“A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.”
–Tenneva Jordan
I was talking with a friend of mine last week about the ups and downs of parenthood. This friend, recently married, is wondering if she will ever want to have kids. ” I am just too selfish,” she said with a sigh. And then I explained to her that I had found a great cure for selfishness, and it is called parenthood.
As mothers, we are asked to give so much: our time, our energy, our wallets, and sometimes even our very own slice of pie. How many times have I made myself breakfast only to sit down and have little fingers sneak up to pinch off a bite. How many times have I thought I would get work done during a nap or early in the morning, only to be interrupted by the needy cry, “Mommy!”
But for every ounce of patience, every last bite of ice cream, every final smidgeon of energy they have taken, there is so much more they have given to me. These little people, the ones I devote so much of myself to on a daily basis, have provided me with joy and blessings which are far greater than I ever imagined before I became a mother. They have made me a better person, and for that I am truly grateful.
Happy Mother’s Day!
Strawberry Cream Pie
Recipe from April 2012 Southern Living
Ingredients
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup sugar, divided
3 cups half-and-half
6 egg yolks
2 teaspoons vanilla extract
1 (9-oz.) package chocolate wafer cookies
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1 qt. fresh strawberries
1/4 cup red currant jelly
1 tablespoon orange liqueur
Preparation
1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.
2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.
3. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.
6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.
Carpie Diem 