Dear Reader

Dear Reader Column 07-03-2020

Dear Reader,

My apologies and thanks to the readers who pointed out that in Tuesday's column some of the instructions for the Lemon Pie recipe were missing. Below is the corrected version. I've been making a dessert for our grandkids every weekend since the pandemic started and this weekend's dessert is going to be a luscious lemon pie. Enjoy!

LUSCIOUS LEMON PIE

1 cup sugar
3 T cornstarch
1 T grated lemon peel
1/4 cup lemon juice
3 egg yolks
1 cup milk
1/4 cup butter, cut up
1 cup sour cream
1 9-inch pie shell, baked or graham cracker crust
1 cup whipping cream
2 T sugar
1 tsp vanilla

In a medium saucepan, combine the 1 cup sugar, cornstarch and lemon peel. Stir in lemon juice, egg yolks, and milk until blended. Add the butter.

Cook the mixture over med-high heat, stirring constantly until thickened and bubbly. Cook and stir for two minutes more.

Pour the mixture into a bowl. Cover and refrigerate for 30 minutes.

Remove bowl from refrigerator and gently stir sour cream into the mixture. Pour into desired pie crust.

In a small bowl, beat the whipping cream with an electric mixer until thickened. Gradually beat in the two tablespoons of sugar and the vanilla. Continue to beat until the whipped cream is fluffy. Spread the whipped cream over the top of the pie. Refrigerate 1 to 2 hours.

It's real good and real refreshing. Let me know if you try it.

Thanks for reading with me. It's so good to read with friends.

Suzanne Beecher
[email protected]

Dear Reader Column 07-02-2020

Dear Reader,

Spending so much time at home the past few months has inspired me to "tackle" a different drawer in my house every day. Some of the drawers I haven't opened for a long time and when I see what's inside, the decision to "give it away" is an instant one. 'Why did I even buy this thing? I forgot I even owned it.' But yesterday, when I opened one of my drawers, I realized I'd kept what was inside because I didn't know how to let go

When my parents were still alive, every time I went to visit them, shortly after I arrived, my mother would remind me where the important papers were (in the refrigerator in a bank pouch), and then she'd point to the 'Wizard of Oz' plates on the living room wall and tell me that when she died, those plates, "better not end up on a garage sale table." Then we'd walk into the kitchen, and Mom would point out a crock that she didn't use. "This is mine. Your Aunt Inez's kids might say this belongs to their mother, but it doesn't. Don't give it to anyone." And finally, after we got the death tour out of the way, we could sit down and have lunch. Holding on tight to 'Wizard of Oz' plates and a crock that wasn't ever used, these are the memories I am left with.

On one of my visits to my parents, I discovered a quilt I'd made for my mother. I'd picked out material I thought she would love and as I was sewing it, I kept thinking how pleased she would be. But now there it was, the quilt I'd made for her was wadded up on the floor in the corner of the garage. I couldn't bring myself to say anything, but after my mother died I rescued my quilt, and I've kept it in a drawer ever since. I tried to use the quilt once, but I couldn't because it reminded me of my mother. But today, I'm thinking that it's time to clear out this drawer and let go of the pain and toxic memories.

It's a lovely quilt, and yes indeed, it looks beautiful on my bed. I'm so proud of myself. I finally emptied out the drawer and filled the space with love.

Thanks for reading with me. It's so good to read with friends.

Suzanne Beecher
[email protected]

Dear Reader Column 07-01-2020

Dear Reader,

How about a Luscious Lemon Pie for the 4th?

1 cup sugar
3 T cornstarch
1 T grated lemon peel
1/4 cup lemon juice
3 egg yolks
1 cup milk
1/4 cup butter, cut up
1 cup sour cream
1 9-inch pie shell, baked
1 cup whipping cream
2 T sugar
1 tsp vanilla

In a medium saucepan, combine the 1 cup sugar, cornstarch and lemon peel. Stir in lemon juice, egg yolks, and milk until blended. Add the butter.

Cook the mixture over med-high heat, stirring constantly until thickened and bubbly. Cook and stir for two minutes more. Cover the surface of the filling with plastic wrap and refrigerate for 30 minutes.

In a small bowl, beat the whipping cream with an electric mixer until thickened. Gradually beat in the two tablespoons of sugar and the vanilla. Continue to beat until the whipped cream is fluffy. Spread the whipped cream over the top of the pie. Refrigerate 1 to 2 hours.

It's real good and real refreshing. Let me know if you try it.

Thanks for reading with me. It's so good to read with friends.

Suzanne Beecher
[email protected]