Fading Flowers, Runny Noses and Puffy Pavlova . . .

“The grass withers, the flower fades, but the word of our God will stand forever.” Isaiah 40:8

All around me, people are complaining about pollen, runny noses and headaches, but I am rejoicing in the beauty of spring, even while reaching for the tissue box. Allergies aside, spring is magnificent. Beside my front door the thornless rosebush we planted five years ago has finally decided to bloom and the air as you enter my house is richly perfumed. The woods beside my house are arrayed in numerous shades of green, offering housing to the songbirds filling my yard with music. Hollyhocks, zinnias and herbs are showing signs of life, pushing up through the dirt on their climb to maturity.

Ironically the most beautiful blooms I have right now reside in our backyard, near our pool. The closed pool. The one covered with a blue tarp and last years fallen leaves. The pool no one is sitting beside or splashing in. The pool awaiting opening in a few weeks when the blooms will be spent.

I’m not sure how we managed to place the most magnificent spring flowers in a space we will not inhabit until summer. Each year I find myself sweeping the back deck and almost by accident looking around at the pool and gasping. Pink and coral azaleas, gigantic snowball blossoms and delicate lily of the valley cascades surprise me. I know they live there, but the cold, dreary winter months lull me into thinking the world is a flat, gray place. By the time the sun warms me into opening my eyes it is almost too late to enjoy the bounty of beauty in my backyard.

Sometimes life feels like those flowers, like I work and work and work at something, finally get it just right, and no one is there to see it. They are all in the front yard, while I am blooming in the backyard. I’m a toddler again, calling “look at me!” “look at me!,” but all the grown ups are busy. Or they aren’t interested in what I am doing, or I am too loud and giving them a headache.

The fact is, most of us grown ups are so focussed on the task at hand, work or play, that we miss the joy found in the toddler’s new ability, the birds trilling music, and the flowers colorful display. Too often “not now”, “I’m too busy”, and “in a minute” become the refrain of the day and before you know it the blooms are spent, the birds migrate and the toddler is a teenager who no longer has time for the grown ups.

Worse than that, we become allergic to the magic of aging, thinking we know best the perfect age, look, and lifestyle; always waiting for the next stage of growth or longing for the time that is behind us. Searching, seeking, hunting for what seems to be lost instead of soaking in the moments that are available right now. The desperate young mom craving alone time more than anything turns into the teary eyed, octogenarian sitting in a small apartment alone.

But the flowers are still blooming. What does it matter if they are in the front yard or the back yard? What does it matter if anyone sees them? They are gorgeous, designed by God, doing exactly what they were planted to do, bloom! And God sees them, and He smiles. In Matthew chapter 6, God instructs us to enjoy the fleeting moments we have and to trust His provision for us. Verses 26-33 read as follows:

Look at the birds of the air: they neither sow nor reap nor gather into barns, and yet your heavenly Father feeds them. Are you not of more value than they? And which of you by being anxious can add a single hour to his span of life? And why are you anxious about clothing? Consider the lilies of the field, how they grow: they neither toil nor spin, yet I tell you, even Solomon in all his glory was not arrayed like one of these. But if God so clothes the grass of the field, which today is alive and tomorrow is thrown into the oven, will he not much more clothe you, O you of little faith? Therefore do not be anxious, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ For the Gentiles seek after all these things, and your heavenly Father knows that you need them all. But seek first the kingdom of God and his righteousness, and all these things will be added to you.

Sometimes I find myself seeking first my own kingdom. My wants, my agenda, my schedule. I holler “look at me”, and I pout when no one seems interested in the building of my kingdom. I work so hard to fill my barns and dress my family and make my world what I want it to be.

Other times, I glimpse the hidden flowers God has placed in my world, and I remember that I am to seek His kingdom first. I consider the snowball bushes in my back yard and the yellow finches fluttering around the feeder; I see the growth in my children and grandchildren, I hear them sing “I Love You, Lord”, recite the books of the Bible, and say “will you read me a book, Grandma?” Suddenly my agenda and schedule seem less important and I am awed by the God who created the world and all that is in it. I am encouraged to take a chair down by the closed pool to sit and stare at the snowball bushes, who like myself, will wither and fade, but who are imbued with the glory of God for the time they bloom.

Today’s recipe, like the flowers, will not last long. It is a type of meringue, popular in England and Australia. I first encountered the dessert when my daughter was studying in England. Friends of hers invited us over for dinner and served this delightful and truly light sweet. Recently I found an excellent recipe for Pavlova on https://sallysbakingaddiction.com/pavlova/#tasty-recipes-66939. You may follow this link to bake her version of Pavlova with lemon curd and whipped cream.

I changed the recipe to suit my tastes and use the ingredients I had available in the pantry and refrigerator. Following is Sally’s Pavlova recipe and a recipe for basic pastry cream which I used to fill the meringue. Topped with berries it was springtime on a plate!

Pavlova with Pastry Cream and Berries

Pavlova

• 4 egg whites (use the egg yolks to make the pastry cream)
• 1 cup superfine sugar (place 1 cup of granulated sugar in a food processor and pulse several times)
• 1 tso pure vanilla
• 1/2 tsp cream of tartar
• 1 tsp corn starch

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. (Preliminary note: you will quickly reduce the oven to 200°F.
With a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F. The pavlova will stay in the oven as it cools down to 200°F. Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away. Carefully slide pavlova onto a serving plate.
Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.

Pastry Cream

• 1 cup granulated sugar
• 4 tbsp corn starch
• 3 cups milk
• 4 egg yolks, beaten
• 2 tbsp butter
• 2 tsp vanilla

In large saucepan whisk together sugar and corn starch. Gradually add milk and egg yolks until blended. Cook over medium heat, stirring constantly until mixture boils. It works best to use a wooden spoon with a hole in the middle of it, this keeps the mixture heating evenly. Boil, stirring, for one minute. Remove from heat and add butter and vanilla. Stir until smooth. Place plastic wrap directly on the surface of the cream to prevent a skim from forming. Refrigerate until ready to serve.

When pavlova and pastry cream are both cool, spoon cream into the center of the pavlova. Place cut berries on top of the cream. Can add fresh whipped cream if you like.