|
Raspberry cream and retirement
By: KESTRAL BASS
7/20/2000
Retirement is an interesting phenomenon. We've traded in our lives for something totally foreign. It's as if we've stepped off this world and found a new one.
Retirement is an interesting phenomenon. We've traded in our lives for something totally foreign. It's as if we've stepped off this world and found a new one.
Our large house on Whidbey Island is now in the capable hands of two wonderful people from somewhere else. We have chosen, to the disbelief of some and the delight of others, to build a 483-foot cabin in the woods, and live a simple, unencumbered life. Our responsibilities are only those we gladly choose to take on.
So far, it's been a mixed blessing. My husband, once a busy military officer, happily, and, without a care in the world, rides his tractor; he's named Gimli, over and over and over his very well rototilled field. He putters in the barn and babies his new seedlings almost ready to be planted. He walks the dogs to and from the mailbox and delights in the natural order of things around him. Nothing, it seems, bothers him. He is in retirement heaven.
We have boundless projects to complete. Things like painting the picnic table, tending the new lawn, watering the gardens and finishing the stain in the cabin, to name a few. It isn't that we lack for something to do, it's that there's nothing we have to do. For year the children consumed our time. The day our son left and I went to the grocery store was the day it hit me that we were really alone. A flood of emotions washed over me then, and needless to say, I haven't gotten a handle on them yet, but in amongst the tears, there were thoughts of freedom, time alone and time to do as we chose.
Cooking. I love to cook. It used to be that I worked and socialized till dinner. I prepared it and we ate it. Now I spend prolonged periods of time in front of the stove, baking fresh breads, cookies and trying out any number of new recipes. Thus the problem. Even a moderate chef must ensure quality control. The manifestation of my problem is 11 pounds in three weeks! Sadly, there does not appear a light in the tunnel. My husband has even suggested cookware with locks, very funny. It is, therefore, now my challenge to overcome this new and distressing habit.
Cooking for two can be another dilemma of its own. Yesterday, I made something called Raspberry Cream It's on of those recipes, which can't be halved easily. Therefore, we are left with 8 cups of the stuff each with its share of fattening calories. As many things as I enjoy doing during the day I still find myself drawn like a magnet to the kitchen. The frige lures me to it as if it were playing sweet flute music and I was suppose to ignore it? I need balance in my life, we all do. This new adventure we are on now requires it. IN these little silly ways I am being taught how to live within the boundaries of my won self. To take the freedom I have and learn how to play within its very real limitations.
But, I thought it would be only fair to share this recipe with those of you less challenged in this area. Most of the time we eat fresh, organic, healthy food, but into each life a little decadence must creep. So here it is, it can be tricky to make, but it is always delicious. Watch out for the lumps though they can sneak up on you quickly. ENJOY!
RASPBERRY CREAM:
This is a recipe developed over time by a number of my girlfriends. We first tasted something like this in a wonderful little restaurant on Whidbey Island, but because they were reluctant to divulge the ingredients we all went to work and drew from countless resources to come up with this wonderful dessert.
INGREDIENTS:
2 cups heavy whipping cream
1 pkg. gelatin
3/4 cup sugar
1 tsp. vanilla
1 cup vanilla yogurt
1 cup sour cream
sweetened frozen raspberries (you can find them in the frozen food section)
IN a medium saucepan over a medium to low heat, mix the heavy cream and gelatin until the gelatin is dissolved. Stir it in very slowly or you will develop lumps. When this is done and the cream is still only warm, don't get it too hot, pour the sugar in and stir until dissolved. Take off the heat. Pour the vanilla, yogurt and sour cream in the saucepan and stir until everything is smooth and a bit thick. It is done. When you pour this mixture into small cups, it's very rich, please use a small mesh strainer and strain it through so you can take out any lumps you may have overlooked. Let this chill over night and then top with tow or more teaspoons of thawed raspberries.
Send Email to Bonner County Daily Bee
|
