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A Terrible 1958 Mother’s Day Brunch

Or what was my very first experience in the kitchen

A Short Story From Our Founder

My very first memory of Mother’s Day coincides with my first recollection of cooking. We’re going back to Mother’s Day - 1958. My brother was a collicky baby from the get go and my poor mother tried and tried to get him to keep his food down. For some reason scrambled egg whites and mashed bananas did the trick. So when Mother’s Day came around I decided to make her breakfast in bed: An omelette with toast and jam, fresh berries and hot coffee.

I had watched my father make the fluffiest of omelettes every Sunday for brunch so I figured at the ripe old age of five and a half I had this one nailed! So I got up very early Mother’s Day morning, tip-toed into the kitchen and got to work. I made the coffee, set the tray, popped the toast in the toaster and proceeded to separate the eggs. I got the frying pan out, melted the butter and put the egg whites in the pan.

I looked at the eggs in the pan. What? My eggs were a mess. Nothing like that fluffy pillowy concoction that my father made. No no, these were an abomination. I immediately burst into tears as only a disappointed five and a half year old could do. My Dad heard me crying and came out of my parents bedroom to see what was the matter. When he saw what I had done he picked me up, hugged me, put me down and gathered the eggs from the pan, put everything on the plate and brought the tray into my Mom. She gave me the biggest hug, dried my tears and started to eat her breakfast. She ate each and every bite.

It was in my 20’s that she told me that she could barely get the eggs down! As my Mother’s Day brunches got more elaborate, one thing stayed constant. We always laughed about that terrible breakfast of 1958. Of all the Mother's Day brunches I prepared, her favorite was waffles with fresh berries, hot maple syrup and powdered sugar.

Here’s to you Mom. Mother’s Day will always be a day that I celebrate you and all the other mothers in the world! I miss you more than words can say! Happy Mother’s Day to all!

This was her favorite recipe with a few new twists.

Ida’s Waffle’s Ingredients

Makes 12 Waffles

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon of cinnammon
1/4 teaspoon ground flax seeds
Fresh berries
Maple Syrup (Ours was Pure Canadian Maple Syrup-THE BEST)

Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. (Do not overmix or the mix will become gummy!)

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Serve with mixed berries, powdered sugar, the best maple syrup available and french roast coffee.

Something Pretty

To make her day extra special we served brunch with some Rose, which came in a gorgeous all glass bottle. It was called Gérard Bertrand Côte des Roses Rosé 2014. Alternatively you could make her a mimosa or our green smoothie!