We’ve just returned from a 2 week trip to our home state of Texas. My husband and I lived there for over 30 years. How fine it seemed to once again tune our ears to “Howdy, Sweetie Pie,” and “Y’all be good now!” And how comfortable it felt to dine on sausage gravy and biscuits, Texas BBQ and peach cobbler! I saw a sign for some “down home banana pudding,”and it put me in mind of the way I used to substitute strawberries for bananas in the pudding.
We’re having guests for dinner Saturday evening, and I thought about making that pudding with our in-season strawberries. But I decided instead to keep to my previous plan which was even better: Dale’s English Strawberry Fool. (RuthAnn)
The British have some amusing names for food. Like this one. I have no idea how it got its name. Perhaps because is so easy even a simpleton could make it. Who Knows? [Dale]
You will need:
1 Angel Food Cake (Buy or Bake) 1 cup Whipping Cream
1 quart fresh Strawberries 1 teaspoon Vanilla Extract
1/4 cup Sugar 2 tablespoons Powdered Sugar
1. Wash strawberries; trim off the green tops and slice the strawberries.
2. Place strawberries in a bowl with the sugar and stir. Let them sit in the refrigerator for at least two hours.
3. Cut or tear the cake into bite-sized pieces. You will only need half of a large round cake so leave the other half too munch on later in the week. If you can find one of those small loaf cakes, you could use the whole cake. Place the cut pieces into a large mixing bowl.
4. Whip the cream until it has doubled in volume. Stir in the vanilla and powdered sugar.
1. When the strawberries are ready, pour them over the cake.
2. Pour the whipped cream on top of the strawberries.
3. Gently fold all three together. Do not stir to mix it evenly. Leave the red, pinks and whites unevenly swirled.
Food for Thought:
[House where I grew up in Terrell, Texas. I’m so glad they’ve kept it up.]
There’s something about home. As I grow older, the thought of my roots in the 15,000 person town of Terrell, Texas and its comfortableness set me yearning. It’s where I hung clothes on the line when I was in Elementary, with an eye on the sky, hoping the rain away so we could go swimming. Texas is where I fell in love with my husband and where I began to conquer the piano at Baylor University.
[My husband Bob at Washington on the Brazos, where Texas signed their Declaration of Independence from Mexico.]
On this trip, I was especially taken with Texas’ “down-home” hospitality. My sister opened her home to us for three days and nights. She even e-mailed me ahead of time and asked what we liked for breakfast. When we woke up that first morning at her house, we discovered she’d bought the exact kind of coffee we like and made us some homemade whole wheat blueberry muffins. On the second night, she created an excellent vegetable lasagna that we inhaled. She knew we were trying to add more vegetables to our daily diet.
[A typical roadside field in the springtime]
At a River Café in artsy Wimberly, Texas I was trying to clean up the crumbs I’d left on the table, and the ample waitress said in a motherly tone, “Don’t you worry about that, Honey. That’s why you go out to eat. You just leave it to me.”
And in the newly furbished “Square Inn” in the same artsy town (www.wimberly squareinn.com), Marcie welcomed us like family. She even invited us to watch our Iron Lady DVD in the cozy inn’s living room.
For me there’s something infinitely normal about being in Texas.
[An Old Cotton Gin]
As we drove from north to south to north, satisfaction began replacing the yearning inside me. The blue bonnets and pink butter cups spread out before my eyes, as we whipped along, picking up more and more of God’s gift of hospitality.
I’d like my dinner guests to feel such hospitality this weekend. Dear Lord, may it be so!