Mother, Mom, Ma, Mama!

I’m a Mom or Mama gal. That’s what my girls call me and even though I may hear it a bazillion times in the course of a week, it always makes me happy (maybe at 3am not so much, but still). Sometimes I joke to my husband that I should carry a clicker like some kind of bouncer and just see ACTUALLY how many times a day I hear those words. Could be simultaneously entertaining and horrifying.

Whatever you call your Mom, Sunday is the day to call her something sweeeeeet. Treat her with a little extra blast of love and adoration. Remember all those places she drove you when you were a kid? Remember all the lunches she packed? Remember all the bowls of chicken soup she made when you were feeling under the weather? Yes. You. Do. Now it’s your turn. Cook up some of the recipes I offered early in the week (and today). Get some flowers and show the love. And with these quotes, share a few laughs together.

A suburban mother’s role is to deliver children obstetrically once, and by car forever after. ~Peter De Vries

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” ~ Calvin Trillin

“My mother’s menu consisted of two choices: Take it or leave it.” ~ Buddy Hackett

“If evolution really works, how come mothers only have two hands?”-Milton Berle

“I want my children to have all the things I couldn’t afford. Then I want to move in with them.” ~ Phyllis Diller

Now, as you are laughing, serve these with a big smile and it will be a  guaranteed lovely day….

Spring Frittata, courtesy of my dear friend Alena

3 medium new pototoes
2 tsp. olive oil
1 small red onion, cut into wedges
pinch of chopped garlic
8-10 slivered basil leaves
6 eggs, lightly beaten
4 oz. goat cheese, broken into little chunks

Preheat oven to 375. Boil potatoes with a pinch of salt until tender (18-20 minutes). Drain and cool, cut into 1-inch cubes.

In a 10″ ovenproof pan over medium heat warm olive oil. Add onion. Saute until tender (about 5 minutes). Add potatoes, garlic and basil. Saute a couple of minutes more. Add eggs, salt and pepper (to taste) and goat cheese. Stir until just mixed lightly.

Bake in oven until frittata is set, about 20 minutes. Fritatta-licious!

And now for the Key Lime Bars, courtesy of Martha Stewart. These will have you swooning.

For the crust:
1 cup plus 2.5 Tb. finely ground graham cracker crumbs
1/3 cup sugar
5 Tb. unsalted butter, melted

For the filling:
3 large egg yolks
1.5 tsp. finely grated lime zest
1 (14 oz.) can sweetened condensed milk
2/3 cups fresh lime juice (either Key or regular limes will work. Honestly, Key limes are a pain. Just use the regular ones)

Preheat oven to 350. Make crust. Stir together graham cracker crumbs, sugar and butter in small bowl. Press evenly onto bottom of 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Cool completely on wire rack.

Make filling: Mix egg yolks and lime zest together in large bowl with mixer.  Mix until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Then, mix on high until thick, about 3 minutes. Reduce speed to low. Add lime juice and mix until just combined.

Spread filling over cooled crust. Bake, rotating halfway through, until filling is set, about 10 minutes. Let cool completely on wire rack. Refrigerate at least 4 hours or overnight. Get read to fall in love.

Happy Mother’s Day to all of the fabulous, creative, joyous, gorgeous, hilarious, somehow-juggle-it-all Moms out there. You are the shizzle.

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