Swimming Crash, Here We Go Again, and Sweet or Savory

Last week when swim classes began, I wasn’t complaining too much because the water was warm. That simply means that I could stand it for 45 minutes before my thumbs went numb.

This week, the folks at the college got smart and reduced the temperature. It was back into the “cold zone”. I toughed it out for 50 minutes on Tuesday night. Wednesday night, I was ok until I crashed into another swimmer. It completely freaked me out.

The pool was crowded.

Lap lovers were told to swim down the pool on a black strip and back in the blue area. That’s all well and good, but when your head is down,  it’s not so easy to see someone coming. We hit head on. No one got hurt just a little shocked.  Anyway, it made me paranoid and I couldn’t relax into a good stroke after that. I ended my swim routine after 35 minutes. It was cold, my legs were tired, and I was discombobulated (can’t believe spell check “ok’d” that word?!!!).

It was kind of a weird week anyway. One day, my sister came to work with two different shoes on. At least they were both black otherwise, I’d begin to wonder how stressed out she really is. Maybe the weirdness was due to something going on with the moon or stars or something magnetic? Do you believe in that stuff? That we are affected by the stars?

Just a photo “Here We Go Again”  – are you with me?

See the DVD behind the Confirmation of Acceptance? I’m watching it…over and over again before April 16th.

SWEET OR SAVORY

I was reading a recipe for Italian donuts but the little beauts were deep fried. My stomach doesn’t like DEEP fried foods which spurred the baking experiment to follow.

Sweet

Savory

I made a sweet (cocoa and cinnamon) ricotta cookie

and a savory (sundried tomato and olive) ricotta “donut”.

The sweet treat, simply sprinkle with confectioners sugar and enjoy the delicate, soft balance of flavors.  The savory donut,  heat up your favorite soup and let these round, soft mouthfuls complement the dish.

Which ones your favorite?

Ricotta Mini Muffin or Cookie (depending on how you shape it)

• 1 cup Ricotta Cheese
• 3 egg whites
• 1 TBS vanilla flavor
• 1 tsp cinnamon
• 1 1/2 cups white whole wheat flour (I’m sure regular whole wheat would work just as well)
• 2/3 cup granulated sugar
• 2 TBS cocoa powder
• 2 TBS baking powder
• 1/2 tsp salt
• sifted confectioners sugar to top when baked.

In a large bowl, add the cheese, the egg whites, vanilla and cinnamon.  Beat until smooth.

Add the flour, sugar, cocoa, baking powder, and salt.  Mix just to combine.

Put into the refrigerator for 2 hours.

Prepare cookie sheet or mini muffin tin with non-stick baking spray.

Preheat oven to 450 F.

Drop by 1 1/2 inch rounds on baking sheet, formed into a ball (they will flatten) or drop about the same measurement into the mini muffin tin.

Put into the oven and immediately reduce the heat to 375 F.  Bake for 12 minutes.  Sprinkle with confectioners sugar and enjoy the delicate sponge.

Ricotta Savory Donuts (Look like meatballs)

• 1 cup Ricotta Cheese
• 3 egg whites
• 2 TBS Italian seasoning mix (or make up about 1/4 cup of fresh chopped herbs such as basil, oregano, thyme)
• 1/2 tsp garlic powder
• 1/2 tsp fresh ground black pepper
• 2 TBS sliced green olives (black would be great but I didn’t have any)
• 5 oil packed, sun dried tomatoes, chopped fine (about 4 TBS)
• 1 1/2 cups white whole wheat flour (or use regular whole wheat)
• 1 TBS granulated sugar (*that’s right! SUGAR – even tomato sauce has sugar sometimes but in this case, it’s not for cutting acidity, it cuts a bit of bitterness)
• 2 TBS baking powder
• 1 tsp salt
• 1 cup crushed whole wheat crackers (really fine crush or use seasoned whole wheat bread crumbs)

In a large bowl, add the cheese, the egg whites, Italian seasoning, garlic powder, pepper, olives, and tomatoes.

Beat until smooth.

Add the flour, baking powder, and salt. Mix just to combine.

Put into the refrigerator for 2 hours.

Prepare cookie sheet with non-stick baking spray.

Preheat oven to 450 F.

Form into 1 1/2 inch round balls and roll in the crushed crackers or seasoned bread crumbs.

Place on baking sheet.

Put into the oven and immediately reduce the heat to 375 F. Bake for 12 minutes.

These would be PERFECT with pasta and a little Parmesan Romano!