This week my world turned upside down. My little girl went in to surgery on Friday to have a large lump removed from her chest.  To say I was nervous all day is to put it mildly. I grilled her doctor before hand in a way that surely embarrassed the both of us.  “So what about the anesthetic?” and “Have you done this before?” Antibiotics, what about those??”  I was a paternal wreck to say the least.

While she was under, our lives together kept running through my thoughts.  Had I been good to her, given her enough attention, fed her well? Did I discipline her too much . .  too little?  What would she think of me after? What does she think of me now?!  Will I be able to take care of her when she comes home?  Too many hard questions. And those times she ran away just break a father’s heart. I remember when she first came to me. She was only one year old and so delicate.  We had quite a time of it the first couple years.  She would rarely leave me side when I was at home, and the noises she would make when I left each day . . .

I held my breath when I saw the hospital’s caller ID pop up on my phone . . .  “She’s doing great Mr Judt.  She’s waking up right now and everything went extremely well.”  Whew!  To say it was a relief to hear is to not say nearly enough.  My baby girl was alive and well and coming home.


Baby Girl
So in honor of my baby girl making it through surgery I dug deep in to my parental trove of recipes for that one thing I know would make me feel better about . . . everything!




Pineapple Upside Down Cake

Betty Crocker’s Pineapple Upside Down Cake
1/4   cup butter or margarine
2/3   cup packed brown sugar
9   slices pineapple in juice (from 14-oz can), drained
9   maraschino cherries without stems, if desired
1 1/3   cups Gold Medal® all-purpose flour
1   cup granulated sugar
1/3   cup shortening butter
1 1/2    teaspoons baking powder
1/2   teaspoon salt
3/4    cup milk
1  egg

1   Heat oven to 350°F. In 9-inch square a round cast iron pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2   In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3   Bake 50 to 55 30 – 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.


My baby girl feels better, I feel better. Make this and you’ll feel better too!!


Eat Well and Smile Often!




p.s. Upside down, who’s to say what’s impossible and can’t be found?
I don’t want this feeling to go away
Please don’t go away