What better way to end November than with a Thanksgiving recap post? Or half of one, at least!
After flying to Florida on Tuesday, Wednesday was Thanksgiving prep day, but before that I got up early and ran 5 miles around the neighborhood. Being out of town was no excuse to let my marathon training slide. After I showered we ate some homemade egg sandwiches for breakfast and went to the mall for some pre-holiday shopping since we didn’t want to be anywhere near there on Black Friday. I was actually fairly successful. I found a pair of work pants at Loft and a blazer at Limited. On our way home we stopped at Supercuts so I could get a much-needed haircut, and also made a stop at Publix in the same shopping center for the last few required Thanksgiving dinner ingredients. Once we got home the cooking began. First I made some spaghetti for dinner so I could get my carb fix before the turkey trot the next morning. Then my mom and I assembled the ginger-coconut pumpkin pie and baked some sweet potatoes for a casserole recipe I found in Cooking Light. And while watching “A Charlie Brown Thanksgiving” I also made a batch of my favorite cranberry sauce recipe.
On Thanksgiving morning we all got up early to go to the Tallahassee Turkey Trot. I was running the 15K while my mom and her friends walked the 5K and my saintly dad waited for all of us at the finish line. It was a warm morning (the race didn’t start until 8:45 AM) and the 15K course was hillier than I expected so it wasn’t an easy run. My time was acceptable (for me), but it was challenging. I’m still glad I did it. Since it was week # 12 of my marathon training plan I was supposed to do an 8-mile mid-week run, so a 9.3 mile race fit very nicely. One the way home was stopped at the first open McDonald’s we could find and had Egg McMuffins for a late breakfast. The perfect post-race meal. Cooking started in earnest once we got home and got cleaned up. And of course we watched the Macy’s Thanksgiving Day Parade while we prepped for the big meal. Thanksgiving dinner was absolutely delicious (see our complete menu here). We tried several new recipes this year and most of them were a success. Some could use a few tweaks, like the sweet potato casserole, so I’ll keep that in mind for next year. One recipe that is a definitely keeper (with no changes) was the ginger-coconut pumpkin pie. It was by far the best pumpkin pie I’ve ever tasted, so I have a feeling that one will become a holiday tradition in my family.
Check back tomorrow for part 2!