It’s trendy in some circles to dismiss Mother’s Day as a commercial, Hallmark Holiday and maybe over the years that’s what its evolved into.
Actually, this is a commemoration with roots that stretch way back into time. For some insight, check out http://www.theholidayspot.com/mothersday/history.htm
I’ve long loved the connection that sprang up in the early Church to the Blessed Virgin Mary and felt a warm tug to my heartstrings when reading about how the English wove something called “Mothering Sunday” out of it all way back when and took pleasure in letting everyone celebrate it.
The fact that our Mom enjoyed Mother’s Day so much when she was alive always made an impression on us. It was, of course, celebrated during Mary’s month so it was definitely a Sunday when everyone went to church decked out in their best.
Dad always got mom a small orchid corsage from the supermarket if I recall, a reminder of their wedding day and she would, of course wear it and her Easter hat to Mass. After Mass, we’d pack up the station wagon and head for Newark to share the day with the grandmas and aunts. It was a wonderful day.
In later years, Mom devoted Mother’s Day weekend to planting in the backyard and celebrating at table with the immediate family.
These days, in warm remembrance of those days, I fill a planter with the flowers she used: four pink geraniums — one for each grandchild — set off in the middle by a spikey dracena. This Mother’s Day, as we have since 1997, Pete and I will bring it to the cemetery where she and Dad are buried. We say a prayer at the grave and scoot home to celebrate around her table with family and friends.
For breakfast on Mother’s Day, I usually bake up a quiche. It’s easy to do and we enjoy setting the leftovers out as appetizers for the company when they arrive. To make things even easier, I often use the twin pack of pie crusts you can find in the freezer section at the supermarket.
Mother’s Day Quiche
Ingredients: twin pie crusts defrosted according to package directions: two cups of light cream (or milk if you’re cutting calories); 6 large eggs, well beaten; 1 tube breakast sausage; 1 eight ounce can mushrooms, drained; 12 ounces cheddar cheese, shredded or cut into small bits.
Direction: pre-heat the oven to 350 degrees and bake the pie crusts for about 3 minutes, remove from the oven and prick with a fork and bake an additional few minutes; brown the sausage in a heavy skillet and drain; in a large bowl, combine the sausage, mushrooms eggs, cheese and cream or milk and blend well with a whisk. Fill the two pie shells and bake at 325 degrees for about 50 minutes, then insert toothpick to make sure it is set.