The Year Ahead

The call came two days before Christmas. It was Ruth's daughter. You remember Ruth. She's the lady I drove home from Walgreens one Sunday afternoon. I didn't know Ruth had a daughter. It was a pleasant surprise. Ruth's daughter called to thank me. I wrote in the column that I was thinking of taking a Christmas gift over to Ruth and I had. My husband helped me deliver the package of goodies and a nice lady from the management office took it up to Ruth's apartment. Ruth must have told her daughter about it.

When Ruth's daughter called, the first thing she said to me was "You don't know me". Then she introduced herself and got her bearings on who I was. She asked if I was the lady that had driven her mother home. I told her I was. She said Ruth was a tad confused by the gift and who it was from. I told her I had written in the card that I was the woman that drove her home so she would know whom the gift had come from. Even though, the daughter said, Ruth was not quite sure.

Ruth was at her daughter's home for Christmas. That was good news too. She was not going to be alone on the holiday. The daughter told me that she lived far away in the suburbs so she didn't get to see her mother that often. I told her that I wanted to still extend my offer to take Ruth to the pharmacy, the doctor, the grocery store or anywhere else she needed to go; that I only lived two blocks away. Ruth's daughter didn't sound like Ruth would be taking me up on it, but I know she has my phone number and my business card so if she ever needs to call she can. I wished her Happy Holidays and we hung up.

That's pretty much how that story ends...at least for now.

That story may be ending but the new year is just beginning. I am wondering where there might be an old-folks facility where I might be able to volunteer a bit during the year. You see, most people tell me I can cook. Maybe I can give some little lessons on cooking for just one -- after many seniors have spent years cooking for families. I'm also crafty and could help by giving craft classes of some kind. I'm a decent gardener too. Maybe I can help in that regard.

So many people give and volunteer to help the young. I'm no expert, but it seems to me like maybe not enough people give back to those that gave of themselves for so many years.

I got so much e-mail from many of you talking about how nice I was to drive Ruth home. I'll admit, it felt good to volunteer and give back; even on a one-to-one basis. I think I can fit more of that into my life. I'm making my New Year's resolutions. That's going to be a focus.

I watch how people are always in such a hurry. I've seen doors close in front of older folks who just weren't fast enough to get to the door before someone let it close in their face. Why can't people wait just a few more seconds and help by holding that door open? I'm resolving to consistently look behind to see if I can hold the door for someone less speedy than me. I'm going to see what other kinds of doors I can open in 2007 too.

Have a great New Year and a safe and happy 2007.

This cheesecake was a hit at the neighborhood party. It's really easy to make. It will be best if made the day before you want to serve it.

Ginger-Pear Cheesecake

Crust:
One and a half cups of ginger snap cookie crumbs
5 Tbl of melted butter
1 Tbl of white sugar

Cheesecake:
One cup of diced, ripe, fresh, peeled pear (if you can't get a ripe pear you can use canned pears)
3 - 8 oz. packages of cream cheese (full cream or Neufchatel will work) room temperature
1 cup of white sugar
2 tsp. vanilla
4 large eggs
three quarters cup of sour cream
3 tsp. of ground ginger

Topping:
2 cups of sour cream
2 Tbl of white sugar
1 tsp of vanilla

You'll be using your 10" springform pan. Pour the ginger snap crumbs, the butter and the sugar directly in the pan. (You can make the cookie crumbs by crushing the regular cookies in a food processor or use a mallet). Stir the butter, crumbs and sugar thoroughly with a fork to mix. Then spread the mixture on the bottom and up to 1" up the sides of the pan. You can use your clean fingers or you can spread a piece of cling wrap over the crumbs and press on the cling wrap. Just keep maneuvering the crumbs until you have the entire bottom covered and pressed down. Bake this crust for 5 minutes at 350 degrees to firm it up.

When you take it out of the oven let it cool a bit and then spread the pear pieces across the crust in the bottom of the pan.

In a mixer, beat the cream cheese, sugar and vanilla until smooth. Add each egg and keep the mixer running to keep making the mixture fluffier. Wipe down the sides if any of it is sticking to the sides of the bowl. After all four eggs are in add the sour cream and the ginger. Be sure to sprinkle the ginger across the batter so it doesn't go in as a glob. Then beat again until all is mixed in. Pour the batter over the pears. Bake at 350 for an hour.

Let the cheese cake cool for 30 minutes on your counter. Then refrigerate over night or at least 5 hours. It will taste richer if you leave it over night and serve it the next day or evening. Don't worry if the cheesecake cracks on the top. You'll be covering any imperfections with the topping.

The day you'll serve the cheesecake mix the sour cream, sugar and vanilla for the topping. Whip for a short time until smooth. Spread this mixture starting in the center and across the cheesecake. Leave a 1" rim around the cake for drama along the edges. The cheesecake will probably have sunken a bit so the rim seems very natural. Bake at 325 degrees for 15 minutes. Now chill until ready to serve.

Take the cheesecake out of the refrigerator 15 - 30 minutes before serving to achieve the best flavor. If it's too cold you won't taste it as well. Cheesecake leftovers should be stored in the refrigerator. Should be in great shape for at least 3 days...if it lasts that long!

This exotic flavor will excite the palette. It's very smooth, creamy and different.

Enjoy!
Cheers,
Zola