Yes, this is my senior picture. Yes, it was a LONG time ago. Yes, I’m posting it so those of you who have only known me as an adult can see what I looked like in high school. Also to grab your attention to read my blog, LOL. And yes, there is a coconut pie recipe at the end of this post.
In March of my sixth grade year, my parents and I moved from the Texas to a town in Middle Tennessee. For those of you unfamiliar with Tennessee, our state flag has three stars to represent the three divisions of Tennessee–from the Mississippi River to a section of the Tennessee River is West Tennessee; from there to the time zone change is Middle Tennessee; from there to the eastern border is East Tennessee. West and Middle Tennessee are in the central time zone. East Tennessee, obviously, is in the eastern time zone. Fellow grammar police, please forgive if I should have capitalized the time zones.
The move was a little traumatic for me. I had been in a self-contained sixth grade classroom. My new school changed classes according to the subject. Fortunately, I was with the same group of students as we moved from one class to the other. I made friends through school and church, and while those friendships changed as we grew older and went back and forth, there were two friends who remained constant.
But we went out separate ways. We no longer live in the same town. We don’t see each other that often. But thanks to cell phones, we keep in touch. A couple of days ago, one of them discovered how the three of us can have a group phone call. Yes, at our age, we’re a little slow on technology, so don’t judge.
These two came to see me last fall. I blogged about our trip to Memphis, I think, but they spent time at our house too. And my husband got a full dose of not just the women we are but also the girls we were.
The memories we share, both good and bad, unite us. I can be my true self with them. I am not the Sunday school teacher/retired teacher and principal/mother/grandmother. I am just ME.
Sure, I can be myself with my current friends. I am definitely myself with my family.
But when I’m with them or talking with them, I am 16 again. I laugh in a way I don’t laugh with anybody else. I mean, when (I’ll call her “Sue,” she knows why) texted me the following, I laughed until I cried because I was picturing her saying this. You probably won’t find it as funny, but here’s the text. Note: she is trying to exercise more.
“I read that when you walk, you should engage your core. My core is an old maid and has never been engaged.”
Admit it, that’s pretty funny. The funny story in our phone conversation this week was when Nan and Sue were on a tandem bike years ago and Nan was in the front seat. Hot and struggling and red-faced, she looked back to discover Sue was not peddling at all. I guess she thought she was on a bike taxi…
Laugher is the best medicine, but laughter with cherished friends is like a steroid. It invigorates and makes the world a happier place.
We grew up together. We went through the traumas of adolescence, the excitement of new adventures, and more. We even worked at the same bank at one point. Yes, we had our differences, but we got over them.
I hope everyone has at least one friend like that.
Sue always loved my mom’s homemade coconut pie. So here’s the recipe:
Ingredients:
Two frozen pie shells
1 1/2 cups sugar
two tablespoons flour
3 cups milk (whole or 2%)
6 eggs, whites and yolks separated
1 tablespoon vanilla flavoring
1 pat butter
approximately 1 1/2 cups coconut flakes (adjust to personal taste)
Instructions:
Separate pie crusts and set on counter to thaw.
Separate eggs, placing whites in a metal or glass bowl which can be used to beat the egg whites
In the top pan of a double boiler, mix sugar, flour, milk, and egg yolks with a wooden or silicon spoon. Fill bottom pan 2/3 full of water, and place double boiler, with lid on, on medium high heat. Keep an eye on the water to make sure it doesn’t boil dry. You may have to add more during the cooking process.
Stir mixture occasionally to smooth lumps. While custard is cooking, poke holes in thawed pie crusts with a fork. Place in a pre-heated 350 degree oven for ten minutes. Remove and allow to cool.
Custard mixture is ready when it coats the spoon when lifted out of the mixture. Set off heat and add butter and vanilla flavoring. Stir in 3/4 cup coconut. Pour evenly into pie shells.
Add a dash of salt or cream of tartar to egg whites. Beat on high speed with a mixer until stiff peaks form. Beat in two tablespoons granulated sugar. Spread meringue mixture ont top of custard, then spring remaining coconut on top of each. You may wish to add more coconut. Place in 350 degree oven until meringue is lightly browned. Cool completely before covering and placing in the refrigerator. Chill several hours before serving.
Enjoy with your special friends!
Life As I know it 