Sine Qua Non

Goodbye Typepad.

I am leaving this blog...it should remain here, but I'm not quite sure what happens to dead blogs in the ether of cyberspace. I'm just really unhappy with their changes, and you, audience, aren't used to me being around much anymore.

You can find me over at

http://princesspeas.tumblr.com/

It will be a much different experience.

Ciao, good luck, and good night.

XOXO

Ex nihilo nihil.

First, A Picture:

My Favorite Detail:

Second, I'm returning to blogging. We will try this again. I'm getting a little weary of paying for a service I have been reluctant to use. If this doesn't work, I think I will change formats.

Third, if I can't change the silly Typepad formatting (WHY Typepad do you give me two spaces when I hit enter? Why have you changed your streamlined, no gimmick format? Why are you looking all "Facebooky"? I'm not a fan.

Let's see if tomorrow I can put up the Pumpkin Soup recipe without yelling at Typepad. That might be a good step.

Not a fan.

Not a fan.

It's about time we interrupted the regular programming to give a shout out to cyberspace.

It's been a busy summer. And lucky am I to have been in the thick of it.

Here's some photographic evidence THINGS happened, and TIMES were had...these are snippets from all the best days I wanted to tell you about...but didn't take the time to. I was busy living and loving the gift of Summer...ah Summer...you have left us now! Tomorrow maybe, if I'm lucky, I'll be back to show you what I also MADE this summer...enjoy!

XOXO

For as long as I can nearly remember I have either been enthralled by or engaged in some activity that involves the kitchen. This is not to say I'm obsessed with food, or even cooking exactly; I'm in love with cooking for people I love.

Even when I knew I was abandoning my hard work in a Graduate program to enter the unknown world of restaurants, I knew I was making an irrevocably poor choice. I had refused to heed my own mantra "I cook, but only for my friends. I don't want to cook for the public". This is not a think piece whatsoever on the restaurant industry, and how I will not go back to it (wow was it good fun, and possibly a perfect application of my favorite study- animal behavior), but rather a remembrance of what I have been missing lately, those blissfully happy days not far past- and have stumbled upon again,thankfully: friends- and- food.

I can go into deep and abiding love stories about remembering things in childhood that only have to do with the kitchen- my grandmother making pastina, canning tomatoes, placing out soppresata and pickled eggplant, serving broccoli rabbe pie...My father making shrimp chips and oyster beef in a wok over the grill on the back patio poolside (or spreading chive cream cheese on saltines)...my mother perfecting the meatballs, only to be told by us children that we want them ALL with raisins, her teaching us the cavatelli and ravioli (with Dad's help) and passing on her love of baking...

I will tell you how when I was a teenager my parents said to me "the person who cooks, doesn't do the dishes". That's what did me in. That, and the fact that even though my parents didn't outright say "go wild", they handed over the apron strings and then embarked on my culinary whims- letting me try new recipes on them from 50's cookbooks to "new world" cuisine. I learned the soothing effect of the kitchen noises. It was like painting. Not that cooking is an art, it's a craft, but the feeling was like the one I got when I painted. I didn't just follow the exact directions, I played around, tried different amounts of things, and then got bolder. Made stuff up with ingredients we had on hand. Went to the garden in the summer and let it be the palate.

By the time I got to college I had mastered basic cooking 101. To my disbelief, I seemed to be the only one of my kind. The most vivid memory of mine is making "my" risotto for everyone and them literally forcing them to eat this thing they have never heard of. One of the best Thanksgivings I've ever had was in San Francisco, where I was able to delegate and help orchestrate a wondrous feast with our measly allowances all combined (there was a phone call to my Mother after dinner, thanking her for teaching me the tricks of Turkey, and the phone was passed around a room of 15 or so strangers who all spoke with her). The biggest motivation for moving off campus was NOT the three boys I moved in with, but the lure of having dinner parties and cooking again.

I have posted some things in the past few months on Crackbook about cooking and recipes, and my Ashland buddies have chimed in time and time again talking about how much they miss the cooking and the dinner parties...the experimenting, the dining al fresco...the forcing my culinary opinion on all my friends who were willing to go on the journey with me. I miss, miss, miss it very much. There are dishes I associate with PEOPLE, and dishes they might request of me when I visit them. Risotto for the illustrious Hemingway. Meatballs for the Freedom. Jambalaya for the Bee. I think of Soup for Ellie, because I have an image ingrained of her giggling over a steaming bowl of soup in my kitchen. I miss brunch with Drew. I can go on (can any of you make a list for me? Remember, it was Bu who made the quiche, so I can't take credit for that).

The only thing that saved me after Hemingway moved out in Vegas was the pastries. Pastry and baking were close friends, but there was suddenly no one to cook for anymore. I attribute my great loathing of Las Vegas to this singular fact. I thank my lucky stars that it was Klippy who saved me in Seattle, and brought forth with him his hungry and thirsty crowd of friends that I could start cooking for. It was sheer pleasure to look out of our huge (biggest kitchen I ever rented) kitchen into the dining room set for 20 (mis-matched and all) and wait patiently for people to stagger in holding bottles of wine, the meanwhile stirring, chopping, planning and designing dinners around tastes and vintages. I am no expert culinary whiz, nor can I claim accolades for my wine pairings, but I was ecstatic and in my perfect place.

Living with the Rock had to been one of the most decadent times in my culinary growth- we fed off each other like symbiotic parasites. Let's have a glass of wine- or maybe make that a bottle of Burgundy. Let's invite a few people over and serve dinner- or make it 10 courses. I'm blessed to have the hungrys and the willings. My always partner Jo Jo- she's the biggest risk taker of them all. If Jameson and the Tide hadn't been willing to ply us with the "good wine", I'm afraid the culinary feats would have fallen short of the mark. As our pocket money grew, so did our love of eating out amoung the talented Chef's in Seattle; but it's the dinners in Magnolia we cooked together that I remember most- and what I always request when I go back to visit.

Recently, I'm becoming blessed again. Enter- new friends. Friends who also love dining. Now is about in my story when you say "Jilli, but all your blog has been about for ages is a bunch of stuff about eating the right foods, timing your meals, and exercising real hard, isn't this story backpedaling?" I say a resounding "No way Jose". Yes we might indulge a bit here and there (for Christ sakes, we have will power to not eat 12 donuts in one sitting, and it's not like we're dead). More importantly, what we are doing is communing over table. And why it has taken me 38 years to realize that this act is what makes my life hum is crazy to me. I have currently been included in dining with possibly one of the best groups of girls around. Know what we cook- good food, "approved food". Like tonight. Salmon. Salad. A touch of rice. Simple, delicious. Local Salmon, Fresh garlic. Local veggies, organic lettuce. A lot of laughter, a LOT of laughter, and a lot of support. It makes me want to cook. Really get down in there and cook up a storm for these women. Introduce them to the Risotto. Introduce them to the Meatballs (I now make them with turkey, and believe it, it's not sacrilege- but for the first time we might have to do the trinity). Cook new things for them. Take requests. Learn from each other and watch each other grow. Just like the rest of us have done, and still do when we get together. All of the friends I have lovingly cooked for and with, I am pleased to say I still have in my life- at least a little bit. I'm quite possibly the luckiest gal around to have experienced all of my friends in this incredibly intimate way. Sometimes I wish we could go back and do it again- and then I realize we can. We will. For now, I forge ahead, and create old new again.

Jilli is cookin' in the kitchen. Well, that will have to wait until it's NOT 105 degrees. But it will happen. Soon.

I'll be the one with the apron on.

xoxo

Just a quick pop in to say that the Strawberry Jam recipe is a huge hit. It came out awesome. It's not cloying or crazy choke-you sweet. You can taste all the fresh fruit and a bit of honey.

I couldn't be happier right now!

Next step is to get some labels for the ones I am giving away. Once out of the freezer, the 8 ounce "jar" lasts 3 weeks. Yeah, right. As if.

XOXO

I am newly obsessed with Hood Strawberries, and let me tell you my friends, I am LATE TO THE PARTY. This is my third summer back in Oregon and for some reason I don't remember eating these in Ashland (it could be due to all the champagne we always drank WITH the strawberries...).

I kept meaning to stop and stop...I tell you JUST STOP at that fruit stand when you are thinking about it, even when you are late. It's worth it. I parked about 10 feet away from the stand and as soon as I opened the door and stepped out of the car I was engulfed in a cloud of strawberry scent; it felt like I was SWIMMING in strawberries! I walked over, and it was cloying, heady and outrageously disorienting, and the Berry Lady had just 12 double pints out on the table. Really. Amazing. I brought them into the office- and I ate one about every 30 minutes. They are deep crimson, teensy (about the size of a quarter for the largest ones, most the size of a nickle). Then Hollywood and I had them with a bit of milk after dinner. Just now I had them with TJ's LF Greek Yogurt; my sweet tooth is culled and I am so pleased with myself. If they don't exist tomorrow back at the fruit stand I might cry, but I have about 10 left waiting for me in the fridge for breakfast.

Oh Strawberry heaven! Why did I have to discover you so late in the season? This is the last week for them, and the strawberry lady said she might get some tomorrow, but couldn't guarantee that. Keep your fingers crossed, as I am prepared to make myself Hood Strawberry Freezer Jam tomorrow evening. If you have never experienced this in your life, then I want you to comment- if I can find enough of the last of them tomorrow, I might just send you a bit of freezer jam packed in dry ice. Might being the operative word here, pumpkins.

So (obviously then) my other new obsession the last 48 hours has been researching a NO SUGAR freezer jam to put these beauties to rest at the height of their flavor. I think I have found one I am going to try.  I am thrilled and nervous all at the same time! Wish me luck in the strawberry endeavors!

XOXO

Edit: Is anyone else watching "So You Think You Can Dance"? I LOVE IT, almost as much as last season. So far Kayla and Evan are my favorites. Although I do like Melissa and Kupono too, and Vitolio. They totally inspire me with what they are capeable of doing with their bodies.

When I started C2BF in January, a large part of my struggle with the C2BF program was eating snacks, not because I didn't want to eat, but because I ate the same thing every day- raosted turkey breast or a protein shake. I  had gotten in the habit of just forcing them down. Now that I'm weeks down the road, and I have played around with ideas, there are some things I actually look forward to snacking on. I need to ask Hollywood and Slim about their snacks too, cause from what I recall from the food logs, they snack "well". For the below- P= Protein, C= Carbs and G=Grams.

Here are some things I enjoy eating:

Baked Tofu: I get the stuff at Fred Meyer in the Natural refrigerator section (3 ounces= 17g P and 11 C). For a snack I usually have 1/2 portion- and then throw in some sliced chicken or turkey breast (that I bake myself) or a handful of nuts. I am going to try my hand at baking my own this week. Hollywood talked me through it, and I think I can marinate it in some soy (1P:1C per tbs) and flax oil and spices, then bake at 350. I'll try to remember to follow up with how it turns out!

Smoked Salmon: this is like the uber snack (2 ounces = 12 G P: 0 G Carbs). Not only is it amazingly good for you, but it can feel decadent. I put a thin (I mean THIN) layer of hummus (too little protein to count and like 1 carb) on a Fiber Wasa cracker (.4G P: 5G C), and then layer on 2 ounces of smoked salmon. 

Tuna on Wasa Cracker: I like my Tuna (1/2 can 13-15 G P: 0 C) with Nayonaise and Dijon, little chunks of celery and radish. I used to be diligent about putting my 1/2 can of tuna mix ON the cracker, but then I got lazy and now I just crumble up the cracker and toss it into the tuna and eat with a fork. It's actually really good! REMEMBER: get the tuna in water, and of course, dolphin safe.

Goat Gouda Cheese: Actually, if you can have dairy, you can add in "Any of the Low Fat Cheeses" here. I personally have been working back in 2 ounces of dairy a day to my "lactose intolerant" diet, and the only things that have been sitting well are LF (low fat) string cheese (1 stick 8 G P: 1G C). Goat cheese is naturally lower in fat than cow cheese, but exponentially more expensive.

LF Trader Joe's Greek Yogurt: (if you haven't had this yogurt, stop reading this, get in the car, and go get some). It's amazing with pretty much anything...on top of salmon, in your tuna, with fresh local strawberries...(1/2 C = 11 G P: 3 G C). I use it on "Marina's Magic Taco Salad" in place of a desire for sour creme. Actually, you can use it in place of sour creme on anything you can dream up. If you need a "dip" for your veggies, I would suggest using this as a base for "ranch".

Peanut Butter &...: Well, usually I do PB (NATURAL ONLY) on a Wasa Cracker or with celery all by it's lonesome. Now, I mean it- NATURAL PB ONLY. All that other crap has sugar or high fructose corn syrup in it. Ugh. Fred Meyer makes this easy, they have the machine in the natural foods aisle. They also do almond butter. I persoanlly love Revolution Food's Unsweetened Crunchy PB, (It's at Whole foods, 2 TBS= 10G P: 3 G C). You will never crave Jiff again, I swear it. I have a sweet tooth, so when it gets the best of me, I drizzle a scant amount of agave nectar (it supposedly doesn't affect your insulin levels) or local honey (ditto)...but when I say scant, I mean it. This snack isn't as balanced in P:C, but it tends to nip my sweet tooth in the butt. WARNING: if you are just starting this program, PB is a bit high in fat, so  you might want to shy away from it at first.

Veggie Sausage Patties: Morning Glory 2 Patties= 20 G P: 2 G C) patties. I usually top with salsa or have a touch of mustard on the side (did I mention mustard has no fat and is about 1 carb?). These are VERY low fat and sodium, more so than a lot others on the market, so if you buy another brand, read the box very carefully.

Edammame: shelled unsalted...I like the ones at New Seasons, they only last about a week or so (1/2 C= 9 G P: 2 G C). They are an excellent add on to salads as well.

Nuts: these are good fats and can be a good add on to any of the above snacks. Almonds and walnuts are best. Frosty taught me a great trick: take a roasting pan, put in a pound or two of pecans, spritz with olive oil, and add a bunch (I don't know how much, but it's a lot, you want the nuts coated, taste them halfway and add more if you can't taste it) of cinnamon. Toss it and bake on 350 for about 20-30 minutes, shaking the pan every so often. I add a TOUCH of salt, and once I added cayenne pepper too. Want a way to curb a sweet tooth? This should help immensely!

Protein Shake: FOOD IS ALWAYS THE FIRST CHOICE, but in a pinch, add in a protein shake. I use Almond Breeze Unsweetened Vanilla Almond milk (because it has like 2 carbs a serving in it, and it's good and not gross like unsweetened soy milk), add in my powder, shake and drink it on down. On a typical day I drink a shake with breakfast and before my workout.

PRE WORKOUT SNACK: this is important, as you need fuel for the workout! I do one of two things, but other people might have more ideas. This is where I take the opportunity to add in my fruit for the day, as with my body type (3), I don't get to eat much fruit.

     1. Protein shake with 4 ounces OJ (unsweetened), 1/2 banana, and some berries.

     2. A whole banana

I'm going to try to come up with a longer list, this list above will be over in the "pages" section so you don't have to search for it in the future. I will be asking some of the C2BF Alumni to add in their ideas as well!

If I wasn't Lactose intolerant I would have more variety with:

Cottage Cheese (LF or skim): a lot of the memebers of C2BF use cottage cheese and add in any number of items: cherry tomatoes, salsa, pineapple (will depend on your body type if you can eat that or not). Get creative! My favortie in college was cottage cheese with kidney beans, so if you can have more carbs with your snacks, there is a good way to get a nice amount of protein in!

Skim milk in my protein shakes instead of Almond Milk.

One last tidbit...I have seen it over and over that certian people who do the program fixate on the protein SO MUCH that they forget about their vegetables. Remember what Master Johnson says, load up on those A list veggies: they are chock full of nutrients and fiber that keep your body and mind fueled and working like a well oiled machine. Make a salad, throw them into your sauces, snack on them all day (with your protein!). Your goal is to stay balanced and healthy!!

I hope that this will give you some good ideas, but if you have questions, let me know. Also, if you have things you like to snack on, PLEASE pop on over to the "Page" list to the left hand side, and leave a comment. We should share our snack idea wealth!

XOXO

I must first off apologize for the lack of presence here...I have been busy pounding pavement and restructuring life. I will make one note: there will be no work endeavors/job hunt information posted here (unless it involves knitting or kickboxing, it could happen, just sayin').

Hello Hello my pumpkins! I see there are 4-5 of you still holding out that I might come back some day and resume the blog. I think that day has come. It's a process, writing, and I have more regular access to a computer thanks to the uber awesome K, and maybe will have a computer soon (we will see, right Aqua?). I have my eye on one, and I think it will make it's way to my home. It's sad, I can't even get on my art drawing board or have my iTunes library...one day. Cross your fingers for me!

So guess what? Give up? Okay.
Today is the first day on the next C2BF session. I have slid backwards a bit, and I'm ready to buckle down and re-commit to myself and the program. I have had such huge success that it's rough on my psyche to see any backsliding. So, a lot of the next few weeks will be writing about nutrition and working hard. I let a few of the new gals know about the blog, so I am making this promise: I will add at least a few more recipes, and maybe even shoot for one a week if I can manage it. Tomorrow I am making the "Family Balls" (turkey meatballs in sauce) and Chicken Piccatta- so I will "cost out" the nutrition and serving size so I can get them on the blog before Memorial Day weekend. I am hoping that we can use this as a forum to brainstorm too. More and more people are turning to online tools for assistance, I think it's important we put together some more tools we can use to succeed! If you have anything you want to contribute, let me know. Also, comments are open, so feel free to type away.

I am still holding steady at my size 12 and the weight below 170, so I am hoping in 6 weeks I have amazing news for everyone! I am shooting for a size 10 and possibly 6 more inches gone and a body fat loss of 4-6%. That would make it a loss of 22% since January, and I would be so excited for that.

Good luck to everyone who is following a new path! I am loving new paths right now, and the fact I have the opportunity to make them.

XOXO

Hello! How are my pumpkins? Is anyone even still visiting my little world? I'm so sorry I have been absent. I am still out in the world searching for a job (that is a major time suck); in the meantime I have been busy like a beaver with volunteering and crafting to keep my mind agile, my soul healthy and my body active.

Want to see my new favorite thing?

These little cuties are called Bunny Nuggets. Pattern generously donated to the knitting community by Danger Craft (that's a link to Rebecca's lovely blog).

That's not all, I have finished a few socks, a sweater, started 2 new sweaters, another pair of socks...however all are stalled out while I work out my addiction to the above nuggets. Sigh. Obsessed as usual. I think I could knit 100 of these little guys and love every one of them. The first intent was for the Nephews. Now I'm getting requests and want to keep most of them to myself!

On another note, speaking of the Nephews, I get to go home for a holiday! It's three fold: thaw Fashion Show to benefit HDSA (Huntington's Disease), my Sister's birthday, and Mother's Day! It might also be the last time up to Seattle before M and I relocate. Don't ask, I don't have any information on where, when, how or who. Just sayin'.

So the fashion show is kinda a big deal. If you are in Seattle and have the duckets to spare, you should make a concerted effort to come out and represent. It'll be yummy, with drinks (open bar!!), swanky and very sexy (or so I hear). I'm currently thrilled about my dress by the Portland independant designer Seth Aaron. It's gorgeous, and shows off some of my new (and new and improved) assets that I have been working so hard to sculpt and whittle away! It's being tailored to fit me like a glove by the designer. I have never had a dress made for me, and I couldn't be more giggly about it if I was a sorority pledge that just had her first beer bong.

I know I promised to visit more regularly again, and I am hoping that I keep to that promise. I have been mourning the lull in my writing and my cyber entity, and am still striving to keep the creative on the surface. I am also working on a few ideas- lately the are seeming more like short stories than novels. And, they seem to be supernatural. Go figure!

I miss you my lovelies, come back now, and I will try to deliver!

XOXO

Hey, thanks guys for being so interested in my progress.

If you remember, back in January I was embarking on a 12 week fitness journey. It's the Commit To Be FIT (aka C2BF) at my kickboxing studio, Fierce Fitness. It has been really great. I cannot recommend this program enough if you are ready to- well- commit and change your life and lifestyle. It takes diligence, but it WORKS. Here are my stats:

Over all body fat loss: 14.3% (10% in the first 6 weeks, which is really high)
Overall inch loss: 12.5 inches
Weight dropped: 12 pounds (but imagine how much muscle I put on)
Size change: 2 pant sizes

So guess what? I get to do an additional 6 weeks. I love it. We started again on Monday- and I'm already in the thick of it. There are some new peeps in the class, I'm excited to see how they do. Some of my old peeps are still in class too! I can't believe how much progress they have made, it's pretty incredible. I would love to see a cumulative of class stats. I think that would be interesting.

There you have it! I'm so thrilled everyone wanted to know. I feel so much healthier, so strong and getting stronger every day. I can't even think about where I was 12 weeks ago.

Have a great Thursday! See you all soon!

XOXO

Interrupting All Programmes

It's about time we interrupted the regular programming to give a shout out to cyberspace.

It's been a busy summer. And lucky am I to have been in the thick of it.

Here's some photographic evidence THINGS happened, and TIMES were had...these are snippets from all the best days I wanted to tell you about...but didn't take the time to. I was busy living and loving the gift of Summer...ah Summer...you have left us now! Tomorrow maybe, if I'm lucky, I'll be back to show you what I also MADE this summer...enjoy!

XOXO

If You Can't Stand the Heat

For as long as I can nearly remember I have either been enthralled by or engaged in some activity that involves the kitchen. This is not to say I'm obsessed with food, or even cooking exactly; I'm in love with cooking for people I love.

Even when I knew I was abandoning my hard work in a Graduate program to enter the unknown world of restaurants, I knew I was making an irrevocably poor choice. I had refused to heed my own mantra "I cook, but only for my friends. I don't want to cook for the public". This is not a think piece whatsoever on the restaurant industry, and how I will not go back to it (wow was it good fun, and possibly a perfect application of my favorite study- animal behavior), but rather a remembrance of what I have been missing lately, those blissfully happy days not far past- and have stumbled upon again,thankfully: friends- and- food.

I can go into deep and abiding love stories about remembering things in childhood that only have to do with the kitchen- my grandmother making pastina, canning tomatoes, placing out soppresata and pickled eggplant, serving broccoli rabbe pie...My father making shrimp chips and oyster beef in a wok over the grill on the back patio poolside (or spreading chive cream cheese on saltines)...my mother perfecting the meatballs, only to be told by us children that we want them ALL with raisins, her teaching us the cavatelli and ravioli (with Dad's help) and passing on her love of baking...

I will tell you how when I was a teenager my parents said to me "the person who cooks, doesn't do the dishes". That's what did me in. That, and the fact that even though my parents didn't outright say "go wild", they handed over the apron strings and then embarked on my culinary whims- letting me try new recipes on them from 50's cookbooks to "new world" cuisine. I learned the soothing effect of the kitchen noises. It was like painting. Not that cooking is an art, it's a craft, but the feeling was like the one I got when I painted. I didn't just follow the exact directions, I played around, tried different amounts of things, and then got bolder. Made stuff up with ingredients we had on hand. Went to the garden in the summer and let it be the palate.

By the time I got to college I had mastered basic cooking 101. To my disbelief, I seemed to be the only one of my kind. The most vivid memory of mine is making "my" risotto for everyone and them literally forcing them to eat this thing they have never heard of. One of the best Thanksgivings I've ever had was in San Francisco, where I was able to delegate and help orchestrate a wondrous feast with our measly allowances all combined (there was a phone call to my Mother after dinner, thanking her for teaching me the tricks of Turkey, and the phone was passed around a room of 15 or so strangers who all spoke with her). The biggest motivation for moving off campus was NOT the three boys I moved in with, but the lure of having dinner parties and cooking again.

I have posted some things in the past few months on Crackbook about cooking and recipes, and my Ashland buddies have chimed in time and time again talking about how much they miss the cooking and the dinner parties...the experimenting, the dining al fresco...the forcing my culinary opinion on all my friends who were willing to go on the journey with me. I miss, miss, miss it very much. There are dishes I associate with PEOPLE, and dishes they might request of me when I visit them. Risotto for the illustrious Hemingway. Meatballs for the Freedom. Jambalaya for the Bee. I think of Soup for Ellie, because I have an image ingrained of her giggling over a steaming bowl of soup in my kitchen. I miss brunch with Drew. I can go on (can any of you make a list for me? Remember, it was Bu who made the quiche, so I can't take credit for that).

The only thing that saved me after Hemingway moved out in Vegas was the pastries. Pastry and baking were close friends, but there was suddenly no one to cook for anymore. I attribute my great loathing of Las Vegas to this singular fact. I thank my lucky stars that it was Klippy who saved me in Seattle, and brought forth with him his hungry and thirsty crowd of friends that I could start cooking for. It was sheer pleasure to look out of our huge (biggest kitchen I ever rented) kitchen into the dining room set for 20 (mis-matched and all) and wait patiently for people to stagger in holding bottles of wine, the meanwhile stirring, chopping, planning and designing dinners around tastes and vintages. I am no expert culinary whiz, nor can I claim accolades for my wine pairings, but I was ecstatic and in my perfect place.

Living with the Rock had to been one of the most decadent times in my culinary growth- we fed off each other like symbiotic parasites. Let's have a glass of wine- or maybe make that a bottle of Burgundy. Let's invite a few people over and serve dinner- or make it 10 courses. I'm blessed to have the hungrys and the willings. My always partner Jo Jo- she's the biggest risk taker of them all. If Jameson and the Tide hadn't been willing to ply us with the "good wine", I'm afraid the culinary feats would have fallen short of the mark. As our pocket money grew, so did our love of eating out amoung the talented Chef's in Seattle; but it's the dinners in Magnolia we cooked together that I remember most- and what I always request when I go back to visit.

Recently, I'm becoming blessed again. Enter- new friends. Friends who also love dining. Now is about in my story when you say "Jilli, but all your blog has been about for ages is a bunch of stuff about eating the right foods, timing your meals, and exercising real hard, isn't this story backpedaling?" I say a resounding "No way Jose". Yes we might indulge a bit here and there (for Christ sakes, we have will power to not eat 12 donuts in one sitting, and it's not like we're dead). More importantly, what we are doing is communing over table. And why it has taken me 38 years to realize that this act is what makes my life hum is crazy to me. I have currently been included in dining with possibly one of the best groups of girls around. Know what we cook- good food, "approved food". Like tonight. Salmon. Salad. A touch of rice. Simple, delicious. Local Salmon, Fresh garlic. Local veggies, organic lettuce. A lot of laughter, a LOT of laughter, and a lot of support. It makes me want to cook. Really get down in there and cook up a storm for these women. Introduce them to the Risotto. Introduce them to the Meatballs (I now make them with turkey, and believe it, it's not sacrilege- but for the first time we might have to do the trinity). Cook new things for them. Take requests. Learn from each other and watch each other grow. Just like the rest of us have done, and still do when we get together. All of the friends I have lovingly cooked for and with, I am pleased to say I still have in my life- at least a little bit. I'm quite possibly the luckiest gal around to have experienced all of my friends in this incredibly intimate way. Sometimes I wish we could go back and do it again- and then I realize we can. We will. For now, I forge ahead, and create old new again.

Jilli is cookin' in the kitchen. Well, that will have to wait until it's NOT 105 degrees. But it will happen. Soon.

I'll be the one with the apron on.

xoxo

Jam-Perfect

Just a quick pop in to say that the Strawberry Jam recipe is a huge hit. It came out awesome. It's not cloying or crazy choke-you sweet. You can taste all the fresh fruit and a bit of honey.

I couldn't be happier right now!

Next step is to get some labels for the ones I am giving away. Once out of the freezer, the 8 ounce "jar" lasts 3 weeks. Yeah, right. As if.

XOXO

I'm "Jammy"

I am newly obsessed with Hood Strawberries, and let me tell you my friends, I am LATE TO THE PARTY. This is my third summer back in Oregon and for some reason I don't remember eating these in Ashland (it could be due to all the champagne we always drank WITH the strawberries...).

I kept meaning to stop and stop...I tell you JUST STOP at that fruit stand when you are thinking about it, even when you are late. It's worth it. I parked about 10 feet away from the stand and as soon as I opened the door and stepped out of the car I was engulfed in a cloud of strawberry scent; it felt like I was SWIMMING in strawberries! I walked over, and it was cloying, heady and outrageously disorienting, and the Berry Lady had just 12 double pints out on the table. Really. Amazing. I brought them into the office- and I ate one about every 30 minutes. They are deep crimson, teensy (about the size of a quarter for the largest ones, most the size of a nickle). Then Hollywood and I had them with a bit of milk after dinner. Just now I had them with TJ's LF Greek Yogurt; my sweet tooth is culled and I am so pleased with myself. If they don't exist tomorrow back at the fruit stand I might cry, but I have about 10 left waiting for me in the fridge for breakfast.

Oh Strawberry heaven! Why did I have to discover you so late in the season? This is the last week for them, and the strawberry lady said she might get some tomorrow, but couldn't guarantee that. Keep your fingers crossed, as I am prepared to make myself Hood Strawberry Freezer Jam tomorrow evening. If you have never experienced this in your life, then I want you to comment- if I can find enough of the last of them tomorrow, I might just send you a bit of freezer jam packed in dry ice. Might being the operative word here, pumpkins.

So (obviously then) my other new obsession the last 48 hours has been researching a NO SUGAR freezer jam to put these beauties to rest at the height of their flavor. I think I have found one I am going to try.  I am thrilled and nervous all at the same time! Wish me luck in the strawberry endeavors!

XOXO

Edit: Is anyone else watching "So You Think You Can Dance"? I LOVE IT, almost as much as last season. So far Kayla and Evan are my favorites. Although I do like Melissa and Kupono too, and Vitolio. They totally inspire me with what they are capeable of doing with their bodies.

Feeling Peckish?

When I started C2BF in January, a large part of my struggle with the C2BF program was eating snacks, not because I didn't want to eat, but because I ate the same thing every day- raosted turkey breast or a protein shake. I  had gotten in the habit of just forcing them down. Now that I'm weeks down the road, and I have played around with ideas, there are some things I actually look forward to snacking on. I need to ask Hollywood and Slim about their snacks too, cause from what I recall from the food logs, they snack "well". For the below- P= Protein, C= Carbs and G=Grams.

Here are some things I enjoy eating:

Baked Tofu: I get the stuff at Fred Meyer in the Natural refrigerator section (3 ounces= 17g P and 11 C). For a snack I usually have 1/2 portion- and then throw in some sliced chicken or turkey breast (that I bake myself) or a handful of nuts. I am going to try my hand at baking my own this week. Hollywood talked me through it, and I think I can marinate it in some soy (1P:1C per tbs) and flax oil and spices, then bake at 350. I'll try to remember to follow up with how it turns out!

Smoked Salmon: this is like the uber snack (2 ounces = 12 G P: 0 G Carbs). Not only is it amazingly good for you, but it can feel decadent. I put a thin (I mean THIN) layer of hummus (too little protein to count and like 1 carb) on a Fiber Wasa cracker (.4G P: 5G C), and then layer on 2 ounces of smoked salmon. 

Tuna on Wasa Cracker: I like my Tuna (1/2 can 13-15 G P: 0 C) with Nayonaise and Dijon, little chunks of celery and radish. I used to be diligent about putting my 1/2 can of tuna mix ON the cracker, but then I got lazy and now I just crumble up the cracker and toss it into the tuna and eat with a fork. It's actually really good! REMEMBER: get the tuna in water, and of course, dolphin safe.

Goat Gouda Cheese: Actually, if you can have dairy, you can add in "Any of the Low Fat Cheeses" here. I personally have been working back in 2 ounces of dairy a day to my "lactose intolerant" diet, and the only things that have been sitting well are LF (low fat) string cheese (1 stick 8 G P: 1G C). Goat cheese is naturally lower in fat than cow cheese, but exponentially more expensive.

LF Trader Joe's Greek Yogurt: (if you haven't had this yogurt, stop reading this, get in the car, and go get some). It's amazing with pretty much anything...on top of salmon, in your tuna, with fresh local strawberries...(1/2 C = 11 G P: 3 G C). I use it on "Marina's Magic Taco Salad" in place of a desire for sour creme. Actually, you can use it in place of sour creme on anything you can dream up. If you need a "dip" for your veggies, I would suggest using this as a base for "ranch".

Peanut Butter &...: Well, usually I do PB (NATURAL ONLY) on a Wasa Cracker or with celery all by it's lonesome. Now, I mean it- NATURAL PB ONLY. All that other crap has sugar or high fructose corn syrup in it. Ugh. Fred Meyer makes this easy, they have the machine in the natural foods aisle. They also do almond butter. I persoanlly love Revolution Food's Unsweetened Crunchy PB, (It's at Whole foods, 2 TBS= 10G P: 3 G C). You will never crave Jiff again, I swear it. I have a sweet tooth, so when it gets the best of me, I drizzle a scant amount of agave nectar (it supposedly doesn't affect your insulin levels) or local honey (ditto)...but when I say scant, I mean it. This snack isn't as balanced in P:C, but it tends to nip my sweet tooth in the butt. WARNING: if you are just starting this program, PB is a bit high in fat, so  you might want to shy away from it at first.

Veggie Sausage Patties: Morning Glory 2 Patties= 20 G P: 2 G C) patties. I usually top with salsa or have a touch of mustard on the side (did I mention mustard has no fat and is about 1 carb?). These are VERY low fat and sodium, more so than a lot others on the market, so if you buy another brand, read the box very carefully.

Edammame: shelled unsalted...I like the ones at New Seasons, they only last about a week or so (1/2 C= 9 G P: 2 G C). They are an excellent add on to salads as well.

Nuts: these are good fats and can be a good add on to any of the above snacks. Almonds and walnuts are best. Frosty taught me a great trick: take a roasting pan, put in a pound or two of pecans, spritz with olive oil, and add a bunch (I don't know how much, but it's a lot, you want the nuts coated, taste them halfway and add more if you can't taste it) of cinnamon. Toss it and bake on 350 for about 20-30 minutes, shaking the pan every so often. I add a TOUCH of salt, and once I added cayenne pepper too. Want a way to curb a sweet tooth? This should help immensely!

Protein Shake: FOOD IS ALWAYS THE FIRST CHOICE, but in a pinch, add in a protein shake. I use Almond Breeze Unsweetened Vanilla Almond milk (because it has like 2 carbs a serving in it, and it's good and not gross like unsweetened soy milk), add in my powder, shake and drink it on down. On a typical day I drink a shake with breakfast and before my workout.

PRE WORKOUT SNACK: this is important, as you need fuel for the workout! I do one of two things, but other people might have more ideas. This is where I take the opportunity to add in my fruit for the day, as with my body type (3), I don't get to eat much fruit.

     1. Protein shake with 4 ounces OJ (unsweetened), 1/2 banana, and some berries.

     2. A whole banana

I'm going to try to come up with a longer list, this list above will be over in the "pages" section so you don't have to search for it in the future. I will be asking some of the C2BF Alumni to add in their ideas as well!

If I wasn't Lactose intolerant I would have more variety with:

Cottage Cheese (LF or skim): a lot of the memebers of C2BF use cottage cheese and add in any number of items: cherry tomatoes, salsa, pineapple (will depend on your body type if you can eat that or not). Get creative! My favortie in college was cottage cheese with kidney beans, so if you can have more carbs with your snacks, there is a good way to get a nice amount of protein in!

Skim milk in my protein shakes instead of Almond Milk.

One last tidbit...I have seen it over and over that certian people who do the program fixate on the protein SO MUCH that they forget about their vegetables. Remember what Master Johnson says, load up on those A list veggies: they are chock full of nutrients and fiber that keep your body and mind fueled and working like a well oiled machine. Make a salad, throw them into your sauces, snack on them all day (with your protein!). Your goal is to stay balanced and healthy!!

I hope that this will give you some good ideas, but if you have questions, let me know. Also, if you have things you like to snack on, PLEASE pop on over to the "Page" list to the left hand side, and leave a comment. We should share our snack idea wealth!

XOXO

Ack, She's Back!

I must first off apologize for the lack of presence here...I have been busy pounding pavement and restructuring life. I will make one note: there will be no work endeavors/job hunt information posted here (unless it involves knitting or kickboxing, it could happen, just sayin').

Hello Hello my pumpkins! I see there are 4-5 of you still holding out that I might come back some day and resume the blog. I think that day has come. It's a process, writing, and I have more regular access to a computer thanks to the uber awesome K, and maybe will have a computer soon (we will see, right Aqua?). I have my eye on one, and I think it will make it's way to my home. It's sad, I can't even get on my art drawing board or have my iTunes library...one day. Cross your fingers for me!

So guess what? Give up? Okay.
Today is the first day on the next C2BF session. I have slid backwards a bit, and I'm ready to buckle down and re-commit to myself and the program. I have had such huge success that it's rough on my psyche to see any backsliding. So, a lot of the next few weeks will be writing about nutrition and working hard. I let a few of the new gals know about the blog, so I am making this promise: I will add at least a few more recipes, and maybe even shoot for one a week if I can manage it. Tomorrow I am making the "Family Balls" (turkey meatballs in sauce) and Chicken Piccatta- so I will "cost out" the nutrition and serving size so I can get them on the blog before Memorial Day weekend. I am hoping that we can use this as a forum to brainstorm too. More and more people are turning to online tools for assistance, I think it's important we put together some more tools we can use to succeed! If you have anything you want to contribute, let me know. Also, comments are open, so feel free to type away.

I am still holding steady at my size 12 and the weight below 170, so I am hoping in 6 weeks I have amazing news for everyone! I am shooting for a size 10 and possibly 6 more inches gone and a body fat loss of 4-6%. That would make it a loss of 22% since January, and I would be so excited for that.

Good luck to everyone who is following a new path! I am loving new paths right now, and the fact I have the opportunity to make them.

XOXO

May Day... I mean, How is it May?

Hello! How are my pumpkins? Is anyone even still visiting my little world? I'm so sorry I have been absent. I am still out in the world searching for a job (that is a major time suck); in the meantime I have been busy like a beaver with volunteering and crafting to keep my mind agile, my soul healthy and my body active.

Want to see my new favorite thing?

These little cuties are called Bunny Nuggets. Pattern generously donated to the knitting community by Danger Craft (that's a link to Rebecca's lovely blog).

That's not all, I have finished a few socks, a sweater, started 2 new sweaters, another pair of socks...however all are stalled out while I work out my addiction to the above nuggets. Sigh. Obsessed as usual. I think I could knit 100 of these little guys and love every one of them. The first intent was for the Nephews. Now I'm getting requests and want to keep most of them to myself!

On another note, speaking of the Nephews, I get to go home for a holiday! It's three fold: thaw Fashion Show to benefit HDSA (Huntington's Disease), my Sister's birthday, and Mother's Day! It might also be the last time up to Seattle before M and I relocate. Don't ask, I don't have any information on where, when, how or who. Just sayin'.

So the fashion show is kinda a big deal. If you are in Seattle and have the duckets to spare, you should make a concerted effort to come out and represent. It'll be yummy, with drinks (open bar!!), swanky and very sexy (or so I hear). I'm currently thrilled about my dress by the Portland independant designer Seth Aaron. It's gorgeous, and shows off some of my new (and new and improved) assets that I have been working so hard to sculpt and whittle away! It's being tailored to fit me like a glove by the designer. I have never had a dress made for me, and I couldn't be more giggly about it if I was a sorority pledge that just had her first beer bong.

I know I promised to visit more regularly again, and I am hoping that I keep to that promise. I have been mourning the lull in my writing and my cyber entity, and am still striving to keep the creative on the surface. I am also working on a few ideas- lately the are seeming more like short stories than novels. And, they seem to be supernatural. Go figure!

I miss you my lovelies, come back now, and I will try to deliver!

XOXO

Update C2BF

Hey, thanks guys for being so interested in my progress.

If you remember, back in January I was embarking on a 12 week fitness journey. It's the Commit To Be FIT (aka C2BF) at my kickboxing studio, Fierce Fitness. It has been really great. I cannot recommend this program enough if you are ready to- well- commit and change your life and lifestyle. It takes diligence, but it WORKS. Here are my stats:

Over all body fat loss: 14.3% (10% in the first 6 weeks, which is really high)
Overall inch loss: 12.5 inches
Weight dropped: 12 pounds (but imagine how much muscle I put on)
Size change: 2 pant sizes

So guess what? I get to do an additional 6 weeks. I love it. We started again on Monday- and I'm already in the thick of it. There are some new peeps in the class, I'm excited to see how they do. Some of my old peeps are still in class too! I can't believe how much progress they have made, it's pretty incredible. I would love to see a cumulative of class stats. I think that would be interesting.

There you have it! I'm so thrilled everyone wanted to know. I feel so much healthier, so strong and getting stronger every day. I can't even think about where I was 12 weeks ago.

Have a great Thursday! See you all soon!

XOXO