The Happieset 5K & Thanksgiving Week

I ran The Color Run this weekend in Concord, NC with my co-worker Amie. I'm super thankful that we went together because everyone else on my team was unable to and she was in the same predicament, it wouldn't have been as fun without her either!

It was an experience to say the least, but I was proud of myself we finished in around 40-45 minutes! J was a trooper of a husband and came with us to be supportive.

J's first day at the new job is tomorrow, please send a prayer for his nerves and a great first day/week. In addition to that it's Thanksgiving week, one of my favorite weeks of the year! I've always loved Thanksgiving, I mean honestly what's better than lots of comfort food, crazy loving family time, parades and football? Not a lot in my opinion. In addition to that we have a LOT to thankful for the Lord has been nothing but good to us this year and really reassured me that He is our ultimate provider, He's blessed Jeremy with a new job, good health for all family members, no surgery for Buddy Dog this year, a lovely little house which we've turned into a home, a great job and lots of opportunity at Yodle for me, a great group of people in our small group, bringing cousins home from Afghanistan safely, the best friends you could ask for, my husband who is so sweet to me... seriously my list could go on and on about how thankful I am to the Lord for all he's done.

 This year will be super special as it's the first time that J and I are hosting Thanksgiving at our house for my family, I'm excited and nervous all at once! The good news is that I'm off of work on Wednesday so I can get the house cleaned and prepared early in addition to any prep cooking I will need to do. Today we went grocery shopping after church in order to avoid the craziness later on this week and stocked up on the food goods in preparation for Wednesday and Thursday. I will be tackling my first ever apple pie as well! I'll let you know how it turns out but here's the recipe I'm following:

Easy Skillet Apple Pie

• 2 pounds Granny Smith apples 
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon 
• 3/4 cup granulated sugar
• 1/2 cup butter 
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated pie crusts 
• 1 egg white 
• 2 tablespoons granulated sugar
• Butter-pecan ice cream 

Preparation

1. 1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. 2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. 3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving.