Sunday, August 1, 2010

Ow. I Fell Off a Horse and it Hurts.

I Do My Own Stunts!
Yesterday I took a trip to Pontypool, Ontario to visit my cousin who lives on a farm. When I got there we decided to go horseback riding. I must mention that I had fashion boots on and not proper riding boots. I am not the greatest rider but have taken lessons in my younger years. It's like riding a bike right? You just get on and it comes back naturally. That's not entirely true. I felt fear rush over me as we began to walk. I don't think the horse liked me very much because she wouldn't listen to my commands and decided she had plans of her own. She walked me right into the barn and didn't want to leave. Eventually I got her out of the barn to follow my cousin on her horse. We went on an amazing trail ride and did some trotting and cantering. Going fast on a horse is exhilarating providing you know how to hold on. As we rode longer I became more confident. As our ride was coming to an end, we decided to jump over two small logs. As I went over the first one my foot slipped out of the stirrup. I had no time to correct it and before I knew it we were heading fast toward the second log completely out of control. The horse jumped over and I came crashing to the ground. It hurt but hey, at least I had fashionable boots on that looked pretty :p

1 comment:

  1. Hey I forgot to give you that recipe for my cheesecake!

    First you need a spring form pan which looks like this:

    There's a latch on the outside of the pan that when you undo it, the bottom pan comes out. So when you're done cooking or refriderating the base, you cant ake the top off and put the glaze on.

    Other than a spring form pan you'll need the following:
    - 1 1/4 cups of Oreo Baking Crumbs
    - 1/4 cup of melted margarine
    - 2 packages of cream cheese (250 grams each)
    - 1 cup of smooth peanut butter
    - 1 cup of sugar
    - 2 100 gram Toblerone Swiss Milk Chocolate (or one huge bar works)
    - 1 1/2 cup of thawed cool whip

    First mix the oreo baking crumbs with the melted margarine and press it firmly into the pan. Refrigerate for 10 minutes.

    Beat cream cheese, peanut butter and sugar until well blended. Chop up one of toblerone bars up and stir it into the cream cheese mix. Stir in one cup of the thawed cool whip. Spoon mixture onto the Oreo cumb crust and refrigerate for a minimum of three hours.

    Chop up the remaining toblerone bar and place it into microwavable bowl. Add the reamining half of thawed cool whip and microwave it on high for 1 minute. Stir until the chocolate is melted and the mixture is well blended. Pour over the cake and refigerate until ready to serve. Unlatch the bottom of the spring form pan, and voilia! Easy cheesecake!