Yes, We’re Goin’ to a Party, Party
Well, it’s my birthday too, yeah
For the past six months, I haven’t been able to shut-up about the fact that I’m turning 70.
In two weeks my birthday finally arrives, and with fireworks — not for me, but because of the extended 4th of July weekend.
I’ve been relentlessly reminding everyone in my life about this milestone, the subtext being I should somehow be recognized for this achievement with a perfect attendance medal or something.
But, really, it’s a cri de coeur:1 “Can you believe I’m this old!!?” — because I still can’t quite believe it myself.
Whenever I go shopping, I ask the salesperson if there are any ‘special birthday promotions’ going on. This is a great opportunity to get used to the idea of 70 by sharing my age with a total stranger.
And while waiting in line for my prescriptions at Walgreen’s Pharmacy is the equivalent of a Meetup of the ‘How Many Years Young?’ club, the payoff is great, because there are always deals to be had.
“Don’t forget the first Tuesday of every month is Senior’s Day, Ms. Handy!”
Oh, believe me, I won’t.
I recognize, of course, that aging is the greatest privilege, the gift of time and what we can do with it. After surviving some dicey health issues, I don’t take that for granted for a minute.
Cue Mary Oliver.
Tell me, what is it you plan to do
With your one wild and precious life?
— Mary Oliver, The Summer Day, 1990
There’s a freedom and a letting go and a sense of silliness and fun that I’ve found comes with aging — at least that’s been my experience.
Embracing the absurdity of all things has actually made me view my fellow travelers on this earth more tenderly. We’re all on “this mote of dust, suspended in a sunbeam”2 together, briefly.
Writing this newsletter has been and continues to be a rich and surprising experience for me. The online world can be a cold, cold place, but I’ve been touched by the warm conversations and connections with readers and writers of all different generations and backgrounds here and I love that.
So, thank you all, dear readers and writers. Let’s celebrate, together. ✨
Pre-birthday cakes
Like much of the world, it’s been dangerously hot here in Chicago this past week, so a no-bake dessert was in order.
I love ice cream cakes, particularly as birthday cakes, so I thought I’d do a little pre-birthday celebration and put together small, individual servings. There were requests for chocolate with vanilla, coffee with chocolate, and my choice, pistachio, a lemon cookie layer and blackberries. It was good.
This is a no-fuss, no-work, hot weather treat, so I bought Dewey’s cookies for the layers (Meyer Lemon for the pistachio; Brownie Crisps for the coffee, vanilla and chocolate) Use whatever store bought ice cream and flavors you like.
These cookies are also great for icebox cakes.
I used 4-inch springform pans for easy release, but if you don’t have them, line whatever pan or dish you’re using with cling film like Saran Wrap or waxed paper and bring it over the sides so you can lift the cakes out after they’ve been in the freezer.
Ingredients:
4 pints of different flavor ice cream
1 pint of heavy whipping cream
2 tablespoons confectioners sugar
Cookies of your choice, I recommend thin wafers like Dewey’s
Whatever decorations you like
Instructions:
Fill the pans halfway up with softened ice cream. Cover with parchment or waxed paper. Put in freezer for 30 minutes.
Remove from freezer. Place a layer of the crushed cookies on top of the ice cream. If you’re using Dewey’s about half a sleeve-they are very thin, so it’s about 15 cookies. Cover with parchment or waxed paper. Return to freezer for 30 minutes.
Remove from freezer and place second layer of softened ice cream over the cookie layer. Cover with parchment or waxed paper. Return to freezer for 8 hours or overnight.
Remove from freezer. Unmold cakes onto a parchment lined pan —you can place a hot towel around the cake dishes/pans to help unmold them. Cover lightly with parchment or waxed paper. Return to the freezer for 15 minutes.
In a cold mixing bowl, whip (by hand or kitchen mixer) heavy cream to stiff peak with 1 tablespoon of confectioner’s sugar per cup of cream. I used 2 cups total for all four cakes, so 2 tbsp confectioners sugar. It helps stabilize the cream and adds a bit more sweetness.
Remove cakes from freezer and ice completely with the cream and return to freezer. For best results keep in freezer for several hours or overnight, covered with wax paper or parchment.
When ready to eat, decorate with cherries, sprinkles or whatever you like. Completely frozen cakes can be wrapped in plastic film, loosely, and kept frozen for up to a month.
Enjoy.
The Beatles ‘White Album’, 1968. Birthday
I danced to Birthday with a boy I liked named Brian at a CYO summer dance in a school gym in July of 1969. I’d just turned 15 and I remember exactly what I wore: a white denim miniskirt, a beige and white striped top, sandals, and a swipe of Yardley lip slicker. We had cheesecake at the local diner after.
Some things just stay with you. Have a listen and let’s all keep dancing. ❤️
Help me Celebrate my Birthday by becoming a paid subscriber. $5 monthly and $35 yearly — you can give gift subscriptions, too. Help keep me in ice cream cake! 🎂
Speaking of cri de coeur (a cry from the heart) Last week
did a really fun podcast titled “why we cry on our birthdays” with guest . One of my favorite parts was when they talked with other guests about ice-breaking conversations to keep a party lively and someone said (sorry, I can’t remember who!) they sometimes ask who’s had a near death experience. That’ll get the party started! 🎉
Carl Sagan PaleBlueDot
I’m celebrating my birthday EVERY day this year!
Strongly approve of pre-birthday cakes. Also the older you get, the longer the celebrations should last. 70 = at least a week. At LEAST.