Sunday, June 2, 2013

Thirty Four Months

It has been 34 months since the Best Husband In The World passed from our life.

34 months.

Almost 3 years.

What have I learned?

Life goes on.
Love doesn't die.
Memories don't fade.
Tears dry. But they do not stop. They can come at unexpected, unbidden moments.
People come and people go.
The heart is a living, growing, giving, humble thing.
I can feel again.
I can dream again.
I will never forget.
I will forever love.
I can heal.
I maybe (someday) will trust again.
I remember.
I forget.
I long.
I want.
I aspire to move forward.
I laugh.
I cry.
I dream.
I cook.
I smile.
I worry.

I have made a new life with new people, new friends, new beginnings. I have dreams. I have inspirations. I have confusion and yet I have hope in a new life, with new and ever changing thoughts, feelings and aspirations; but always, always, I have TBITW in the back of my mind. That beautiful soul, that amazing man... that "Best Husband In The World".

New Life. New Beginnings. New Hopes. New Dreams. New Blessings.


The Good Cook.

Tuesday, February 19, 2013

This I Will Remember

Two and 1/2 years ago I lost my best friend, my lover, my confident, my husband, to death.

I have come a long way in 2 1/2 years. I have changed. I have made changes. I have dealt with the worst thing that could possibly happen. I lost the love of my life. My partner. My friend.

Many years ago, on a wedding anniversary, TBHITW gave me a limited print as a gift. It is an image of two hands touching... just the finger tips.. reaching out.

It reads:

"This I will remember when the rest of life is through.. the finest thing I ever did was simply loving you."

This print hangs on my bedroom wall. I read it every morning. Sometimes I cry. Sometimes I smile. Most times I know this is true.

Just saying.

Thursday, January 10, 2013

Lemon Budino

Budino means pudding in Italian.

This dessert is part creamy custard and part tender, moist cake. Most importantly, it adds up to all delicious.

Lemon Budino (serves 6)

1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk 
1/4 teaspoon salt
Whipped cream (optional)

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

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