Friday Favorites, Flops and Food

I know its cliché, but the weeks seem to be floating by leaving me feeling like I’m missing something or not living life to the fullest.

One of my goals for this year is to slow my days down and to be present and mindful of every minute. Another goal is to enjoy every season. In the past I would hibernate over the winter. I’m positive winter will never be my favorite season, but cute boots, leggings and cozy sweaters made it so much more comfortable.

A month I’d like to sleep through is April.

This April marks the 20th anniversary of my brother’s road rage murder. 20-years seems like such a long time but for me the pain is still there and it’s still deep. Not a day goes by that I don’t think of him or wish I could talk to him.
It’s also the anniversary of my stepson’s death. They both died on the same date.

My husband, John is having some medical issues.

He’s a disabled veteran so dealing with the VA is to say the least, stressful. Today he’s having a procedure. Hopefully this will get us closer to a diagnosis. Not knowing is awful isn’t it?

My favorite day this week was Thursday.

After a lunch meeting my friend Kate, a photographer suggested we take a ride to the Philadelphia Horticultural Center to see the cherry blossoms. I wasn’t in the mood but knew I needed the break and the exercise.
The center is a city treasure. There’s no admission fee, (imagine that).  The Japanese tea house with a bridge and garden is beautiful. Acres of plants, flowers, sculptures and cherry trees that line both sides of a reflection pool.
It was chilly and a bit cloudy, but the blooms were so pretty. This was exactly what I needed to slow down, relax and be in the moment.

Easter and Passover seem so late this year.

I prefer it that way because there’s a better chance it’ll be warmer. I’ll be church hopping all next week to see a musical presentation and a live enactment of the Stations of the Cross.

John and I are still binge- watching Blind Spot.

The action hasn’t stopped except for the night we couldn’t get one of the episodes to play. We were so frustrated. It took 2-days for Verizon to correct the problem. Instead we watched the Phillies lose instead. At least we were able to laugh about the disappointment.

We’ll spend Easter Sunday at my daughter and son-in-law’s home along with another daughter, hopefully one of our son’s and a bunch of grandkids.

I’m bringing a pineapple upside down cake. I’ve never made one before so I thought I should practice.

Easy Pineapple Upside Down Cake

Betty Crocker (or your favorite brand) Super Moist Yellow Cake Mix
Ingredients needed for cake mix (oil, water and eggs)
¼ cup of butter
1 can (20 oz.) of Dole Pineapple slices (drained but save juice)
1 jar of Maraschino Cherries without stems, drained (6 oz.)
1 cup of packed Brown Sugar

Heat oven to 350 (325 for dark pans)
Put butter in a 13x 9 pan
Place pan in preheated oven until butter melts.
Sprinkle brown sugar evenly over the butter.
Arrange pineapple slices over the brown sugar.
Place a cherry in the center of each pineapple slice and then add the rest around the slices. Make sure you press them into the brown sugar.
Add enough water to the left-over pineapple juice to make 1 cup.
Make the cake mix.
Pour batter over pineapple and cherries.
Bake for 45-minutes or until toothpick comes out clean.
Run a knife around the edges of the pan, immediately.
Place an oblong serving dish upside down over the pan and flip.
Leave the pan over the plate for 5-minutes so the brown sugar topping drizzles over the cake.
Remove pan and cool for 30-minutes.

It was easy and delicious. I may use fresh pineapple for Easter.

Have a Blessed Weekend,
Doreen

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