Celebration of Mothers- most important day of the year.
Forget over priced Mother’s Day buffets where Dad leaves depressed after paying an exorbitant bill, Mom’s wondering why the hell you took her there on her day, and you just ran out of fingers counting the number of bacon pieces festering in your stomach.
Our goal this year: Eliminate stress factors and relish the beauty of our backyard with a home cooked meal. Plus, our dog wanted to partake in the festivities as well.
I tailored the meal to incorporate four crucial brunch ingredients: eggs, pastries, fruits, and vegetables. Starting with the soufflés—I actually winged the whole thing. I figured it wouldn’t be too hard to whip an savory egg mixture together and divide it equally among four puff pastry bowls. WRONG. Besides it nearly erupting into a volcanic mess, the soufflés were quaint and tasty. The spring salad—very easy, one can never go wrong with spinach, grapes, toasted walnuts, and grilled pears drizzled with oil. Finally, the asparagus— I attempted to emulate the way they serve asparagus at d-hall. While the asparagus is steaming, heat up a separate skillet with balsamic vinegar. When the asparagus is cooked, put them in the hot skillet and allow the BV to be absorbed/evaporate away. You’ll notice the asparagus becomes a bit charred—this is good.
I could go on and on telling my Mom how much I appreciate her, her love is intangible and invaluable. I’m so grateful to have such intellectual and talented parents who support my bizarre endeavors and wild adventures. I also want to make a shout out to my Oma whom I love dearly (and drank wine at our Mother’s day brunch, live it up Oma).
Happy Mother’s Day!