The wife of the late U.S. Gen. H. Norman Schwarzkopf, Mrs. Brenda Schwarzkopf was nominated as of one blu Tampa Bay magazine’s 10 Leading Ladies for our winter 2013 edition. Here’s Mrs. Schwarzkopf’s interview and a few never-before-seen photos from our interview.
The wife of former U.S. Commander in Chief, Gen. H. Norman Schwarzkopf, who passed away on Dec. 27, 2012, Mrs. Schwarzkopf has been affiliated with the Red Cross since 1988, when her family first moved to Tampa during a reassignment to MacDill Air Force Base. Although she admits that she hasn’t been able to assist the local chapter as much as she’d like to these days, Mrs. Schwarzkopf’s impact on the Red Cross and all causes associated with supporting our troops and their families makes her one of Tampa Bay’s most influential women.
How did you become involved with the Red Cross?
I became involved in 1988 when Norman was named the commander of Central Command at MacDill Air Force Base. It was kind of an automatic transition for the wives of the generals to join the Red Cross. We had a lot of functions at MacDill over the years. When Norman retired, I maintained my membership. I did volunteer work for them for years but I haven’t been able to do much of anything lately.
Outside of charity work, what inspires you?
My family, friends, neighbors and church family; every morning I get up, go downstairs and look outside and the first thing I say is, “This is the day that the lord has made. Let us rejoice in it.” It’s a wonderful thing just to get up everyday.
What advice would you pass on to younger generations?
Save your money and slow down.
Who would you pick for a dream date?
Do you have a motto or words of wisdom that you live by?
Yesterday is history, tomorrow is a mystery and today is a gift, that’s why we call it the present.
1 can (16 ounces) sliced peaches, packed in juice, thoroughly drained
1 (9-inch) deep-dish pie shell, unbaked (frozen or homemade)
1/3 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1 cup dairy sour cream
1/2 teaspoon ground cinnamon
Arrange peaches in pie shell, reserving 1 slice for garnish, if desired.
In a medium bowl, whisk flour, 1/2 cup sugar, salt and sour cream. Spoon mixture over peaches.
Combine cinnamon and remaining sugar and sprinkle over top.
Bake in preheated 350-degree oven 30 to 40 minutes, until crust is lightly browned.
If desired, cut reserved peach slice into thin wedges for garnish. Makes one pie.