Hisa and I went swimming in the morning last Saturday. Although we’ve been in the evening on Saturdays before, this was the first time we went in the morning, and, oh, it was so crowded.
I was reminded of a small pond filled with carp. Have you ever seen that? As soon as the carp see a human or anything even resembling a human, they swim as close as possible to said person in hopes of food, crowding around, until the water is churning with fish.
That’s what the pool was like on Saturday.
Now while the entire pool was crowded, the free area (swimming, kick boards, whatever) seemed a hair less crowded than the swimming only area, so I tried my luck there with lap swimming.
It was like defensive driving, but swimming instead.
Seriously, kids pay no attention to anything when they’re in a pool. As soon as their little bodies enter the water, they’re filled with hyper-active joy and lose the ability to see anything other than themselves, and possibly their friends. They forget that there might be other people trying to swim. If they paid attention, they might even notice that adult swimming towards them (me) and move out of the way.
But alas, no. Usually I had to either slide past children at the last moment, gently pushing them out of the way and attempting not to accidentally smack them in the face with my freestyle stroke, or I simply had to swim way around them. Needless to say, the 50 meters across the pool became quite a bit longer, since I couldn’t swim straight, and instead had to make a frenetic zig-zag line across the pool. It was a fight for survival to get my laps in.
Needless to say, Hisa and I probably won’t be going to the pool on Saturday mornings again, and will most likely wait until the evening to go. Lesson learned.
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Last week, I made swordfish with ginger sesame dressing for the second time ever. It’s a really simple recipe, but delicious and quite gourmet tasting!
The recipe is originally from Nourishing Traditions, a great nutrition and cook book. The recipe is listed as Asian Swordfish Steaks if you have the book.
Although this sauce is for grilled/broiled swordfish, it’s such a delicious sauce, I think it would go great with other kinds of white fish and even chicken. It even makes a fantastic salad dressing (I know, because I used it as such for last night’s dinner)! I encourage you to try out this sauce. Unless you hate ginger and sesame, you won’t be disappointed!
Grilled Swordfish with Ginger Sesame Sauce (serves 2 – 3)
- Swordfish steaks for 2 – 3 people
- 1 Tbsp olive oil
- salt and pepper
- 2 cloves garlic, minced
- 2 Tbsp minced ginger or ginger paste
- 1 Tbsp mustard (preferably Dijon style)
- 2 Tbsp soy sauce
- 1/2 Tbsp honey
- 1/4 c. rice vinegar
- 1/2 Tbsp. sesame oil
- 1/4 c. olive oil
- Pat swordfish steaks dry. Rub olive oil into both sides of fish and sprinkle lightly with salt and pepper. Grill or broil the fish about five minutes on each side, or until cooked through.
- Add all the remaining ingredients into a blender or food processor, and blend until smooth.
- Place the cooked swordfish steaks on serving plates and spoon the sauce over them. Serve.