Random Tuesday Ramblings

Hello, hello!

It’s fence day at my house!! Whoop!!


I’ll be honest. When they scheduled it for today, I was a wee bit afraid it was going to turn out to be an April Fool’s prank.  PHEW! 🙂

I CAN.NOT.WAIT. to let my dogs out into the yard OFF LEASH and not have to worry about whether or not they will take themselves for a walk.

So, while I’m being honest, I think you should know that I just ate 5 Milk Duds. I even ate one of them BEFORE my lunch.

I know, I know. So bad.

Hey, at least it was only 5! This way, I’m guaranteed to not lose a tooth.

Okay, so anyway, this is me hemming and hawing my way into a complete blog post.

Believe it or not, I don’t always have that much stuff to say.

I know, shocker, right?

silent kitty

Stop laughing.

I’m trying to be serious here.

I’m really a quiet and kind of shy person!


Look at what I did earlier!


Isn’t that cool?!

I used an app on my phone called paper picture.

Yes, it is a slow day at the office. And the sun is shining. And I want to be outside.

So, I made a loaf of each of these breads this past weekend.

Vegan Banana Blueberry Bread

Apple Cinnamon Bread

So. Stinkin. Good.

You should try them. Furreals.

Talk to me: Are you having a random day today too? I blame winter.

– jennifer

Sunday ramblings & Banana Blueberry Cinnamon Bread


How is everyone on this bright and sunny Monday?

sunny day

Did you have a good weekend? I did!

I got a lot of stuff done on Saturday (grocery shopping, some laundry, house cleaning, baked ugly cookies, had a friend over for dinner – grilled steak tacos!, drank some good wine) and I was really looking forward to a day of nothing on Sunday.

My Sunday plans included sitting on the couch, finishing the laundry, sitting on the couch some more, watching the re-airing of the Crossfit Games finals on ESPN2 and more sitting on the couch.

lazy cat

I definitely got the laundry done and I definitely sat on the couch (and it was fabulous!), it was the watching the re-airing of the Crossfit games that didn’t go as planned. Not my fault.


ESPN2 ran long (30 MINUTES!) with their Baseball Tonight coverage (seriously, Baseball Tonight at 1pm in the afternoon?) and to catch up, they only aired the men’s finals and 30 minutes later, tennis was on. I was SO ANGRY! I wanted to watch the women’s finals, too!! Yes, I know I can watch it on my computer but I wanted to watch it on the big screen and I had been waiting ALL WEEKEND for it to come on. I was very displeased.

grumpy cat

Once I got over my grumpiness (okay, honestly, I’m still a little peeved. Don’t ask me to say anything nice about ESPN because I don’t think I can come up with friendly words), I figured out what I was going to make with those cinnamon chips I found at the store on Saturday!


Banana Blueberry Cinnamon Bread!


I ended up making 2 loaves because our neighbor decided, out of the blue, to mow our yard after he finished mowing his. I had to thank him somehow since we knew he wouldn’t let us pay him! So, I made him family a loaf of bread! I sure hope they liked it. I took it over pretty much fresh out of the oven – I was doing a little hot potato juggling as I crossed the lawn. Ha!

This bread is AMAZE-BALLS! Moist, cinnamon-y and packed with fresh blueberry goodness. It was all I could do to not eat the whole loaf. Om nom nom!


Banana Blueberry Cinnamon Bread
makes 1 loaf

1 1/2 cups all purpose flour
1/4 cup old-fashioned oats (you could use quick-cooking oats, too)
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/4 cups mashed bananas (about 2 large)
1/3 cup plain, nonfat Greek yogurt (I used Chobani)
1/3 cup Splenda sugar blend or 2/3 cup sugar
1 large egg
1 egg white
1 teaspoon vanilla extract
3/4 cup cinnamon chips
1 cup frozen blueberries (frozen are easier to use because they don’t stain the batter and don’t fall apart as easily)

1. Preheat oven to 350 degrees.

2. Spray loaf pan with non-stick cooking spray and line with parchment paper or dust with flour.

3. Measure flour through cinnamon in large bowl. Set aside.

4. Mix the mashed bananas, yogurt, sugar, egg, egg white, and vanilla together with a whisk. Add the wet ingredients to the dry and mix until just combined. Do not overmix. Fold in frozen blueberries and cinnamon chips.

5. Scrape the batter into the loaf pan and bake for 50 minutes or until toothpick inserted in the center of the loaf comes out clean. *You may hit a blueberry or a cinnamon chip – what you don’t want is uncooked batter.

6. Remove from oven to cooking rack. Allow to cool 5 minutes in pan and then, turn out onto a wire rack. Cool completely before slicing – if you can. 🙂

7. Om nom nom!

Once I gorged myself on half a loaf finished just one piece of delicious bread, I decided I need to prep for my post-Crossfit breakfasts for this week. I am totally addicted to overnight, refrigerator oatmeal. Seriously, I can’t get enough.


Have you tried it yet? Why not?!


1. How do you like to enjoy a lazy weekend? Do you have lazy weekends?

2. Do you live in a neighborhood where people do random things for you like mowing your yard without asking?

3. Do you prep your breakfast/lunch the night before?

– jennifer

Blueberry Buckle Coffee Cake

Hello! Hope everyone is having a great weekend! We rearranged the bedroom yesterday. I can’t believe how much bigger it looks! It’s nice to make a change every now and then. Of course, the added bonus of moving furniture is you get to vacuum the WHOLE carpet. 🙂

Then, date night!


If I were a rich man!


I’m married to a comedian. Haha!


This is when I remembered to take a picture of dinner. It was delicious!

And then, the morning after…..


Blueberries! What a perfect way to enjoy a lazy weekend morning. A cup of coffee (or tea, if coffee isn’t your thing) and a warm, comforting slice of toasty, cinnamon-y coffee cake packed with fresh blueberries.


Blueberry Buckle Coffee Cake

1/3 cup sugar
1/2 cup unbleached, all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, softened

2 cups unbleached, all-purpose flour (or 1 1/2 cups unbleached, all-purpose flour & 1/2 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries

1. Preheat oven to 375 degrees.

2. Make the topping: mix the sugar, flour, and cinnamon in a small bowl. Cut or rub in the butter with the side of a fork, two knives, or your finger tips until it reaches a crumbly state. Set aside.

3. Make the batter: Blend the flour, baking powder, and salt together in a medium bowl. In a large mixing bowl, cream together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture, beginning and ending with the flour. Stir only enough to blend. Gently fold in the blueberries.

4. Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or cake tester or knife comes out clean.

5. Let the buckle cool for 10 minutes. Loosen the edges with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.


Recipe adapted from King Arthur Flour

– jennifer