10 Sure Signs of a Cycling Addiction

  1. Picture taking during every ride to post to Instagram to get the picture on Strava.


2. The Bike Room:


Bikes and more bikes


Trainers set up and ready!

3. Riding the ride we met on:


4.  Your most anticipated package arrivals:


5.  What your shower looks like on any given day:


6.  And at least one kitchen cabinet . . . .


7.  Watching Paris-Nice with a friend:


8.  Podiums!


9.  Your bedroomIMG_2904

10.  Lots and lots of time on the bike, but especially with your bestie!




  1.  I would like one of these Dutch Sea Eagles.
  2. This is very helpful if you’re into essential oils.
  3. This is a great story!
  4. Italians having opinions about American food.
  5. This diet is my eating life goal.
  6. BOY do I miss these ladies and their podcastios!!  This is one of my favorites.  Mos Def!
  7. I’m making these rolls for Thanksgiving dinner tomorrow.
  8. I just ordered these comfy looking slippers.
  9. This planner is one of the reasons I can’t wait to get my winter FabFit Fun box.  Join me!
  10. This run is my first of the new year.  How about you?


Welcome to The Blue Bandana.  I’m Judi, and I am here to tell stories of adventures.  Life is a grand journey full of excitement and I want to explore it all.   It happens fast and I often forget so much because it goes so quickly and I move on to the next thing before I get a chance to write it all down.  So join me as I travel, cook, eat, design, run, cycle, push myself to the limit.  I am interested in SO MANY things, and I will explore those here also –  everything from poetry, wisdom, love, and beauty in all its forms.  Hop on board!



Well, it’s been a bit….. and the big news is – we’ve moved into our very own place! We are so excited to be nesting together. We love the space, the view, the birds, the garden-to-be, and all the projects to complete!
First in time is the laundry room.
We bought a new washer and dryer, and will be buying a new tankless water heater. Then will come the paint cabinets, sink (from http://www.ecorelicss.com), and a few other touches to make it pretty. I can’t wait!
We had these delusions that we would close and immediately get into this project. What fools we were! We’ve been here over a week and only the washer and dryer are in. Things take so much longer in real life!
In other news, Michael’s daughter and baby boy are now living with us. I had mixed emotions about this at first, but now, I couldn’t imagine them being anywhere else. It is such fun to have a little guy around! He’s the cutest! And we get to see him every day, all of his little faces and noises, and how he grows. Yesterday we took him to church for the first time and left him in the nursery for the service, and he did great! Then I got to hang with him for my shift in the baby rom. BONUS! We love this little guy!


What’s this?  Is it a flag, or dessert?  Is it sweet, or salty (BOTH!) How can this be?

 My Italian mother passed along to me not just the love of baking, but the Italian gift of needing to feed people.  I can’t help it.  The gooier the better.   I stole this this recipe from her, adapted it a bit, and have been making it for Independence Day ever since.

I mean, what says Happy Birthday USA better than salad/dessert???

Here’s the deal:  The original recipe says to start with the pretzel layer and go up.   After time crunched fails where the Jello was too hot and I poured it over everything and then it sunk to the bottom and made the pretzels soggy, here’s what you do:

Take the Cool Whip out of the freezer and put in the fridge the night before you make this.

Take cream cheese out of fridge and put in your pocket to .

Make the Jello first.  Let sit and cool.

Turn on oven to 350.  Spray some Pam into your 9″x 13″ baking dish.

Put the butter into a pan on low to melt.  THEN crush the pretzels while the butter is melting, add the sugar to the pretzels, and pour butter over pretzels and sugar and mix round, until evenly distributed.  Pour into 9×13″ pan and press down evenly.

Bake at 350 for about 9 minutes and let cool.

Put the cream cheese in your mixer and make it creamy.  Add the sugar, mix, then fold in Cool Whip.  Spread onto the pretzel layer ( make sure it’s cool, and careful not to bring up the pretzels as you spread) put in the fridge (I’ve done the freezer too) for about 2 hours.

Before you’re ready to make the flag, slice your strawberries.  I had a little help with this.

Michael and the ever vigilant Jimmy by his side.

When the cream cheese layer has set, take out of the fridge and place sliced strawberries and blueberries on top of the cream cheese layer in an American flag pattern.  I recommend mushing the fruit into the cream cheese layer.  Otherwise when you pour the Jello on top of the fruit the fruit can float out of position.  If you look again at the pic at the top, that’s exactly hat happened down in the bottom right-hand corner.  Oh well……

Here is the pre-Jello fuzzy view.  I really need to learn how to take a picture!

I mushed as many blueberries into that square as would fit.  Maybe it really doesn’t look like stars are peeking through, but you I don’t think anyone is going to mistake this for the flag of Puerto Rico or anything.

Also appropriate for the upcoming Labor Day celebration, y’all.

Here’s what you’ll need:

For the crust:

1 1/2 C. pretzels (I like little pretzel sticks)

1/2 C/ unsalted butter, melted

1/4 C. sugar

For the middle:

8 oz. Cream Cheese, softened

1/2 C. sugar

1 8 oz. container Cool Whip

For the top layer:

Strawberries, sliced


Large box Wild Strawberry Jello