“Two books.”
Those were the first words mumbled out of my son’s mouth early Sunday morning, his face barely even lifted up from his belly-down sleeping position, but his need for reading books already at the forefront of his mind. Not exactly the heartfelt “Happy Mother’s Day!” an idealistic vision of the holiday might provide, but to be fair, Benson’s only two, so we’ll give him a few more years to get it figured out. And honestly, I would be smitten by anything coming so softly and thickly from that sleep-heavy face with those bleary blue eyes.
But I don’t mind admitting I am a sucker for my son. If you’ve read my column for any length of time, you’ve picked up on that. Mother’s Day was long a challenging holiday for me, after desiring and planning to be a mom my entire life, and then it not happening for years into our marriage. Brian and I had always talked about adoption even before infertility, but we had unexpected setbacks in our adoption and foster journey too. Finally, after being married for 9 years, we were finishing up our foster certification classes…when we found out we were also expecting a baby.
People like to tell me it always happens like that, but I know it wasn’t just a coincidence or a natural “symptom” of being a licensed foster family. I don’t know why the timing worked the way it did, but I know our home exploded with children; maybe not literally, but trust me, sometimes it feels like that. We went from 0 to 1+an unspecified number of children at any point. It’s a strangely delightful life.
This is my fourth Mother’s Day since the promise of children was finally tangible, and actually all three years since our son has been born we’ve also had extra foster kids in our home. Shockingly, neither Benson nor our extra two-year-old boy brought me breakfast in bed this Mother’s Day morning; I can say without reservation, however, that if they had, the bed would never be the same and so I’m really better with it this way.
I used to bring my mom breakfast in bed sometimes, and I don’t remember making a huge mess, but likely I simply didn’t notice it if I did. And while I revel in my personal role as a mom on Mother’s Days now, it’s a very important day in which to remember and thank my own mom.
I wanted to be a mom ever since I was 4 years old, and my mom played a huge part in that desire. I saw who she was, how she loved, and I wanted to be like her. I am so blessed and grateful to have her example, as well as that of both of my grandmas, as these women have given me such a godly heritage of living out their strength in sweetness and sacrifice — to their own children and to the many, many people welcomed in by their hospitality and open arms.
So here’s to my mom and Grandma Weber, and the memory of Grandma Mayer. Thanks for showing me how to love so well; I love you.
Now Mom, please come hurry and visit so you can read Benson two more books. I know you can’t resist him either.
Frilly Phyllo Egg Pie
After such a cheesy article, you needed a cheesy recipe. My parents ARE coming to visit the beginning of June, and while they read books to the ever-insatiable Benson, I will cook for them. Mom enjoys our farm-fresh egg, and is always partial to dishes with good presentation — so when I came across this phyllo-”crusted” savory egg pie, I knew she would enjoy it. It’s a little different take on a quiche (it has roots in Bosnia maybe?), but the crust is such a fun shortcut instead of using the traditional pie pastry. The recipe I consulted originally was just dairy and eggs, but I couldn’t help but throw cheese and random stuff in (we ended up with one asparagus + white cheddar, and one ham + smoked cheddar), so we’ll have to wait and see what version I make when they are here.
Prep tips: you usually have to be very careful with phyllo, not tearing the thinner-than-paper sheets or letting them dry out, but honestly for this you can throw caution to the wind and just go for it. This recipe does make 2 9” pies so that you don’t have surplus phyllo, but leftovers were great the next day if you aren’t serving many people.
6 eggs
2 cups cream
1 cup sour cream
1 cup thick/greek plain yogurt
2 teaspoons salt
1 tablespoon olive oil
8 oz [1 roll] phyllo/fillo dough
about 1 cup shredded cheese of choice
about 1 cup diced cooked meat/veg of choice
Whisk eggs, cream, sour cream, yogurt, and salt. Use about half the olive oil to grease 2 9” pie plates, and whisk the remaining into the egg mixture. Set aside.
Unroll the phyllo dough. Take a sheet of dough, and fold it accordion-style or just ruffle/crumple it up and place frilly-side up in a pan. Repeat with remaining dough, going around the edges of the pans first and then putting any extra sheets in the centers. Sprinkle the cheese and meat/veg over the phyllo, and then slowly pour in the egg mixture. Some edges of the phyllo should be sticking out over the egg — that’s good, they bake up crispy. Bake at 375° for 20-30 minutes, until the center egg portion is just set.
