Let the Livin’ Commence

Made a cream pie Saturday with the last of the fresh berries, and it was not bad. Neither was the fried chicken, and the biscuits were flaky as can be. Had to open the windows as I cooked and baked. It got so hot in the kitchen, and though it’s been cooler lately, we keep the bedroom windows open all night. Nothing like cool, crisp air as you sleep all tucked in with clean sheets and a fuzzy blanket and a quilt of some heft. Makes for good sleep, the kind from which one wakes and stretches and is up and running before the sun itself.

The night of my birthday was like that. Good sleep breathing in cool air, and a good long stretch when I woke. Only I didn’t jump up and at ‘em; I lay there awhile. Mr. S had left early for a meeting in the city, so I was in no rush to rise. I lay there feeling what it feels like to be a year older. It doesn’t feel much different, really. It happens so slowly, and when you turn and look back, it all went so fast. A series of snapshots. The moments. A blur.

There’s a line from the movie “Shawshank Redemption” that has been in my head lately. “Get busy livin’ or get busy dyin.” Sounds like a no-brainer when it comes to a choice, but if you don’t think about things like what kind of person you want to be and how you want to live and such, you can kind of slide into ways you don’t much see until you’re way down low without much in you to climb back up. That’s when somethin’ in you starts dyin’. And you don’t want that. Let the livin’ commence.

Maybe that’s why I enjoy thinking so much. Perhaps it increases my chances, before I move on to whatever lies beyond, of finding myself having lived the life I wanted to live, and having been the kind of person I’d not be ashamed at all to be. Makes for good sleep, too, thinkin’ does. Along with that fuzzy blanket.

Raspberry/Blueberry Cream Pie

Make and bake a flaky crust or use a frozen one.
Cool before filling.

Filling

1/2 cup heavy cream
1/2 cup vanilla Greek yogurt
2 T honey
1 tsp vanilla
1 container raspberries
1/2 cup blueberries

Whip cream in a medium bowl until stiff peaks form.
Whip in yogurt, vanilla and honey to taste. Spread in the cooled pie shell and scatter berries over the top. Chill before servin’.

Enjoy!