Thanksgiving

Ah, the annual day of thanks and gluttony. As per usual, Brad and I made a big Thanksgiving feast this year. I am thankful that we are financially able to indulge like we did. Here are some other things I am thankful for this year:


Brad. Today, tomorrow, for the past 13 years, and forever.

My group of Charleston friends, who I have only met in the last year, and who make living here so much better.

Our new house, the nice flat neighborhood it is in, and again, that we have the means to live here comfortably.

Our upcoming trip back to Wisconsin to see family and friends. There is a new six month old addition to our group of hometown friends this year, and we can't wait to meet her.

My health, Brad's health, Ilsa's health, and the health of those we love.


I'm off this afternoon to lovely Fayetteville WV to hike and support local businesses. Happy 65 degree day in November.

Five Things To Do With an Unexpected Day Off

1. Go to Target and purchase a miniature Christmas tree, along with a pair of Boy Mini Gloves from the dollar bin.


2. Decorate said miniature Christmas Tree with ornaments that you received at your bridal shower and have never taken out of the box.


3. Go for a trail run in the middle of the day. Be simultaneously enchanted and creeped out by the fact that you seem to be the only human being in the State Forest.


4. Drink.

5. Watch six episodes of Arrested Development in a row.

Recipe: Cheesy Pumpkin Risotto

I made this risotto last night and it was delicious! Brad even ate his first serving without hot sauce, which means it was actually really good, not just good to me (I eat some strange things that other people do not enjoy, but that's a story for another time).

Cheesy Pumpkin Risotto
serves: 6-8?

Ingredients:

3 cloves garlic, minced
1 Tbsp olive oil
2 c. arborio rice
1 c. dry vermouth
32 oz. container of chicken stock
1 c. canned pumpkin puree
1 Tbsp butter
1 c. grated fresh parmesan cheese
about 1/4 c chopped fresh basil
lots of kosher salt and pepper

-heat olive oil in a dutch oven or other large pan over medium heat.
-saute garlic for about 30 seconds, then add uncooked rice and stir to coat.
-cook for about 2 minutes, stirring the whole time, then slowly add vermouth.
-add chicken stock about a cup at a time, stirring constantly. Wait until the rice has absorbed the stock before adding more.
-this will take quite a while, but there is something very relaxing and soothing about stirring a risotto. Just zone out and slowly stir.
-once all of the stock has been absorbed, turn off heat and stir in the pumpkin, butter, cheese, and season with salt and pepper. Stir until cheese and butter are melted and everything is incorporated.
-mix in basil and serve.

Scenes From My Thursday Evening Run

I feel so lucky to be able to run on these beautiful roads. Even if they seem to be in an area where drug deals go down. Maybe it's time I start running with this little lady:

It's Only October!

Brad and I have gotten soft.

We both grew up weather hearty in Wisconsin, home of the sub-zero temperatures and waist-high snowbanks. Many years, there was snow already on the ground on Halloween and I would have to squeeze my costume over my winter coat to go trick-or-treating.

Then we moved to Pittsburgh, where we lived in an old apartment building with no insulation while Brad was in law school. We were living off my paltry income, so we could not afford to turn on our heat until at least December. We bundled up in layers (including hats and scarves), slept with a space heater in our room, and dealt with it.

I'm sure you see where this is going. We turned our heat on this week. The low temperatures were still in the 40s and we caved.

"It's too warm in here! I'm going to turn the heat down to 70!" I said the other night.

Who am I?