Pumpkin-spiced cupcakes are topped with a maple cinnamon glaze – tastes like fall!
How close are we getting to pumpkin-overboard, do you think?
Should I be battening down the hatches? Strengthening the fort? Figuring out how to build a bulletproof vest out of roasted pepitas?
Preparing for a coupé?!?
DISCLOSURE: This a compensated sponsored post by Campbell’s, but all opinions are 100% my own. Thank you for supporting the brands that make this site possible!
Truth: these past few weeks, I felt like I was a marathon training chicken running around with its head cut off.
Which, for those of you who don’t speak “Joanne”, really means that I would get distracted and leave lab later than I’d planned, which means I’d have less time than anticipated to cook something before heading to the gym, which means I’d finally come home in the wee hours of the night (okay, 8:45) to some sort of half cooked meal that I’d attempted to start earlier in the day but didn’t have time to finish. Those of you who have kids are nodding sympathetically and the rest of you are like, “Giiiirrrllll you don’t even HAVE kids AND you use run-on sentences with reckless abandon. Get yourself together.”
Sigh. I’m trying!
But now I’m about to become a wedding planning chicken running around with its head cut off whose mother is already like “So! What’s next?! What should we do?! What kind of dress do you want?! Have you picked a venue?! How many people are you going to have?!”.
Yada yada yada.
Buttery, flaky biscuits are made lighter with a dose of Greek yogurt and are served with a hearty creamy healthy cornmeal swiss chard soup!
They say the way to a man’s heart is through food.
And most certainly the way to reaffirm his decision to propose marriage to you. Is through biscuits.
Thank you to Whole Foods Market and Kitchen PLAY for sponsoring this post. This kale salad makes for the perfect Thanksgiving side dish with its mix-ins of roasted squash, cumin-spiced pecans, brie croutons, and cranberry vinaigrette.
Kale salads are kind of my Thanksgiving jam.
They might not be as ooey gooey as the mallow-covered sweet tater casserole, as sweet and tangy as whole berry cranberry sauce, as creamy cheesy as a string bean gratin, or as flashy as a triple chocolate pumpkin apple salted caramel pie.
But they can hit the holiday spot just the same.
So yesterday The.Boy and I ran the hardest marathon of my life (so far) – the NYC Marathon.
It was my fourth and his first, and around mile 12, I was pretty sure I wasn’t going to finish. We still had four miles to go before we saw our families, my legs just weren’t feeling good, and I just remember, almost crying, saying “I just want to see my mom.” But he stuck with me through every stretch break (I think there were 26 in total. One for each mile. Not exaggerating), every water stop, every borough, every bridge…and before we knew it, we were on 1st Avenue, where we saw our parents, and then our coaches, and then some of my old running friends, and then MORE coaches, and then some of our friends. (And let me tell you, the Upper East Side REPRESENTED in terms of crowd support. My love for my neighborhood was never quite so palpable.)
The New York City Marathon starts on a hill and ends on a hill, and all of our coaches warned us that by the end, we would be feeling every minor bump in the ground in Central Park (not to mention the big ones…and if you’ve ever run in Central Park, you know that it is HILLY) but, to be honest, at that point I was just coasting. Our race had a really rocky middle. But we finished strong.
Our final time was 4:47. My slowest marathon to date, but the fact that The.Boy and I did it together, and stuck with each other the whole way, refusing to leave each other’s side for even a second (well, until The.Boy had to use a Port-A-Potty at mile 12.) also made it my most rewarding marathon to date.
And then it was followed up by the biggest surprise of all.
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A rich flavorful meatless chili filled with beans, corn and its fair share of heat…perfect for game day!
Houston, we have a problem.
I’m beginning to think I could get used to this whole taper thing.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
