Balsamic and Sesame Glazed Drumettes

I signed up for another race.  A “Turkey Trot” race held on Thanksgiving morning.  I figure this way, I’ll have a good 600 calorie head start going into dinner that night.  I actually did a practice run two days ago     I did awesome, and finished my 3.2 in just over 30 minutes, with a 10:41 pace.  Who knows if I can duplicate that but it’s good motivation. I just have to beat my own personal time from my September race, 36:21. It’d be so much cooler if I had a partner though.  Or someone to root me on from the sidelines.

I’m also motivated by the personal trainer that teaches his class at the park where I run.  I’ve seen him there every run, whipping his pupils into shape.  After several weeks, I finally said hello to him, and introduced myself. I was between laps at the time.  I stop after each lap to take a drink of water, since it’s awkward to run with a bottle of water in your hand.  He commented on seeing me (us) there pretty consistently, and I had this moment of panic when I realized he would notice if I failed to show up one day. Like he cares if I come to run or not. So, now I dare not skip a day, and then wouldn’t you know it, my next scheduled day to run after that, he isn’t there.

I have a love affair with Thai food.  Asian food in general, really. I make it a lot at my house. 

Tonight’s dish was Balsamic and Sesame Glazed Drumettes. Sounds tasty, right?  They were so good I wanted to suck on the bones caveman style. The glaze is mostly Balsamic Vinegar and Soy sauce, with some seasonings and hot sauce. I served it with steamed broccoli and a side of brown rice. I used the same ingredients in the rice as the glaze. I sauteed some scallions and my last home grown yellow pepper, with some garlic and a few pieces of slivered ginger. For a while there I was making Thai fried rice and adding coconut milk in to make it seem richer, so following that idea, I added some soy and balsamic to my liquid base for the rice to cook.  

And for dessert? 

No-Bake Pumpkin Cheesecake, made using my homemade pumpkin puree that I still have left. I really had to play with the seasonings in this one, but I'm satisfied with the result.  I may use slightly less Allspice next time though, as that stuff is potent.

8 oz 1/3 less fat Philadelphia Cream Cheese

1/2 cup Pureed Pumpkin

1 tsp Vanilla

1 Tbsp  Cinnamon

1/4 tsp Pumpkin Pie spice

1/8  tsp Allspice

1/4 tsp Ground Cloves

1/4 cup Brown Sugar, packed

9 inch Graham Cracker Crust

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, allspice, cloves and brown sugar for a few minutes until smooth.  Spoon mixture into pie crust and chill for a few hours, until firm. Serve with cool whip or whipped cream.