Of Fig Trees and Growing things in the winter . . .

“Now learn this lesson from the fig tree: As soon as its twigs get tender and its leaves come out, you know that summer is near.” Matthew 24:32

I have a beautiful fig tree in my front yard. At least it is beautiful in the summer. Large green leaves and fragrant, growing fruit attract birds and other creatures to its branches. Each summer it is a race to see if we will get to pick the figs or if the birds will harvest first!

This gorgeous fruit producing fig of mine looks rather sad at the moment. It is, of course, winter and my fruitless, leafless, barren tree appears lifeless. Brown limbs poke towards the sky and a few aluminum foil pans hang from dry boughs, fluttering limply in the breeze, leftover attempts to keep the birds away last summer.

At this winter moment, almost three weeks out from all of our best intentions on renewal and resolution, regrowth and regeneration it is easy to feel like my fig tree. Days are cold, light is short lived and growth is hard to see. We live, like the fig, at the time in between harvesting and planting. My tree is alive and will produce fruit in its season, but right now it is dormant, resting. The tree is preparing itself to yield fruit when the time is right.

The Time In Between Things

Deborah Gronquist Gates

The world is brown and gray.
No tender green shoots of grass or blanket of soft white snow 
obscure its muddy earthiness.
Dead leaves crunch underfoot.
It is not winter nor quite yet spring.
I live in the time in between things,
where barrenness clouds hope and mundane moments make everyday Monday.
Where naked trees stretch gnarled arms heavenward 
pleading for a ray of sunshine to warm damp roots, rotting with rage.
I live in the time in between things where days slip into each other 
blended in shades of dull listlessness,
waiting.
Waiting.
I live in the time in between things.
Yet I live.

As the days of 2024 begin to slide past remember that each day, sunny or snowy or rainy or cloudy, brings an opportunity for growth. We may not be in the season where we see fruit or even blossoms or a green shoot, but growth by definition takes time. Growth is a process, it is most often gradual and even when things seem to take off overnight it is the preparation that enables the growth. I’ve heard it said that every overnight sensation is ten years in the making. All of those New Year’s Resolutions can come to fruition, just not overnight.

Resolved: today, I will try again. I will prepare and practice and persist until, in due season, the fruit is ripe and ready for harvest. Though my efforts may not appear to amount to much today, I will remember that every day is a new day.

The last line of my poem is a gentle reminder that no matter how bleak things may seem, if you are breathing you have hope! As you prepare and practice and persist, don’t do it alone. The God who created you longs to be a part of your growth. Lean on Him and allow Him to prune and prepare you for what will grow in due season.

Chocolate Ice Box Cake for Risk Takers

I have been eating and making this cake in January for years. With limited fresh fruit available, this is an easy and delicious option for something special that comes out looking like an igloo. The risk taking comes in when you realize it calls for raw eggs. Growing up at the height of Orange Julius popularity, raw eggs don’t scare me and I have never gotten sick from this recipe. I’m just giving you fair warning.

• 1 angel food cake (you can buy this premade or make one at home)
• 1 1/2 cups butter, softened
• 1 1/2 cups granulated sugar
• 4 oz. unsweetened bakers chocolate, melted and cooled
• 1 tbsp vanilla extract
• 6 eggs
• 1 pint heavy whipping cream
• 1 tsp vanilla
• confectionary sugar, 1/8-1/4 cup
• maraschino cherries

In an electric mixer, cream butter and sugar. Blend in melted chocolate and vanilla. One at a time, add eggs, beating well after each egg. This allows all of the sugar to dissolve; this mousse type batter should be very smooth, no crunch of sugar should be tasted. As you beat the eggs in the chocolate color will lighten. This completes the chocolate layer of the cake.

Butter a round baking bowl that is the size of a basketball. Cut angel food cake in thin slices and line the bowl, using about half of the cake. Spoon half of the chocolate mixture onto the cake slices, top with more cake, top with remaining chocolate batter, top with the rest of the cake slices. Cover with plastic wrap and chill for several hours or overnight.

When ready to serve, beat the whipping cream in an electric mixer using the whisk attachment. When soft peaks have formed, add vanilla and confectionary sugar to taste. Some people like it sweeter than others. Beat until whipped cream is stiff enough to spread over cake.

Invert the cake onto a round platter,

spread whipped cream all over the cake. Top with maraschino cherries and chopped nuts if desired.