HAPPY MOTHER’S DAY!
In the food service industry, brunch on Mother’s Day is huge. What better way is there to celebrate your mom then by taking her out of the kitchen on her day. As is the case with many culinary traditions, the origin of brunch is a bit hazy.
There are numerous theories, such as the English tradition of feasting after a hunt, or from the Catholic tradition of fasting before church and having a large meal after services. By 1930, ‘brunch’, that blend of breakfast and lunch had caught on in the United States. From some of the classic dishes restaurants offered such as eggs benedict, brunch evolved into decadent spreads that even included morning cocktails.
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 39 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.
It is also with loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. To my sisters, who give so much of themselves to be the great mom’s they are.
In July 2016, I posted a blog entitled ‘Brunch in Thibery, France. It has some more brunch ideas for croissants, crepes and french toast you might like.
For today I have two brunch items in mind. One is BAKED EGGS IN PORTOBELLO MUSHROOM CAPS and the other a SAVORY SALMON & DILL MUFFIN. Enjoy your day!