by jltitus on February 24, 2010
“Has it really been almost a month since I’ve posted anything of value to the world? I know I’ve been living life and enjoying friends and the weekend, but really.. a WHOLE month. Not good.” That’s what I thought logging on tonight to my blog and considering writing a blog post. Blogging is an interesting thing. There are so many out there; some people share their life, some proliferate information, others share their thoughts about a specific topic. My blog, well this is a place for everything in my life.
When I started blogging I did so to capture what was happening in my life so I had my journaling all done when it came time to scrapbook an event. It have moved to all sorts of locations. It has been broken apart and brought back together I don’t know how many times. I’ve often felt that I “need” to write more on my blog, like I “owe” it to the few people I know that actually read it. I mean if I want more readers and more people commenting I need to post more, right? I was thinking about this the other day and realized this. I’m a lurker. I mean, when I’m on Facebook, Twitter, etc. I lurk and read more than I comment. I know, some of you reading this find that hard to believe because I do comment in Facebook and tweet in Twitter. In thinking about being a lurker, I realized this, “I like lurking. I prefer talking to someone in person than writing to a nebulous person(s) over the web.” That said, I have to wonder how many people are lurking on my blog. Since this discovery I have accepted the fact that this blog is well.. for me. If others want to know what I’m doing, etc. then they can see it here.. but I don’t need comments or readers to feel the value of the blog. The value comes, for me, when I’m talking with someone about say.. a recipe.. and I can tell them, “Go to my blog and select recipes, you’ll find a great recipe for gnocchi.” If they go great, if not that’s OK too.
So what does this all mean? Well, I honestly don’t know. What I DO know is that I don’t feel pressure to post to my blog. I don’t feel bad when no one comments. I feel good that I can share with others and they can read it when they see fit.. or maybe not at all. It’s liberating I have to say.
Tagged as:
jona
by jltitus on February 15, 2010
Hanging out with my friend Natalie this weekend inspired me to watch more docentaries. Eric and I watched King Corn. So glad I gave up beef this year. Now I’m more deteined than ever to cut high fructose corn syrup out of my diet. Thinking I should make my own spagetti sauce out of the tomatoes in the freezer.
Tagged as:
corn,
health & nutrition
by jltitus on February 1, 2010
Just a quick post to let you know I’m still alive. This last weekend Eric and I were up in Port Angeles for a family thing. I’ll write more about it this week. I just wanted to drop a line and let you know I’m still here.
Tagged as:
jona
by jltitus on January 23, 2010
Breakfast… it’s the first meal of they day. Everyone says you should make sure to eat breakfast because it’s the most important meal of the day. When I was growing up breakfast was cold cereal and milk. I didn’t mind it at the time. I mean it was sugar after all.
Breakfast has always been a hard meal for me to make sure I eat. Often breakfast has been coffee, or a bit of yogurt or maybe a banana. Nothing spectacular or great, and nothing wholesome and filling. I’ve tried to make sure to eat breakfast and eat something good for me and filling. This recipe helps meet that goal.
Since I joined WeightWatchers earlier this year (I’ve since canceled my membership) I added several WW related blogs to my Google Reader. This recipe is one of those. I love the http://www.loserforlife.com website. She’s so good about sharing how her weight-loss journey is going and sharing recipes like crazy. I love LOVE this recipe for breakfast cookies. These things are filling and also healthy. There’s almost no sugar and there’s lots of bran. Make some this weekend and enjoy each morning in the coming week. I know I will be.

Banana Walnut Breakfast Cookies
½ cup whole wheat pastry flour
½ cup oat bran
¼ cup old fashioned rolled oats
2 tablespoons brown sugar, unpacked
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¼ teaspoon cinnamon
1 large banana, mashed (about 4.8 oz.)
1 egg, white
¼ cup unsweetened applesauce
1 teaspoon vanilla
¼ cup walnuts, chopped
Directions
In a large bowl, combine flour, bran, oats, sugar, baking powder, baking soda, salt and cinnamon.
In a smaller bowl, combine banana, egg white, applesauce and vanilla.
Add banana mixture to oat mixture and stir until fully incorporated. Stir in walnuts.
Line a cookie sheet with parchment paper. Using a 1/3 measuring cup, scoop batter and place mounds on lined cookie sheet.
Bake in a 350 degree oven for 8 minutes. Makes 5 big cookies.
Notes:
Nutritional Facts: Serving size: 1 cookie. 181 calories, 5 grams fat, 5.1 grams fiber and 5.7 grams protein.
Tagged as:
breakfast,
cookies,
oat bran,
whole wheat
by jltitus on January 21, 2010
The quest to go vegetarian is in full swing. Honestly, I’m pretty proud of myself and surprised. I’m not one to just cut out something I eat. I LOVE food. When I started the year I wanted to eat more vegetables and less meat because I ate too much meat before. Vegetables have always been something hard for me to remember to get enough. My mom’s version of veggies was the can of sweet corn heated in the microwave next to anything that potatoes didn’t go well with. (Sorry mom.) Maybe I exaggerate but, honestly that’s what I remember most about veggies growing up. Now I’m getting better at eating them, enjoying them, and being more adventurous. This year has been great so far. I feel better. I’m loosing weight, and I feel better. I’m not suggesting that vegetarianism (OK, I’m lacto-ovo) but for me, at this time, it’s working.
Last week I picked up the January Vegetarian Times magazine. They had this great recipe for sweet potatoes. I LOVE sweet potatoes. I thought I’d give it a try and cook it for Eric. Although I don’t have a picture I have to say this was SUPER tasty and fast to make. One thing I really like is that you can freeze the dish and cook it later. I’m thinking I’m going to make some and stick it in the freezer this weekend. It’s always nice to have some “emergency” meal ready to go. I hope you enjoy this dish as much as Eric and I did.
Sweet Potato Shepherd’s Pie
Vegetarian Times magazine – January 2010 issue
1 medium sweet potato, peeled and diced
¼ cup fat-free milk
1 tablespoon butter
¼ teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
Filling
1½ teaspoons vegetable oil
1 cup onion, chopped
1 cup leek, white part thinly sliced (1 cup)
1 cup turnips, diced
½ cup carrot, diced
3 sprigs thyme, fresh chopped
1 sprig rosemary, fresh chopped
¼ cup white wine or water
15 ounces cannellini beans, rinsed and drained
1 cup vegetable broth
3 tablespoons Parmesan cheese, shredded
Preheat oven to 375′F.
To make Sweet Potato Topping:
1. Bring large poi of water to a boil.
2. Add sweet potato, cover, and boil 10 minutes, or until tender.
3. Drain, and return to pot.
4. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired.
5. Set aside.
To make Filling:
1. Heat oil in large skillet over medium heat.
2. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft.
3. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
4. Add wine, and cook 30 seconds to deglaze pan.
5. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
6. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
7. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.
Notes:
Frozen cooking instructions: Preheat oven to 375′F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.
Nutritional notes:
According to the magazine article the PER 1-CUP SERVING 129 CAL, 4 G PROT; 3 GTOTAL FAT ; 5GFIBER; 5G SUGAR.
Tagged as:
main dish,
sweet potatoes,
vegetarian
by jltitus on January 9, 2010
Last year my mom and I went to Victoria B.C. for our birthdays. We stayed in the best bed & breakfast ever while we were there, Abbeymoore Manor. Let me just say Anne and Ian, the innkeepers were so gracious and nice. If you EVER plan to go to Victoria you’d got to stay at Abbeymoore Manor. Anne and Ian made us feel so welcome and were super helpful when we need to find good restaurants to eat at or things to do. One of the best things about the Abbeymooore were the breakfasts. Each morning we would head to the cute dinning room to eat. The food was beyond amazing! We had quiches, yummy yogurt, cherries and muesli. Not to mention muffins, omelets, fritters.. and these WONDERFUL cranberry-orange scones.
These scones are the most amazing things ever. I mean around here when you order a scone it’s usually a rock-hard, dry, sometime flavorless mess. This recipe is NOT like that at all.

These scones are light, fluffy, flaky, yummy, goodness. I do have a couple tips for you. The key to this recipe, I think, is the cold butter. After I put in the cranberries, I stick the mixture in the frig for about 10 minutes. I can’t stress enough you important it is to not overwork your dough. The more you knead it, mash it, etc.. the tougher the scone.
Cranberry-Orange Scones
3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon grated orange peel
3/4 cup chilled, unsalted butter, cut into 1/2 inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk
Directions
- Preheat oven to 400°F.
- Line baking sheet with parchment paper.
- Sift flour, sugar, baking powder, salt and baking soda into large bowl.
- Mix in orange peel. Add butter and blend with pastry blender until mixture resembles coarse meal.
- Mix in dried cranberries.
- Gradually add buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface.
- Knead briefly to bind dough, about 4 turns.
- Form dough into 1-inch-thick round.
- Cut into circles and transfer to prepared baking sheet, spacing 2 inches apart.
- Bake until tops of scones are golden brown, about 12 to 15 minutes.
- Remove from baking sheet and serve scones warm or at room temperature.
Makes about 10 to 12 depending on thickness and size
Tagged as:
cranberry,
orange,
scones
by jltitus on January 9, 2010
One of the things I’m trying to do this year is eat better. OK, eat more vegetables. I’m trying to be more of a vegetarian. I like most vegetables, except brussel sprouts. No more chicken or meat for me. I’ll still eat fish once in a while, but mostly just vegetables. I have to say I’ve loved the challenge. It’s great to find new recipes to try. This one is one of them.
I bought bunch of butternut squash several weeks ago that needed to be peeled, cut, and put in bags for the freezer. Well, we only got to the peel and cut… then put it in the frig. I knew I wanted to do something with butternut squash and while checking my MANY…like hundreds, of recipe blogs I found this recipe. It’s courtesy of PinchMy Salt.
I have to say this stew was awesome! Like not just a little good but great! It’s a super fast recipe to make too and very hardy. We got out Israeli couscous at Trader Joe’s but I’m guessing you could use rice of something if you don’t have couscous.
I hope you enjoy this recipe. I’d love to hear your comments if you do make it.

Recipe from http://pinchmysalt.com/
Butternut Squash and Chickpea Stew with Israeli Couscous
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2-inch piece of cinnamon stick
4 canned whole tomatoes
1/2 preserved lemon, pulp removed, rinsed, and minced*
1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
1 15-ounce can chickpeas, drained and rinsed
1/2 cup Israeli couscous
4 cups chicken or vegetable stock**
1/4 teaspoon crushed red pepper
1/4-1/2 teaspoon salt (to taste)
chopped cilantro for garnish
Heat olive oil in a medium saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden. Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute. Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan. Add all remaining ingredients except for the salt. Turn up heat and bring soup to a simmer. Turn heat to low and let simmer, stirring occasionally, for 30 minutes. Add salt to taste. Remove cinnamon stick before serving. Garnish with chopped cilantro if desired.
Yield: 4 – 6 servings
Recipe Notes: *Zest and juice of one lemon may be substituted for the preserved lemon. **I used chicken broth for my stew, but vegetable stock may be substituted to make it vegetarian. For even more flavor, substitute whole spices for pre-ground: toast whole cumin and coriander seeds in a dry pan until fragrant, let cool, then grind in a spice grinder, coffee grinder, or mortar and pestle. All spices may be adjusted to suit your own taste.
Tagged as:
butternut,
couscous,
squash
by jltitus on January 4, 2010
It’s a new year and so of course that means making resolutions for the year that for me, usually mean I’ll break. Actually, I like to think of them as goals more than resolutions. This year I have a lot of them and I’m hoping that I can reach most of them. I’ve broken the list into a few categories.
Warning: This is a long post.
Health & Wellness
- Eat more vegetables and fish… less meat and chicken.
I have eaten way WAY too much junk over the holidays and have never been good about eating enough veggies each day. I’m hoping this year I’ll turn over a new leaf and eat more veggies and fish. I even ordered some new recipe books from Amazon to inspire me. Eric is up to the challenge as well. He loved using the Epicurious iPhone app to find new recipes to try. I’m hoping that at least once a week I can get a recipe posted that we’ve tried.
- Exercise for 30-45 minutes at least three times a week.
Ahh… the elusive exercise. This spring and summer I did really well exercising and lost some weight. Of course with winter comes the rain and who wants to run in the rain? Not me and NOT my dogs. So exercise has been a bit elusive for me lately because of the weather and well, I’ve just been crazy busy at work. So this year I’m hoping to break that and get to getting. My mother-in-law, Julie bought me the Biggest Looser game for the Wii. It was on my Amazon wish list. In any case I now have the Wii set up in my studio and have committed to exercising and playing that game. I’ve just started and let me tell you, it kick my bootie. Here’s to removed those unwanted pounds for good.
- Walk the dogs three times a week.
I’m a bad owner. I’m so terrible about taking my dogs for a walk and getting them outside it’s not even funny. Baylee is a little round and well, Kona will never be fat because she’s got the Jack (Crack) Russell in her. So I’m going to get them out and walk them three times a week. Maybe once a month or so I’ll take them to the winery to run. They love it there. I try to take them to the dog park but they get overwhelmed by the super big dogs and just won’t do much so, walking it is. I’m hoping I can get my lazy self up tomorrow and take them. Maybe Eric will join me?
Personal improvements
- No more than 2 hours or TV or electrical entertainment a day.
I think I’m a certified couch potato. Most of the time Eric and I do the same thing every day when we each get home. Plop in front of the TV and watch whatever is on or what we’ve got on the DVR until it’s time to go to bed. Go to bed and in some cases watch TV until midnight for no other reason than because it’s there. I have a stack of books, both professional and fun, that I’d like to read but haven’t had the time because I’m parked in front of the TV. This year that changes. This year I’m only allowing myself two hours of TV or electronic entertainment a day. With any luck I’ll reduce even that. Tonight Eric is watching some football game so I’m upstairs reading and writing. I thought I’d be bored to tears but I have to say, I REALLY enjoy the quiet time. I like being able to collect my thoughts and write them down. I just like not having the blare of the TV. Tonight I only watched 30 minutes of TV and I have to say, that was enough for me. I’m feeling good about this one and hoping to continue it all year-long.
- Read at least 2 books a month
Again, I haven’t had, or made, a lot of time to read. I enjoy reading but I’m not a fast reader so it takes me a while to read anything. This year I’m hoping to read 24 books over the year, that’s about 2 books a month. I’m really looking forward to this one as I have several books to read. My “To Read” pile is HUGE, like 40+ books and that doesn’t include the ones on my Kindle. I need to get reading!
- Try to blog once a week
This one is here because I’m a bad blogger. I don’t feel the need to HAVE to blog but I want to blog. I often use my blogs to capture events that I later scrapbook. Some of my friends and family read my blog to keep up on things Eric and I are doing or have done. Note: I’m terrible about emailing people about what I’m up to. So I’m hoping to post a blog every week. They might be about thing I’ve read, things I’m doing, scrapbooky stuff, cooking, who knows.. but I’m going to try. If nothing else it will be a great way of me to improve my writing.
Home & Finance
- Focus on one room a month to “super” clean and organize.
Ahh… the elusive organization. OK, I’m an organized person. My house is pretty organized too but there are pockets of “junk” and clutter that need to go. In the past I’ve tried spring cleaning but that has ended up in the “junk” moving from one location to another. So this year, with the help of a book bought, One Year to an Organized Life, I’m going to tackle one room a month and clean it from top to bottom and organize everything in it. I’ll Craig’s List what I can and then donate the rest. By the end of this year I want the house it tip-top shape. We’ve just got too much stuff that we don’t use or need around here. I’ve even wrangled Eric into this goal. If we meet the goal for the month, we get to treat ourselves to a nice dinner out. I’ve actually already started. This month is my studio/office. Over New Years I took up the carpet and padding, painted the floor with porch paint and as I started putting things back in the room I purged my stuff. Now there’s a big pile of stuff on the ping-pong table in the garage waiting for Craig’s List. I have to say it feels great to have that room almost done.
- Stick to our budget
Eric and I are not good at budgeting. I mean we can plan a budget but it’s the sticking to it that we’re not good at. This year we’re going to really try to stick to it. Our goal is to be debt free, except the mortgage, student loan, and car payment, by the end of this year. That means some belt-tightening and sticking to a budget. We can do it I’m sure we’ve just been lazy.
- Pay bills on time and together
This has been an interesting one for us. Paying bills I mean. When we were first married I paid all the bills and kept the finances going. Early last year I couldn’t take it any more and just dumped it all in Eric’s lap to deal with. He has a different style that I do, like keeping the balance in his head rather than using something like Quicken or something to do that. he also doesn’t reconcile the account each month. Those things started driving me crazy so we sat down and wrote up our budget and then I made an Excel sheet with a column for each pay check we’ll get for the year. I then identified what we will pay with which paycheck. Now when Eric gets paid he knows what bills he has to pay and when I get paid I know what bills I need to pay. We also moved from Quicken to iFinance because it’s a Mac application and has an iPhone app that allows you to sync with your Mac so we can always know how we’re doing.
- Increase 401K
I’m getting older, hit 40 in 2009… that means retirement is closer. When I retire I want to be able to live the way I do now, maybe better so it’ time to throw more money in the 401K. I’m thinking whatever raise I get this year will go right into the 401K.
- No credit card charges
To meet our debt free goal by the end of this year that means no more charges on the credit cards. When we have them paid off I’ll be so happy. This month we’ve gotten two paid off already. Now we just have a little more left to go. I’m going to SO do the happy dance when we get there.
So here’s to a new year, new goals, and a great future ahead. I hope your year is starting out well too.
Tagged as:
finance,
health,
personal improvements,
resolutions,
wellness
by jltitus on January 3, 2010
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This year our neighbors Sammi and Pla got use a great gift. It was a bag of yummy treats from Trader Joe’s. We had chips, salsa, popcorn, sparkling blueberry juice and these awesome cookies candy cane cookies. That’s where the inspiration for this recipe came from. These cookies were so yummy and tasty. I loved the chocolate and mintyness of the cookies. Pla had told me that the box of cookies she had went fast and in our house they went fast too. After having these cookies I had to find the recipe. I found it on http://www.grouprecipes.com and made some changes to it. Enjoy! |
Homemade Candy Cane Oreo Cookies
Chocolate Cookies
1 1/2 cups sugar
1/2 cup + 2 Tablespoons room-temperature, unsalted butter
1 egg
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Mint Cream Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons peppermint extract
2-4 Tablespoons crushed candy canes or mint hard candies
Directions
- Preheat to 375ºF.
- Cream together butter, egg, and sugar.
- Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Continue mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 in apart. With moistened hands, slightly flatten the dough. I barely flattened mine and used a very small portion scoop. Bake for 9 minutes. Once baked, removed from the cookie sheet to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low-speed, gradually beat in the sugar, mint, and crushed mints. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- To assemble the cookies, teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
- Then enjoy

Tagged as:
chocolate,
cookies,
mint,
oreos
by jltitus on October 26, 2009
This weekend was a busy one full of all sorts of “getting ready for winter” activities for me. I was busy roasting the three Cinderella pumpkins I bought the week before, processing all the garden tomatoes, and vacuum-sealing it all. By the time the day was done I had 26 cups of pumpkin purée, 26 cups of stewed garden tomatoes, and 8 cups of pumpkin soup… all in the freezer.
I try every year to make a couple of soups and then vacuum-seal them in 2-cup portions for Eric and I to have on those days we get home late and don’t want to cook. Soup and a couple of defrosted, and baked, rolls really hits the spot for dinner in the winter.
I made two soups; pumpkin soup with smoked paprika and rustic tomato soup. Last night we had some of the pumpkin soup and I must say it was YUMMY! Here’s the recipe if you’re interested. Courtesy of Simply Recipes.
Pumpkin Soup with Smoked Paprika
Ingredients
- 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree (I used some of the fresh pumpkin puree – no canned stuff for me.)
- 4 Tbsp butter
- 2 medium yellow onions, chopped, about 2 cups
- 3 garlic cloves, minced
- 1 Tbsp smoked paprika
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup water
- 1 cup milk
- 1/2 cup cream
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 sprig fresh sage or 1/4 teaspoon ground sage
- Salt and freshly ground pepper to taste
- Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.
- Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through.
- Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it’s been through the blender. Return the soup to the saucepan.
- With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste.Can make a day ahead.Serves 8.
Tagged as:
paprika,
pumpkin,
soup