Joy in the Journey

It began several weeks ago when we observed a small, mud nest nestled outside our kitchen window.  The barn swallows had attached their abode under the eaves of our attached garage.  We watched as the parental birds took turns sitting on this nest with constant care and concern.  Soon we could see little beaks stretching upward waiting for their food.  I don’t know how many mouths there were, but the parents were committed to caring for the many little ones stuffed inside the nest.

A week ago, when the wind and rain was blowing with terrific force, we noticed the nest was missing in the early morning light.  I ventured outside to see if I could see any remains of the small creatures, but only found a few feathers and some broken mud clots in the grass.  Hopefully they were ready to leave the nest!

The last couple days activity has been started again to rebuild a nest in the exact same location.  Will there by another batch of eggs and babies?  Or will these parents now be “empty nesters”?  Only time will tell, and each time I wash a few dishes, I  glance up and enjoy their busy activity.  One thing that is great about them is that they like to eat mosquitoes, so no matter what little messes they make, I welcome them.

Besides watching the birds outside my kitchen window, I have been enjoying washing and preparing the delicious fruit that is in season.  Just recently we brought home several pounds of deep red bing cherries.  Boy are they scrumptious!  It is hard to stop once you start munching on them.  I did freeze some for later eating, but I want to share a recipe that I found for Cherry and Chocolate Ice Cream Pie.  It would be a great Fourth of July treat, especially with the pretty red and white colors, and cool, refreshing ice cream on these warm summer days.  Cherry pie is one of my favorites, but this one takes it even farther with the luscious layer of chocolate fudge inside!  And June is Dairy Month…so another reason to enjoy a special ice cream treat.

Cherry and Chocolate Ice Cream Pie

15 Oreo cookies

1/4 cup butter, melted

3/4 cup hot fudge ice cream topping

4 cups vanilla ice cream, softened

3 cups fresh or frozen dark sweet cherries, pitted and quartered

1/2 cup water

1/4 cup sugar

2 Tbsp. thawed cranberry juice concentrate

1 Tbsp. cornstarch

1.   Mix cookies until fine crumbs form.  Add butter and blend well.  Press mixture onto bottom and up the sides of an ungreased 9 inch pie plate.  Freeze until firm, about 15 minutes.

Carefully spread hot fudge topping over the bottom of crust.  Freeze until firm, about 30 minutes.

2.  Combine the ice cream and 1 cup of the cherries.  Spread over the hot fudge.  Freeze until firm; about 8 hours.

3.   Prepare the sauce for topping:   Combine water, sugar, cranberry juice concentrate, and cornstarch.  Bring it to a boil over medium heat and stir constantly.  Stir in remaining 2 cups of cherries.  Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes.  Removed from heat and cool completely.

4.  Remove pie from freezer 10 minutes before cutting.  Serve with the cherry sauce on top.

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