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The Past & Cream Cheese Pound Cake

August 23, 2011

Voice of the announcer from Dragnet: “Ladies and gentlemen, the story you are about to see is true. The names have been changed to protect the innocent.”


I recently spent the day with someone who could only regret & complain about the past. How so & so had hurt their feelings when they were only 8 years old, how it felt to be left out at a family event recently, how not wearing the right clothes to a wedding a while back is now embarrassing. On & on for hours. It was sad… not to mention depressing!

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(An interesting fungus on a rotting log at Radnor Lake.)

What I have gleaned from this encounter is that we all have battles to fight, dragons to slay, circumstances to overcome. We all have mountains to climb, joys to experience, opportunities to take. But if we stay in the past, reliving what was, what wasn’t, what should have/would have/could have been – we will never ascend the heights, we will never reach the goals to which we are striving.

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Yesterday is gone. It happened. It’s over. It cannot be changed. To spend the present reliving what was, turning it over & over & over again in the mind is a waste of today’s precious moments that can never be reclaimed. Learn the lessons from yesterday, be changed by what we learn & move on.

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Cream Cheese Pound Cake

This is a delicious, rich cake that goes well with fresh fruit. My chiropractor‘s favorite cake that I bake.


  • 3 sticks Unsalted Butter, softened
  • 8 ounces Cream Cheese, room temperature
  • 3 cups Sugar
  • 6 Eggs (cold, not room temp)
  • 2 teaspoons Vanilla
  • 3 cups All-purpose Flour, scooped out of jar, not sifted


  1. Pre-heat oven to 325 degrees.
  2. Cream butter with cream cheese.
  3. Add sugar; Beat until fluffy.
  4. Add eggs & vanilla, beating very well.
  5. Add flour.
  6. Pour into well-greased & floured tube or angel food cake pan.
  7. Bake 1 hour 50 minutes.
  8. Turn oven off & leave cake for 5 minutes more.
  9. Invert cake on to a cooling rack & allow cake to cool completely before slicing.

The cake pictured I baked in a buttered & floured jellyroll pan. Increase the temperature to 350 degrees & decrease the cooking time to 1 hour.


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