Mother's and Daughters: Thoughts for Mother's Day

   Mother's Day is just around the corner. It's one of my favorite days. My daughter always makes me feel very special and does a great job celebrating me.

On the holiday, Isabella has made me a nice breakfast on her own for the past four years. She's an inspiring daughter, and at thirteen is more than capable of making breakfast,. I loved it when a few years back she asked me to close my eyes, come into the kitchen, and turn the oven on for her. Or when she was five and made me a grilled cheese sandwich in the microwave, because she was not old enough to use the oven. I cherish her Mother's Day breakfasts and can't wait to see what she has on offer this year.

The extra-special part for me is that this is our day together to just be mother and daughter. I am a single parent, so whenever Isabella is at my house, it is just the two of us. But Mother's Day is a day when we put aside all our day-to-day madness, bickering and chores and enjoy each other.

I always knew I'd have at least one child.  I love kids and babies. They make me feel happy and secure and I know how to communicate with them on their own level. Kids and babies are just small people, and I tend to treat them as equals to adults. They are smart, funny, insightful and loving. This is why I became a mother.

And I'm very glad I did. I love being a mother enjoying my child and treating  her with  patience and understanding, regaling her with silliness and offering unbridled love. As Isabella gets older, I have to adjust the way I use these traits, but they are all still necessary. Patience is way at the top of the list these days, so is silliness (however, not in front of her friends, thank you very much). I find that with every passing year, we come to an understanding of how we relate and move into these new roles, sometimes with ease, sometimes not.

Gran Fran (my very own mother) and I are not always on the same page, but we talk or IM almost every day. We collaborate on food projects and discuss ideas for upcoming work that we're doing. There is bickering and eye rolling a-plenty, but I will say that we are as bonded as ever. Though we live on opposite coasts, we are incredibly close.

We may not always see eye-to-eye on everything, but Gran Fran does have good advice on many of the stagesIsabella is going through. Having raised five kids, four of them girls, Gran Fran and Joe have seen it all. If Isabella and I start  bickering when we are with Gran Fran, she helps defuse  the situation by gently (which for Gran Fran means yelling instructions at top voice) reminding me that I was no cakewalk at thirteen and to give the kid a break.

From my echo (Isabella) my shadown (Gran Fran and me, here's to Mother's Day and all of the fabulous moms out there. May your kids treat you well more often than not and celebrate you always!

You can find recipes for my first installment of Mother's Day here.

  

 

 

Mother's Day: Corn Muffins, Minted Strawberries, Iced Almond Milk Cappuccino

A wonderful Mother's day breakfast created by three generations: me, mymother and my daughter. It's not a complicated meal, but it is delicious and means a lot to me.

My daughter usually makes me corn muffins on the big day. I've always loved them, and she knows it. She generally serves them with a side of strawberries.

When I serve strawberries, I like to soak them in a simple syrup infused with mint. That's my contribution to this meal.

As for my mother, Gran Fran, no matter how long it has been, to me Spring and Summer at her house mean iced blended cappuccino drinks.

Please enjoy this with your family and let Mama put her feet up and relax while you scurry around and meet her every need.

Isabella's Corn Muffins

Ingredients

  • 1 stick, 8 tablespoons, unsalted butter, melted
  • 1 cup almond milk
  • 2 eggs
  • 1 cup gluten-free flour (recipe found here or pre-packaged mix found here)
  • 1 cup corn meal
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar

Method

  1. Heatoven to 400 degrees.
  2. Melt butter.
  3. Brush some of the melted butter on 12-cup muffin tin.
  4. Place tin in oven.
  5. Mix together milk, melted butter, and eggs
  6. Mix together dry ingredients.
  7. Swiftly stir wet ingredients into dry; do not overmix.
  8. Carefully, spoon ingredients into hot, buttered  muffin tin
  9. In lower third of oven, bake 25 minutes or until golden brown.
  10. Remove from tin; wrap in dishtowel in dish or basket if serving immediately.
  11. Otherwise place on wire rack, wrap individually in foil, seal in plastic freezer bag. Reheat before serving.

Natasha's Mint Marinated Strawberries

Ingredients:

  • 6 mint leaves minced
  • 2 teaspoons sugar
  • 1/2 cup water
  • 4 large strawberries cut into pieces

Method:

  1. Put mint, sugar and water in a small saucepan over medium heat.
  2. Stir constantly until all the sugar has dissolved.
  3. Pour the mint simple syrup over the strawberries and let them sit for five minutes.

Gran Fran's Almond Milk Blender Cappuccino

serves 1

you will need a blender (ok, seems obvious, but thought I should mention it)

Ingredients:

  • 2 cups hot coffee, if it’s winter; cold if it’s summer
  • 1 cup almond milk (Gran Fran uses whole milk)
  • 2 tablespoons sugar
  • 6 ice cubes if it’s summer
  • Cinnamon, optional

Method:

  1. Place all ingredients in blender; adjust amounts to fit capacity of blender.
  2. Hold down cap of blender with a dish towel.
  3. Turn blender on high.
  4. Blend until frothy and creamy.
  5. Pour into glasses or cups. Sprinkle with cinnamon if desired.
  6. Serve immediately.