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VOL. 37 | NO. 52 | Friday, December 27, 2013
A trifle to go with your Weekly Reader
I can hardly believe it’s almost 2014. As the old adage goes, “time flies when you’re having fun.” This has never been more true for me. Time is flying, and I’m having fun.
I remember when I was in elementary school and we received the Weekly Reader. They were usually four-page newsletters about new inventions and goings-on in the world. We would all get one, and our teacher would go over them with us about the latest happenings.
I think Weekly Reader is still used in the schools. However, they probably use iPads and computers now to investigate that stuff. They probably read the online edition.
Harrison M. Sayre of Columbus, Ohio, developed and produced the first edition of Weekly Reader, which appeared in September 1928. By 1959, there were editions for kindergarten through grade six. I was in second grade at the time.
I remember one particular edition that had a story inside about futuristic cars in America, and was referring to the 1963 Corvette Sting Ray. There was a picture of a shiny new red Sting Ray at the top of the page. I remember thinking I’d probably never see such a car. It was so strange looking.
Berry Trifle
1 pint of blueberries
1 pint of strawberries, hulled and cut into thick slices
2 pints of raspberries
1 lemon, juiced
1/4 cup of sugar
1-1/2 teaspoons of cornstarch
1 prepared pound cake, cut into 1/2-inch thick slices
1/2 cup sliced, blanched Almonds, toasted
Lemon Cream:
1 quart of whipping cream
1 tablespoon of sugar
1/2 teaspoon of vanilla extract
1 11-ounce jar of lemon curd
Place the berries in a large bowl, sprinkle with half the lemon juice, and then toss. Combine the berries, sugar, cornstarch, and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down - about three minutes. Remove from the heat and allow it to cool; the mixture will thicken as it cools.
In a bowl, whip the cream with the sugar and the vanilla to soft peaks. In another, smaller, bowl, blend some of the whipped cream and the lemon curd together, and then fold it into the larger bowl of whipped cream.
Assembly: Spoon a layer of the cream into a large glass bowl. Cover with a layer of pound cake, breaking where needed to fit. Cover the cake with a layer of berries, including the juice. Repeat the layers, finishing with the cream. Sprinkle with the toasted almonds. Allow to chill.
Well, I was obviously wrong, and the 2014 Corvettes are gorgeous. However, that article has remained with me as a constant reminder of how fast time is going.
Last month, I was watching TV (can’t remember the program) about some projection for the year 2030. Once again, I thought, “I won’t be around to see that happen.’
Well, after thinking about it in terms of age, I realized I’ll only be in my late seventies in 2030. I certainly don’t plan to kick the bucket before my 80th birthday. And, if I share my grandmother’s genes on my fathers’ side – she turned 105 years-old last month – I’ll possibly be seeing the year 2057.
It’s very hard for me to imagine what the world will be like around 2050. Nothing will be as it is today. TV will be different and “Weekly Reader” probably won’t even be published. Cars will probably all be electric and flying by then.
It’s difficult to see where we might be, but I do know that I won’t be writing this column. And you wouldn’t want to read it anyway.
Nevertheless, as for now, with God’s blessings, I’m still writing, and I do have some faithful readers.
You’ll never know how much I appreciate your loyalty throughout the years! It seems like I started this only yesterday. Time flies…
Here’s a recipe for one of my absolute favorite deserts. Have a great 2014.