Servings: 8 serving(s)
Prep time: 15 minutes
Total time: 1 hours 5 minutes
Cooking time: 50 minutes
At what age do we lose the ability to swim all day without feeling the cold?
I used to be that way and I miss it.
- There are pictures of me swimming in the ocean along the coast of Maine and my lips are blue. Really blue. We couldn’t help but run back into the waves with our flutter boards, again and again.
- I grew up swimming at New River Beach on the Bay of Fundy. We’d stay in the water until suppertime and used to joke that the temperature of the water in the Bay only changed two degrees from winter to summer. I don’t know if it’s exactly true, but it’s pretty close.
- I grew up with daily summer swimming lessons on the Kennebecasis River. Every morning, rain or shine (unless there was thunder and lightning) we were in the water for 9:00.
- Up at our camp on the St. John River my kids hardly ever come OUT of the water.
I would love to float in the river all afternoon or play “Marco Polo” with my kids for hours on end.
I can’t. I freeze.
So I Googled “Why don’t kids get cold in the water?” and this is what I discovered:
- Kids are so excited about playing and exploring that there is no room in their brain to think about being cold. All of the fun shuts the door on the idea of being uncomfortable.
That is my new end of summer lesson.
I may yet end up with a wet suit but I’m going to swim like a kid again these last few summer weekends.
Late summer makes me think of baking more and with family joining us at our camp for the long weekend I was thinking about this yummy recipe for almond flaxseed bread with wheat germ. It’s great toasted with homemade raspberry jam but I also love it with cheese and tomatoes from my garden.
Almond flaxseed bread with wheat germ
Makes one large loaf
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- ½ cup ground almonds
- ½ cup flax seeds
- ½ cup wheat germ
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cardamom
- 1 ½ cups milk (cow, nut or seed)
- ¼ cup oil
- ¼ cup Crosby’s Fancy Molasses
- Combine dry ingredients in a large bowl.
- In another bowl combine the milk, oil and molasses.
- Add wet to dry. Stir until dry ingredients are just moistened then stir vigorously another 10 seconds
- Pour batter into a large loaf pan that has been greased and floured (or lined with parchment paper).
- Bake at 350 F 50 minutes or until done.
One more thing…
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