Life with Coco and Gigi... and Jack-Jack too!

Life as a Mom, A Homesteader, A Blogger and A Wife.

Food is love

I was recently at a family party and I was telling my Aunt Kate (whom I adore :D) about how Jack is an absolute piggie and that nothing makes him happier than food. She responded by saying "well, the heart is close to the stomach". This made me smile. In my case I think my heart and stomach are next door neighbors.

When I need to express my love or want to send my condolences or my heart aches when someone I know is ill or sad or grief stricken I want to feed them. It's how I show how I feel. When my Dad got sick I cooked soup like a mad woman and baked him treats almost daily. When my granddad was ailing I sent more of my homemade canned soup. When a holiday or birthday comes around I make treats for the people I love. I just can't help myself.

I guess it comes from how I grew up. My Mom took time to cook for us every day. She grew a garden and fed us the things that she grew with her own two hands. My Mom-Mom, who is Pennsylvania dutch, makes the most wonderful German / Dutch food I have ever tasted. When I eat certain foods I immediately go back to my childhood. Sitting in my backyard eating home grown strawberries.

For memorial day this year I decided to tackle a recipe that my Nana used to make years and years ago. She only ever made it a couple times a year but when she did...

I got the recipe from my grandparents and set to work. It isn't an easy recipe but if you get it right it is worth every single second! I am not usually one to share "family secret" recipes but I think my Nana would smile in heaven if she knew more people were enjoying her speciality!

Pineapple Torte

Ingredients:

  • 1 cup crushed pineapple
  • 6 eggs
  • 1/4 tsp salt
  • 1 cup plus 4 TB sugar
  • 1 1/4 cup syrup from pineapple (make up the difference with water)
  • 4 TB lemon juice 
  • 2 cups cool whip (or you can whip 2 cups of heavy cream)
  • 4 cups vanilla wafers crumbled into a fine crumb
**You can also half this recipe and prepare an 8 x 8 pan. 


  1. Separate the egg whites from the yolks. Set whites aside and put yolks in bowl (or mixer) and beat until thick. Add salt and 1 cup of sugar and beat together. 
  2. Combine this mixture with syrup/water mixture. Add lemon juice and cook over low heat until the mixture coats the spoon (this took me a good 10 minutes). Stir constantly.
  3. Stir in crushed pineapple and cool. 
  4. Beat egg whites until stiff. Gradually add 4 TB of sugar. Fold in whipped cream and cooled custard mix. 
  5. Brush the sides and bottom of a 13 x 9 pan with melted butter (don't just use cooking spray). Coat the bottom of the dish with half of the wafer crumbs. 
  6. Pour in custard mix and cover with remaining crumbs and freeze until firm . 







I knew I nailed this recipe when both my parents and I go a little teary eyed eating it. It's true that food can be such a wonderful tie to our past and our family!

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Over 8 years we have struggled through 3 IUI's, 6 rounds of IVF, several RE's, hundreds of appointments and the loss of three little angels. Now we find ourselves the proud parents of two perfect little girls and a wonderful little boy!!

Both of our girls struggle with some disabilities but that won't keep us down. Each day has it's own brand of insanity but we love it. Most days I am more monkey wrangler than mother but I do the best I can. Todays goal - getting to tomorrow.

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