It's All Sports,

I just heard, on TV, that Lebron James signed a contract for $100 million. To me that's obscene. I know he will get taxed heavily but he will be left with more than most of us earn in a lifetime. When one is a pensioner, it really does annoy you, well me certainly.

Once again being a Thursday I bowled a really good game. I think I need a hypnotist to make me think league days are the same as non-league days. I bowled pretty well on Wednesday too now it

doesn't matter or affect anything.

I have just watched Usain Bolt, the Jamaican sprinter or the fastest man in the world, win the 200 metre. He has now won the 100 and 200 metre races in the Games 3 times. Absolutely fantastic. However the Canadian, Andre Degrasse won the silver and this is his first Olympic Games. Wonderful effort. They seem to think that he is going to be taking over from Bolt. I haven't been watching a lot of the Olympics this year, not sure why, but I just had to watch that race tonight. The picture shows the heat in which  Bolt and Degrasse were exchanging smiles.

That was yesterday of course, today for me is my exercise class this afternoon. I am astounded that such gentle exercises as they seem to be, have, nevertheless, helped me a great deal. A lot of it is designed to give your muscles a memory of what to do when you stagger in the hope of preventing a fall.

This is different, but it looks delicious.

No-bake Snickers cheesecake

Source: Good to Know

Serves 8-10

Ingredients

For the base:

• 200g peanut cookies, crushed
• 50g butter, melted

For the filling:

• 2 gelatine leaves, soaked in cold water
• 500g mascarpone cheese
• 200g full fat cream cheese
• 75g icing sugar
• 100g mixed nuts, crushed (we used peanuts and pistachios)

To decorate:

• 4 regular Snickers bars, roughly chopped
• 50g milk chocolate, melted
• 6tbsp Carnation caramel
• 1-2tbsp chopped peanuts and pistachios

Method

1. Line an 18cm loose-base tin with greaseproof paper. In a large mixing bowl crush the peanut cookies using the end of a rolling pin or the base of a wooden spoon. Stir through the butter and press into the tin to form the base of the cheesecake and chill until needed.
2. Remove the gelatine from the cold water and add to 50ml of water in a small pan to dissolve over a gentle heat.
3. In a large bowl, beat the mascarpone, cream cheese and icing sugar until well combined. Stir through the dissolved gelatine and the crushed nuts.
4. Spoon the mixture onto the base and smooth over. Leave to set in the fridge for at least 4 hours, or overnight. Once set, remove from the tin, spoon over the caramel sauce, top with Snickers, drizzle with melted chocolate and sprinkle over the nuts.  

 Have a great day