I’d rather be unpredictable than predictable

Archived | April 16, 2012 | By

Listened to the show Saturday and it was not bad. It was a strange weekend weather-wise, and I don’t anticipate things are going to even out for a while now. Monday was the first day of Tornado Awareness Week, nationwide, and I smile at this as I’ve been keenly aware of tornadoes much of my life. And though there is always more to learn and understand, just when we think we’ve got Mother Nature figured out, she has something new in mind.
Like that snow on Monday morning. Blowing snow. After a stretch of days up in the 80s and the most snowless winter I’ve ever seen. If Mother Nature has a tattoo, it likely reads, “Unpredictable.” And who’s to blame her? Mr. Sundberg once told me, “You’re so unpredictable, you’re predictable.” And that’s when I decided to paint the walls chocolate brown. “Predict this,” I muttered, and painted one red.
I’d rather be unpredictable than predictable, I guess, and I’m grateful for the mysteries of the world: why toilet water swirls in a different direction in Brazil; crop circles; what God looks like; adolescence; life after death. I don’t need to know why the tornadoes hit as they do; I just need to know if the people survived. And if they did, and need help, well, let who will help them not be a mystery. Let it be the one predictable thing. That, and water. Amen.
It may not be “smierkase kuchen”, but this is one humdinger of a cake, good enough for mid-morning tea, or for a picnic in the sun. Try it out. It has lemon, and nutmeg, and enough cheese to ensure seconds.
Cottage Cheese Brunch Cake
2 cups sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 T sugar
1/4 lb. butter
2 eggs, slightly beaten
Sift dry ingredients together. Work in butter. To coarse crumbs, add beaten eggs and mix enough to hold together. Divide into two.
1 (16 oz.) carton small curd cottage cheese, creamed
1 egg
2 T lemon juice
1/3 cup sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Few drops of vanilla
Mix all ingredients together for one minute. Roll out pastry, place one part in bottom of 9 x 9 greased pan leaving about 1/2 inch up around sides. Pour in cottage cheese filling. Put second part of pastry on top and gently press down around edges with fork.
Bake in 350 degree oven for 30 to 35 minutes. If desired, drizzle lemon glaze on top, when slightly cool (1/3 cup powdered sugar and one T lemon). Cut in squares and serve warm.