There’s an early twentieth century acrostic poem that goes:
M is for the million things she gave me
O is that she’s only growing old
T is for the tears she shed to save me etc… (You get the idea)
Pretty quaint and archaic sentiments in this age of ‘Yummy Mummies’ and Desperate Housewives. The only ‘Madonna’ these sentiments might apply to in popular culture are Mother Theresa and Gaia; the former being a sainted Calcutta missionary, the latter our own ‘mother earth’ who is beleaguered by abuse, beset by bad press, universally misunderstood and very toxic; bet she’d love to check-in to rehab with Britney Spears.
Meanwhile, back on earth most mothers work outside of the home, but still perform most of the domestic duties in a two-parent household. Wage disparity has actually widened between men and women over the last decade, and the majority of those living at or below the poverty line are single mothers and their children.
Despite the scarcity of community and material resources available to struggling single mothers, the one important resource available to their children that is the least vulnerable to society’s indifference and politician’s whims is love; but it is not endlessly renewable. Like Gaia, beleaguered mothers can only give so much before they themselves are depleted. Mothers need love, care and understanding too.
So, if your mother is within your reach this Mother’s Day, hug her and hold her close. If she, like mine, is beyond your grasp, take a quiet walk in the woods, listen to the free-running water, smell the spice-box of the warming earth, and when no one’s looking…hug the nearest tree.
Happy Mother’s Day!
This is a great dish to serve Mom as an elegant breakfast or brunch and is easily made by a vigilant adult and as many enthusiastic kids as you happen to have on hand.
Croissant Quiche (for 4)
|photo by L. Gatto-White|
You can either opt for a simple cheese filling or use 4 oz. of one of the following:
Smoked salmon, cooked crab or lobster, ham, cooked chopped spinach,
- 4 croissants, cut in half horizontally
- 4 ounces grated Swiss cheese
- 2 tbsp. chopped chives
- 1 tbsp. chopped fresh dill
- ¼ tsp. salt & pepper
- dash of
- 5 eggs
- 2 cups 18% cream
- preheat oven to 355
- cut the bottom half of the croissants in 1” cubes (little hands that can’t handle a knife can easily tear croissant into small pieces)
- whisk together eggs, cream and seasonings
- stir-in herbs, cheese, desired filling, and croissant cubes
- pour into 8” square casserole
- arrange top half of croissants over filling, press lightly to absorb mixture
- at this point, you can cover it and refrigerate overnight, or bake immediately, uncovered, for approx. 45 mins. until firm, puffed & golden