Isaac is finished raging and writing and talking about fishing like some kind of shot glass-sized Ernest Eemingway. And now the story is done and I have a promise to keep. We’ll head to the creek, and I’ll stand up to my ankles in cool water and watch the boys splash through pools of sunlight and shadow. They’ll catch minnows and water-strider spiders, and I’ll write a story in my head with all of the words swimming around there, and when we leave, we’ll let them all go, the fish and the words, and they’ll swim away into the shadowy depths.
Trifle! Why trifle? Because I made Malcolm two birthday cakes, and we couldn’t possibly eat all the cake. So for some reason it made sense to take some sweet thing we couldn’t possibly eat all of, and add lots more sweet things, and make it even bigger. Yes it did. I soaked the cake in rum, and then I added some black currants that I’d simmered in sugar till they were almost like a jam (you could just use black currant jam, if you don’t happen to have a black currant bush in your backyard.) I poured almond custard over all of this, then I added lots of fresh cherries and globs of whipped cream. Globs!! It was really tasty!
Here’s Tread Water by De La Soul
3/4 cup milk
1/2 cup sugar
2 t vanilla
1 t almond essence
In a medium saucepan over medium-low heat, warm the milk, almond and vanilla.
In a medium-sized bowl whisk the egg and sugar and salt until frothy.
Whisking all the while, pour the milk into the eggs in a thin stream. Return the mixture to the medium-sized saucepan over low heat. Warm, stirring constantly, until it thickens enough to lightly coat the back of a spoon. Five or ten minutes, I think.
Pour into a bowl, stirring constantly. Put the bowl in a pan of cold water, whisking all the while, to cool the mixture down. Cover and chill in the fridge 5 hours to overnight.
Leftover cake–2 or 3 cups worth, in 1-inch cubes
1/3 cup rum, sherry, or any other beverage you like
1/2 cup black currants simmered with sugar and water and then allowed to cool or black currant jam. (Or blackberry jam, or blueberry jam, or cherry jam…)
1 1/2 cups pitted chopped cherries
1 cup heavy cream whipped and sweetened with a pinch of powdered sugar
Put the cake in a large bowl. Sprinkle the rum over. Spoon the black currants or jam over the cake. Pour the custard over everything. Cherries on top of custard. Whipped cream on top of cherries. And that’s it!!