A person ought to do a bit of reflecting

Archived | September 3, 2010 | By

Listened to the show Saturday and it was not bad. It was a few nights before my
birthday, and after the show I sat there listening awhile, mixing up a batch of cookies, as my daughter played Pachelbel’s Canon in D on her violin. There’s not much more I can tell you except that there were clothes that needed folding and I was thinking not cake this year for my birthday but this dessert called “Drumstick Dessert” for which my daughter got the recipe from an aunt at a family gathering.
The days before your birthday, seems a person ought to do a bit of reflecting. But when I do my thoughts go not to what I’ve done well or right but back a number of years when I was looking up at my mother’s legs on her 23rd birthday. How tall she was, how fair her skin, and her voice a constant thrum in my chest.
More than four decades have passed since. A substantial number of years in all, and my legs don’t look half bad. I don’t know how to play the violin, but my daughter does, and she is refusing to play “Edelweiss” for me. Not that I need to hear it. I can sing it to myself, and I do.
What I do know is I am still looking for the perfect blueberry bread recipe.
And for my mother, whose legs have sustained only minor storm damage, and who is hard to find these days. I am still looking for the right words to say what I mean, but mostly I’m looking for school clothes for the kids who won’t stop growing, and for a place I can stand where the wind always blows. Good for the soul, wind is. No matter how old you are, or what it is you’re looking for.
Drumstick Dessert
We’re nearing the end of summer with school starting next week. A few more hot days left, though, so keep this one in mind for a cool after school snack.
5 cups Cocoa Krispies cereal
3/4 cup peanut butter
3/4 cup light corn syrup
Mix above ingredients. Pat into lightly greased 9 x 13 pan.
Spread 1/2 gallon of vanilla ice cream over mixture. Sprinkle with crushed dry roasted peanuts. Drizzle with chocolate syrup.
Cover with foil and freeze.