The Pool

On the way to my local library is a swimming pool. This time of year it is quite naturally filled with the squeaks and squeals of kids and families bobbing around in cool waters on a hot day. I am amazed at the design of so many of the pools in my city. They are really aqua-parks, complete with tube slides, lazy rivers and sand play areas. Brightly colored clown slides and animal structures make the pools fun places to be.

The pools of my neighborhood are a far cry from the swimming possibilities of my youth. My earliest memory of swimming is at a lake or the Missouri River. The lake was murky, mossy, fishy smelling and rife with leeches. The river was murky, mossy, fishy smelling and rife with currents that could carry you away in a second. The “beaches” harbored rattlesnakes and prickly, stubbly vegetation.

My first swimming lessons were conducted at the lake. As a child who made fretting a career, I was only too happy to conjure up a myriad of monsters in the lake to support all the reasons that I was sure to drown. During my lessons I was clingy, whiny, wide-eyed and hopeless. In defense of myself, I did go into the water and splash around in the beginning. I can still feel the oozy goo between my toes and the silt of mud coating my swimming suit. Every aquatic plant that brushed up against me resulted in a gasp of fear and soon my mantra became, “Do I have to do this?”  Our final test was to swim to a raft positioned out in the lake. The raft was probably not more than 50 feet away from the shore, but in my mind it was as far away as the Arctic Circle. Needless to say, I was less than successful in my attempt to pass the class. I don’t know who my swimming instructor was, but I am sure he either resigned or asked for a new group for his next round of teaching. I know his pay wasn’t worth the likes of me.

Later on in my youth, our small town built a swimming pool. Surely, the cool chlorinated water would inspire me to finally learn to swim. No rattlesnakes, no mud, no fish, no rogue currents. Well, once a fretter, always a fretter. Again, I tried to make a go of passing a swimming class. I was now a very big beginner, splashing around with little water bugs who had no fear of the unknown. I blew the required bubbles, floated the dead man’s float and believe it or not, I somehow managed to pass into an intermediate level. Frankly, I don’t know if I really passed the beginner’s class. I think my instructor felt so sorry for me that she thought this might boost my self-esteem and inspire me to keep on trying.

I did keep on trying. In college I was required to take a P.E. credit and swimming was one of the choices. I decided that it was do or die time. Last chance to overcome the monsters of the deep. I was blessed with a very patient instructor who I’m sure was shocked that someone my age could be so inept. She gave me pep talks. She worked with me individually. She gave me extra time. And, finally, she looked at me and in a sweet and sincere way said, “I’ve done all I can. I think you need to seek professional help.” Enough said. I hung up my bathing suit and made friends with the life vest.

I’m not afraid of pools anymore. In fact, I spent many happy hours watching my daughter from the edge of the kiddie pool when she was growing up. The difference is that I have re-focused my expectations and accepted the fact that I am and always will be a terra firma girl.

Hope you all find some fun ways to keep cool this summer, whether it be by land or by sea.

Here is a yummy dessert that is guaranteed to keep you cool.

Buster Bar Dessert

1 15.5 oz. pkg of regular Oreos

½ c. margarine, melted

½ gallon vanilla ice cream, softened

1 c. peanuts

Crush cookies and add margarine. Press into 9x13 pan. Spoon ice cream over crumbs. Sprinkle with peanuts. Place in freezer.

Topping:

2 c. powdered sugar

2/3 c. chocolate chips

½ c. margarine

1 12 oz. can evaporated milk

Combine ingredients in sauce pan and heat until chips melt. Bring to a boil and simmer for 10 minutes, stirring occasionally. Cool thoroughly. Pour over dessert and freeze until firm. Before serving allow to soften slightly