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.

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

Serves 8

11/2 lb. Brussels sprouts
Salt
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.

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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

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the Christmas Dance Show!

24 total miles for the week.

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