We must keep up the good fight. I get weary, waking every morning to log onto Drudge to find out what "they're" trying to pull today, but I will continue to have my senators and my congressman on speed-dial and have my fingers at the ready to e-mail -- again -- an angry letter that asks -- again -- the question, "Where in the Constitution do you derive these powers? When is representation to be restored to this people? How is this NOT taxation without representation?"
I don't have the answers to these questions, but I did find a comfort food recipe I've been searching for forever. When I was a little girl, Cherry Cheesecake was my favorite dessert -- and it's simple to make, thanks to the 1970's penchant for using canned goods and pudding mixes. More of a pie, really, I'm hoping you like it, too.
MOM'S CHERRY CHEESECAKE
2 (8-oz.) packages cream cheese
2 small packages Jell-O instant vanilla pudding
2 1/2 cups milk
1 1/2 T. lemon juice
cherry pie filling
graham cracker crust
Beat cream cheese until smooth, then slowly add 1/2 cup milk. When the milk is fully incorporated, add instant pudding, then the rest of the milk. Beat just until creamy and add lemon juice. Pour into graham cracker crust, then top with cherry pie filling.
Gourmet? No -- but as welcome on a winter's night as a toasty fire and comfy socks. I've also made this as a parfait, layered with plain graham cracker crumbs and topped off with the cherry sauce. For my diabetic friends, the cherry filling comes in a "no sugar added" version from Comstock, and feel free to use the sugar-free Jell-O instant vanilla pudding.
It's just the thing to bolster the spirit and make one ready to write and call -- ad infinitum -- one's Congressional "representatives." (Cue mocking laughter from large crowd...)