I haven't decided what sport I'll be competing in yet - no sense in narrowing ones aspect prematurely. 
There will be a solo synchronised swimming event.  I may just do my rendition of Y.M.C.A with goggles on.
Anyway, all of us athletes will need plenty of sustenance:

Veggie Lasagne

And not the watery, squishy kind. This is robust and really tasty.

4 or 5 mixed peppers, quartered
Cherry tomatoes, halved
2 celery sticks, sliced
2 carrots, shaved

3 or 4 big mushrooms, sliced

A jar of tomato sauce

About a pint of cheesy sauce

Start by roasting some mixed peppers and cherry tomatoes with a generous sprinkling of olive oil and black pepper.  This will take about 45 minutes at 200 degrees.

While that's in the oven, fry some sliced celery until softened and then add some slices of lovely big mushrooms and some dried oregano.

 

Cook again until for a few minutes and then add a jar of your homemade tomato sauce (Or a jar from the supermarket).
Now add some carrot shavings - I do these with my potato peeler and they give a nice bit of texture.  Cook until just softened.
Now you can make a lovely cheesy sauce, in the usual way.  You'll need about a pint.

To assemble, start with a layer of the carroty sauce, then dry lasagne sheets, then cheese sauce and finally a layer of the scrumptious peppers and tomatoes and all their juices.
Fill in the gaps with the carroty sauce and continue with pasta, then cheese sauce, then peppers, red sauce, pasta and finally cheese sauce.  Top with some extra grated cheese.

Now, I used to spend ages snapping lasagne sheets and trying to make it all fit the dish. 
Now look at my devil-may-care attitude.  It really doesn't matter if there's a gap as the pasta expands in the oven anyway.


Frozen Assets

Cookies.

Here is the basic recipe: (makes about 25 biscuits)

8oz Sugar
8oz butter
13oz plain flour
1 tsp baking powder
1 egg

Cream the sugar and butter in a mixer until really soft.
Add the flour, baking powder and egg and mix gently until combined.
You now have the basic dough, to which you can add whatever you fancy.
I divided this batch in to two.
To the first I added currants and then shaped it in to a fat sausage. 
The dough is quite sticky so it benefits from being rolled in a dry ingredient.  I used oats.

To the second half of the batch I added chocolate chips and rolled it in flaked almonds.






These lovely sausages can now be wrapped in cling film and chilled in the fridge for half an hour before baking. 
Or, freeze for half a year if you like!
Slice in to cookies about 1cm thick and bake on ungreased trays at 180 degrees for about ten minutes.
If the dough has been frozen, allow to warm up for about 20 minutes before slicing.

Other things you could add:  chopped up chocolate bars of any kind, fudge bits, chopped cherries or nuts, cocoa powder, ginger...

Other things you could roll them in: chopped nuts, sesame seeds, drinking chocolate, dessicated coconut, crushed cornflakes...

Funny of the Week.

The power of a million candles.

http://youtu.be/Vt8aAy_8Ub4