“Show up for people.
Offer what you can.
Love people when they
Need it, even when you feel
They don’t deserve it.
Be a healer.
Show up for people.
Because when you’re hurting
You’ll want someone
To show up for you.
Last weekend was Memorial Day, and it was picture-perfect beautiful in Wilmington. Sunshine, sunburns, cold drinks, so many people. I don’t think it could have been any more stunning than 91 and sunny for 4 days straight. Sometimes God just knows when all the hosts need pretty weather for all the guests.
Richard had friends in town for the weekend, and we had so much fun sitting on the beach and beside the pool all day long for 3 long days. I wore my bathing suit for approximately 32 hours, and I loved it. It’s hard to believe it’s almost June, and Memorial Day always feels like the official start of summer on the coast. It’s like all that excitement that has been building in May is finally let loose, pent-up heat lightening that finally hits a pine tree, or all the kids who can say “only one week left!” before they are so free.
On Thursday at the Boys and Girls Club we had ice cream and cookies at 3:00pm just because we could, and all the sticky hands were worth the grinning faces. More than one kid had 3 bowls of ice cream, and there was something good in being reminded that sometimes, moderation is overrated. I was tempted to reprimand them with a gentle reminder that they had dance practice and tennis lessons in 30 minutes, which a stuffed tummy might not appreciate. But “it’s almost summer!” they said. And I said, “Yes. You’re right….chocolate or strawberry?”
But we’re all so free, aren’t we? Those of us fortunate enough to live in this place, many thanks to the people who didn’t mind giving theirs up for us. That selflessness is disarming when I stop and think about it. Usually I’m too busy reapplying sunscreen or figuring out how to squeeze one more hour out of a weekend, but it’s a humbling thought.
I really like the quote at the top of this post. It reminds me to show up for people, even when it might be a little bit hard or when I’m feeling particularly selfish. I think we should. But I think we should show up for people not just because we want them to show up for us when we’re hurting; which we will, of course. But we should show up more, I think, because God has already shown up for us. And there’s something so beautiful in doing something which another person will never be able to repay.
Let’s live more like that.
Sometime recently Richard and I made Dutch babies on Saturday morning, which is really how Saturday mornings should be spent, if I’m being honest. Richard likes to call them “Dutch boys,” and I took a really cool video of him taking it out of the oven looking amazing, but this free (cheap) version of wordpress doesn’t support videos.
How To Make a Dutch Baby Pancake
What You Need
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fine salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup, and jam, for serving
Blender or food processor
9- or 10-inch oven-safe skillet
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Heat the pan and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.
- Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
- Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.
They are very easy and very good….I suggest serving them straight from the cast iron pan with lots of whipped cream, powdered sugar, and some fresh berry compote.
Homemade Cherry Ice Cream
I also made some cherry ice cream, and it was the creamiest ice cream ever (thank you, Philadelphia cream cheese.) This is a “no churn” recipe, so it’s super easy and took all of 15 minutes to put together and pop into the freezer. I used fresh cherries and made my own filling, but you could just as easily use the canned cherry pie filling from the store. (No one will complain, I promise.) I didn’t take a picture, but you will win friends and influence people with this stuff.
- 1 1/2 cups whipping cream
- 3/4 cup cherry pie filling
- 1 8oz package light (or regular) cream cheese
- 1 can sweetened condensed milk
- 1/2 cup crushed graham crackers
- With an electric or stand mixer, whip cream until stiff peaks form. Scrape into another bowl and set aside.
- While cream is whipping, place cherry pie filling in a blender and blend until smooth.
- In the bowl of the mixer (no need to wash!), beat cream cheese until smooth. Add in sweetened condensed milk and beat until smooth.
- Fold whipped cream into cream cheese mixture carefully — you don’t want to deflate the cream!
- Pour half of your cream mixture into a 9×5″ loaf pan. Drizzle with cherry pie filling and graham cracker crumbs and swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs and swirl again.
- Freeze until desired firmness — about 4-8 hours.