Published: May 18, 2007 09:32 am            

Let’s find a cure, make every day a holiday!

Relay for Life starts at dusk and ends at the next day’s morning. The light and darkness of the day and night parallel the physical effects, emotion, and mental state of a cancer patient while undergoing treatment.

The Relay begins when the sun is setting. This symbolizes the time that the person has been diagnosed as having cancer. The day is getting darker and this represents the cancer patient’s state of mind as they feel that their life is coming to an end.

As the evening goes on it gets colder and darker, just as the emotions of the cancer patient does. Around 1:00 a.m. to 2:00 a.m. represents the time when the cancer patient starts treatment. They become exhausted, some sick, not wanting to go on, possibly wanting to give up. As a participant, you have been walking and feel much the same way. You are tired, want to sleep, maybe even want to go home, but you cannot stop or give up.

Around 4:00 a.m. to 5:00 a.m. symbolizes the coming of the end of treatment for the cancer patient. Once again they are tired, but they know they will make it.

The sun rising represents the end of treatment for the cancer patient. They see the light at the end of the tunnel and know that life will go on. The morning light brings on a new day full of life and excitement for new beginnings for the cancer patient. As a participant, you will feel the brightness of the morning and know that the end of the Relay is close at hand.

When you leave the Relay, think of the cancer patient leaving their last treatment. Just as you are exhausted and weak, so is that person after treatment.

Remember: There is NO finish line until we find a cure.





Barbara Crutcher’s Black Forest Delight Cake

2007 Relay for Life Cook Cff — First Place in Cakes Category and Best of Show



1 pkg. (2-layer size) devil’s food cake mix 1 cup boiling water

1 pkg. (4 serving size) cherry flavor gelatin 1/4 cup cold water

2/3 cup sour cream 2/3 cup powdered sugar

1 8-oz tub French vanilla whipped topping, thawed 1/3 cup drained maraschino cherries, divided

1 sq. Baker’s semi-sweet baking chocolate, melted.

Prepared and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 minutes.

Stir boiling water into dry gelatin mix at least 2 minutes 8until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half the gelatin mixture over each cake layer. Refrigerate at least 3 hours.

Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 1- seconds; unmold onto serving plate. Spread with 1 cup whipped cream mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.

        

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