Reasons I love my Grandma:
* I never get tired of looking through her wedding album. Check out this cheeky shot of her and my grandpa as they left for their honeymoon:
* She has an impressive knowledge of stocks and sports.
* We have the same taste in movies: we prefer action thrillers to chick flicks, but can handle a romantic comedy once in a while if it’s really good or if Audrey Hepburn is involved.
* When we come to visit, whether it’s for an hour or a whole day, she always has crackers and cookies on the table (and if it’s a birthday, an emergency cake in the freezer).
* She keeps up with all my creative projects, both on and off the internet.
* One time, apropos of nothing, she stepped outside the house one unseasonably beautiful morning, stood on the doorstep, and said, “Good morning, world!”
* She is kind to animals, from her many former cats and dogs to the squirrels who eat at her bird feeder.
* She asks her hairdresser for copies of Teen Vogue, ELLE, and Seventeen, which she then passes on to me.
* She keeps me informed of recent princely scandals.
* She (and my grandpa) spent six years housing my brother and I when we decided to go to a private high school that was far from home. During that time, she drove us to school and picked us up through icy mornings, late afternoons, play rehearsals, cross country meets, and more. She always had dinner and breakfast ready, let me try on her makeup during my more “experimental” phases, made an effort to keep up with the many entanglements of our academic pursuits and social lives, and even started a weekly ritual of watching Supernatural with me on Thursdays.
* She is a kind, loving, and nurturing person with a heaping helping of braininess and spunk.
For her birthday, I made one of her favorite desserts — cheesecake — and incorporated fresh, seasonal fruit and white chocolate (which toned down some of the cheesecake’s typical sourness). I don’t know where I originally found the recipe, because it came from a hand-written recipe book I’ve been keeping for ages, but it is not my own.
Remember to start making this recipe the night before you plan on serving it, because the cheesecake needs to chill overnight in order to set!