Mother’s Day may feel like a Hallmark holiday but it does force us to stop whatever we are doing for a minute, an hour, or a day, and think about our mothers or our role as mothers. My mother was a petite, olive-skinned woman with medium brown hair and the deepest set blue-grey eyes I have ever seen. Those eyes had seen the best and the worst of humanity but in the end my mother chose life and all that it had to offer. Nothing was more important to her than her family, her daughters, and especially her grandchildren. She would kvell at their every achievement, smile when they smiled, and if they experienced a moment of sadness or pain, you could see the sadness reflected in those deep blue-grey eyes. She was the embodiment of a yiddishe mamma.
As mothers, we all know that motherhood is much like a roller coaster ride, thrilling and frightening at the same time. On this mother’s day I want to thank my husband Norm and my children, Shira, David and Micah for giving me the opportunity to experience the ride. Nothing could be better.
Michael Yanow, a friend and colleague, took this generational photograph of his grandmother sitting at her vanity.
Happy Mother’s Day to all of you!
Here is one of my Mom’s favorite cold soups.
1 lb. schav (sorrel leaves)
6 cups water
1 lemon, juiced
1 tsp salt
2 egg yolks
1/2 cup sour cream
Wash the sorrel well, removing the tough stems and chopping the leaves coarsely.
Bring the water to a boil, add sorrel, lower heat and cook for about 20 minutes.
Remove from heat. Add salt. Slowly add lemon juice until the desired tartness is achieved.
In a small bowl beat the egg yolks well. Add a few tablespoons of the soup to the yolks and then stir yolks back into remaining soup. (Delete yolks if you are worried about egg related illnesses)
Whisk in 1/2 cup sour cream.
Chill and serve in a tall glass along with a bowl of hot buttered mashed potatoes.
Note: I wrote my post before I read this article but had to share the coincidence. http://www.nytimes.com/2010/05/05/dining