Mother's Day Tradition and Cusine by Hari Nayak

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Tradition and Cuisine

Hari Nayak

Mother's Day is celebrated to honor all mothers and express gratitude for the hardships they bear in bringing up a child. Most countries including US, Australia, Canada and India celebrate Mothers Day on the second Sunday of May. Mothers Day came into being due to the efforts made by Ms Julia Ward Howe and Ms Anna Jarvis. The Resolution for having a dedicated 'Mother's Day was signed by US President Woodrow Wilson on May 8, 1914. Since then people across the world have been celebrating Mothers Day with joy and devotion

Earliest History of Mothers Day
The earliest history of Mothers Day dates back to the ancient annual spring festival the Greeks dedicated to maternal goddesses. The Greeks used the occasion to honor Rhea, wife of Cronus and the mother of many deities of Greek mythology.

Ancient Romans, too, celebrated a spring festival, called Hilaria dedicated to Cybele, a mother goddess. It may be noted that ceremonies in honor of Cybele began some 250 years before Christ was born. The celebration made on the Ides of March by making offerings in the temple of Cybele lasted for three days and included parades, games and masquerades. The celebrations were notorious enough that followers of Cybele were banished from Rome.

Early Christians celebrated a Mother's Day of sorts during the festival on the fourth Sunday of Lent in honor of the Virgin Mary, the Mother of Christ. In England the holiday was expanded to include all mothers. It was then called Mothering Sunday.

Cook with your mother
There are informal customs in our life, and one of them is that on Mother's Day, mothers across the country get a break from the stove. But cooking with your momrather than for hercan also is a great way to celebrate you spend one-on-one time together and create a memorable family feast in the process.

Treat Mom and the rest of the family to this easy home-style Waffle Breakfast!!
When you eat a waffle, do you make sure there's a bit of syrup in every indentation? Do you cut along the lines, or every which way? Perhaps it's all those rows of neat little squares that make us so set in our ways when it comes to waffles. And though they are always festive on the breakfast table, they also make a surprising lunch and a satisfying dinner.

Tips for Perfect Waffles
Folding beaten egg whites into the batter gives the waffles a light and fluffy texture.

Nonstick electric waffle irons are virtually foolproof. The capacity of the individual grids will vary according to model. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed.

The waffles will be ready a few minutes after the iron stops giving off steam. Carefully lift the lid if the waffles resist at all, they need a bit more cooking time.



Serves 4

2 cups all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs, separated
2 cups nonfat buttermilk
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
3 very ripe bananas, (about 1 1/4 pounds)
1 tablespoon freshly squeezed lemon juice
2/3 cup coarsely chopped walnuts


Preheat a waffle iron. Into a large bowl, sift together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla. Pour into dry ingredients stir until just combined.
In a separate bowl, coarsely mash bananas and lemon juice stir into batter along with the walnuts. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
Ladle about 1/3 cup batter onto each section of the waffle grid spread batter almost to the edges. Close lid bake until no steam emerges from waffle iron, 5 to 6 minutes.
Transfer cooked waffles to a baking sheet place in an oven set to low heat, about 200, while using remaining batter.
Serve with a cup of hot cocoa or cafe au lait.

To My Mother

Susan Polis Schutz

For as long as I can remember
you were always by my side to give
me support to give me confidence
to give me help

For as long as I can remember
you were always the person
I looked up to so strong
so sensitive so pretty

For as long as I can remember
and still today you are
everything a mother should be...

For as long as I can remember
you always provided stability
within our family full of laughter
full of tears full of love

whatever I have become is because of you
and I thank you forever for our relationship.

Susan Polis Schutz

Image Courtesy: villapenna