It has been a rough week. Billy moved out on Monday to Columbus and we moved Cally yesterday to Portsmouth. Give us a little time and I am sure everyone will be ok. I went to the store today without Cally and that was a little weird. Cally and I were a team, we did everything together so it is going to take some getting use to that she has moved away for the school year.
Billy says he has move out for good. He is renting a house year round in Columbus so he will not be coming home in the summer like Cally will. We helped Billy move his things on Sunday morning and he just wanted us to take everything in and leave it because he had plans and then he finished setting everything up on Monday by himself. I do not envy him, I would not want to live in town or in a house with 5 guys and 1 bathroom. But they are young and love being right there on campus.
Cally is living in an apartment style dorm room. In her apartment there are 4 bedrooms (each girl has their own bedroom) and 2 bathrooms (2 girls share a bathroom). There is also a full eat in kitchen and living room area. It is really nice. We arrived in Portsmouth yesterday morning about 11:30 we stayed until 7:00pm and Bill and I arrived home about 10:00 last night. It was a long day. Cally's room is really cute. I think she will have a good school year!
This Grand Raspberry Trifle was the raspberry dish that Cally made for the fair. It ends up that it is the same recipe as the raspberry dish that won 1st place except that the 1st place lady made homemade pound cake for her dish and Cally used a frozen pound cake. I think you really could not tell the difference and Cally's trifle was amazing. I really like the pound cake soaked in the lemon juice syrup !
In this picture you see the judge getting into Cally's trifle to taste it for judging. And right beside Cally's is the other trifle that took 1st place. Cally's dish was very pretty as well as very good!
Grand Raspberry Trifle
1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake
In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
In a small bowl, combine jam with 3 cups raspberries, mashing slightly.
In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
Fit 1/2 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/2 of raspberry mixture, and then 1/2 of whipped cream. Repeat to make one more layer; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.