Walk by Hello: Before Morning Comes

01 April 2011

Before Morning Comes

While the sky is still dark and before the bugle call of morning, two little feet trudge down the long hallway, dragging behind a menagerie of stuffed friends and sometimes a blanket.

If I'm not in a deep sleep the ribbon of light from the hallway stripes across our bed and I see the little figure standing in the doorway, regarding us at our rest. Swiftly and silently he clambers over pillows and knees and nestles in between us.

When his head is on the pillow and his breath is even, eyelashes fanning his cheeks I regard him, picturing a day in the not so distant future. He will be tall and strong and accomplished. He will no longer seek us out for nighttime comfort and cuddles. His world, the center of it will have changed. Grown up and out of our house, out of our arms and into new experiences, new relationships, new loves...

So for this little while I will open my arms, share just a little piece of my resting moments with this little boy who is afraid, who needs assurance. Give a little and he will learn to give too I hope..

No comments:

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.