Monday, July 25, 2016

Rio Swim Schedule

Rio Olympics Swimming Schedule

I have Comcast Cable, and will be updating with times to watch it live.
Men’s 400m IM
Women’s 100m Fly
Men’s 400m Free
Women’s 400m IM
Men’s 100m Breast
Women’s 4 x 100m Free Relay
Women’s 100m Back
Men’s 200m Free
Women’s 100m Breast
Men’s 100m Back
Women’s 400m Free
Women’s 200m Free
Men’s 200m Fly
Women’s 200m IM
Men’s 100m Free
Women’s 200m Fly
Men’s 200m Breast
Men’s 4 x 200m Freestyle Relay
Men’s 4 x 100m Free Relay
Women’s 100m Free
Men’s 200m Back
Women’s 200m Breast
Men’s 200m IM
Women’s 4 x 200m Freestyle Relay
Men’s 50m Free
Women’s 800m Free
Men’s 100m Fly
Women’s 200m Back
Women’s 50m Free
Men’s 1500m Free
Women’s 4 x 100m Medley Relay
Men’s 4 x 100m Medley Relay
Men’s 400m IM – Final
Women’s 100m Fly – Semifinal
Men’s 400m Free – Final
Women’s 400m IM – Final
Men’s 100m Breast – Semifinal
Women’s 4 x 100m Free Relay – Final
Women’s 100m Fly – Final
Men’s 200m Free – Semifinal
Women’s 100m Breast – Semifinal
Men’s 100m Breast – Final
Women’s 400m Free – Final
Men’s 100m Back – Semifinal
Women’s 100m Back – Semifinal
Men’s 4 x 100m Free Relay – Final
Women’s 200m Free – Semifinal
Men’s 200m Free – Final
Women’s 100m Back – Final
Men’s 100m Back – Final
Women’s 100m Breast – Final
Men’s 200m Fly – Semifinal
Women’s 200m IM — Semifinal
Men’s 100m Free – Semifinal
Women’s 200m Free – Final
Men’s 200m Fly – Final
Women’s 200m Fly – Semifinal
Men’s 200m Breast – Semifinal
Women’s 200m IM – Final
Men’s 4 x 200m Freestyle Relay – Final
Men’s 200m Breast – Final
Women’s 100m Free – Semifinal
Men’s 200m Back – Semifinal
Women’s 200m Fly – Final
Men’s 100m Free – Final
Women’s 200m Breast – Semifinal
Men’s 200m IM – Semifinal
Women’s 4 x 200m Freestyle Relay – Final
Men’s 50m Free – Semifinal
Women’s 200m Breast – Final
Men’s 200m Back – Final
Women’s 200m Back – Semifinal
Men’s 200m IM – Final
Women’s 100m Free – Final
Men’s 100m Fly – Semifinal
Women’s 200m Back – Final
Men’s 100m Fly – Final
Women’s 800m Free – Final
Men’s 50m Free – Final
Women’s 50m Free – Semifinal
Women’s 50m Free – Final
Men’s 1500m Free – Final
Women’s 4 x 100m Medley Relay – Final
Men’s 4 x 100m Medley Relay – Final
Women - 15th
Men - 16th  

Wednesday, July 20, 2016

Yearly Physical

I try to put off my yearly physicals by at least a year ... making them bi-yearly ??  But, the last time I went to the dentist I was denied ... because my blood pressure was too high.  Part of that was because I WAS at the dentist, but mostly because I had stopped taking my blood pressure medicine.  My favorite doctor had left our practice (she had small kids, so works now in an Urgent Care twice a week) so I didn't want to go through with meeting a new doctor, so I didn't bother.

Anyway, got new scripts for bloodwork, and my meds, and she thought she'd convinced me to get a mammogram (she printed it out.... doubtful I'll go) and I flatly refused a colonoscopy.  But, it's a starting point.  Maybe as I get healthier again, I'll consider doing the mammogram, but the colonoscopy will probably remain a no.  She did say there is a new company that tests your bowel movements (you send them a sample through the mail....) I may consider that, in another 5 years LOL

Tuesday, July 19, 2016


My review -- AMAZING *****  5 stars

Of course, I added chocolate chips, not many, and I used extra grated squash, so that I had enough to fill one 8" pan and one 9" pan.  It was really good and really moist and tasted like a banana cake, you wouldn't have known there was squash in there.  I will be making this again, and often if the squash keep coming like they have been !  The icing is plenty to ice two layers -- even had enough to do the sides had I wanted to stack this into a double layer cake.  


  • For the summer squash and banana cake
  •  Butter, for the pan
  • 2 cups (255 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (330 grams) packed light brown sugar
  • 3/4 cup (180 milliliters) mild vegetable oil, such as grape seed or light olive oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (100 grams) finely grated yellow squash (from about 1 large summer squash)
  • 2 large ripe bananas, mashed (about 1 cup or 10 1/2 ounces)
  • For the cream cheese frosting
  • One 8-ounce (226-gram) package cream cheese, room temperature
  • 4 tablespoons (2 ounces/55 grams) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (100 grams) confectioners’ sugar


  • Make the summer squash and banana cake
  • 1. Preheat the oven to 350°F (175°C). Butter a 9- or 10-inch round cake pan.
  • 2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  • 3. In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla. Stir in the squash and bananas. Add the dry ingredients and stir until just combined.
  • 4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Turn the cake out onto a wire rack and let it cool completely, about 3 hours.
  • Make the cream cheese frosting
  • 5. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until fluffy and smooth, 3 to 5 minutes. Add the vanilla and confectioners’ sugar and beat to combine.
  • Assemble the cake
  • 6. Spread the frosting on top of the cake and, if desired, also coat the sides.

Recipe from

Nadia's Surgery

Nadia injured her knee in gym class back in April.  It was a pretty severe injury, a broken tibia, a completely torn PCL as well as other torn ligaments.  They tried a couple months of Physical Therapy, but without a PCL, there was little chance of it healing enough so she could get back on the tennis courts, much less walk, so the Doctor said surgery was our only option.  We weren't sure if they would use a piece of her own hamstring or a donated piece to fix her PCL, but she was in good spirits when we got there.
She was worried about the IV needle - smart nurse put it in her arm instead of on the back of her hand seeing as she'd be on crutches and if it were on the back of her hand, it'd be pretty painful.  She got it first shot, so the smile remained.   

She was a little worried about what they called nerve blockers -- more needles going directly into her nerves, one shot near her hip and the other near her knee.  Since they needed her to remain calm and not move, they gave her a bit of Valium in her IV ... hysterical.   Now I see why people video their kids on laughing gas in the dentist office.  Anyway, after singing a few rounds of "itsy, bitsy spider" the nerve blocks were in and she was good to go.  The surgery itself took about 2 1/2 hours, but since we'd already been at the hospital 5 hours, it made for a long, long day.
 Finished, with ice water tubing running under her bandages so no ice packs required.  I rented a little fridge so that the ice water could continue to keep her knee cool.   Bad news though -- no shower for a week.  Guess I better stop at the drugstore and buy her some shower wipes !
And on our way home, still smiling.  Of course that may have something to do with the nerve blocks and good pain relief drugs.  We filled up her pain relief drugs the minute we got home.  She goes back to the Doctor in a week to remove the bandages.  He said she should be off the crutches within 10 days or so, and on her way to recovery.  We leave for Florida the second week of August ... so I hope she's on the mend !

Yellow Squash Sandwiches

Step by Step

1 yellow squash
4 slices of provolone cheese, or any other cheese
4 slices of deli turkey (or whatever you like)
2 eggs
canola oil or other veggie oil
flour -- seasoned however you like, I used
            pepper and onion powder, no salt, there
            will be enough salt when you sweat the
            squash and also after they are cooked.

1.  I peeled the squash, then slices it.  Figured it'd help the flour stick better.  Not sure if you have to peel it ... if you make this without peeling, let me know how it turned out.  Slices should be thick enough to not see through, but thin enough to cook - maybe 1/4" ?

2.  Salt both sides of the squash - and lay on paper towels or clean kitchen towels and let sit for about 30 minutes.  This draws a lot of the water out from the squash and it'll help it not splatter so much when cooking.

3.  Take another clean towel and dry off the tops of the squash.  Prepare 3 deep dishes/plates ... 1 with the seasoned flour, one with the 2 eggs which have been beaten with some water, maybe 1/4 cup for 2 eggs giver or take, and one with the panko.

4.  Heat your oil ... I used my trusty cast iron pot, you want something with sides high enough so you don't get spattered.  I filled mine about 1/2" deep, but I was doing more than one squash worth.  I heated mine on medium, and it was the perfect heat.

5.  Once your oil is heated (about 5 minutes) take two squash slices that are about the same size, and make a sandwich.  On each sandwich I put 1/2 slice of cheese and 1/2 slice of turkey.  I also added some shredded mexican mixed cheese because I had it in my fridge and I wanted to see if it would stay inside (it did)  Cover your sandwich with the second squash slice, dredge in the seasoned flour, make sure to not only get the top and bottom, but also roll once to get all the way around the outside.
After flour, dip in egg wash, both sides, and then into the panko, where I used a clean fork to cover the squash sandwich with panko and pressed in firmly.

6.  Carefully lower into the hot oil, it should begin to bubble but not so hot it splatters.  If it starts to splatter it's too hot, if it doesn't immediately start to bubble, it's too cold.  Let cook while you make a 2nd and 3rd sandwich.  I had time to get the 4th sandwich in before I had to flip the first one.  I thought that it would fall apart, but again, I used salad tongs to flip and they stayed together perfectly.  I flipped mine a few times because I wanted an even brownness and I wanted to make sure all the cheese was melted.

7.  After cook, drain on a papertowel and sprinkle with a tiny bit of salt.  Make sure to let cool a couple minutes - the insides will be HOT HOT HOT !  Enjoy :)

Yellow Squash Overload

The Garden is doing amazing so far this year.  The herbs I planted all did well, although now it's getting a little hot and they are going to seed.  Lettuce and spinach ... also amazing.  Tomatoes and cucumbers are just now coming in.  The hubster is especially pleased with that long light green cucumber in the middle ... in Egypt it's called Atta, according to him it is sweeter than cucumber with larger seeds.  The seed packet called them Armenian cucumbers - haven't sliced into it yet to see if he's right.  The yellow squash pictured is only a small amount of what I've already picked.  DH has shredded some and cooked it with eggs, but I know that'll get old quickly - so I'm trying new things.  

  This was my first new concoction.  Not sure of a name for it - yellow squash fried sandwiches perhaps ?  These are filled with cheese and turkey - and they ended up amazing.  I was really worried that they would lose their filling but they didn't and when you bit into them, the cheese was stringy just like mozzarella sticks, which meant the kids actually loved them.