of food, so don’t double unless you’re serving more than say…five people. It goes great with corn bread.

And I don't mean the fake kind.

Buy a box of cornmeal, which is like, $2, and read the recipe on the back of the box for cornbread. It's actually easier than cornbread out of a box. And tastier. For a little extra moisture in the bread, add a generous handful of corn (thawed if frozen).

Running is going well, it's almost time to taper! Our race in less than two weeks!

Ciao,
kc

YESTERDAY: 4 miles
TUESDAY: 60 minute Fartlek, 6.4 miles total