There will be joy like this again in my life
Listened to the show Saturday and it was not bad. I was something of a mess after a long long week: three kids out the door — one until sometime in October — and my birthday and a parade and 7 girls on their way to spend the night. Not to mention the bee stings. Four. I was gathering up willow branches that had fallen in the wind, and some kind of nasty bee flew right into my shirt and that was that. I will say no more except that pain from a bee sting is underrated.
So when the migraine rose up sometime later that evening, I wasn’t surprised, and was it a humdinger. I got through Sunday morning after the 7 girls left. I don’t recall much of Sunday afternoon, and that evening is something of a mystery. Got through Monday, too. Woke up Tuesday feeling human once more and didn’t waste a moment. Had a physical exam, lunch with my friend Angela, and cut down the cottonwood tree that’s been threatening to take over the back yard.
While cutting down that tree, I remembered visiting Baltimore once and racing up a down escalator after a meal of crab cakes and cheese cake. And I remembered how, on that same trip, I spent an afternoon outdoors in a crowd listening to the “Ode to Joy” movement from Beethoven’s 9th. Parents were bouncing their babies, and children were straining to see, and old men sat with their eyes closed, swaying a bit. The sun was bright, and the wind was blowing, and I remember thinking, “There will be joy like this again in my life.” And there has been. Over and over. Most recently, today. As I worked outside, cutting down a tree in the bright sunlight as the wind blew hard and the neighbors watched from their windows until the tree fell, just right, along the white fence, and I hollered, “Whoo hoo!”
The last of the summer berries is what you’ll need for this cake. That, and a friend with whom to share it. Or a bunch of hungry kids. Depends how much you want left over.
Three-Berry Refrigerator Cake
3/4 cup cold milk
1 pkg. (3 oz) vanilla flavor instant pudding mix & pie filling
2 c whipped heavy cream or thawed Cool Whip, divided
2 c mixed raspberries/sliced strawberries
1/4 c blackberries (optional)
1 pkg. (10.75 oz.) frozen pound cake (or fresh pound cake)
1/4 c orange juice
Beat milk & dry pudding mix 2 minutes or until well blended. Stir in 1 cup of whipped cream/Cool Whip.
Cut cake into 3 layers; brush with orange juice.
Reserve 1/2 c of berries. Stack cake layers on serving plate, filling each layer with half each of pudding mixture and remaining berries.
Top with remaining whipped cream or Cool Whip and the reserve berries.
Cover loosely with foil.
Refrigerate at least 4 hours or up to 24 hours.
Makes 6-8 servings; store leftovers in refrigerator.