|Penguin statues were everywhere in the adorable town of Penguin, Tasmania. For more photos, please click here.|
There’s a hard reality I feel I must face when I say goodbye to my sister Susan today. With our plans to leave Nevada on Monday, this will be the last time I see her before we depart. This may be the last time I ever see her. Her health is failing daily.
Tomorrow, we have plans with Richard all day, including the brunch I’ll be making during the Vikings football game; attending the Vegas Golden Knight hockey game at 3:00 pm, followed by dinner on the strip around 7:00 pm.
I certainly hope Tom is feeling better by tomorrow. On top of it all, he pulled a muscle in his back and now he’s even more miserable. He’s taking Tylenol (Paracetamol), cough medicine and again laying low today.
This morning, awakening at 5:30 am, it dawned on me that I wanted to make my sister’s favorite dessert in the world; our mother’s recipe for cheese pie (not cheesecake which often includes flour which is not the case here).
Oddly, last night Richard mentioned that Cheesecake Factory has a low carb cheese pie and this thought stuck in my mind overnight. I also wanted to make him a low carb cheese pie (my low carb version of my mother’s fabulous pie) that we can all have for dessert tonight.
I bolted out of bed at 6:15 am, showered and dressed for the day and was on my way to Smith’s Market in no time at all. As I write here now, Susan’s pie is out of the oven, cooling so I can add the topping and the low carb pie is baking after I had to first, pre-bake the almond flour crust.
Waiting for the crust to cool, I made the low carb filling and was able to get the pie into the oven to bake in plenty of time. Now I’m timing the low carb pie until it’s done. After I remove it from the oven, I’ll have to let it also cool enough to add the sweet vanilla-flavored sour cream topping.
This morning I found Madagascar vanilla at Smith’s, some of the finest vanilla extract in the world. It’s unreal how easily I can find the proper ingredients in markets in the US. When we’re outside the US it’s a constant challenge trying to figure out alternatives for some of our favorite recipes. Then again, that is a part of the adaptation we so much enjoy.
Yesterday, I made another of Susan’s favorites, that delicious broccoli salad we all love with almonds and raisins. I will be bringing a good-sized portion for her while leaving plenty for tonight’s dinner. I plan to stop on the way to her assisted living facility and get her a Chipotle burrito, which should go well with the salad for a special dinner for her tonight.
Many people find great comfort in favorite dishes, often bringing up memories from our youth or other periods in our lives. With Susan lying in bed 24/7 with COPD and a variety of other conditions, at this point, she’s less concerned about her diet and instead focusing on getting through each day. These treats mean a lot to her.
This may be the last time I see her. When I saw her on Thursday, I assured her, we will be together again in a feeble attempt to dismiss the prospect of her not living much longer. It breaks my heart.
Isn’t this the case with many of our loved ones, as we age, we’ll lose many along the way? Any love and comfort we can provide our loved ones during the waning years of their lives are never time lost or wasted. All these seven years of world travel, I have stayed in close touch with her and will do so as we continue on.
Speaking of continuing on… Yesterday, we fully booked our two-month gap in India. We’re excited to share the details in tomorrow’s post.
Have a fantastic Saturday!
Photo from one year ago today, December 7, 2018:
|Yesterday, no less than 10 warthogs waded in our cement pond including mom and four piglets. The animals are feeling the heat as well as us humans. For more photos, please click here.|