Last week I entered the building that I recently feared the most with a slight stride in my step. Clutching an armful of new magazines that entertained me while I was resting after my surgery; I knew someone else could enjoy them in the waiting room of The Cancer Institute.
I signed my name on the check-in list and giggled again at the last question on the sheet that asks, “Are you currently residing in an assistant-living facility?” Someone always writes, “Not yet”.
I was almost running as I approached the exit door. My body embraced the warmth of the bright Florida sunshine reflecting off the intracoastal water across the street. Feeling the hot sun on my body reminded me of how good life is. As soon as my eyes adjusted to the intense light, I saw a deflated face of a woman exiting the car right in front of me as I walked out the door. She had on a scarf around her head to hide her missing hair. Wisps of grey hair peeked out from the sides of the loosely wrapped scarf. Her thin and weak body was hunched over in obvious pain. She looked like a battered soldier returning from a battle. This battle was cancer.
(me and my mommy first day back from hospital)
Stawberry No-Bake Cheescake
- 1 1/4 cups graham cracker crumbs (9 graham crackers)
- 2 tablespoons sugar
- 3/4 stick soft unsalted butter
- 10 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 cup heavy cream
- 1 (10-ounce) jar of your favorite jam. I used organic strawberry.
Grind the graham crackers in a food processor until beginning to turn to crumbs, then add the sugar and butter and pulse again to make the mixture clump. (If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added. )
Press this mixture into a 8-inch springform pan; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the graham cracker crumb base and smooth with a spatula.
Put it in the refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the jam over the top.
Did you see how easy that was? Now when you are craving cheesecake, there is no excuse for you not to whip one up!Happy Mother’s day to all the wonderful moms out there! You all deserve to be celebrated each and every day!
By Gabriella-9 yrs old
Thank you, my sweet Gabriella, for your story. Thank you for making me a proud mommy. Keep on writing.
I’m the luckiest mommy ever to two beautiful children. They are my greatest gifts.