MOM MEMORIES

May 8, 2019

Maybe its because Mother’s Day is rapidly approaching or that a picture of my mom appeared in my Facebook memories page, or that we have been talking about mom memories as Pampered Chef consultants, or all of the above that has me thinking about my mom and the lessons she taught me in the kitchen.  Even though my mom passed away in 2001, the memories live with me. There are days I can even smell the memories coming out of my oven, even thought it is not on.

My mother was an amazing baker, but necessarily the best cook. However, one thing she taught me was to skim off the scum from the top when making chicken broth. She would tell me the scum would rise to the top and I needed to skim it off. What needs to be removed will let you know it does not belong here. So I would always skim it off. She told me mixing it back in would give a bitter taste to the soup because I was not listening to the soup telling me what needed to be removed. This process continues to teach me to listen to how God speaks to me about who and what needs to be removed from my life.

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If you have been keeping up with my working my way through the alphabet, you know I just wrote my R blog last week (R is for Risotto). Today, however, was my mother’s birthday. She left this world in 2001 and is the one who in numerous ways fed my love of cooking and baking. So today, I just want to celebrate my mother and the gifts she gave me in our kitchen growing up on Kingsland St in Nutley, NJ

My mother inherited a legacy for baking from her mother. While cooking was not her forte, baking was. The two things I remember her baking the most were her rugelach, which I made a few weeks ago. 

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