During this week between my mother’s death and her memorial service, we’ve all been pitching in as best we know how here at the house. I’m working on the communications aspect, such as notifying the extended family of funeral arrangements and hotels, writing the obituary, creating photo tributes on my blogs for family to enjoy, etc. My brother John and sister Barb are handling a lot of miscellaneous details and errands, and taking care of my Aunt Nancy’s dog Zee, since she had to fly back home to Kentucky to take care of her daughter in the hospital.
My sister-in-law Dana has taken over the kitchen, as well as planning the family dinner after the memorial. That’s a very good thing. The owner of Toute Sweets, a small baking and candy company, she is incomparable in preparing comfort food, whether it is truffles or pulled pork or potato salad. Last night, she baked two lemon pound cakes. This morning, I found her whipping puffy mounds of cream. She was making cherry lemon trifle. I asked, “When do we get to eat this?” Breakfast! I had three bowls, the perfect combination of smooth and sweet and tart. Comfort food.
Dana layered slices of one Sour Cream and Lemon Pound Cake with one can of Comstock lite cherry pie filling and a bowl of fresh sweetened whipped cream. (The whipped cream ingredients are a pint of heavy cream, 1/3 cup powdered sugar, and 1 teaspoon of vanilla.)
It’s lunchtime. I’m ready for more.
You may like to see my entire Gourmet with Dana series. Some of my previous posts: