Here’s a bizarre metaphor for you: The early part of this Saturday is like a the calm and peaceful meat between between two slices of upheaval and stress.
After a week of determined job searching by The Husband and a hospital procedure followed by an ER visit for Middle Sister, the early part of today has been lovely. A trip to the farmer’s market to visit The Boy at the bread tent was followed by several leisurely yet efficient errands. Then home for lunch, chores checked off my weekly list, and the making of an oldie-but-goodie recipe for dessert this evening – fruit pizza.
Speaking of this evening, that’s where the other slice of of upheaval and stress comes in. A cookout at our place with my dad, his wife, my sister, and her three tween/teen kids. For me this event promises all the stress and tension of a house fire multiplied by an earthquake, minus the fun. Middle Sister won’t even be here to diffuse all that tension (she’s brilliant with younger kids). She’s got a babysitting gig and has to abandon me to my fate. Thank goodness The Husband and The Boy will at least be here…but they find my family just as freaky as I do, so they’re not quite as comforting as Middle Sister in this situation.
So…I’ll try concentrating on the positives…It’s been threatening rain all day, which The Boy says is even worse for his bread tent sales than actual rain. So that means he was able to bring home a gorgeous array of loaves for us to share and to enjoy over the next week.
And I get the fun of making a fruit pizza. In case you don’t remember this old fave from – was it the 90’s when this was popular? – here’s the recipe:
1 tube Pillsbury refrigerated sugar cookie dough
8 oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
1/2 cup apricot jam
1 TB warm water
Mash the cookie dough onto a pizza pan. Bake at 350 for 14 minutes. Cool completely.
Stir sugar and vanilla into cream cheese and spread over cookie dough. Have fun arranging your favorite fruits on top in an attractive pattern. Mix jam with warm water and pour over top as a glaze. Refrigerate until cream cheese has re-set.
And now, head down…take a deep breath…and let’s plow through this thing.