Within minutes of the bell on the last day of school, we were in my mother’s big, blue station wagon and headed north. It would be the first of many long, lazy summers on Pleasant Lake. It would also be the inaugural year of the Grubby, Little Boys Club.
This rambunctious group of four, five and six year olds were just the right age to appreciate all that New Hampshire had to offer. With only a few exceptions, they were from one or another tidy suburb outside of Boston. Plucked from a world of green lawns and hard-topped playgrounds, they were in heaven. They had the lake. They had the woods, complete with a little brook. They even had a pond brimming with frogs and tadpoles. What more could a little boy ask for?
From first light to dusk, they were busy, in and out of the lake, slip sliding into the muddy pond and exploring the woods. More often than not, they fell asleep in the middle of dinner. Not willing to wake them for a shower, their mothers shrugged and put their grubby, little boys to bed.
Along with my brother Johnny, this rat pack included Richard, Rip and Randy as well as Scott and Chip. There was at least one Peter, possibly two. I’m not quite sure. There was Swizzy but his family didn’t stay long after he lost part of his finger playing in the brook. There were two Davids, O’Donnell and White.
Each of these grubby little boys had some claim to fame, some more interesting than others. As noted, Swizzy lost part of his finger. One of the boys, I’m not sure which, had a seemingly endless supply of cherry bombs and bottle rockets. David White had wheels. Or rather, his dad had a collection of interesting vehicles and was pretty relaxed about sharing. By the time most of the boys were eight or nine, okay, maybe ten, they had driven the Mini Moke around the White’s field.
To say that these boys were intrigued by anything with a motor would be an understatement. All of these grubby, little boys had a man crush on Mr. Jewell. Unlike their fathers, Mr. Jewell didn’t put on a white shirt and tie and go to an office every morning. Mr. Jewell wore jeans, t-shirts and big, heavy work boots and drove huge bulldozers and dump trucks. Since he was building the roads in our still-new neighborhood, the boys saw him often. At least once or twice a day, they’d stop their play and jealously watch Mr. Jewell riding high atop one of his giant earthmoving machines.
About four o’clock most days, Mr. Jewell climbed down from one giant machine or another and headed home. His oversized Tonka toys sat in a field overnight, admired and often climbed upon by grubby, little boys on their way home from the beach. It was on one of those late afternoons that the other David, David O’Donnell, gained his claim to fame. Sitting high on one of Mr. Jewell’s bulldozers, he somehow managed to turn it on. Delight and panic erupted as David hung on for dear life and a bunch of grubby, little boys leaped around in glee and awe. The blissful panic was cut all too short. Someone’s father, probably in a white shirt and tie, happened by, saw the commotion and rescued David by turning off the bulldozer.
Have a wonderful summer filled with both glee and awe. Bon appétit!
Lime Curd, store bought or homemade (recipe follows)
4 ounces cream cheese, at room temperature
3 tablespoons Grand Marnier (optional)
1/2 cup very cold heavy cream
About 2 pounds fresh berries – whatever is in season!
Brown sugar to taste (optional)
Make the Lime Curd and refrigerate until cold.
Put the cream cheese and 2 tablespoons Grand Marnier in a bowl, beat on medium speed with an electric mixer until smooth. Increase the mixer speed to high and very slowly add the heavy cream. Continue beating until soft peaks form. Add the cream slowly or it will splatter everywhere.
Fold the cream-cream cheese mixture into the chilled Lime Curd, cover and refrigerate the custard for several hours.
To serve: gently rinse and dry the berries, hull and chop strawberries, leave everything else whole. Put the berries in a large bowl, add 1 tablespoon Grand Marnier and brown sugar to taste. Spoon the berries into dessert or wine glasses, add a generous spoonful or two of Creamy Lime Custard and serve. The custard is also delicious with peaches or nectarines.
Makes about 1 cup
4 large egg yolks
Zest of 2 limes
1/3 cup freshly squeezed lime juice (about 6 limes)
1/2 cup sugar
1/4 cup (1/2 stick) butter, cold, cut into small pieces
Create an ice bath by filling an oversized bowl halfway with ice and water. Put half of the lime zest in a small bowl and set the bowl in the ice water. Reserve.
Put the yolks, remaining zest, juice and sugar in a small saucepan and whisk until smooth and well combined. Set over low heat and cook, stirring constantly, until the curd registers 170 degrees on a candy thermometer.
Remove the pan from heat and, 1 piece at a time, whisk in the butter until smooth. Pass the curd through a fine mesh sieve into the bowl in the ice bath. Stirring frequently, let cool. Cover and refrigerate until well chilled, at least 1 hour.
The Lime Curd can be made ahead and kept covered in the refrigerator for up to 2 days.
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One Year Ago – Grilled Tomato Crostini
Two Years Ago – Strawberries with Yogurt Cream
Three Years Ago – Watermelon & Feta Salad
Four Years Ago – Grilled Salmon with Lemon-Basil Aioli
Five Years Ago – Mediterranean Shrimp
SixYears Ago – Grilled Hoisin Pork
Or Click Here! for a complete list of and links to all the recipes on this blog!
Do you have any special summer memories with one or more of your siblings? Feel free to share. Let’s start a conversation.
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015