August can be a lot of things to a lot of people. For some, it’s the last hurrah of summer, with final trips to the beach and lingering sunsets.
Many folks are done with the heat and bugs. They’re waiting for fall and the first falling leaves. Then there are the kids who are preparing for the start of another school year.
August also signals the approaching end of the growing season. In the back of our minds, we’re already missing corn on the cob; fresh, plump zucchini; and beautiful, vine-ripened tomatoes.
I recently re-read “Pieces of My Mind” by the late Andrew A. Rooney. The book collects some of his finest newspaper columns. Many of you remember Andy from the conclusion of “60 Minutes.” He had a sharp wit and a wealth of common sense. I found him to be most insightful.
Rooney’s perspective on August has remained with me throughout the years. Here’s what he said: “The last two weeks of August were a reminder that this was the end of something good and none of us like to see a good thing end. The trouble is that we all have gotten into the habit of looking ahead far too much instead of enjoying what we’ve got at the moment. It’s not August’s fault. It’s our own.”
Let’s face it. Andy was right. Our focus should be on daily tasks, visits with friends and family, and what’s on the menu. The near future should be viewed with anticipation and eagerness, not dread of what’s coming after the Labor Day sales are over. August days should be spent enjoying lazy, sunny afternoons.
My busy days of juggling family and career have become fond memories. I’ve learned to slow down during retirement. Try it when you can. The simple becomes amazing. One minute I’m young and thinking about attending Woodstock; the next I’m looking over my garden with a cocktail on a Friday night.
I don’t like to anticipate the end of summer. I want to relish every last hot day and focus on what to do or make for the next gathering with friends and family.
I often think about what I can make in the Crock-Pot or throw on the grill so I don’t have to heat up the kitchen. A fresh salad with vegetables from our gardens is a great option, too. Take advantage of those vegetables while they’re here!
During these simmering days, I also enjoy a dessert that will complement the touch of coolness the evening offers after sunset. One of these is ricotta cheesecake. I found this recipe a while back and I love making it. This cheesecake is delicious and holds up well. I actually score it a bit above the strawberry shortcake that is often served in summer. Trust me on this one: Top the cheesecake with fresh fruit and it will be a winner at your next gathering. Enjoy!
No-bake ricotta cheesecake
Crust ingredients:
- 2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup brown sugar, lightly packed
- 1/2 cup melted butter (1 stick)
Filling ingredients:
- 16 ounces cream cheese
- 1 1/4 cups powdered sugar
- 15 ounces whole-milk ricotta cheese, room temperature
- 1 teaspoon vanilla extract
- Fresh berries for garnishing
Directions: To make the crust, stir together the graham cracker crumbs and brown sugar. Add melted butter and stir well, until the mixture resembles wet sand. Pour into the bottom of a 9-inch springform pan and press down with your hands.
To make the filling, combine the room-temperature cream cheese and powdered sugar in a large bowl. Mix well with a hand mixer until well combined and smooth (about 2 minutes).
Drain the ricotta cheese through a cheesecloth until all the water is out. When ricotta is well drained, add it to the cream cheese mixture with the vanilla and mix until the filling is light and fluffy (about 2 minutes).
Add filling to graham cracker crust and smooth with rubber spatula. Cover with foil or plastic wrap and refrigerate for at least 4 hours or overnight.
Once the cake is chilled, remove the collar of the pan by running a sharp knife around the edge of the cake, then lift carefully.
Take the fresh berries, washed and dried well, and place them over the top carefully before serving. Dust with a bit of powdered sugar.
Harpswell Aging at Home always needs cooks for its Meals in a Pinch program, which provides nutritious meals to older adults in need. For more information, contact Julie Moulton at 207-330-5416 or juliemoulton28@gmail.com.
