Friday, July 5, 2024

The Rain has to Stop Somewhere

  

Strawberry Biscoff Ice Cream Pie | recipe developed by Karen of www.BakingInATornado.com | #recipe #dessert


It's been raining here. That's an understatement. It's been like build an ark amount of rain. Our sump pump is working overtime. The spot on our lawn where it drains? Let's just say these days it resembles a bird bath. And don't get me started on the subject of my fears that it's become a mosquito breeding ground.

Good news: I don't have to water my outdoor flower pots. Bad news: all those pretty flowers could very well drown.

Every morning, I look out at the skies saying "please don't, please just don't."

Between the rain going on outside and the terrifying political news on the TV inside, it's been tough.

But yesterday was the 4th of July, Independence Day, and we were lucky enough to have a break from the rains. We were able to cook out, eat our ice ceam pie on the front porch hearing the bangs and booms, watching the skies over our neighborhood light up with fireworks.

It was celebratory, but hampered by the fear in the back of my mind that, with the possibility of a dictator taking power and putting a (further) stranglehold on our freedoms, this could be our last celebration of independence, of everything this country was meant to be.

And now, today, well, you know. "Please don't, please just don't."



The Rain has to Stop Somewhere | graphic designed by, featured on, and property of Karen of www.BakingInATornado.com | #blogging #inspiration





All of this rain has brought back a memory from when I was little. Something unusual. Unusual to me, at least. 

I was probably around 9 years old and we were visiting my great aunt and uncle in West Palm Beach as we did each winter. I had walked all the way past the fountain and up the long rock driveway to the street. Just as I got there, it had started to rain, a late morning shower. But as I looked to the side, I realized that it wasn't raining. Strange. As far as I could see down one side of the road it was raining. All the way down the other it was dry.

I took a step out of the rain, into the rain, out of the rain. And in that moment, I was visually aware that, of course, the rain has to stop somewhere. I mean it happens all the time when you're in a car driving through the rain, then, if you drive far enough, come out of the storm. But this was different. I was there. Standing in that exact spot where the rain just stopped. 

Under the cloud or out into the sunshine, the choice was mine.


Strawberry Biscoff Ice Cream Pie | recipe developed by Karen of www.BakingInATornado.com | #recipe #dessert

Strawberry Biscoff Ice Cream Pie



So yes, I know that any rain to fall here would eventually stop here. "The sun will come out tomorrow," and all that crap. But I also know that at this moment, somewhere, there is a line. The rain has to stop somewhere. 

And today, boosted by the celebration of Independence Day and all that our freedom means to so many of us, I have hope that wherever that line may be, someone is making the choice to take just one step to the left, out from under that dark cloud and into the sunlight. 

Not just for themself, but for us all. 



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Strawberry Biscoff Ice Cream Pie
                                                                       ©www.BakingInATornado.com

Ingredients:
4 TBSP butter
1 TBSP cookie butter
1 package Biscoff cookies (32 cookies)
2 TBSP sugar

4 cups strawberry ice cream
2 strawberries
1 cup heavy cream
2 TBSP powdered sugar
3 TBSP strawberry syrup

OPT: the 3 remaining cookies and/or sliced strawberries for garnish

Directions:
*Melt the butter and cookie butter in the microwave and set aside.
*Preheat oven to 375 degrees and grease a deep dish pie plate.
*Crush 25 of the Biscoff cookies into crumbs, then mix with the sugar and melted butter/cookie butter mixture. Press into the bottom and partially up the sides of the pie plate. Bake for 6 minutes, refrigerate to cool completely.
*While the crust is cooling, place the ice cream in a large bowl on the counter for 10 - 15 minutes to soften.
*Chop 4 of the remaining Biscoff cookies into chunks. Hull and chop the strawberries.
*Beat the heavy cream until soft peaks form. Add the powdered sugar and strawberry syrup and beat until stiff peaks hold. Reserve about 1/2 cup in the refrigerator for garnish.
*Mix the chopped cookies and strawberries into the softened ice cream, then fold in the remaining whipped cream. Spread into the crust and freeze for 1/2 hour. 
*Top with the reserved whipped cream. garnish with the remaining cookies and or additional strawberries, if desired. Freeze for at least 2 hours (best if frozen overnight) before serving.