Relative Something

*this* John W. Hays’ take on things and experiences

Posts Tagged ‘birthday celebration

Sixty Years

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Sunday evening was definitely the grand finale of the weekend family celebration of Cyndie’s milestone birthday. It would have been easy to confuse the occasion with a Friswold Christmas dinner for a number of reasons, most noticeably, the inclusion of the artificial tree (left up all year in the rarely used basement these days).

Cyndie’s parents and brothers planned, prepared, put together, and pulled off one heck of a spectacular customized evening to give the birthday girl exactly what she wanted, and more.

With tie-dye patterned flags and a “peace” banner adorning the tree, they presented a basket filled with a wide variety of crazy photos of Cyndie in every stage of life. Family members took turns selecting photos to hang on the tree, presenting each with a personal message for the girl.

Love overflowed. The tree and Cyndie glowed.

Fred offered readings from some ancestors’ letters providing fabulous historic perspective, followed by a powerful statement written recently by brother Ben, addressing present-day issues. The profound meaning of this sharing was perfect for an occasion to honor and celebrate Cyndie, especially with honorary “adopted” sister, Rabi, from Kenya present (who surprised Cyndie by flying in from out-of-town for the event).

There was also a light-hearted reading from Marie, ala the custom-composed candy prose she masterfully wrote and designed. I didn’t see if Cyndie, or nieces and nephews, ended up with the haul when it was deconstructed.

Marie set out well-loved appetizer choices and Carlos enlisted assistants to put finishing touches on place settings for dinner. Truly works of art that lifted the evening to out-of-this-world (and incomparable) levels.

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The meal was some of Marie’s best beef tenderloin ever, garnished with just the right compliment of potato, vegetables, salad, and bread. Of course that was finished with Norwegian Cream and some obligatory birthday cake.

It was truly a wonderful evening. The best of everything family. There is no questioning the Friswold’s ability to put on a special birthday party.

The entire weekend was an absolutely perfect way to celebrate sixty years of Cyndie’s amazing life.

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Written by johnwhays

June 12, 2018 at 6:00 am

New Information

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Sixty years ago today, before I was even born, the best thing that could ever happen for me took place. With eternal gratitude to Fred and Marie Friswold, today, June 4th, I boast to the world that it is Cyndie’s birthday!

Happy Birthday, my love!

After a jam-packed weekend of social events and more, we begin this week with new information and new energy.

First, after a scheduled appointment for our vet to visit and give the horses their spring shots, we came up with a plan for how we will proceed into the summer grazing season. Both Cayenne and Hunter are showing signs of good health with their sensitive laminitic front hooves. The diet of reduced portions has their weight under control, and more importantly, it has been achieved with minimal evidence of angst from the horses.

Going forward, we are going to work on getting them used to wearing muzzles to slow down their pasture grazing. We will then feed them dry hay in the morning to fill them up and give them muzzled access to a previously mowed (shorter grass = smaller bites of cake) pasture in the afternoons. They will be confined to the dry paddocks overnight, with no added hay available until the next morning.

Most important for us will be the attitude the horses have about their situation. If they are okay with it, that will be the definition of acceptability. If they balk over any of it, we will work to adjust accordingly. Our goal is to keep their weight down, yet give them some time to enjoy the freedom to move about in the open pasture and “graze” as close to normal as possible.

The next big thing that we learned came as a result of a visit from our local DNR Forester yesterday. My key takeaway from that consultation was the value of cutting trees beneath the canopy of mature trees we favor. Growth that reaches up to encroach on the lower branches of the favored tree should be removed.

He asserted that the primary focus is on providing the most sunlight to encourage growth, but protecting lower branches from competition will also help keep the mature trees healthy.

My first inclination is never to cut down any tree, but our Forester convinced me that cutting some will enhance others. I need to get more comfortable pruning entire trees, in the way I am comfortable pruning a few branches to shape a single tree.

He suggested clear cutting some areas, like stands of aspen, to open up sunlight and entice energized bursts of new growth to expand the grove. It seems so counter-intuitive. I want more trees, not less. Apparently, a little loss now, produces bigger gains later. In his mind, it doesn’t take that long.

Time is a relative thing. I’m not feeling that patient.

I was surprised to learn that he felt our highest priority should be to work on removing invasive garlic mustard. I did a quick Google search and the response was rich with states battling the troublesome intruder. Our Forester said we should pull the plants, bag them in plastic garbage bags and throw them in the trash.

Among the many other battles we are already waging, like vines, common buckthorn, and poison ivy, we now will move garlic mustard to the top priority.

Oh, joy.

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Killer Cake

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Last week we celebrated George’s birthday with a dinner at our place. After serving an incredible dinner, Cyndie announced she made an ice cream cake for dessert. That was news to me. I didn’t know anything about it. She’d never made one for me on any of my birthdays before. And ice cream is my favorite.

It was amazing. Absolutely amazing.

Never mind my goal to eat a healthy daily percentage of sugar, this monstrosity was probably a week’s worth in every bite. It was worth every excessive gram.

It’s a simple recipe. Just use Oreo crumbles and homemade dark chocolate hot fudge for a base.

Add a layer of cookie dough ice cream.

Top that with caramel.

Then add a layer of dark chocolate zanzibar ice cream.

Follow that with a layer of pecans and more of the hot fudge.

Next comes coffee java chip ice cream (for George and Cyndie’s portion / more cookie dough ice cream on my 1/3rd).

Finish that layer with Oreo cookie halves and chocolate toffee crunch that hardens when frozen.

Freeze good and hard and you have an extravaganza of spectacular flavors.

I am forever grateful for the occasion of George’s birthday this year. It has added a feature to Cyndie’s culinary creations that I never knew existed.

Oh my.

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