Mother’s Day never qualified as a ‘real’ holiday growing up in my family. My mother, whether being stoic, passive-aggressive, just plain honest or some mixture of the three always insisted that there was no need for such a day. “Every day is mother’s day” she’d say enigmatically, absolutely throwing me for a loop each time she did. But I never took her to task on it. I’m pretty sure we made her cards nonetheless. Even today I ended up making a bouquet for her and giving a small gift of a scarf – just because. We stopped in for a quick hello, because at this point in the game, how can we not? Now me, myself, I admit I don’t mind folks giving me some props and thanks for doing what I do – because I really do feel that my role is very important, and I feel that I do a pretty good job at it too. I don’t mean to sound self-righteous about it – but this is the most important job of my life, so a little respect from the world at large not such a bad idea. Nuff on that.
How about a couple of scrapbook entries to mark our day? I apologize if my photographic accounts are getting a bit too much or a bit tedious, but if it doesn’t get documented here, it doesn’t get documented anywhere. This is what my kid has to look back on someday. (Hope he feels more gratitude than regret when that time comes!) So thanks for bearing witness, and feel free to overlook this post entirely if you’ve had enough. Here’s hoping you mothers didn’t have to cook, clean or put things away today – unless you felt absolutely compelled to do so (I did).
What’s better than yolks fresh from the farm? Bernaise sauce made from those fresh yolks! Here’s my made-to-order ‘deconstructed’ Eggs Benedict. This particular batch of Bernaise kicked ass. And it’s topped with fresh-cut chives from the garden. !!
Now we’re deep in the swampy area of my folks’ woods. Not easy getting around here. We were in search of a huge boulder Andrew and I would play on as kids – only difference is we came out here all those years ago in the wintertime when this was all one big sheet of ice. The ice made it much easier to get back here. After some searching, we didn’t find the rock, but we did find other sweet little diversions along the way…
After some labor-intensive de-fuzzing, they’re ready to be boiled. Next they’re sauteed in butter, and served with a squeeze of lemon. If not cooked well enough they can cause some tummy problems (that’s the nicer way of saying they can be ‘slightly toxic’.)
We’re done with our lovely day. After a call to the other grandma in Illinois, we settle in for a few more chapters of our favorite Springtime tradition of all – The Burgess Bird Book for Children. Good-night all!