“When you are a mother, you are never really alone in your thoughts. A mother has to think twice, once for herself and once for her child” -Sophia Loren
This is the weekend that we celebrate our mothers, our grandmothers and our children. We celebrate the joy that unconditional love can bring. Our mothers are the ones who are there for us no matter what. They stand beside us in times of trouble; they encourage us to find our dreams; and they help us to face our fears. Mothers will sacrifice everything so their children can have what they need.
They are resourceful, thoughtful, loving, warm, strong, intelligent, wise and the centre of our worlds.
I come from a line of very strong women. After being widowed at a young age, my grandmother raised 8 children on her own. She managed to help them all become successful adults while maintaining a home, a business and a career as a nurse. She expressed her creativity through quilting and cooking. My grandmother passed away when I was 6 years old. My fondest memory of her was hiding under her stretched quilts when I was about 4 years old and peeking up to watch her as she meticulously stitched each layer together by hand.
My mother was the rock in our family. She spent every day making sure that we would be well equipped to deal with the world on our own, while still offering a safe haven to learn. She taught us, cared for us when we were sick and loved us even when we didn’t love ourselves. My mother has also been an amazing grandmother to my children who adore her.
Now there is a new generation of moms in my family. My youngest daughter has an adorable son and a baby girl due this June. She has found her grounding and her passion in motherhood and is amazing with her son. I am so proud to see the mother that she has become.
“There is no way to be a perfect mother, and a million ways to be a good one.”- Jill Churchhill
I dedicate this muffin recipe to Moms everywhere.
Summer Berry Muffins
Makes 12 medium sized muffins
1 cup mixed summer berries (blueberries, raspberries, strawberries)
2 ½ cup all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ cup superfine sugar
Pinch of salt
8 tbsp. unsalted butter, melted
1 large egg, beaten
¾ cup buttermilk
1 tsp. vanilla extract
1 tsp. light brown sugar
Preheat oven to 350 degrees F.
Line a muffin pan with 12 paper cases. Mix together berries. Sift together flour, baking powder, baking soda, sugar and salt in a large mixing bowl. In a separate bowl, mix together the butter, egg, buttermilk, and vanilla.
Make a well in the middle of the dry ingredients. Pour in the buttermilk mixture, and add the mixed berries. Stir just until combined and divide among the muffin cases. Sprinkle the top with brown sugar and bake on the middle shelf of the oven for 15-20 minutes until golden brown and well risen.
These muffins are best served warm or at room temperature in the day of baking.
Recipe from The Meat Free Monday Cookbook