Handshakes and hugs

By Sandy Holthaus

I went in last week for my COVID-19 injection. The nurse was a very kind man named Michael. I really wanted to give him a hug to show my appreciation or, at the very least, a handshake, but I stopped short of doing so. That is where we are my friend, and it is awkward. No touching. And, unless you have the high-tech “see-thru” mask, your smile is covered as well. How then do we show people we care? If you are from Minnesota with any kind of German or Scandinavian heritage, words are about as awkward as tickling yourself. It just doesn’t come naturally. I think of the joke about the German man who loved his wife so much he ALMOST told her. Such a concept. Then I thought about NOTES. Maybe we could all carry around little notes of appreciation in our pockets and, when we felt the need to connect with someone, let the written word speak for us. Put four or five cute note cards in your purse and hand them out just because. It might make someone smile.

My sweet friend and I have been painting little ornaments to bring to the care center. We did gnomes for Valentine’s Day and now have some cute Easter decorations to deliver. My heart goes out to the residents who have not touched their families for almost a year. I have only visited my mother-in-law behind a glass window. And, forgive me for this comparison, but it’s like seeing a puppy in a pet shop. She has that “please take me with you” look in her eyes. I want to crawl through the glass and feel her warm hug. I’d wear a hazmat suit if I could.

Of course, there is always the neighborly gift of food. Our closest neighbors sent over THE MOST amazing cookie platter last Christmas. Lots of homemade treats and candies. I felt special just knowing they thought to share with our family. Every bite was delicious and appreciated. Neighbors helping neighbors get through this very lonely time. But what about now as this pandemic drags on? Maybe we can whip up a batch of cookies or quick bread for our neighbors and friends? I have three easy recipes here for you. Just a few ingredients, and your time. You might just get a smile and a wave through the window, but that’s good enough for me.

Peace and hugs to you! Sandy

“A season of loneliness and isolation is when the caterpillar gets its wings. Remember that next time you feel alone.”

— Mandy Hale

Three-Ingredient Banana Bread

3-4 whole, ripe bananas

1 box yellow cake mix

2 large eggs

Preheat the oven to 350^ºF. Smash bananas in a large bowl, then add remaining ingredients and mix well. Spray 2 small loaf pans or 1 large loaf pan with nonstick cooking spray. Fill the pans (or pan) with batter.

Bake for 35-40 minutes – you might need to bake longer if using 1 loaf pan.

Three-Ingredient Peanut Butter Cookies (My favorite!)

1 cup peanut butter, no sugar added

3/4 cup granulated sugar

1 egg

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Mix peanut butter, sugar, and egg together in a bowl using an electric mixer or spoon, until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with the back of a fork, making a criss-cross pattern.

Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a cooling rack for a few more minutes.

Three-Ingredient Creamy Fudge

1 (12-ounce) bag semi-sweet chocolate chips, white chocolate chips, or chopped chocolate

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

Line an 8”x8” baking pan with parchment paper or wax paper and set it aside. If you don’t have parchment paper, you can use plastic wrap, but it’s best to use a liner that creates “handles” to lift out the fudge as opposed to greasing the pan with butter or cooking spray.

In a microwave-safe medium bowl, combine the chocolate chips and sweetened condensed milk. Microwave the mixture for 1 minute. Remove the bowl from the microwave and stir. Continue heating in 30-second intervals until the chocolate is smooth.

Alternatively, place a heat-safe bowl over a saucepan with 1 to 2 inches of water in the base. Be sure the bottom of the bowl does not touch the bottom of the saucepan. Heat the water over medium heat, stirring frequently to melt the chocolate evenly. When the mixture is smooth, carefully remove it from the heat.

Fold in the vanilla extract. If you’re adding chopped nuts, nut butter, or cookies, fold them into the mixture now.

Pour the fudge into the prepared baking pan and smooth out the top using a silicone spatula. Chill in the refrigerator for 1 hour, until the fudge is firm. If you’re chilling the fudge overnight, you can lightly press a piece of plastic wrap on the top to keep it from drying out.

Remove the 3-ingredient fudge from the pan and cut it into 1-inch square pieces. Store the fudge in an airtight container on the counter for 1 to 2 weeks, about 3 weeks in the refrigerator, or 3 months in the freezer.