Swim lessons at the public pool.
Monday morning. ‘B’ and Z’ were raring to go. We arrived…
It was like walking into a Hieronymus Bosch painting; mayhem, confusion, screaming, panic, tortured moans – and that was just the adults. Needless to say ‘Z’ was having none of it, and I don’t blame her. Clinging in terror to someone’s leg sounded like a good idea to me too, only I had to remind myself that behavior is generally frowned upon in a 48yr old.
‘B’ had a great time and excelled with his usual physical aplomb. When it was over, I gathered up flip-flops, towels, my jangled nerves, and set back off to the safety of saner surroundings…
I am happy to report the rest of the week went swimmingly well (sorry, I can hear your groans from here). There seemed to be a sort of ‘culling’ of the herd, and the crowd was smaller and exceedingly calmer the next day. ‘Z’ is in the water now and doing well, and ‘B’ is in danger of growing gills and a fin….whew…okay…ready for week two.
Zucchini is excellent for FMS with its anti-oxidants, beta-carotene, anti-inflammatory qualities, and vitamin C. My zucchs have not matured yet, but a friend of mine who planted in February gave me a few of hers the other night.
~1-2 lbs zucchini, grated
~1/4 cup fresh grated parmesan cheese
~1/4 cup all purpose flour, or GF flour
~2 tbsp. minced onion
~1 tsp baking soda
~1/2 tsp sea salt
~2 tbsp. olive or refined coconut oil
Combine all ing (except oil) in bowl and let sit for 15 min. Heat oil in pan and drop spoonful of mix onto hot oil flattening out fritter for even cooking. Cook about 3-5 min on med heat on each side. Drain on paper towel.