Mini Pumpkin Cheesecakes

I love cheesecake. I love pumpkin. Put the two together and I am in heaven. Plus it is Fall and it is just time for some pumpkin in your life! I actually made these last week and put them in the freezer for Sunday night small group. I knew I would be gone all weekend and get home just in time to unpack and head out the door to the Sunday night feasting so I needed something I could fix ahead of time. I found this recipe on Kalyn's Kitchen. The recipe was fine but I did change just a few things and added a few things of my own.

Mmmmm......DIVINE!

If my picture enticed you then you can scroll down for the recipe. But just remember that cheesecake never happens fast! It was fast to mix it up, but it takes 40 minutes to bake and then needs to be chilled in the fridge for several hours. Plan to make these to eat the next day unless you can make them in the morning and chill them during the day.

I have found with this recipe you should get all your ingredients out and measured first so it takes less time to mix it together. I am posting it all together to make it easier for you to copy and paste if you want to print it but there are pictures after that for you visual people.

Spiced Mini Pumpkin Cheesecake

12 oz. (1 1/2 pkg.) low fat cream cheese, room temperature

1/2 cup Stevia

2 Tbsp. Splenda Brown Sugar (or 1/4 cup sucanat or regular brown sugar)

2 Tbsp. Agave Nectar

2 Eggs

7/8 cup Canned Pumpkin Puree (not pie filling)

2 Tbsp. Plain Greek Yogurt or light Sour Cream

1 Tbsp. White Whole Wheat Flour (use white flour if you must)

1 tsp. Vanilla

1/2 tsp. Ground Cinnamon

1/3 tsp. Ground Ginger

1 tsp. Pumpkin Pie Spice

pinch of salt

Optional Crust Ingredients:  Two Honey Graham Kids Clif Bars,  about 6 low sugar cookies or graham crackers, and 2 Tbsp. melted Earth Balance or other buttery spread. Crumble bars and/or cookies in a food processor, add melted butter, and mix well.

Preheat the oven to 350 degrees and line muffin tin with foil baking cups sprayed well with cooking spray. Press crust mixture into cups with the back of a spoon if you are choosing to use it.

Using a hand mixer cream together cream cheese, Stevia, Splenda brown sugar, and agave nectar. Add eggs one at a time and mix on low speed. Do not mix on high after the eggs have been added.

Add remaining ingredients and gently combine with mixer. Fill foil baking cups 3/4 full. You should get 12-15 cheesecakes. (I get 15 everytime because I have the added crust.)

Bake 40-45 minutes or until cheesecakes look set and feel barely firm on top. They will puff up and then sink down while cooling. Allow to cool 30 minutes and then chill for at least 4 hours.

Serve with whip cream and agave nectar drizzled over the top.

The original recipe did not call for a crust so I improvised because what's a cheesecake without a crust. I used 2 of these Clif Kids Z Bars because I had them laying around and 6 of Anna's thin ginger cookies and processed them with a little melted Earth Balance. You can really use just about any kind of cookie or bar you would like to make a great crust.

Anna's are a great thin little cookie but they do have a decent amount of sugar in them. I also love Back to Nature cookies because they are made with whole wheat flour and have less sugar but I didn't have any of those. Back to Nature also makes the best graham sticks! You can find those at Wal-Mart in the cracker/cookie aisle and in any health food section usually.

After you mix it with the butter. Take about a teaspoon full and press it into the cups. I did bake this for about 5 minutes this time but you don't have to.

I actually broke out this hand mixer to do the job. It is as old as my marriage and both are still going strong! You don't want to over mix this recipe so leave the Kitchen Aid alone this time. Cream together your cream cheese, Stevia, Splenda brown sugar, and agave until very smooth. Add eggs one at a time and mix on low.

Then add all the rest of those yummy ingredients that scream Fall is here and mix well. Pumpkin, yogurt, flour, cinnamon, ginger, pumpkin pie spice, vanilla, and salt.

Fill the muffin cups pretty full. They will puff up when baking but don't be worried when they settle and crack a little on top. That is what they are supposed to do. The original recipe says you will only get 12 but I always have 3 extra to bake.

They will be nice and golden when they are finished. Let them cool for at least 30 minutes and then chill. Then................

Add the goodness! A little light whipped cream and agave drizzled over. I know it appears that the crust has disappeared but it's awesome crunch is there. They are very delicious without the crust as well. I haven't had enough crust too do the extra three I seem to get so this is how I know. Just add a little extra cookies if you want to make sure and have enough crust.

Now go get yourself some pumpkin and get going! Pumpkin is very good for you! It is rich in beta carotene, loaded with potassium, and fiber. It contains lots of anti- oxidant vitamins A and C, zinc, and alpha hydroxy acids which help fight the signs of AGING!!! Yeah! Now I know you are going to make these! Just claim you are fighting the aging process as you devour each bite and then move on to the next one!

Southwest Meatballs

Well it is good to be home but I had a great weekend! We took 26 of our youth group kids to Trout Lake Camp this weekend and had a phenomenal time with them! Somehow it always seems to be really busy leading up to Trout and I am completely stressed out. However, when I get there and spend some time with the kids I am always reminded of how much I love teenagers. They are a blast and God did some amazing things in their lives this weekend too!

On to dinner right? I know it is the food you care about! Tonight I made a recipe from my Clean Eating Magazine that I have been wanting to try out. (If I haven't said it before please get a subscription to that magazine! That is how we eat in a nutshell.) The great thing was I had everything  I needed to make it so no trip to the store.

Southwest Meatballs with Warm Corn-Black Bean Salsa

I have to apologize for making it seem like we only eat Greek or Mexican around here. I know I posted my Fiesta Rice Salad the other day and I openly admit I could absolutely give up all other food for Greek if I had to but the flavor of this was so good! I was a little skeptical because there wasn't much that went into the meatball part but that ended up being the best part of the dish so I think you must try it even if you are sick of Mexican. So gather up these ingredients and get started!

Ingredients:

1 lb. ground turkey breast

2 large egg whites

1/4 cup whole wheat bread crumbs

1/4 tsp. sea salt

1/4 tsp. fresh ground black pepper

2 tsp. olive oil

1 cup frozen yellow or white corn

1 can black beans drained and rinsed well

2 cups diced vine ripened tomatoes

1/2 cup chicken broth

1 Tbsp. fresh lime juice

1 tsp. ground cumin

1/4 cup chopped fresh cilantro

1/2 - 1 cup salsa

Mrs. Dash Southwest Seasoning - about 1/2 tsp.

These last two ingredients were my additions and are optional.

Step one: In a large bowl combine turkey, egg whites, bread crumbs, salt and pepper, and Mrs. Dash if you are using it and mix well. Shape into meatballs. Heat olive oil in a large skillet over medium high heat and add meatballs. Cook for 3-5 minutes, turning frequently, until browned on all sides. (It took me more like 5-7 minutes. I also gave up on the tongs and just used a fork to turn them over.)

This is the Mrs. Dash I used in case you don't remember it from a previous post.

As you can see my meatballs got a little flat. They were a little moist to begin with because I used too much egg white so they didn't want to hold their shape very well. Also the recipe says to make 16 meatballs each the size of a golf ball and I chose to make mine smaller and got more like 22 I think. You know I have a thing for mini! It didn't matter though they still tasted awesome!

One pot meals always my favorite!

Step Two: Add corn, beans, tomatoes, broth, lime juice, salsa if using and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3-5 minutes, until meatballs are cooked through and all is warm. Stir in cilantro and serve. I used the salsa because I was short on tomatoes but in the future I will use it again just because it made it was very delicious.

Now a word about the cilantro. Use it! Don't skip it! I wish I hadn't deleted the photo of the dish before I added the cilantro so you could see for yourself the difference the green color makes. Then I forgot to add a little more before I served it tonight as well as the avocado I was going to slice up and put on at the last minute. So it will be even better the next time I make it and don't forget those things.

I served it with green beans, not very Mexican, and mango with grapes, a little more Mexican. I just have rules about eating enough green food you know so beans it was!

Three people loved dinner tonight. One person tolerated dinner tonight but finished much more quickly than usual!

Stay tuned for mini pumpkin cheesecakes tomorrow! That's right!

Just in case you also care about my awesome weekend here are a couple Trout pictures.

Up that hill behind us is the zipline we all jumped off.

Playing a very intense game of human fooseball. This has to be the best game ever invented but I think we all have a few bruises on our legs!

Our awesome football dominating guys! Miles may or may not have thrown too many interceptions. He might have to retire now since he will be 40 next year.

The whole crew. Thanks for such a fun weekend everyone!

BLT & Chick Pea Salad

Wow! What a very busy day getting ready for a very busy weekend. I didn't think I was going to have time to post tonight. I am attending Faith's field trip tomorrow all day and the we are leaving to spend the weekend with some of our favorite people.....TEENAGERS! It is Fall Retreat time for us so off to Trout Lake Camp we go and off to Nana and Papa's the kids go! But I did want to share a couple quick things. First off all I did make that BLT with the olive oil cracked pepper mayo and leftover turkey bacon for lunch the other day. It was mighty tasty! We lightly toasted some of our sprouted wheat grain bread and piled on the toppings. The cracked pepper mayo definitely lived up to its expectations so you should give it a try. I found it at Wal-Mart.

We ate some fresh veggies on the side. I didn't want the last bite to come!

For lunch today I made a delicious and easy chick pea salad. This was one of those inventions I created a while back that I usually can't repeat because I don't bother to write down what I did. However, when I made this before, Miles asked me to please do this one again. I said I wouldn't be able to unless I wrote down right away what I had done and thankfully that is just what I did! 

Aren't you sad you didn't come home for lunch now Miles?

I use my homemade Greek dressing again with this recipe but you could use your favorite Greek dressing as well.



Here are the directions:

Greek Chick Pea Salad

2 chicken breasts diced and cooked

Olive oil

Garlic powder

Greek Seasoning

Half a red onion (I only had white today)

2-3 cloves garlic

1 can chickpeas drained and rinsed

1/3 jar of roasted red pepper diced

1/3 jar peperoncini

1/2 cup sliced Greek olives

4 green onions diced

Greek Dressing

Feta Cheese

Chopped Lettuce

Cook diced chicken in olive oil and add garlic powder and Greek seasoning. Sauté red onion and garlic with some olive oil. Add chick peas, pepperoncinis, roasted red pepper, green onion, olives, and some of the Greek dressing to chicken and onion mixture and stir frequently while warming all ingredients. Serve over fresh lettuce and top with feta and Greek dressing.

Dressing:

Approximate measurements:

1/3 - 1/2  cup olive oil
1/4  cup red wine vinegar or balsamic vinegar

1 tsp. onion powder

1 tsp. oregano

1 tsp. garlic powder

1 tsp. basil

2 tsp. Dijon mustard

Salt and pepper



For you visual people I buy Merzzetta brand olives, roasted red pepper, and peperoncini most of the time but I had this other brand of peppers today. Cavendars is the Greek seasoning I use most often. That is my homemade dressing minus the little bit I had already poured into the pan.

Today I opted to go vegetarian so no chicken but I can not even believe that I forgot to put feta on my salad. I eat feta almost every day on all kinds of things! I surprised myself while moving things around in the fridge when I spied the feta and realized what I had miss out on at lunch. Thankfully I made some quinoa to go with the leftover chickpea mixture for my lunch tomorrow. I get to take my lunch on the field trip too. I didn't forget the feta this time!

This is a very filling salad! You could also put this mixture all in a whole wheat tortilla or pita as well for another delicious way to enjoy it. I also love that it is a "throw it all in the pan and warm it up recipe" which is my kind of cooking!

Now I must go to bed because the sooner I go to bed the sooner I get to have breakfast. I also made some homemade apple butter in the crock pot today and it is screaming for me to mix it in with my quinoa and Greek yogurt with a little agave and walnuts and perhaps chopped apple in the morning. Plus I need some extra rest tonight since teenagers do not go to bed before midnight! 

Healthy Banana Cookies

Okay if you've read my blog at all you know that I like to bake and that I am always looking for a good recipe that I can tweak to make healthy so I can continue to enjoy that passion. I found my new favorite! Now I am not talking about an old fashioned milk chocolate chocolate chip cookie with too much butter and white flour in it, albeit delicious cookie here, but I am talking about a hearty, chewy, full of texture, no guilt cookie with really NO sweetener in it! That's right folks no sweetener but somehow I just haven't been able to keep myself away from the plate of them.

These cookies get their sweetness from mashed up banana and finely chopped dates.

I really have come to love dates and figs! You need to look for dates that have no added sugar however. They are plenty sweet all on their own! Don't get the ones all diced up and rolled in sugar to keep them from sticking together.

I had some bananas that I really needed to use up so I went searching for a healthy cookie recipe I could put them in. I did manage to find a pretty decent one but of course I tweaked it enough that I could now call it my own recipe!

Gather up these ingredients:

3 bananas, mashed

2 1/2 cup old fashioned oats (grind up 1 cup of them into a flour)

1/2 cup dates finely chopped

1/3 cup all natural applesauce

1/4 cup Sunbutter, or your favorite nut butter

1 tsp. cinnamon

1/2 tsp. nutmeg
1 tsp. vanilla

dash of salt

optional: handful of raisins or craisins and 1 Tbsp. Agave nectar

Directions: Dump it all into a bowl and mix! (These are my favorite directions of course) Then walk away and let it sit for 15 minutes before baking! This helps the oats absorb some of the liquid.

Helpful Hint for Ground Oats

I have this awesome little mini food processor that I love to use for jobs like this. They are super cheap to buy. I think less than $10 at Wal-Mart, but a coffee grinder will even work if you have nothing else. Another helpful hint for dicing up the very sticky dates is to spray your knife with cooking spray.

Just in case you are wondering I did add those optional ingredients. I just wasn't sure about it being sweet enough so I threw in the agave. I now think they would be awesome with out that. I really only added the raisins and craisins for some color but I will probably add them again next time because they are super delicious and I don't want to mess with the recipe.

Place them on an ungreased cookie sheet by the spoonful. You will bake them at 350 degrees for 20 minutes. I think I got about 25-28 cookies out of the batch. These cookies will not spread out. So if you would like them a little flatter then push them down a bit before you put them in the oven.

They will look nice and golden and be scrumptiously chewy on the inside like this when they are done. But like I said they won't flatten out. They are fat little cookie.

Someone should have been slapping my hand away from the plate because there are only 4 of these left. I didn't really tell the kids a whole lot about them because frankly I didn't want to share. Miles has had several and I have kept my mouth shut about it. However I will be keeping those last 4 to myself. I might hurt someone if they touch them because this morning I discovered and even better way to enjoy them.....

I crumbled it up and put it over my Greek yogurt mixed with one packet Stevia, some cinnamon, sliced almonds, frozen blueberries, and a little agave. Oh my gosh! Is it wrong to eat this for dinner tonight too? Miles will eat at the church since it is Wednesday night and I can feed my kids a bowl of Kix right?? 

Faith would actually eat this but not Evan. He HATES things mixed into his yogurt and since the kid eats everything else I make without complaining I don't push the issue. However, like I said above.......I AM NOT SHARING MY COOKIES! So none for the kids! Maybe if I just have another V8 on the side I can call it good!

P.S. If your name is Marcy and you are my sister then you need to make these cookies ASAP! They completely have your name written all over them!



Breakfast for Dinner

Breakfast for dinner is always my back up plan when I have nothing else in mind. I LOVE breakfast for dinner don't you? Sometimes I make homemade pancakes from scratch so I can make them with whole wheat flour but tonight I whipped up a batch of Kodiak Cakes.

So the story with Kodiak Cakes is that they are made from 100% whole grain wheat flour and 100% whole grain oat flour but you only have to mix them with water. Hooray for convenience! I gave up on pancake mixes a very long time ago because there just wasn't a healthy version so I am thrilled about this mix!

There is a great little story on the back of the box about how flapjacks were the hearty mainstay for frontiersman. They didn't eat them the way most Americans are used to eating them now with bleached flour, white sugar, vegetable shortening, and artificial additives. They ate them with whole grain wheat and oat flour and water. It supplied them with lots of healthy carbs, protein, and fiber but had very little fat. Combined with how hard they all had to work, it is no wonder they never had weight problems back then!

So making these flapjacks was an easy decision tonight. Not so easy was deciding just what I wanted to put on them.

Notice that syrup was not even a choice for me!

Who wants syrup when you can have all of these yummy choices. I knew I would pick the Sunbutter because I am still looking for excuses to eat that but I ate 4 small pancakes tonight. I put the peanut butter away first because that is too plain. Then I also eliminated the honey because 9 out of 10 times I will pick agave over honey. As much as I like Nutella I also eliminated that one away because of its sugar content. I left them all on the table for my family to choose from however.

I picked the Sunbutter of course, the Dark Chocolate Peanut Butter, and the Agave with some Earth Balance buttery spread put on it first. They were all delicious but the agave was my favorite so I had a 4th small flapjack with more of that. I have no earthly idea what Miles picked because I was loving mine too much to care I guess.

Normally I like to have a little cut up banana or blueberries on my pancakes but I did serve fruit on the side with some turkey bacon so that is why I chose all the yummy toppings tonight. I usually don't eat a lot of syrup. I do not have a gall bladder and syrup can be a little hard for my body to digest. Plus pure maple syrup is so darn expensive. I give the kids a sugar free version and that is what they chose tonight. They are crazy.

I think Evan realized too late that he should have had the dark chocolate peanut butter. It was because the kid was neck deep in turkey bacon, "Can I just eat one piece, (while waiting on me to sit down) How many can I have? Did you save the turkey bacon, Mom?" The kid has a thing for bacon. He doesn't even mind that I serve turkey bacon. It is such a rarity around here that it wouldn't really matter if I bought the good old fashioned pork bacon but I would rather eat more pancakes then bacon so I like the less fatty turkey. Plus I am hoping to have some kind of BLT tomorrow (thus eating it two days in a row) with the new cracked pepper olive oil mayo my friend Amanda suggested I try!

It really bothered me tonight that there wasn't anything green on my plate. You know what I say about colors on your plate. Maybe some kiwi would have helped. I kept thinking I should have a salad but it just doesn't go with this dinner. I fed the kids some light V8 Splash to sneak in a veggie serving but I drank a light blueberry pomegranate juice. So I am going to drink some regular V8 when I am finished with this post. I did eat plenty of veggies at lunch but it still bothers me. I did want you all to know that we do still eat a meal like this occasionally though so you know that we are human!

If you want to give the Kodiak Cakes a try I found them in the health food section at Cash Wise but I bet you can order them online and if all else fails I will give you my homemade whole wheat pancake recipe!

Faith's comment tonight, "This was a good idea, Mom!" She was not the last one done tonight. In fact she was first. She did not eat bacon however. If she didn't love chicken nuggets so much I would swear the girl could be a vegetarian!

Fiesta Rice Salad

It was Sunday night last night and you know what that means? Feasting at small group! I decided to make this Fiesta Rice Salad because I knew it would be quick to fix Sunday morning and then the flavors would have a chance to marinate all day. Luckily my friend Sarah brought her famous guacomole with her homemade salsa mixed in and they went very nicely together. My friend Anne brought her beer bread that I LOVE with all my heart. She didn't even use beer though she just used a can of Sprite. Didn't know you could do that. We also had way toooooo many yummy desserts. I did not turn them down. Pumpkin Bars, Special K Bars, and Hot Chocolate Cupcakes. I did eat one of all of those in case you are wondering but I did go for a very long run today so it is all evened out!

So back to my salad. I love this recipe because it is a dumping recipe and I am a dumping kind of cook. Throw it all in a bowl and mix it up is my favorite kind of recipe. Plus it is very colorful!

See......doesn't that look pretty and it isn't even finished.

You will want to make the dressing first and give it time to sit a little while you get the rest of the ingredients together.

It is very simple. Just these five ingredients. Mix them up and let them sit.

 1/2 cup fresh lime juice (took 4 small limes)

3 Tbsp. olive oil

1/4 cup salsa--any kind is fine

1-2 tsp. ground cumin (2 is better in my opinion)

1/2 tsp. salt

Then grab a large bowl and start adding the following ingredients.

2 cups cold cooked brown rice

1 cup cooked corn kernels (fresh or frozen)

1 can black beans drained and rinsed (15oz)

1 red bell pepper diced

1 cup grape or cherry tomatoes halved or quartered

4 green onions thinly sliced

1 Tbsp chopped fresh cilantro (more if you prefer)

Then pour the dressing over and mix well.

When you are ready to serve the salad chop up 1-2 fresh avocados and mix into the salad gently. I used 2 because that is our favorite part. You can then top it with a little more cilantro if you prefer.

A beautiful mexican kind of salad!

Like a lot of things this is better the second day. I was very happy to eat the leftover for lunch today. Make sure and give your salad a taste before serving it. Sometimes this salad needs a little more salsa or cumin. I wished I had added a little more of both of those things last night but it was still delicious and very healthy and quick! I know my husband loves this salad, and Steve said black beans had redeemed themselves last night, Bert also commented that he really liked it and so did my friend Selena who suggested we could eat it on some of the chips we had with the guacomole, which was very delicious, so I would say it was a hit!

Now you know I can't resist telling you that this salad would also be just as awesome with quinoa instead of brown rice but in case you need a break from quinoa then eat the rice!

P.S. Don't you wish you were in our small group?



We Do Eat Carbs

It has been a busy weekend. I will be glad when Monday gets here! Most people dread Monday but I look forward to it every week. It gets really quiet around here about 8am and I have until 2:45 all to myself to do whatever I need to do or want to do! It is precious time usually after a weekend filled with family "stuff" that I appreciate. Miles came home Friday late afternoon and our busy weekend began. We got ready to go to the Homecoming football game after our carb loading dinner for our race Saturday morning. We like to sign up for local races around here to keep us motivated in our running. Just lots of 5K's usually but my excuse to eat some extra carbs like pasta and bread! Now truth be told we probably don't need the carbs just for such a short distance run but it is a mind game I like to play with myself. So this is what we ate Friday night.....

Whole wheat pasta with a simple tomato sauce, garden salad, some apple slices, and a couple slices of Schwan's multigrain loaf of bread.

We honestly don't eat a ton of pasta around here but when we do it is ALWAYS 100% whole wheat because it is so much better for you. My suggestion to people though is to always start by mixing it half and half with white pasta or to start with the whole grain pastas to get your taste buds used to the switch.

I like this one but other brands are great too! I have a thing for angel hair pasta!

I also like to make my own very simple sauce. I saute some onion and garlic in a little olive oil. I used about 1/2 a large onion and probably 3-4 cloves of garlic. I love onion and garlic so adjust it to whatever your tastebuds prefer. Then I add one can of this magic ingredient.......

Fire roasted tomatoes = YUMMY! Do NOT drain them. You need that juice!

Makes a beautiful sauce!

Fire roasted tomatoes add such a great flavor! You can call it good after that! It makes such a great sauce and it really doesn't need anything else. However, the kids don't like big chunks of tomatoes in anything. So I add a little bit of this to the sauce for their sake.......

This one has the least amount of sugar I can find at only 3 grams without paying $7.00 a jar which I refuse to do.

You can buy both of these kinds of items in the organic section of grocery stores as well if you want to 100% sure that you are buying a "safe" (BPA free) can. I don't eat these a whole lot so I don't worry too much about it. Plus for most of you reading this blog I am trying to be practical and know that you just want to grab what you can easily find on the shelf without paying $7.00 as well so go ahead and get the Hunt's brand!

So I think that was plenty of carbs for our race wouldn't you say. Especially since we probably wouldn't even dip into our glycogen storage! Like I said, I just need an excuse.

I made up for it a little bit in the morning by eating some protein for my pre-race breakfast. Some egg beaters with a little Swiss cheese mixed in and sprouted grain toast with my new love, sun flower seed butter.

If you listen to nothing else I say go out and buy some of this Sunbutter! It is my absolute new favorite thing! It tastes a lot like sunflower seeds in a peanut butter form. I have been eating a lot of celery lately and quinoa crackers because I am looking for an excuse to eat this as well! I even put a dollop on my overnight pumpkin oatmeal this morning. I know there is more than one brand but this one I found locally at Cashwise in the health foods section.

It is also a completely safe alternative to peanut butter if you or someone you know has a peanut allergy. It is even made in a factory where there is no trace of peanuts and can be used at schools that are peanut free.

So I am glad we ate our carbs and did the race even though it was POURING rain all morning. Thankfully it let up a little when we were running. I am also thankful to my husband who let me steal his hat to keep the rain off my face since it meant rain would be all over his glasses. Running down a wet, muddy, dirt road isn't ideal for race day but we finished! Soaking wet but we did it! I am thankful also for moisture wicking workout clothes and the fact that I am getting closer to catching my husband. This time I was only a minute and a half behind him. He hadn't run in 10 days which helped me!

I literally could have wrung my shirt out it was so soaked even though it doesn't look that way. I think we deserve brownie points for running in the rain!

SUPER thankful we can do this together! Now don't you think someone should buy his wife a cute hat of her own so he doesn't have to give his up next time?