Since I'm super groggy from staying up until midnight watching football, this will be a list:
1.
Frost/Nixon is really really good. I watched it Friday night with mediocre expectations and was blown away. Plus, Mr. Darcy from Pride and Prejudice is in it! (Though with nasty blonde, long hair-you'll hardly recognize him...until he speaks, that is.)
2. I ran 11.5 miles on Saturday morning-6 of those miles before dawn-and it was great! I mapped out my run and did two loops. I ran the second loop 2 minutes faster. I know that doesn't seem like much, but I tend to run fast in the beginning of a run and try not to die by the end. Things are looking good for the race on the 18th in Columbus.
3. I made pumpkin bars for a block party on our street on Saturday. They were delish. I really need to stop baking so that I don't have sweets just lying around begging me to eat them. I also think it's generally awkward to mingle with people you don't know. I am shy by nature and once I've conversed regarding where we grew up, which house we live in on the street and what our careers are, I am left standing there awkwardly trying to make conversation. Luckily, I can always resort to talking about my DOG! What a great reason to have children. he he. Kidding.
4. The Steelers continue to torture me with their 4th quarter antics. I'm glad we won, but my goodness. I can't take an entire season of that. I do love those throwback jerseys. And Mendenhall-you were my hero last night.
5. The Bengals' game was even more wacky. That overtime was pathetic on both sides (sorry!). And watching it with Steve was, well, something.
Ok, recipe for pumpkin bars follows. They are soo tasty. And (at my sister's suggestion), I top each bar with a candy corn pumpkin. I did half with candy corn pumpkins and the other half with chopped walnuts because some people don't like candy corn-CRAZY!
Pumpkin Bars with Cream Cheese FrostingRecipe by Paula DeenBars4 eggs1 and 2/3 Cups White Sugar1 cup vegetable oil1-15 ounce can pumpkin puree2 Cups All-purpose flour, sifted (um I never sift)2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt 1 teaspoon baking sodaFrosting8 ounce package cream cheese, softened1/2 Cup butter, softened (1 stick)2 Cups sifted confectioners' sugar (again, I do not sift)1 teaspoon vanilla extractDirectionsPreheat oven to 350 degrees.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10 inch baking pan. (I used a 15 by 10 by 1 inch pan to get a more "bar" height rather than "cake" height). Bake for 30 minutes. Let cool completely before frosting. Cut into bars. (I frosted mine after I cut them into bars, frosting each bar individually.)For icing: Combine the cream cheese and butter in a mixing bowl with an electric mixture until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.