Tags Posts tagged with "Mother’s Day"

Mother’s Day

Irene Lechner

We asked our readers to share some memories of their mothers, just in time for Mother’s Day! Here are some of the responses:

The Recipe for the Perfect Mom

Robin Lemkin

Around the kitchen table is where we feel most at home. When we think of our mom Robin Lemkin, we think about all the love and time she pours into making a delicious home-cooked meal and making time for family. Our mom has always valued the importance of a family dinner and making sure we all sat together as one happy unit. Our mom always feels a sense of calm when she crafts a new recipe and is always eager to share it with us. So much so, that she has enabled that knack for love of the kitchen in the two of us. And for that, we say thank you and compliments to the chef! We love you, Mom! Happy Mother’s Day. 

      — Love, Hayley Lemkin-Azizi and Meredith Lemkin, East Setauket

Diane Werner

My mother Diane Werner was a warrior who loved unconditionally, taught her students with undeniable passion, and told it like she saw it. She was the best role model a girl could have, and her presence is felt in everything I teach my daughter. We miss her every day.

Stefanie Werner, East Setauket

 

 

 

 

Irene Lechner

My mother Irene Lechner is the most special person in my life. I greatly admire her strength, integrity and work ethic. She is my rock, my protector, my compass in life, my best friend, and my personal life coach and daily therapist. She isn’t afraid to speak her mind. She loves animals, especially cats and supports many no kill shelters. My mom also has a great love for adventure, specifically roller coasters; the scarier the better! I’m forever thankful she is my mother.

Kathleen Gobos, Holbrook

 

 

 

Me and my mom Geraldine and I were both hard working scholars. She rode horses with my dad and went out on sailing trips with the family. She supported my sports play for a more balanced education. She was from Brooklyn and met my dad in Miller Place. They were married for 52 years raising 4 kids in Stony Brook. When we talked about the issues we always looked for a positive outcome. She passed on in 2002 with my dad, but her legacy will live forever.

John Whitton

Photo by Gerard Romano

HAPPY MOTHER’S DAY!

Gerard Romano of Port Jefferson Station took a photo of these pretty tulips just in time for Mother’s Day. He writes, ‘One of the things enjoyable to photograph are spring flowers after the long cold winter. After my daily walk I was surprised to find the nicest arrangement planted by our own landscapers.’

Send your Photo of the Week to [email protected]

 

Stock photo

On Sunday, May 9, millions of people will celebrate the special women in their lives, particularly the mothers, grandmothers and stepmothers who often tirelessly care for those they love. 

Created by Anna Jarvis in the early 20th century and designated an official United States holiday in 1914, Mother’s Day is a special day in many families. Apart from birthdays, primary female caregivers may not always get the recognition they deserve, nor be entitled to a day to kick back and relax and let others take the helm. Mother’s Day entitles them to something special.

Even though the way people have been living has changed during the COVID-19 pandemic, Mother’s Day may be the first holiday on the calendar when the world can finally regain some sense of normalcy. But caution should still prevail during Mother’s Day celebrations. Thankfully, there are plenty of creative ways to celebrate mothers and mother figures this year.

Get involved together. An especially meaningful way to honor a mother who is always giving her time and love is to become involved in a difference-making organization. Joint volunteerism is a great way to spend more time together working toward a worthy goal.

Dine truly “al fresco.” Outdoor dining has become commonplace, and even before it was a safety measure, enjoying a meal on a sun-soaked patio or overlooking a body of water was popular. If you’re worried about limited restaurant space or crowds, plan a picnic at a scenic location, such as a botanical garden or county park. Include Mom’s favorite foods and enjoy the fresh air and delicious foods together.

Create a photo slideshow. Digital photos have eclipsed prints in many people’s hearts. But too often digital photos never get seen after they’re initially taken. That can change when you compile a slideshow of favorite photos from childhood and even present-day photos that Mom is sure to appreciate. Use sentimental music or Mom’s favorite songs as the soundtrack, and include some inspirational quotations or personal voiceovers. This is one gift that can be shared in person or over group meeting apps.

Enjoy her hobbies and interests. Devote a day or more to trying Mom’s interests and hobbies, whether they include hitting the links, knitting, singing in the church choir, or digging in her garden. 

Send an edible gift. If you can’t be there to celebrate with Mom in person, have a special meal delivered to her door. Then enjoy the same foods with her via Google Meet, Facetime or Zoom. Don’t forget a tasty cocktail so you can toast the special woman in your life.

Mother’s Day celebrations can be unique, heartfelt and customized based on family needs.  

'Fried Green Tomatoes'

Celebrate Mother’s Day with the 30th anniversary screening of Fried Green Tomatoes. The film heads to select cinemas nationwide on Sunday, May 9 and Wednesday, May 12, courtesy of Fathom Events, Turner Classic Movies and Universal Pictures. 

Photo courtesy of Fathom Events

Academy Award® winners Kathy Bates and Jessica Tandy star with Mary Stuart Masterson and Mary-Louise Parker in the inspiring drama adapted from Fannie Flagg’s best-selling novel. When an unhappy housewife (Bates) befriends a lady in a nursing home (Tandy), she hears a remarkable tale of laughter, devotion and a special friendship that defies all obstacles in this heartwarming film from acclaimed director Jon Avnet. 

The screening includes exclusive insights from TCM host Ben Mankiewicz.

In our neck of the woods the film will be screened on May 9 at the AMC Stony Brook 17, 2196 Nesconset Highway, Stony Brook at 3 and 7 p.m. and Island 16 Cinema de Lux, 185 Morris Ave., Holtsville at 3 p.m. On May 12 the film will be screened at Island 16 Cinema de Lux and Farmingdale Multiplex Cinemas, 1001 Broadhollow Road, Farmingdale at 7 p.m. Running time is 2 hours and 40 minutes. Rated PG-13. To purchase tickets in advance, visit www.fathomevents.com.

Strawberry, Spinach, Orange and Almond Salad

By Barbara Beltrami

Moms love salads. They order them in restaurants and for take out and carry them to work in plastic containers. They probably try to get you to eat them. So why not make Mom a special salad or two or three for her special day? It’s a project that accommodates lots of chefs and sous chefs and is fun to prepare and assemble. Here are some out of the ordinary salads that are sure to bring a smile to Mom’s face and lots of hugs to the kitchen crew.

Tomato, Watermelon, Cucumber and Feta Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/4 cup orange juice

Freshly squeezed juice of 2 lemons

1 shallot, minced

1 tablespoon simple syrup

1/2 cup extra virgin olive oil

Salt and freshly ground pepper to taste

2 ripe tomatoes, cut into 1” cubes

1/8 seedless watermelon, cut into 1” cubes

1 medium cucumber, peeled, seeded and cut into 1” cubes

3/4 pound cubed feta cheese

1/2 cup chopped fresh dill

DIRECTIONS:

In a small bowl whisk together orange juice, lemon juice, shallot, syrup, oil, salt and pepper till thoroughly emulsified. In a large salad bowl combine tomatoes, watermelon, cucumber, feta and dill; when ready to serve toss with dressing and serve with toasted pita bread.

Strawberry, Spinach, Orange and Almond Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

2 tablespoons minced red onion

Coarse salt and freshly ground black pepper to taste

7 cups baby spinach, washed 

1 1/2 cups sliced fresh strawberries

1 large orange, peeled, cut into bite-size cubes

1/2 cup sliced toasted almonds

DIRECTIONS:

In a small bowl whisk together the oil, vinegars, onion, salt and pepper. In a large salad bowl toss together the spinach, strawberries and orange. When ready to serve toss with dressing and top with almonds. Serve with sliced grilled boneless chicken breast, lamb chops or steak and baked potato.

Southwestern Chopped Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup  freshly squeezed lime juice

2 teaspoons grated lime zest

1/4 cup extra virgin olive oil

2 tablespoons honey

1 garlic clove, smashed

1 teaspoon chopped fresh jalapeno pepper

1 teaspoon ground coriander

Salt and freshly ground pepper to taste

1 head Romaine lettuce, washed, chopped

One 14-ounce can black beans, rinsed, drained

1 medium-large tomato, chopped

1/2 cup peeled chopped jicama

1 cup fresh, frozen or drained canned corn kernels

1 red onion, finely chopped

1 green bell pepper, chopped

1/3 cup fresh cilantro leaves, chopped

1 avocado

DIRECTIONS:

In a small bowl whisk together the lime juice and zest, oil, honey, garlic, jalapeño, coriander, salt and pepper; let sit and before using, remove and discard garlic. In large salad bowl toss the lettuce, beans, tomato, jicama, corn, onion, bell pepper and cilantro. Immediately before serving, peel avocado and dice, add to salad and immediately toss with dressing. Serve with tacos, nachos, hamburgers, pizza, steak or anything grilled.

Asparagus, Pea, Radish and Bibb Lettuce Salad

YIELD: Makes 4 servings

INGREDIENTS:

1 teaspoon grated lemon zest

2 to 3 tablespoons freshly squeezed lemon juice

1/4 cup extra virgin olive oil

1 to 2 teaspoons honey

Coarse salt and freshly ground black pepper

1 pound fresh asparagus, trimmed

1 head Bibb lettuce, washed and torn into bite-size pieces

1/2 pound snap peas, cut into 1” slices

1 bunch radishes, washed, trimmed, sliced

2 tablespoons snipped fresh chives

DIRECTIONS:

In a small bowl, whisk together lemon zest and juice, oil, honey, salt and pepper. Steam asparagus until barely al dente, about 3 to 4 minutes; immerse in cold water to stop cooking. When cooled, place in large salad bowl and toss with with lettuce, peas and radishes. When ready to serve toss with dressing, sprinkle with chives and serve with meat, fish or poultry. 

Photo from Pixabay

By Leah S. Dunaief

Leah Dunaief

Strange as it may seem, I always wanted to be a mother. Even before I was in elementary school, I remember hoping someday to be a mother. Thinking back on my early years, I was really more of a tomboy, playing stoop ball and stick ball on the block with the other kids. I did have one doll that I loved. It was quite a progressive doll for its time. I could give it a bottle, and it would subsequently pee. My mother would make sure the baby bottle that had come with the doll was filled with water and not milk. But other than that, I wasn’t particularly given to imaginative girly games like playing house or cooking. I just knew that when I grew up, I wanted to be, among other pursuits, a mother. The idea, of loving a child, teaching a child, nurturing a child, made me happy.

Then I grew up, married a man who also loved the prospect of having a child, and in a short time, we had three. That is, we had three boys within four years and two days. Ever hear the old adage, be careful what you wish for? On the one hand, I adored my boys. I fed them, bathed them, dressed them, played with them and hugged them a lot. On the other hand, I well remember a moment when I sat at the kitchen table, my head down on the crook of my arm, and cried. The three of them were screaming “Mommy!” and chasing each other around my legs with two of them needing diapers changed at the same time. There were dishes in the sink, the next batch of dirty laundry was behind me in a pile, waiting to be put into the overworked washing machine, I had not had a chance yet to change out of my nightgown, and I was seriously doubting I would ever get out of the kitchen alive. This from someone who was never much for crying except in sad movies.

They were exceptionally good communicators. I was convinced that they caucused every night before bedtime and arranged for each to wake me up during the night with a loud scream at a different time. One of my neighbors, catching sight of me putting out the garbage one morning, commented to another neighbor that he had never seen anyone look so tired. Yup, that was me.

But then there was the other side of the experience. They got a little older, made friends who, it seemed, always lived at the farthest reaches of the district, and of course I drove them frequently to play dates. It gave me a chance to meet lots of other mothers. I drove them to weekly music lessons, which enabled them to join the school bands and orchestras. We proudly attended their initially cacophonous concerts that over the years turned into remarkably good classical music and jazz performances. They played baseball, joined the swim team and the tennis team, and we thoroughly enjoyed cheering each at bat, each match, each meet, even if we sometimes melted in the heat or froze in the cold.

Their academic efforts gave us great satisfaction. They studied diligently and sometimes won contests and awards, which gave us vicarious joy. Of less satisfaction would be a trip to meet with the teacher for discussion of any less than perfect behavior.

Then it was prom time. And suddenly, for it seemed sudden, they stood before us in tuxedos, with young women on their arms who they were squiring to the dance. They were all grown up. It was the signal that they would shortly be leaving, eagerly leaving the nest and their parents behind. Yes, they came back regularly from college to have their laundry done and for some good meals. And I like to think for some great hugs. But they were off now, busy with their exciting lives, developing their careers, finding the women they would marry. And the best prize: grandchildren.

How lucky I am that my wish came true.

Members of the Harbormen Chorus in Stony Brook will serenade beloved mothers for Mother's Day.
Coming off a successful virtual singing Valentine program, the Stony Brook-based Harbormen Men’s Chorus is back in business with their offer of online entertainment for all beloved Mothers. Call 631-644-0129 to order this special Mother’s Day Love Song by an ensemble from the Chorus. It can be accessed at any time from any device for only $35. Satisfaction is always guaranteed. And Happy Mother’s Day! Also, you can keep up with the Harbormen Chorus at www.Harbormen.org

Hollandaise Sauce. Stock photo

By Barbara Beltrami

The five classic sauces that are often called  the Mother Sauces of French cuisine are béchamel, velouté, espagnole, hollandaise and tomate. From them are derived many other sauces that we’ve all most likely tasted at one time or another. 

The béchamel is that creamy white sauce made from a roux of butter and flour with hot milk and with cheese added becomes a Mornay sauce. A velouté is another creamy white sauce made from meat or fish stock, cream and egg yolks. That brings us to hollandaise, a blend of egg yolks, butter and lemon juice or vinegar. A sauce espagnole rarely used on its own but often as a base for other sauces is a rich emulsion of a dark brown roux, browned bones and meat, vegetables, brown sugar and various seasonings. And finally is the one we’re probably most familiar with, sauce tomate, which consists of pork, a roux, herbs and seasonings and of course, tomatoes. 

Why am I telling you all this? Because there’s nothing like a savory classic sauce to jazz up an otherwise ordinary dish. And because for Mother’s Day and every day, Mom deserves something jazzy and elegant crowned by one of the Five Mother Sauces. Fancy names aside, these pillars of French cuisine aren’t famous and popular for nothing. Here are three of those five sauces for you to try.

Béchamel Sauce

Béchamel Sauce

YIELD: Makes about 2 to 2 1/4 cups

INGREDIENTS: 

2 cups milk

1 tablespoon unsalted butter

2 tablespoons flour

Pinch nutmeg

Salt and freshly ground pepper to taste

DIRECTIONS:

In a medium saucepan over medium heat, scald the milk, then put over very low heat to keep it hot. In another medium saucepan melt butter over low heat and when it is bubbling, whisk in flour, nutmeg and salt and pepper and cook 3 to 4 minutes until golden. Whisking constantly, pour in milk slowly but steadily and keep whisking and stirring until sauce is thickened, about 10 minutes. Use for creamed veggies, mac and cheese, lasagna, moussaka or anything that would taste better with a cream sauce.

For variation: Whisk in 1/2 cup grated parmesan cheese to make a Mornay sauce.

Hollandaise Sauce

Hollandaise Sauce

YIELD: Makes about 2/3 cup

INGREDIENTS: 

8 ounces unsalted butter

2 egg yolks

1 tablespoon water

Salt and freshly ground pepper to taste

1 tablespoon freshly squeezed lemon juice or to taste

DIRECTIONS:

Set a large saucepan with a few inches of water on low heat to simmer. Place butter in a glass measuring cup and set in simmering water until butter is melted, but don’t let water come to top or get inside cup. Carefully skim white residue off top, reserve clear yellow liquid and discard white on bottom of cup. In a small saucepan, using a wire whisk, vigorously beat egg yolks with a tablespoon of water. Place saucepan in a larger saucepan of simmering water, beating constantly, and, continuing to beat constantly, add clear yellow liquid from butter. Keep over simmering water and continue to beat until mixture thickens and has the consistency of a thick liquid. Stir in salt and pepper and lemon juice; combine thoroughly and serve immediately over poached eggs, steamed asparagus, cooked lobster pieces or crabmeat or poached salmon 

Sauce Velouté

Sauce Velouté

YIELD: Makes about 2 cups

INGREDIENTS: 

3 tablespoons unsalted butter

3 tablespoons flour

Salt and freshly ground pepper to taste

2 cups hot chicken broth

DIRECTIONS:

In a medium saucepan over medium heat, melt butter. Stir in flour, salt and pepper and cook, stirring constantly, two minutes. Whisk in chicken broth, half a cup at a time, until smooth.  Bring mixture to a low boil, reduce heat to low and cook, stirring frequently, about 15 minutes, until thick and smooth. Serve over fish, shellfish, or poultry with a delicate green salad.