Swim Challenge Results
First
​Name
Last
Name
Yardage
TimDaley10050
ShannonCogan10000
TJDickey10000
PhilKasper10000
GraceKelley10000
KevinKelley10000
AimeeKrebs10000
JamesMango10000
DannyPho10000
AndrewProvenza10000
JulieSadar10000
TraciClymer8000
RickManella7500
BarbApanites7000
ChesterKieliszek6500
ChrisClymer6000
BethDarmstadter6000
Joe Pangrace6000
ElisaBudoff5550
ChrisSaine5500
ToddJaros5300
DanaBlasey5050
PamNeckar5050
PriscillaThayer5050
CindyVan Stavern5025
BrentBalika5000
PattyBanks5000
LeslieBarni5000
LauraBrabant5000
NicoleBrostowitz5000
LisaCherullo5000
MichaelEldred5000
HollyElliott5000
ChrisIvary5000
Mike Ruttinger5000
MelaniSherman5000
BeateSmith5000
MaryWilson5000
BarronHulver4500
AmyMango4000
LindaBrooks3600
DarrylMika3500
NealHazen3200
DanaBishop2500






 

CTC Annual Swim challenge - RECAP


Sunday February 12th, 2017


What a great time everyone had at the swim challenge.  It was great seeing a wide range of swimmers tackling some serious yardage.  No matter if you swam 1000 yards or 10,000 yards CONGRATULATIONS.


When the last swimmer exited the pool the combined yardage was 279,875 yards which also equals 159 miles.  All swimmers and their yardage is shown below.


Check out the 2017 swim challenge in the video below.

There is also the recipe for the Black Bean Breakfast Patties that were served.


If you have any suggestions about improving the event, please email Marsita at marsitaw11@hotmail.com or post a note on the Facebook Event Page.

Vegetarian Black Bean Breakfast Sausage

http://happyfoodhealthylife.com/vegetarian-black-bean-breakfast-sausage/

Yield: makes 18 patties
serving size = 1 sausage patty

Ingredients

2 Tablespoons flax seeds
1/3 cup water
1 bell pepper (any color), quartered
1/2 white onion, cut into wedges
4 cloves garlic, peeled
3 (15 oz cans) black beans, rinsed & drained
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
2 Tablespoons light brown sugar
1/2 teaspoons fresh grated nutmeg
1/2 teaspoons cayenne pepper
1/2 teaspoons red pepper flakes
1 teaspoon fennel seeds
1 1/2 c. fresh bread crumbs

Instructions

Combine flax and water in a small bowl, and set aside.


In a food processor, pulse together the pepper, onion, and garlic until minced. Drain all excess water out. Set aside.


In a large bowl mash the rinsed black beans with the back of a fork. It doesn't have to be completely mashed. More like a rough mash where some beans pieces are left intact.


Add the pepper mixture to the beans. Give the flax mixture a quick stir and add that to the beans, along with all seasonings and bread crumbs.


Combine completely, which may be easiest to do with your hands.


Heat a large non-stick skillet or griddle to medium low heat. While the pan is heating up, form patties with 1/4 cup worth of bean mixture. They will be about a half-inch thick.


Place patties on the hot skillet or griddle and cook for about 5-7 minutes, or until browned on one side. Carefully flip over to brown the other side.


You can either serve immediately with your favorite breakfast food, make breakfast sandwiches, or let cool completely before putting in a freezer-safe bag to keep in the freezer for up to 3 months.