Jeff’s birthday kicks off the Memorial Day weekend, with my birthday following a week later. When we first met we celebrated separately, now our birthdays have morphed into birthday week… to birthday month.
Here’s a glimpse of the festivities…
Getting all the props ready for the party.
I made “almost” everything for party.
Happy Birthday banner made out of patterned paper.
Strategically placed to surprise Jeff, he surprised me by pretending not to notice the banner. He snuck up behind me, tapped me on the shoulder, pointed to the banner and started singing “Happy Birthday” while breaking into a dance. This led to both of us singing and dancing and eventual hysterical hilarity!
OK, fine he won that one, but I’ll get him back!
Here’s a glimpse at Jeff’s gift…
I made this too! A window pane with his company logo Words and Minds.
Here’s the final piece… YAY, he liked it!
For my birthday gift, Jeff’s got me these…
Beautiful Therese Bugnet Rose shrub… which I am utterly in LOVE with!
So much so, I made this centerpiece for our birthday table.
I even made the dessert cake plate stands and gave one away to our cousin who so graciously served our country in Iran and Afghanistan on two separate tours of duty – we are forever grateful!
But, the best part of our party was the Birthday Trifle Cake.
Here’s another look…
Birthday Trifle Cake recipe
2 pints blueberries
1 pound strawberries
3 tablespoons honey
2 tablespoons brown sugar
1/4 teaspoon allspice
1/4 teaspoon cinnamon
Lemon crunch cake “Entenmann’s Brand”
2 8 oz containers cool whipped topping
Combine the strawberries in a bowl, add brown sugar, all spice and cinnamon, mix well, cover and let marinate for 1 hour in refrigerator. In a separate bowl combine blueberries and honey, cover and let marinate for one hour in refrigerator. Using a thin serrated knife slice the lemon crunch cake in a sawing motion, cutting the cake into 4 equal layers.
To assemble the trifle, spoon a layer of the whipped cream into a large glass bowl. Add a layer of lemon crunch cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices, starting with strawberries and alternating the berries with each layer. Continue layering making 4 to 5 layers, depending on the size of the bowl. The last layer being whipped cream, finish with a dollop of strawberries in the center and blueberries around the edges. Cover and refrigerate until ready to serve.
This was so good that I hid a super huge serving in the fridge to eat tonight. And, because it’s my birthday and I’ll do what I want to!
After eating ourselves into a sugar coma, we soaked up the sunshine and beautiful weather. A perfect way to greet the summertime, celebrate our Birthdays, and to take time to honor those who have served our country.