Thursday, November 15, 2012

Race, Meatballs and pumpkin pie, not together of course.

November 3rd I entered the local Veterans Day event.  I've done this race the last two years as well and it's a great event put on by the local race director. He is awesome at what he does, and has over a decade of experience behind him in directing, and more as a racer. . . plus, he uses common sense when organizing a race.  

This race brings out many people from the community, although only about three hundred participate.  We even have the high school NAVY and Marine ROTC join in the fun. 

I was so very excited when I finished under 30minutes, with a gun start. When I got home, my watch said 29:09 so I may have actually been a sub-29 had it been a chip timed race (his 13.1s are chip timed, the 5ks aren't)

I was so excited with that information that I didn't even look, until The Mike pointed out, that I was also in the TOP HALF of the racing group too! It was quite wonderful to be in the top 50% for a change! 

This past weekend I made meatballs. .  Half cup meatballs that I bake on parchment paper. YUM.  I didn't have any bread crumbs on hand, so I used rice krispie cereal. Now that they offer the gluten free variety (they took out malt to make it GF), it is less sweet, so it's almost like bread crumbs/rice crumbs!  I smashed those in the package with my rolling pin and then continued to make the meatballs.  1 pound each of hamburger and pork sausage, 1 onion diced or minced (depending on how much work you want to make it) 1 egg, parlsey, pepper and parmasean cheese. Sometimes I add some garlic too, but not this time. 

These are great put on top of spaghetti, sliced for layering in lasagna, slicing for a sandwich, or for eating by itself.  

After I found this recipe, I found a 'meatball' scoop at the local kitchen shop.  I figured a half cup scoop would be good for meatballs or ice cream scoops!

Sunday I attempted to make an egg-less refrigerator pumpkin pie/custard.  I used the recipe on the back of the evaporated milk tin.  Let's say, um, it wasn't to the liking of the people in this household. I tossed out the custard and, still craving a custard NOW and not next week for Thanksgiving, I made pumpkin custard last night.  

I just use the recipe off the pumpkin can.  I was following the recipe for a two pie batter, and I remembered to halve everything except the eggs. I still put in all the eggs. Oops. 

Curious as to what would happen, I peaked in the oven.  I had made a souffle of sorts! 

IN the heat of the oven.
After dinner of pasta, marinara sauce and meatballs, we had our mini custard containers of pumpkin custard. I completely forgot to take a picture before we ate those. . . MUCH better than the no-bake. I think this is definitely the way to have pumpkin "pie" without the fat from a crust in between the holidays.

The pie after cooling.  

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