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.|