The Best-Ever Thanksgiving B.S.

by Sue

Despite the usual holiday weekend insanity, I did manage to get this in:

Wednesday: 6 treadmill miles in 51:36
Thursday: 6 treadmill miles in 51:40
Friday: 6 treadmill miles in 51:55
Saturday: 6 treadmill miles in 51:28

The “I-totally-ate-too-much-over-the-last-four-days” guilt worked well as a motivator.

Thanksgiving dinner’s most delicious healthy dish winner was my sister, who made what’s on the front of the plate.

Brussels Sprout Salad with Toasted Hazelnuts, Sunflower Seeds, and Dates (In Style magazine, November 2012)

Serves 8

11/2 lb. Brussels sprouts
2 tbsp butter
2 tbsp olive oil
2 tbsp sherry vinegar
Juice of 1/2 lemon
9 dates, diced small
1/2 cup hazelnuts, lightly toasted and skinned (rub with a dish towel when warm)
2 tbsp sunflower seeds
Freshly ground black pepper

1) Cut ends off sprouts; peel off all the leaves.
2) Place 1/4 cup water in a 2-quart saucepan, add a pinch of salt, and bring to a boil. Add sprouts; cover, and cook over high heat for 2-3 minutes, until leaves are tender and bright.
3) Immediately pour cold water into the pan to stop the cooking; drain well. Use paper towels to dry.
4) For the dressing, melt butter in a pan over medium-high hear until it’s bubbling and brown; pour into a bowl. Add oil, vinegar, lemon juice, dates and 1/4 tsp salt. Mix well; dress sprouts. Sprinkle in nuts and seeds; gently toss. Add pepper to taste.

And the winner of the most delicious unhealthy dish goes to….everyone else.

Place holders we made. Little Martha Stewart likes to be in charge of the seating arrangement.

Besides a wonderful holiday spent with family, Thanksgiving weekend for us also means

the Christmas Dance Show!

24 total miles for the week.


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