I'm a Runner

I did it!

I decided to do the 5 Mile Run today that was the unofficial, non obligatory, culminating event to the Fall Run class that I've been taking for the last five weeks. Just five weeks ago, I posted about my spontaneous decision to sign up for the Fall Run class considering I didn't like running and I could barely run 2 miles without stopping. Now here I was today, running in a 5 Mile Run! I'm so glad that I decided to do it. I have such a great feeling of accomplishment.


This is a photo of me and my running partner coming across the finish line at 1:01:47. After doing time trial runs last week, I had hoped to run 5 miles in 00:57:00. Oh well. At least now I have a goal for my next race!

My husband took the photo. He and our girls came to cheer me on at the end of the race. I saw them at the 4 mile mark, then they took a shortcut to the finish line where they greeted me with hugs and kisses, congratulations and of course, photo ops! They made me so happy. :)

I actually learned today that this was not the end of the run class after all. We started a week late because of scheduling issues at the beginning, before I even signed up, so we have one more week. Tuesday we're going trail running on the trails along a lake in the nearby Wildlife Reservation. I can't wait! Says the non-runner as of five short weeks ago. But not anymore. Now . . .

I'm a runner.

Turkey Quesadillas with Brie and Cranberry Sauce

Got leftovers?

This is a delicious way to use left over turkey and cranberry sauce from your Thanksgiving feast. This recipe serves one, but you can easily double the recipe and make several of these for the whole family. It can also be used as an appetizer, but I'd probably use small tortillas so that the wedges are finger food sized.



Turkey Quesadillas with Brie and Cranberry Sauce

1/2 teaspoon butter or oil
1 large flour tortilla
1/2 cup chopped cooked turkey
2 oz. brie, cut into chunks
1 1/2 tablespoons cranberry sauce

Heat butter or oil in a large skillet over medium high heat until melted and hot.

Lay tortilla in skillet and arrange the turkey, brie and cranberry sauce evenly on one side of the tortilla. Carefully fold over the empty side of tortilla onto the filling and cook until tortilla starts to brown, about 2-3 minutes. Flip tortilla over and cook until other side is brown, about 2-3 minutes more.

Remove from skillet and cut into wedges.

Serves 1

Happy Thanksgiving . . .

I'm in the midst of cooking a Thanksgiving feast for my family, but wanted take a moment here to say how thankful I am for all of the friendships I've made through the blogging community throughout the last couple of years. I thoroughly enjoy interacting with all of you whether we talk about books, cooking, gardening, crafts, personal goals and even the heartaches of life, I cherish your friendship and am thankful for your presence in my life.

Our Thanksgiving Menu

Roasted Turkey with Sage

Onion Gravy

Mixed Bread Stuffing

Wild Rice Pilaf

Roasted Sweet Potatoes with Pecans

Mashed Potatoes with Chives

Caramelized Sweet Corn

Green Bean Onion Casserole with Mushrooms

Glazed Pearl Onions

Spiced Cranberry Sauce

Maple Pumpkin Pie

Apple Crumb Pie

Coconut Custard Pie

Library Loot VIII

Before I share my Library Loot, I have another update on my running. Yesterday was the last day of my fall running class that I've been doing for the last several weeks. We did a time trial run to find out the time it takes us to run a mile, then we worked on maintain that same pace for the duration of the entire run. I paced a mile fairly consistently at about 11 minutes 30 seconds, with my second mile actually a bit faster than the first. I'd love to improve my mile pace to at least a 10 minute mile, and lucky for me, the gym has decided the pilot class was successful enough to allow it to be a permanent part of the fitness classes offered. So I've decided to continue training and sign up for the next session and run through the winter. In the meantime, I still haven't registered for the 5 Mile Race on Saturday, but found out I can register on race day, so I'm still considering it. I don't think I'm ready to run a full 5 miles yet, and I'm not sure how I'll feel mentally if I have to walk part of it. Just in case I do decide to do it, though, I'm going to run tomorrow morning with my running partner from class to get another run in this week and we're going to discuss the race. Heck, if I run 2 miles on Thanksgiving morning, maybe I won't feel as guilty for having a slice of both pumpkin and apple pie before the day over. ;)

Now for today's Library Loot!

Library Loot is a weekly blog event that encourages bloggers to share what books they borrowed from the library that week. To participate, simply make your Library Loot post on your blog and link it using the Mr. Linky link at Marg's blog Reading Adventures or Eva's blog A Striped Armchair. FYI, this week's Mr.Linky is at Marg's.

As usual, I didn't plan on borrowing any books from the library this week. I have two library books on my nightstand that are due back very soon, one of which I have already renewed once, so I really ought to read those before I start borrowing more. Plus I am next on the hold list at my library for the first book in Nora Roberts' new Bride Quartet, and I think it should be in soon. Plus I there are a few new releases out now that I'd like to buy and read. Yet I ran in to return a book today, and well, who can resist?

Cry No More by Linda Howard.

I had this title jotted down in my notes as a "Linda Howard must read," recommended to me by one or more of my trusted blogging friends. Which trusted blogging friends, I can't really say, because I forgot! Maybe it was azteclady? I know orannia recommended Mackenzie's Legacy by Linda Howard, which I will get to eventually through interlibrary loan since mine doesn't have it. In the meantime, I'm going to check out Cry No More. I've read two other Linda Howard novels and thought they were sweet romances, but I'm still waiting to be carried away with one of her works. Maybe this one is it.

Santa Olivia by Jacqueline Carey.

Once I had Cry No More in my hands, I went looking for Bet Me by Jennifer Crusie, another popular and favorite read that has been recommended by numerous romance blogging friends. Every time I look for this book, it is always out and I always neglect to put a hold on it. Today was no exception. As I made my way to the check out desk, I walked passed the 'new books' section, and I use the term 'new books' loosely when referring to my library because the books on this shelf can be any book new to the library within the last 12-18 months. I guess 'new' is a relative term when you think of all the books shelved at a library. So I'm walking passed the 'new books' shelves, not even looking at titles and all of a sudden, in a random moment, my eyes simply focused on Santa Olivia by Jacqueline Carey and I knew it was meant to be. I've been curious about this book since I read reviews for it earlier this year by The Book Smugglers and at least one or two other trusted sites (Again with the forgetting...), and just the other day I was reminded of it when I saw another more recent review of it somewhere (More forgetting...).

I love the cover to this one, too. Kind of dark, mysterious, fluid. I want to know more about the young woman on the cover. Who is she? What is she capable of? I'm obviously looking forward to reading this one and will probably do so soon as it is a 'new book' and due back in just 14 days!

So tell me what's your latest library loot?

No library loot? Then tell me what's the last book you bought? I'm anxious to get to the bookstore myself this weekend to pick up a few books I've been waiting for.

Pumpkin Smoothie

More pumpkin love. Pumpkin ice cream is at the top of my list of favorite pumpkin treats. If you ever get the chance to try DoubleRainbow brand Pumpkin Ice Cream, it's sinfully delicious. My local Trader Joe's used to carry it around this time of year, but they haven't been stocking it. This pumpkin smoothie recipe is an easy to prepare and much healthier alternative to pumpkin ice cream anyway.

Pumpkin Smoothie

1/2 cup pumpkin puree

1/2 cup milk

2 tsp. packed brown sugar

1/4 tsp. ground cinnamon

1/8 tsp. ground ginger

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup crushed ice

If you prefer your smoothie thick and slushy, freeze the pumpkin puree in ice cube trays or in dollops on a small baking pan lined with waxed paper first. Otherwise, you can simply use room temperature pumpkin puree in your smoothie.

Dollops (or chunks) of frozen pumpkin puree:

Combine pumpkin, milk, brown sugar, spices and ice in a blender and blend until smooth.

Pour into glasses and serve with a dash of ground cinnamon on top.

Enjoy! :)

A Fall Run Update & Some Organic Goodness

I had such an energetic morning today. Since I started that biweekly fall run class several weeks ago, I haven't been going to my usual Tuesday morning Zumba classes or my Thursday morning spin classes. This week, I decided to live by the simple, yet effective Nike motto and just do it. I went to Zumba Tuesday evening after running in the morning and today I went to 6 am spin class and then to run class from 10:30-11:30 am. We met at a different park today for the run class and ran 4 miles, which is the most I've continuously run in oh, maybe forever Interestingly, the third mile was brutal and then all of a sudden the fourth mile was done.

I guess the class is working at improving my endurance, but I have to say a lot of my success these last few weeks is most likely due to running in a group with these seven other lovely women. We talk a lot, although me not so much after the first mile and a half. Talking raises my heart rate too much and makes me huff and puff more, so I stick to short uh huh, yes, no type answers. Sometimes I'll add a sentence here and there, but it'll be like two or three words, pause, huff puff, two or three more words, pause, huff puff, and repeat until the sentence gets out. We mostly talk about fitness, fitness clothing, nutrition, healthy recipes, etc., so I'm really getting A LOT out of this class.

Next Tuesday is the last class and we're all discussing who wants to run the 5 Mile race on the Saturday after Thanksgiving. Today's 4 mile run was the most I've ever done. I'm not so sure I'm ready to tackle 5 miles in just a week's time. I'm still debating. Cue Jeopardy music. ;)

In between spin class and running class, I got the girls off to school (with husband's help driving the teen to high school), and then went to help divide the produce up for all the families in my organic co-op. I did that from 8:45 to 10:15 am and as soon as it was done, I raced to the park for run class and barely made it there with a minute to spare. Needless to say, I could go for a serious nap right now. I only have a few minutes before I have to pick up the girls from school, though, so I thought I'd share this week's share with you instead of napping.

click on photo to enlarge

From left to right, starting at the top:
mustard greens, green leaf lettuce, celery,
sweet potatoes, parsnips, carrots, concord grapes, bananas
Candycrisp apples, brussels sprouts, pears, cauliflower and red cherry tomatoes
Underneath the brussels sprouts is a watermelon radish.

Can you guess why it's called a watermelon radish?

Isn't that pretty? I've had these in the past and found them to be rather mild, which I like since I'm not very keen on radishes in general. I'll just use a little here and there in salads until it's gone. ;)

Which item in my share this week looks or sounds most appealing to you?

Pumpkin Muffins with Chocolate Chips

I used the homemade pumpkin puree that I made the other day for these muffins. The muffins are not too sweet, so the chocolate chips add a nice little burst of decadence with each bite. You can substitute dried cranberries for the chocolate chips, if desired.

Pumpkin Muffins with Chocolate Chips

1 c. all purpose flour
3/4 c. whole wheat flour
1/2 c. packed brown sugar
1/4 c. granulated sugar

1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves

3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1 large egg
1 c. pumpkin puree
1/2 c. orange juice
2 Tblsp. canola oil
1/2 c. semi sweet chocolate chips

Preheat oven to 350 F.

Combine flours, sugars, spices, baking powder, baking soda and salt in a large bowl.



Use a whisk to combine thoroughly. Make a well in the center and set aside.

In another bowl, combine egg, pumpkin, orange juice and oil.

Use a whisk to combine thoroughly.


Add pumpkin mixture to dry ingredients, gently stirring until dry ingredients are just moistened.




Add the chocolate chips.


Gently fold chocolate chips until just combined.


Spray the cups of a muffin pan with cooking spray or line with baking cups.


Divide the batter evenly into 12 muffin cups.


Bake for 18-22 minutes or until a wooden toothpick inserted into the center of a muffin in the middle of the pan comes out clean. Let cool 10 minutes then remove from pan and let cool completely on a wire rack.

Enjoy! :)

Homemade Pumpkin Puree

Pumpkin is one of my favorite food groups. I love anything pumpkin. From the standard fare of pumpkin bread, pumpkin muffins and classic pumpkin pie to the more unusual pumpkin ice cream, pumpkin flan, pumpkin cheesecake, pumpkin lattes, pumpkin smoothies--even the savory dishes like pumpkin ravioli, pumpkin gnocchi . . . You name it. If it's pumpkin, I love it.

As a lover of all things pumpkin, I've come to master the art of making my own pumpkin puree for most of my pumpkin needs. It's actually very simple to make. Even you can become a master, and well, I suppose it's so easy, it shouldn't even be considered an art. In my experience, the most flavorful pumpkin puree I have made has come from Long Island cheese pumpkins that I've gotten in my organic co-op several times over the years. I'm pretty sure they're called cheese pumpkins because they look like a big round wheel of cheese. The cheese pumpkins have a small seed cavity and thick, dark orange flesh that produces a rich and fragrant puree. This year in the co-op, however, I got the more common, smaller pie pumpkin and was pleasantly surprised how much puree I got from such a small pumpkin. Here's how to make your own homemade pumpkin puree.

The beautiful photo of the Long Island cheese pumpkin above came from the wonderful theDailyGreen website.

Homemade Pumpkin Puree
1 pumpkin

Preheat oven to 350 F

Wash the whole pumpkin in your kitchen sink to remove any residual dirt before cutting.

Using a large, sturdy knife, carefully cut the pumpkin into wedges, saving seeds for roasting. (See my recipe for Cinnamon Toasted Pumpkin Seeds).

Place pumpkin wedges, skin side up in a shallow baking dish. Add a bit of water, maybe 1/4 cup or so, to the bottom of the dish to keep pumpkin from drying out and sticking to the bottom.

Bake for approximately 20-30 minutes or until the flesh pierces easily with a fork. Remove from oven and let cool.

Scoop pumpkin flesh from the skins.

Puree pumpkin in a food processor until very smooth, stopping to scrape down the sides of the bowl if necessary.

Use in your favorite pumpkin recipe.

Store any leftover pumpkin puree in the refrigerator and use within for 1-3 days. To freeze pumpkin puree, simply spoon into freezer zip top bags, pressing out any air in the bag and place in freezer. Frozen pumpkin puree keeps for up to one year.

And if all this seems like way too much work to get some pumpkin puree for your favorite recipe . . . there's always this:

Stay tuned for my recipe for Pumpkin Chocolate Chip muffins . . .

"La Cenicienta"

I love fairy tale romances. The young woman and her bittersweet story of loneliness and misfortune. A seemingly sweet story laced with danger and magic. The young man who either saves her or better yet, gives her the strength and determination to save herself. And of course, there's the happily ever after.

The following fairy tale romance may not be a unique by its nature, but it is very special, nonetheless. It was penned and illustrated by my daughter.

Library Loot VII

Library Loot is a weekly blog event that encourages bloggers to share what books they borrowed from the library that week. To participate, simply make your Library Loot post on your blog and link it using the Mr. Linky link at Marg's blog Reading Adventures or Eva's blog A Striped Armchair. FYI, this week's Mr.Linky is at Marg's.

Today is Veteran's Day, a federal holiday in the United States on which we specifically honor veterans who have at one point or another, served our nation in order to protect our freedom.

Despite the fact that libraries are closed today in honor of our Veteran's, I have some library loot to share that I borrowed a few days ago.

Revenge of the Spellmans by Lisa Lutz.

The Spellman Files series, Book 3

As I've mentioned previously, I started this series initially on the recommendation of Li from Me and My Books, but also endorsed by Michelle from The Redheaded Book Child. Michelle even possesses an ARC of the fourth and final book in the series due out in May. Lucky Michelle! Also, nath from Books, Books and more Books has read the first book in the series, too and we're working on a buddy review that will hopefully get posted soon. I'll give the heads up here when it does.

I'm obviously really enjoying the series as I've now borrowed the third book in the series and will definitely be reading it soon. I've really become attached to Izzy from whose perspective the story is told and I already have ideas about what I want to happen by the end of the series. I do hope my wishes come true.



Garden Spells by Sarah Addison Allen.

I have wanted to read Garden Spells for probably over a year by now, ever since I read a glowing review for it on Brie's blog many moons ago. I saw a few new favorable reviews for it pop up recently and decided it was definitely time for me to read it.

What books have you been wanting to read for ages based on favorable reviews but still haven't gotten around to?