Leaves and roots are next.
I skate 30 minutes, nearly fall down on a simple inside arc (because I stood up from proper posture, —standing up shifts your weight forward, your weight going forward on the blade slowed my glide down, and the laws of physics say that though that foot under you has braked, the upper part of you keeps going—stupid, eh?)
And I managed to get a charley horse, of all things, in, shall we say, where you sit. Because those muscles work a lot.
To add to it all, dropping 20 lbs (which I have, in total, since July)—means your skate boots can become a little loose.
We got the light switch in. We didn’t get the front yard water feature unhooked. But our snow has piffled. We’re going to be much the same all week.
Got a treat for you: anybody can make it, and it’s diet-friendly for both Atkins and South Beach—another flavor of ricotta cream—this one tasting like Mounds bars.
THis serves 1—multiply it as you wish.
1/2 cup ricotta cheese.
add: tbs cocoa; dash of coconut flavor; 2 tbs vanilla; 2 tbs Splenda. Stir wildly, put into small cup, refrigerate a few hours.
I still envy how easily you and Jane manage all the home improvement tasks.
Ok, gotta get some ricotta cheese, next trip to the store. That little treat sounds neat.
I don’t know much about the diets, but one of my favourite ricotta deserts involves ricotta, toasted pine nuts and a drizzle of honey – I recommend a minimally treated local honey, if you can get it, just because it has more flavour (or maybe that’s just the eucalypts around here. :p ). Hmm, that reminds me, I have a chestnut honey in the cupboard…that might work well…
P.S. Toast the pinenuts in a dry pan – no oil or fat at all.
I forgot to ask, does it matter whether you use cocoa syrup or powder?
I located, after some searching, the ricotta cheese, so I’ll fix the dessert and Monday, we’ll see how my grandmother and I like it; provided her doctor checkup doesn’t result in a brief hospital stay.
Cocoa powder. Splenda. Vanilla. Coconut flavoring. Ricotta. Stir like mad, put in cups and refrigerate.
Ah, thank you. I don’t have cocoa powder on hand, so it looks like I’ll have a trip to the store or a substitution of chocolate syrup. My instinct says either would work, but the powder would do better (more chocolate, haha).