Fall Fun

Do you want to hear something amazing? And by amazing, I mean sort of surprising and really not that big of a deal.

OK. I understand. But I'll tell you anyway.

I did not run a race last weekend and I don't have one on the calendar this weekend either. (Disclosure: I did briefly consider running a local points race that benefits Riley Children's Hospital but decided that the money would be most needed next week at the Bourbon Chase.)

So how does one spend her time when I'm not running all the miles?

Check out those ProCompression socks!

Well, running all the miles wither her friends. Duh.

Two of my good running pals are training for the Indianapolis Monumental Marathon, which is the first weekend in November. When they registered, I had hoped that I'd be in shape enough to do some of their long runs with them. I knew that I wouldn't be doing 20-milers with them (nor would I want to) but I've been happy that I've been able to log double digits with them.

Last weekend, I did 12 13 seriously windy miles (we detoured for real bathrooms) with them as part of their 20-miler and I'll join them for all of their run this weekend as it's a cutback.

Don't worry - I've done other things, too.

I mourned the end of summer with one last trip to the ice cream stand. Sunday was the last day of operation, and it's a tradition for us to visit the last weekend with my in-laws. I've been mostly sugar free for the better part of six weeks, so it was quite the treat. I went with a banana split because bananas are fruit, ice cream is dairy and pecans are protein. Thus, banana split = health food. Duh.

We also took the boys apple picking for the second year in a row. I can say both boys, right? I was pregnant with Si when Miles and I went last year.

Miles absolutely loves going. The trees are dwarf size, and he is able to pick apples easily. I was less than enthused when I saw it was just Ida Reds and Red Delicious available but it didn't phase M. He picked about a quarter bushel, which we will turn into pie for my father-in-law and applesauce for my Bug. After all, he's six months on Saturday and can officially have real food.

Note: We've introduced a few things over the past two weeks because I was tired of eating dinner topless. 

There was also some cider because, well, it's fresh cider. And fresh cider goes really well with bourbon. And I need to start doing some other training for the Bourbon Chase.

Just kidding.

Maybe.

Core values

The sound of bacon sizzling crackled in the air, eggs cracked on the kitchen counter and grease popped in the cast iron skillet. Shouts of "Get out of here" and "Is it done yet?" filled the small galley kitchen of my childhood home.

Saturday morning breakfast was underway.

Nearly every weekend morning, my mom would make a big breakfast. It was her favorite meal and ours, as well, as we got the time to connect as a family after a busy week of sports practices, scout meetings and multiple jobs. It was also one of the regular occasions where I don't remember my family fighting. There would be any combination of fried eggs, bacon, sausage links, hash browns and, what I looked forward to the most, biscuits and sausage gravy.

Source

No one made sausage gravy quite like my mom. It had just the right ratio of gravy to sausage and the sauce was white - not that gray you sometimes see at a restaurant. The sausage was definable, not overly crumbly and not too chunky either. The spice was nice, letting the flavor of the fresh-from-the-butcher, full-fat sausage shine through.

Even to this day, I have not found a gravy like the one I ate on so many Saturday mornings. While I have made many of my own versions, I know I didn't do it justice by trying to make it too healthy - skim milk, turkey sausage, low-calorie margarine.

So this morning, I didn't try. Even as I have thought about her breakfast specialty for days.

But I did make biscuits and gravy.

Pumpkin biscuits with apple gravy.

I had leftover Pumpkin Biscuits from the BODYPUMP launch, and I have been enjoying them since with Earth Balance and honey. But I wanted something more. Something different.

And that's when I began thinking of my mom's biscuits and gravy. I was sure the flavors of sage often found in sausage would complement the biscuits but I didn't feel like going to the store. And thus laziness breeds ingenuity.

Made with apples sauteed in Earth Balance, cinnamon, stevia and almond milk, the gravy is sweet and creamy. Perfect a top the soft pumpkin biscuit.

I enjoyed this for breakfast with a side of egg whites but I'm sure it would be nice with some whipped topping or ice cream for dessert.

Apple Gravy

2 teaspoons Earth Balance or butter
1 apple, chopped
1/2 teaspoon cinnamon
1 packet stevia
1.5 teaspoons whole wheat flour
3/4 cup unsweetened vanilla Almond Breeze

In a skillet over medium heat, melt Earth Balance. Add in chopped apple, cinnamon and stevia, cooking until the apples are soft; about 4 minutes. Sprinkle flour on apples, tossing to gently combine; cook for 1 minute. Slowly whisk in almond milk to prevent lumps. Cook over medium heat until the mixture bubbles; turn down heat and cook for 3 minutes more. Makes 2 servings.

Nutritional stats per serving: 111 calories, 7 grams of fat, 12 grams of fat and 2 grams of protein.

To cut down on the calories, use a light butter or margarine. Earth Balance, which I use because I'm dairy free, has 100 calories per serving - compared with 45 calories for a popular light margarine.