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Valentine cards eased the pain
I was in the hospital recovering from spinal meningitis that almost took my life. I was in an isolation room and if anyone was allowed to visit, they had to wear a mask, gloves and coat, for their protection. that everyone at school was mad at me because the health department made the whole school take shots when they found out what was wrong with me. I entered the hospital at the end of January and two days before Valentine's Day I had surgery to remove my mastoids to prevent further infection. The doctors had to shave my pretty, long, white blonde hair above my right ear. My head was wrapped in bandages and I couldn't lay on the right side of my head at all. I was able to see out the window to my left and watch the snow fall. It was just as rare then as it is now. It barely affected me since I felt so bad. By Valentine's Day I was feeling a little better, but when Mom came into the room carrying a shoe box that had been decorated with red felt and lace hearts, I really felt good. Inside the box were those tiny little fold up valentine cards from the kids at school. There must have been hundreds of them. I spent that day and the next opening and reading each card and thinking of the person who sent it to me. I cried because I was so happy that they didn't hate me for having to get the shots! Everyone should have someone to think about them on Valentine's Day. If you know someone who is alone, please make them a cake and take them a card. It does a lot for you but it does more than that for them. Show a little love! Old Fashioned Gingerbread 1/2 c butter 1 c sugar 1 c molasses 1 egg 2 1/2 c all purpose flour 1 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground ginger 1 tsp ground cinnamon 1 c hot water Beat butter and sugar; add molasses and egg and beat well. Combine flour and remaining dry ingredients and add to butter mixture alternately with hot water. Mix at low speed after each addition until blended. Pour batter into lightly greased and floured 13 X 9" pan. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick comes out clean. Serve with Creme Anglaise sauce while still warm but not hot. Creme Anglaise Sauce 2 c milk 1/2 c sugar 5 egg yolks 1 tsp vanilla Bring milk to simmer over medium heat. Beat sugar and eggs at high speed with mixer until mixture forms ribbon. Add hot milk to egg yolks, whisking until blended; return to saucepan. Cook over low heat, stirring constantly until custard thickens and coats a spoon. Strain through a mesh strainer into a bowl and cool for about 5 minutes. Stir in vanilla. Pour over warm gingerbread. Almond Macaroons 2 2/3 c shredded coconut 2/3 c sugar 1/4 c all purpose flour 1/4 tsp sat 4 egg whites 1 tsp almond extract 1 c slivered almonds
This is a good way to use the egg whites after the creme anglaise sauce. Combine coconut, sugar, flour and salt in a medium bowl and mix well. Add egg whites and almond extract; stir well. Stir in almonds. Drop by teaspoonfuls onto greased baking sheet. Bake at 325 degrees for 20 minutes. Remove and place on tray to cool.
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