Busy, busy, busy

I know I am! But there's always time for a quick post. So here goes ...

I made it to the Y on Monday morning to check out the new equipment. Looks like a totally different place. They have new Freemotion strength training equipment so it's going to take some time to learn and get used to that. I did try the lat machine. The thing I noticed right away is that each side acts independently, unlike with Cybex where one side can compensate for the other. But I think that's an improvement as far as strength training goes.

There are also LOTS of elliptical machines and treadmills now. And 2 NuSteps as well. They're a recumbant machine where you use your arms to get your heart rate up. Good for those rehabbing leg injuries or those who are mobility impaired.

Brian Erwin was at the Y (with his son Josh). I asked him if he wanted to be in my blog. He said sure. I said say something profound. His answer? "Don't go to a barn dance with a hole in the floor." Oh Brian, you're so funny ...

You have until the 27th to register for the Resolution Run 5K on January 1. Proceeds go to the Strong Kids campaign at the Y. It's a fun way to start the year.

For those that know the Gjertsen's (Espen and Ann-Kristin, they live in Norway), they got a 10-week old puppy!

I tried a new cookie recipe this evening. Matt and his girlfriend Sarah said it's a keeper.

It's a Land O'Lakes recipe.

Soft Almond Cookies

1 cup sugar
1/2 cup butter, softened
3/4 cup whole milk ricotta cheese
1 egg
1 tsp almond extract
1 1/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

Glaze:

1 cup powdered sugar
1/4 tsp. almond extract
1 to 2 Tbsp. milk

Heat oven to 350. Combine sugar and butter in large bowl; beat at medium speed until creamy. Add ricotta cheese, egg and 1 tsp. almond extract; continue beating until well mixed. Reduce speed to low; gradually add flour, baking powder and salt, beating well after each addition.

Drop dough by rounded teasponfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; remove to cooling racks.

Combine powdered sugar, 1/4 tsp. almond extract and enough milk for desired glazing consistency in small bowl; mix well. Spoon 1/2 tsp. glaze over each cooled cookie; decorate with sprinkles as desired. Store in tightly covered container.

Makes 3 dozen.

Matt and I make lefse tomorrow. Hopefully, it's a positive experience. : )

Thought for the day: Christmas gift suggestions:

To your enemy, forgiveness.
To an opponent, tolerance.
To a customer, service.
To all, charity.
To every child, a good example.
To yourself, respect.
To a friend, your heart.