This week I had a sort of blogger realization, like a late start on my new years resolution type thing. As I was trolling my usual daily obsessions (Fitnessista, Kath Eats, Cupcakes and Cashmere, House*Tweaking , Clean Eating Chelsey, to name a few.. trust me, there’s more, including a few new to me ones) I felt like I was cheating them. While I visit them daily, I fail to let them know I have visited, and appreciate their posts and content. Then I thought about my own blog. While I can see the visitor count on google analytics, you don’t always see the same thing in the ‘comment’ section. I love when I get comments because it means someone connected with what I was talking about, or were just happy to find a new recipe. While I always read these blogs I rarely actually comment or join in the discussion. Why? I don’t know. Maybe because I like just being ‘in the background’ and reading the comments that others write, instead of contributing myself. Though, sometimes I do feel like commenting but the platform is rather annoying (captcha = annoyance). Plus, there are so many friendships and connections that can be made through blogging, lots of which have already brought me to meeting some local favs like Alicia Fashionista, and Smelly Danielly who I met last year after meeting in the blogisphere.
So, I guess my blogger resolution for this year is to contribute more. Instead of just reading through a post, or, worse, skimming it and simply ‘pinning’ the picture for a recipe to use later, I will actually contribute and leave a comment to add to the discussion, or simply to let them know I liked their post. More than once will I not even read the entire post, though I love looking at the pics and reading some captions. However, that blogger took the time to write it and I should take the time to read it. Just like this post – I’m hoping someone will actually read the whole thing, and not pull a move like I usually do… A little goes a long way when you’re just beginning a blog and are eagerly waiting for the first comment – I remember those days of checking the analytics right at midnight each night. Hopefully in return I’ll also meet some new ‘commenters’ who might be a ‘ghost’ like myself.
I also made it a new goal to blog three times a week on a schedule (Monday, Wednesday, Friday) and a Sunday post for a weekend re-cap. So far we’re 2/2 this week! Hopefully I will be able to stick to these goals and resolutions! With my long teaching practicum starting up I am already feeling the crunch! Hopefully some time management and prepping / planning will help with this!
Did you make any new years resolutions? or perhaps a resolution for your blog? maybe starting a blog??
Speaking of weekends, this past weekend our adorable little niece came by for a visit – and some cheerios. Uncle Adam is the typical uncle doing silly things and making weird faces (note below). We played in the kitchen for a bit and then took a nice, but chilly, walk around our new house and the neighbouring developments. She also was a mini-taste tester for the granola. Usually she wouldn’t be able to have any because she isn’t allowed Honey yet, but luckily this granola is honey-free. She also stole her first dried cranberry off the floor – babies have hawk eyes. I have heard of olive oil granola before but never made it myself. I like the idea of less sugar in granola as it tends to be quite high in sugar and overly sweet. I cut the sugar way back from 1/2 cup originally, and left out my usual love, the chocolate chip. This is simply delicious. I cut up a banana and a mandarin, topped with the granola and splashed with almond milk for breakfast and it was ah-mazing. Not overly sweet, but just enough to curb the sweet tooth that is still in over drive since the holiday binge.
Bulk sections are great for granola because you can get any sort of nuts/seeds you like in the exact amount you want. I threw in some quinoa flakes I found for the first time in the bulk foods section
I also love that you can get unsalted, raw nuts instead of buying those pre-packaged trail mixes that are overly salted and contain a lot more sugar. I leave the salt out of this one completely.
Olive Oil Granola
3 cups rolled oats, gluten free/wheat free
1 cup pumpkin seeds
1 cup quinoa flakes
1 cup sunflower seeds
1 cup almonds
2 tbs brown sugar
dash of cinnamon
3/4 cup extra virgin olive oil
1/4 cup agave syrup
1 cup dried cranberries
1/4 cup unsweetened coconut
1/2 cup dried apricots, chopped up
Preheat oven to 300 degrees. In a large bowl, combine oats, pumpkin seeds, coconut, quinoa flakes, almonds, brown sugar, cinnamon. Add olive oil and agave. Spread mixture on a rimmed baking sheet in an even layer and bake for 40-50 minutes, stirring every 10 minutes until golden brown and well toasted and fragrant.
Remove from oven and stir.
Add in cranberries and apricots and mix again. Allow to cool completely and store in container.
This is delicious on its own, over yogurt, or in a bowl with fruit and a splash of almond milk (or other milk) for breakfast.
recipe adapted from NY times