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We just returned from a long weekend in the Dallas area, a leisurely trip where we rekindled old friendships, attended the wedding of a gorgeous young bride, and spent hours and hours haunting the old neighborhood and places we loved during the years we lived in the area. As a matter of fact, it’s where two of our boys were born, and we still have many friends there who’ve become like family. Sadly, we don’t visit often enough, but as we drove around, we’d have flashes of recognition. So and so lived on that road. Remember when we did this? I wonder what happened to the ones who lived there? Since our boys spent most of their formative years there, the memories flowed like sweet nectar.
Our old house looks good, dwarfed by the maple and pear trees we planted in the front plus the additional trees the new owners have nurtured. The live oak in the back spreads its branches from one side of the yard almost to the other. The gazebo is gone, but the wisteria still rambles across the back and up on the roof. The funniest thing, though, was the fort Max built for the boys more than twenty years ago. A sturdy, two-story structure, our boys would bail from the top of the fort onto the trampoline and catapult into the backyard pool (an above ground, which makes it seem not so dangerous). The fort is now a bright purple and appears to be just as strong as the day it was built. Fun.
And in typical Texas hospitality, the heat and humidity met us at the border when we crossed the Red River. Sweltering heat that penetrates right to the core. A perfect example of why today’s Cafe Special was so beloved during those interminably long Texas summers. It was and is Max’s favorite summertime dessert, so with Father’s Day just around the corner, I’m heading to the store this week to get the ingredients for Lemonade Pie. Tart with just a touch of sweet in the crust. Ice cold and refreshing. There’s nothing like it to beat the heat. So here’s the version we’ve come to prefer after experimenting over the years.
1 small can (6 oz.) frozen lemonade concentrate, thawed
1 large Cool Whip (at least 12 oz.)
3 oz. Cream Cheese, softened
1 Keebler graham cracker crust, the extra serving size
Blend the thawed lemonade concentrate with the cream cheese using a wire whip. When smooth, fold in the Cool Whip gradually to blend the flavors evenly. When thoroughly mixed, scoop into the graham cracker crust. Freeze until ready to serve. Allow to thaw about half an hour before serving. Best if still slightly frozen. Food coloring may be added if you like. Garnish with a mint leaf or a plump fresh strawberry.
Enjoy. Guaranteed to please the dad in your house. My mouth is watering just thinking about it.