A goal
I got a complaint about my lack of posts. Yay - I have a fan (thanks, Boone)!
Sometimes it’s hard for me to stay on my happy theme for my “happy place.” Especially on gray and stormy days. The Fall/Winter time can be a gloomy time for me, but I can’t even really use that as an excuse because it’s been a better than usual fall. Take this photo I took last Friday as evidence:
To top it off, those trees are growing right outside my office window. I’m pretty lucky to have such a great view.
So I haven’t necessarily been gloomy, but I have been busy. I’ve been working on a goal: Working out at least 5 days a week. It’s simple. No weight loss or measurement goal. Only rule - get really sweaty*.
So this is what my weekday evenings have been looking like:
Monday - Gym (Cardio and some weight training)
Tuesday - Total Body Fitness (an intense drop-in class at Crystal Pool)
Wednesday - Total Body Conditioning (a high energy aerobics-type class at Henderson Rec Centre)
Thursday - Swimming laps
Friday - Gym (Cardio and some weight training)
So yes. Now you know my schedule. Feel free to join me.
My mom just emailed me this photo. I think it fits with this update somehow: it’s me kicking butt!
*for swimming laps, it’s hard to tell how sweaty I’m getting…so I just try to give ‘er and visualize making the water boil ;)
Double Trouble Pumpkin Pie
I love pumpkin pie. This year for Thanksgiving, our dessert was ice cream cake to get in some belated birthday celebrations… they’re such sweet birthday boys, so I can’t begrudge them depriving me of my pumpkin pie (I guess).
Last night I made my first attempt at a traditional pumpkin pie. I’ve made some yummy pumpkin cheesecakes before, but after trying this, I think I’ll be replacing the cheesecakes with this. I also had some for breakfast this morning ;)
My pie turned out a little prettier than the one above but unfortunately, I did not get a picture ;)
Here is the recipe I used. I really think you should try it if you like pumpkin pie. It was super easy too.
1 can of pumpkin
2 eggs
1/2 c whipping cream
1 c brown sugar
1/2 c Red Racer Pumpkin Ale (I used Imperial Pumpkin Ale because that was all I could find, but the leftover beer I had to drink after was a bit bitter for my taste)
1 Tbs flour
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp allspice
2 frozen pie shells
Preheat oven to 350.
Whisk all ingredients together until smooth, then add to the shells.
Bake for 30 minutes and let cool.
Oh man, I love these
This was one of the very first things I ever made for dinner when I was a wee girly. I still love it to this day. Will wasn’t too crazy about it for some reason. I took it as a personal offense. The next day, he said he liked them more. Oh Will.
I think this recipe was originally from a Canadian Living cookbook as Tomatoes Provincial.
Here’s what you do:
- Cut some tomatoes in half lengthways.
- Scoop a little bit out, but don’t go and hollow them all the way
- Mix the scooped bits with the following things:olive oil, bread crumbs, garlic (2 cloves, minced), Italian seasonings (oregano, basil, whatever you like on tomoatoes)
- If you have parmasean cheese, that can’t hurt either!
- Stuff the mixture into/onto the tomatoes
- Bake in the oven at 450 until the stuffing is golden (about 10 minutes)
Eat it!
Before baking:
Now eat!
