I think we are all remembering to value each day a little more in these uncertain times.

“Staying present” as we are all encouraged to do these days isn’t a new concept by any means. The motivational piece in this video was written in 1921 .  My first encounter with it was when I read Dale Carnegie's "How to Stop Worrying and Start Living."  

A 10 Step Guide to living in the present, written in 1921. (Note: If you have trouble seeing the video, it may be due to an adblocker. Turn it off and try again or click on the Youtube link and watch it there.)

Carnegie devoted a chapter of the book to living in “day-tight compartments.” He prefaced it with "Just For Today," attributing it to Sybil Partridge which apparently was an error.  It was originally copyrighted by Frank Crane. The message of the chapter, however, was unmistakable.

As the entire nation and the world is grappling with an uncertain tomorrow, we have no choice but to take heed of this wisdom and proceed one a day at a time. With each new sunrise, I am holding on to the things I know for certain right now. I know that for the moment I am safe, I am warm, I love and I am loved.

I also know that in the story of our lives, the current waters we are navigating will be significant and also may in retrospect be of more significance to some than to others in either a positive or negative way. Whether this period of time in our history will be summed up for each person in a sentence, a paragraph, a page or a chapter, for none of us does it comprise the entire book. For most of us at this moment, we cannot know how it ends or what the significance will be. I think we all wonder about that right now.

The Meaning in Suffering

It has been my experience that while we all try to fit the meaning of any given situation into the story of our lives, it is generally in the aftermath of an unexpected difficulty that we decide what that meaning was.

I pray that we will each have the opportunity to assign that meaning as we look back and remember what we feared and how we managed that fear. We may recall the bravery, kindness, or unfortunate callousness we witnessed. We might reflect on what we did to alleviate the suffering—our own and that of others. We may use it as a catalyst for change or an opportunity to grow. For some there will be reasons for regret and for others there will be gratitude for grace. It is likely that most people will recall things in a way that encompasses both the dark and light of the current landscape.

I believe the way through these trying times is to focus as much as possible on the day right in front of us and take every opportunity to notice all of it—the good and the not-so-good—and decide not only what we think about it but what we can do right now, in this moment, to rejoice and be glad.

It is difficult to focus on this day only and not to worry when so many things are still unknown and so many of our friends and neighbors are suffering. That is where perspective comes in. Although so much is uncertain right now, I think it is important to remember how often our lives are defined by things we never could have foreseen.

Some of those unexpected things cause suffering. A great number of them also give us joy. Fortunately, we can choose how we will respond to any circumstance. Even the misfortunes can be approached with a joyful and grateful heart. If we all learn as much as we can and act upon that knowledge, bringing cheer and comfort to those in distress in the process, perhaps that will make the greatest difference in how this story unfolds.

It truly is just for today wherein we have the opportunity to create the very moments that make this life worth living. Today we can extend a kindness. Some might discover or rediscover a way to share their time, talents, and hearts. We may take a moment to be grateful. It is all in front of us. The choice is ours.

Choose wisely.

Lynn

There are brat feeds throughout the state on any given weekend in the summer months.  Non-profit groups know their community members are more than willing to buy a brat for a good cause.  I've participated in more than a few of those fundraisers through the years.  They always seem to draw a crowd.

Grills all over the state will be filled with brats this weekend for Memorial Day picnics and graduations, too. Wisconsin residents take great pride in knowing how to make the famous beer brat.  

Here's my version.  Let's get grilling!

Wisconsin Beer Brat Recipe

• 2 packages bratwurst (usually 5 brats per package)

• 3 cans of beer (a pilsner works just fine)

• 1/4 cup butter

• 2 large onions, sliced (shortcut: use 1 package of onion soup mix)

• Package of brat buns

Bring the beer, butter and onions to a boil in a stock pot.  Reduce heat to a simmer and add the brats.  Simmer (do not boil) for 20 minutes.  (Note:  If you are cooking large quantities, the brats can rest in the simmering liquid longer if necessary.)

Remove brats from liquid.  Place on the grill and brown.  Serve on brat buns with sauerkraut, chopped onions and mustard.  You can also reserve the onions from the cooking liquid, keep them warm and serve as a topping.

Brats For A Crowd

You can easily multiple the recipe for large gatherings.  For convenience, use a crockpot or roaster oven to simmer the brats in the beer and onions before grilling.  Bring up to a boil and then set on low to avoid overcooking.

To hold them after they are grilled, have a second crockpot or roaster oven ready to keep them warm.  For additional flavor, add more beer and onions to the second roaster, cook until the liquid reaches 140 degrees, and place the brats in the warming liquid.  Serve and enjoy.

Not feeling like making them yourself?  Consider a trip to Madison for the ultimate brat experience, Brat Fest.  

Have a great Memorial Day!

Our home was never without baked goods.  My mom was a very talented baker.  Her pies were flaky and wonderful.  Our bread was always homemade.  The cookie jar was never empty.  While Norwegian-American treats were usually associated with the Christmas holidays, we generally had at least some of those on hand year round, too.

I'll start with a short video tribute to her baking.  If you're not of Norwegian descent, some of the words may be unfamiliar to you.  I'll clear up any confusion with some recipes and explanations following the video.

A poetic tribute to Norwegian-American baking.

Very few people would remember my mom without remembering her baking.  She was well-known for her expertise in my hometown.  People ordered Christmas baking from her for many years.  Some time after the first of November each year, the tins of Norwegian goodies began to pile up, waiting for customers to stop by and pick up their favorites.

Norwegian Baking Is About Simplicity and Presentation

One of my early life lessons was about simplicity and resourcefulness, especially in the kitchen. Creating a welcoming home and a bountiful table was never about how many things you might have; it was about how many ways you could use the things you had and making them each look wonderful in their own way.  

Therefore, it's no surprise that most Norwegian baking recipes feature the same basic ingredients or at least are reliant on basic pantry staples.  There was no running to the store to get something you might need for a recipe in days gone by.  You used what you had on hand.  I think Norwegian-American bakers are particularly skilled at using their standard provisions in a variety of ways.  

The investment was not in the ingredients.  It was in the equipment and baking tins used.  Those specific tools are generally handed down from generation to generation.  For instance:

• Sandbakkels are made in tins.

• Krumkake (Mom spelled it "krumkage"--I think the difference is regional), also called "strul," is made on an iron designed just for that purpose.

• Rosettes are deep fried on rosette irons.

• Fattigmand, translated as "poor man's cakes" are made from dough cut with a pie crust edger or a fattigmand cutter and also deep-fried.

• Spritz require a cookie press.

• Lefse--once rolled out and grilled in pans or right on top of a wood stove by our grandmothers--now has a plethora of equipment designed especially for its production. Most lefse bakers today have a lefse grill, a turning stick, a grooved rolling pin and a round pastry cloth.

Today I want to show you how to make the first four Norwegian treats from that list.

How to Make Sandbakkels

Sandbakkels, also called sandbakelse, or "sandcakes" as my mom referred to them for her non-Norske speaking friends, are a cookie tart that have a sandy texture.  They are simple to prepare, but you need the sandbakkel tins to make them.

The art to a good sandbakkel is in pressing the dough into the tins.  Too thin and they crumble easily.  Too thick and they're not crispy.  Too much dough in the bottom corners and the texture isn't the same throughout.  As with all things, it simply takes practice.  

I discovered something called a tart press recently, too.  It's essentially a wood dowel with the bottom rounded to the shape of the tin which you use to tamp the dough down.  Personally, I'd rather just use my fingers. I'm pretty sure fingers are faster anyway, at least once you've done it a few hundred times.

Sandbakkels Recipe-Mom's Version

• 1 c butter & 1 c sugar, mixed well

• Add 1 egg & 1 tsp vanilla*. Mix again.

• Add 3 cups of flour, a cup at a time, and mix by hand until a soft ball forms.

Roll dough into small balls (1 to 2 ounces each) and press each evenly into tins until the dough overlaps the edges.  Remove the excess at the edge of tin by brushing with your fingers or palm.

Bake at 350 degrees 10 to 12 minutes, until light brown.  Cool and remove from tins by popping upside down on counter.

*NOTE:  You may substitute almond extract for the vanilla for a different flavor.

While nothing manufactured today might match the well-seasoned tins passed down through the generations, sandbakkel tins can be purchased at most Norwegian specialty shops.  In Mom's day, the tins were round.  Now a variety of sizes and shapes for the tarts are manufactured.

Use and Care of the Tins:

1. Season your tins before use with vegetable oil. Brush a thin layer and wipe out with a paper towel.

2. Dry well after washing. The newer tins have a tendency to rust more easily than their older counterparts.

3. Season again after washing. Over time the tins will become well-seasoned through multiple uses.

How To Make Krumkake

Krumkake is a cookie made from a thin batter which is poured on a krumkake iron and shaped into a delicate, crispy roll after browning.

Traditional krumkake irons were cast iron and heated on top of the stove.  My iron is that version which originally belonged to my mother.  The stove top style is still available in addition to the modern electric version.  

You will also need a krumkake form to roll the cookie on.  My mom never saw the need for a special roll.  Believe it or not, she used the end of an old broomstick handle which dad cut off to make it the right size for krumkake.  Considering that fact that she baked thousands of krumkake for paying customers over the years, what you roll them on doesn't matter nearly as much as how they taste.

Krumkake Recipe

• 2 eggs, beaten

• 1/2 c melted butter

• 1 c milk

• 1 c sugar

• 1 tsp vanilla

• dash of salt

• 1-1/2 c flour

Mix well.  Pour thin layer of batter on krumkake iron.  Brown slightly on both sides, turning iron.  Remove from iron and roll on krumkake roller.  Slide off roller and cool.

How to Make Rosettes

Rosettes are made from the same basic ingredients krumkake are, but they are deep fried.  Again, they aren't complicated to put together.  Any difficulty usually arises in the execution.  They might either stick to your iron or fall off the iron when you fry them.  I'll cover how to avoid those issues following the recipe.

Rosettes Recipe

• 2 eggs, slightly beaten

• 1 c milk

• 1 tsp vanilla

• 1 tsp sugar

• 1/2 tsp salt

• 1 c flour

Heat oil (Mom used Crisco shortening) in deep fryer or in pan on top of the stove to 350 degrees.  Insert rosette irons without batter for 15 minutes to heat.  Remove irons and pound off excess oil on paper towel before dipping into batter.  While still hot, dip irons 3/4 of the way into the batter.  (Do not submerge beyond the top of the iron.)  Fry until golden brown.  

Remove from oil and shake to release rosette from iron.  Use a table knife to gently release any areas that stick.  Cool and on open side sprinkle with or dip into granulated or powdered sugar.

TIP:  Heating the irons first is the secret to prevent sticking.  Pounding the irons into paper towels to remove excess oil after heating will keep the batter from sliding off.

How to Make Fattigmand

Fattigmand (sometimes spelled Fattigmann) are also deep-fried, but instead of batter the cookies are made from a rolled-out dough.  

Fattigmand Recipe

• 3 eggs, beaten

• 2 tbsp sugar

• 3 tbsp heavy cream

• 1 tsp vanilla

• 1-1/2 to 2 cups flour (enough to make easy rolling)

 Mix and roll into a thin dough.  Cut into diamond shapes and make a small slit in the center of the dough.  Tuck two ends into the slit and deep fry in 350 degree oil until brown.  Sprinkle with granulated or powdered sugar.

If you're so inclined, a specialty fattigmand cutting wheel makes the job a little quicker.

These recipes are all from my mother's archives.  She made thousands and thousands of every one of them over the years.  Each of them are a cherished part of my heritage.  

There are many more heritage recipes I treasure just as much including the spritz and the lefse I mentioned.  We have Nordic Fest coming up in Decorah, Iowa this summer, though, and I think we'll reserve those as well as a few other Norwegian-inspired recipes for then.

Happy Baking!

Truthfully, not everyone likes lutefisk--not even every Norwegian.  It is most definitely an acquired taste (and often a never-acquired taste) for some.  Cod which has been dried and treated with lye and then soaked in water for days on end to rehydrate it before it's boiled is probably something not a lot of people can envision eating.  

My dad was the lutefisk expert in our house.  He was in charge of soaking the fish and changing out the water daily until the lye was sufficiently released.  He did have expertise in knowing exactly how to cook it so it didn't fall to pieces or turn to jelly.  It was always flaky when he made it.  All the drawn butter served on top was pretty tasty, too.

Still, that isn't the dish I would claim as my favorite.  That title would go to my Mom's Norwegian meatballs.  I have no idea how many thousands she must have made between all the church meatball dinners and the holidays at home.  She even made 900 of them--appetizer-sized--for my wedding reception.  I'm sure they were as delicious as always, but I couldn't tell you from personal experience.  They were gone before I got to the table.  

The Difference Between Swedish Meatballs and Norwegian Meatballs

These meatballs are different from their Swedish counterparts in that they are boiled, not pan-fried.  Stay with me here.  I know boiling hamburger just doesn't sound right, but don't judge until you taste them.  In this case, boiled is a good thing.  

Norwegians boiled a lot of meat in the old days.  They canned it, too.  The climate in Norway and in the upper Midwest dictated that things had to be preserved in a variety of creative ways for the winter months.  

Norwegian meatballs are still served during the holidays at church dinners throughout the Midwest.  Most Norwegian Lutheran women have their own family recipe for them or have helped make them for those church gatherings.

While some people use a combination of beef and pork or beef and veal, Mom just used ground beef.  I remember watching her grind the meat when I was little.  Her mom's cast iron meat grinder was clamped to the counter as she poked the already-ground meat into the top along with chunks of onions and cranked the handle repeatedly.  Then she switched out the bowl and did it again.  And again.

I asked her why she had to grind ground beef in the first place.  It didn't make sense to me.  She said the meat should be ground as fine as possible for a tender meatball.  She was right.  These meatballs, when made correctly, are light as a feather.

Grinding the meat is the only way to get that fine texture.  A food processor or a mixer would only overwork the meat and render it tough.  So, even though I have made these without grinding the beef myself to save time upon occasion and they taste good, I can't stress enough that if you have a meat grinder, use it for these.  I have one on my Kitchenaid mixer that works like a charm. 

Tips For Cooking The Meatballs

1. As I mentioned, you can make these without the additional grinding. If you do, then mince your onions and add them to the mixture instead of grinding them with the meat.

2. The meatball mixture will likely seem very loose to you. That is perfectly normal. The eggs and the cornstarch will hold it together just fine when they boil.

3. Rolling the meatballs takes the most time. You could probably use a two ounce scoop instead of rolling them, but the outer texture would not be as smooth. Besides, there is just something satisfying about the messy, rolling process. It's part of the meatball-making tradition.

4. Dipping your hands in warm water along the way as you roll is the only way to keep the mixture from sticking to your hands. Keep a bowl of water next to you as you roll to make it easier.

5. Do not overboil the meatballs. A slow simmering boil is critical. If you boil them too hard or for too long, they will lose moisture and their light texture.

6. While it isn't absolutely necessary to do so, I strain the broth after cooking. It makes a smoother gravy.

7. Thickening the broth is traditionally done by making a slurry out of flour and water. I prefer to make a roux using flour and butter. The gravy is a little richer that way.

8. Modifications and Substitutions: You can use ground turkey instead of beef and boil them in chicken broth. I have also used a combination of beef broth and chicken broth for the beef version for a lighter gravy.

9. Serve with mashed or boiled potatoes and of course, lefse!

Here's the recipe, or as Mom would have said, "Vær så god." (Here you are!)

This celebration began in Norway with children's parades back in the 1800's and has evolved into a full-scale tribute to Norwegian culture and heritage.  

Syttende Mai in the Midwest

Syttende Mai is also being celebrated in Norwegian-American communities throughout the United States today and through the weekend.  It is especially prevalent in the Upper Midwest where many of the Norwegian immigrants in the 19th and 20th centuries settled. 

For the next few days, their descendants will dress in bunads (think Elsa in Frozen), hunt for trolls, and dance to old-fashioned music. 

Grandchildren and great-grandchildren of those trail-blazing lefse makers will roll out endless circles of dough for their own lefse grills this week as they demonstrate to onlookers how you really handle a rolling pin like a boss.  

For those of you who don't know what lefse is--which is almost unthinkable if you live in the Upper Midwest--it's kind of like a tortilla but it's larger, thinner, more tender and with a different taste than tortillas. The dough is potato-based and that accounts for the flavor difference.  You spread it with butter, maybe sprinkle it with some white or brown sugar, or fill it with some cold meat and roll it up. Okay, maybe it's not really like a tortilla after all, but it looks like one.

An endless variety of delicate, sugar-crisp Norwegian cookies will also be made and served with a bottomless cup of coffee.

Lutefisk and lefse will be served along with Norwegian meatballs for dinner. 

Folk artists will be on hand to demonstrate the heritage skills they have so carefully honed and preserved.  Rustic wood carving, hardanger embroidery, rosemaling (rose art painting), tatting, and other hand crafts will be on display.

And of course, there will be parades.

In other words, it's just a great time for some good old-fashioned family fun with Norwegian flair.

I feel very fortunate to live in an area where celebrations and reminders of my Norwegian heritage like Syttende Mai are quite common.  In fact, the welcome sign in my community says, "Velkommen Til..." (Welcome To) and it's decorated with that lovely Norwegian folk art called Rosemaling.  

I live down the lane from a lefse factory and I only have to venture 30 minutes away to eat at one of the best little Norwegian cafes in the country where the pie is reminiscent of my very Norwegian mother's own delicious creations with their flaky crusts and flavorful fillings.

In the opposite direction lies Westby, Wisconsin (which any good Norwegian will call "Vestby") where the celebration for Syttende Mai kicks into high gear this Friday.

Stoughton, Wisconsin, near Madison, is also host to a large Syttende Mai festival.  

In Decorah, Iowa, the date will be celebrated at the national Norwegian-American museum, Vesterheim.  

If you don't hail from the Midwest, never fear.  The Sons of Norway have celebrations throughout the country.  You may have a chapter near you.

For more information and details on each of these Syttende Mai celebrations, click on these links:

Syttende Mai at Vesterheim

Westby Syttende Mai Heritage Tent Full of Area Artistry, Music, and Food

Syttende Mai in Stoughton, Wisconsin

Syttende Mai:  10 Fun Facts from the Sons of Norway

I will be featuring heritage posts for the rest of the week in honor of the celebration.

Please stop back daily for my own take on Norwegian-American recipes, customs, and traditions. 

Mange Takk!

Each of the recipes below can be served in multiple ways.  I like to use mini-croissants, silver dollar buns, or even serve the salad by itself in a pretty bowl with a tray of crackers.  

For the sandwiches, I usually add a leaf of romaine or other leafy green, decorate each sandwich with a frilled toothpick, and arrange each variety on a different platter. 

Here are the five varieties of sandwich fillings I rely on for events.  

I usually make 2 for variety, but you could certainly make any or all of them.  

What are your favorite sandwich fillings?

I did a video for him to celebrate the day replete with his beloved sixties-style rock.  It's not necessarily my typical style when I do a personalized tribute-except for a little good-natured ribbing- but it is definitely his style.  I always try to keep it true to the person for whom it's written.  

And without further ado, rock on!

A video birthday tribute for my 60's rocker husband

Here are six combinations I think work well for a diverse group of people.  There are vegetarian options included.

Of course, I had to include the Wisconsin party staple made with cream cheese, ham and a big dill pickle in the middle.

You can customize any roll-up with different flavored tortillas as well and also use flavored cream cheese for a different twist.

I like to put a frilled toothpick in each one for easy handling, too. 

What are your favorite roll-up combinations?

You can give your mom gifts this year that will mean a lot more than an expensive present might.  Some of them won't cost you anything except time with her (which isn't a cost at all--it's priceless) and an afternoon to go through things with some tools you likely already have on hand.

I firmly believe our own resources and resourcefulness are more than enough to create a life of abundance and meaningful memories for those we love.

We only have to start where we already are.

Especially if your mother is a woman of a certain age, she might need a little assistance with the technology involved in some of these projects.  Or maybe she doesn't need help with that kind of thing at all!  We mature women are pretty savvy.  In any case, I know she'd love to do these things with you even if she can do them herself.  

Here is a list of digital gifts you might consider for mom this year:

Archive Her Photos

Does she have photo albums that are a little worse for wear? Or maybe she's more like my mom (and me, frankly) and has boxes and totes full of family photos. (It's on my list of "I need to get to that" projects.)  There are some great solutions to that problem.  

If you have a scanner in your printer or your mom has one, use it to start scanning the photos into organized files.  You could just scan them right into her computer, but it might be more convenient to use your own laptop or tablet depending on the number of pictures involved.  That way you can continue the project on your own if you can't get it all done in one sitting.  Just take the photos with you and proceed at home.  

After you have everything scanned and organized, you can get a USB flash drive for around five dollars and back the pictures up, give the drive to your mom and she can plug it right into her own computer.  Once the pictures are saved in her computer file system, she can see them any time she wants.  Cost (for flash drive only) $5.

The other option is to save them in the cloud, e.g. Microsoft OneDrive, Google Photos, or Dropbox.  Then you can just share them with her via email.   Cost:  $0.  

And on that note, here is an option that is even easier and all you need is your phone.  

Google has an app called Photoscan which can be used on both Android and iOS.  The photos can be stored in Google Photos and shared from there.

Here's a great article with all the details:

Google Just Made It Way Easier To Scan Your Old Photos

BONUS:  Now you have all your family pictures, too, and they can be shared with other family members!

Create A Digital Scrapbook

If you have some favorite photos of mom or some nostalgic pictures you think she'd enjoy, go a step further and put them in a scrapbook--a digital one!  Embellish the pictures and pages, add frames and text, save, and either email your work of art or print it all out for her.

You might have software in your computer which would work for this, but that route tends to have more steps than a program specifically designed for scrapbooking.  A free version can be found at Smilebox.  

They also offer more options for free digital creations including greeting cards and photo albums.  If you're creative, you'll have lots of fun with it.  Cost:  $0 unless you print it out.  Then you will only be shelling out money for paper and printer ink.  If you do print it out, I would suggest using card stock.  It holds up much better than regular copy paper.

Do A Computer Cleanup

It will be a lot easier for mom to keep her memories organized and accessible online if her computer is running at peak performance.

You don't have to be a computer technician to help her out with a little digital housekeeping.  You just need a few free programs.

First, make sure her computer antivirus is up to date by checking for updates on the antivirus screen.

At this point you can do a quick scan with the antivirus or a full scan if you have a lot of time.

If she has Windows, check to see if there are any Windows Updates she might be missing.

Next comes the downloading.  These are the programs I recommend for getting rid of viruses and spyware which might be missed by a standard antivirus program on a Windows system.  Most of them have a premium version which costs money, but I use the free version of all of them and they work great.

1.  Malwarebytes.  I wouldn't be without it.  It picks up suspicious programs and it normally doesn't take more than 20 minutes to run.

2.  Glary Utilities.  This program is the best.  You can clean up your registry, your drive, clean out your temporary files, and do about a dozen other upkeep tasks with this one program.

3. CCleaner.  This is similar to the Glary program.  I also run this one.  It sometimes catches things Glary doesn't.

4. Spybot Search & Destroy.  This is a standard spyware buster.

There are several others available and if mom has a Mac, you may have to look into similar programs for that platform.  

These are my personal workhorses for Windows when it comes to computer maintenance.  If you don't live close enough to your mom to download and run the programs for her, maybe a nice email with all the links explaining what they are and how to use them would be gift enough. Cost:  $0

Make A Video

If you have special photos or short videos, it's easier than ever to put them into a movie format.  There are several free video creators out there, but I will use the best-known video platform as an example.  

Youtube has a creator mode.  You drag and drop your pictures and movies into the video creator, set transitions and special effects, choose some music from their free audio library and hit publish.  Write a description if you like, select your privacy level and share it with mom.  

The only requirement is to have a Gmail account in order to sign up.  Cost for everything:  $0

Help Her With Facebook Security

I'm sure we've all had it happen.  You get a friend request from someone you are already friends with on Facebook.  Most people think this means that the account in question has been hacked.  

Generally, it is more often a case where the account has been cloned.  Someone takes that person's profile information they can see publicly which usually includes the person's friends list and creates a duplicate account with a different email address.  They then attempt to get the friends on that list to friend them for spamming purposes.

It's always safest to change your passwords both on Facebook and for the associated email account in the event it is a hacking attempt.  In addition, changing privacy settings is often the most effective way to prevent people from cloning your account.  If they can't see your profile information and your friends list isn't public, there isn't much point in trying to clone you.

Computer security and peace of mind are also priceless.  Again, the cost is $0.

Here is an article that explains the problem and the solutions in greater detail.

How to Prevent Your Facebook Profile from Being "Hacked"

On Mother's Day this year, help Mom stay safe online, get her computer system organized, or create some digital records and memories. Things that are vintage-inspired don't have to ignore modern solutions.  Sometimes the newest technologies afford us the best opportunity to preserve what matters to us at the lowest possible cost.  

This is only a partial list of digital solutions for preserving memories.  What programs, applications, or websites have you found that might help create a memorable gift for mom?

I don't have too much to add to the words I already wrote in the video below except to wish a "Happy Mother's Day" to the "kids" some of whom are now moms and dads themselves and to urge them to enjoy every minute with my amazing grandchildren.  

As Carly Simon said, "These are the good old days."

Mother's Day Video for those whose house is a little too quiet once the kids are all grown up. Daybreak by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100266 Artist: http://incompetech.com/)

I know purists will insist that it isn't really hummus without the tahini, and that's probably true.  However, this recipe has the same texture and it's very kid friendly.  In fact, my grandsons call it "pizza hummus".  Anything that tastes like pizza is a winner with them.

One can of beans would probably be plenty for a family dinner, but if you are bringing this to an event, 2 cans are a better bet.  Here's the recipe.

Italian Hummus

2 cans garbanzo beans, drained

3/4 cup Kraft Sun-Dried Tomato Salad Dressing

2 garlic cloves, minced or 1 tsp garlic powder

Olive oil as needed

Place the first 3 ingredients in a food processor and blend.  Drizzle additional olive oil as needed to thin the hummus out to your desired texture as you pulse.  This works better than to add more dressing which might be overpowering.

Optional ingredients:  The addition of a small jar of sun dried-tomatoes, 1 tsp dried basil and/or 2 Tbsp grated parmesan cheese will enhance the Italian flavor even further.  Adjust the oil accordingly.

Serve with pita crackers and an assortment or raw vegetables.

Do you have a quick and easy hummus recipe?

I lost my mom in 2000.   I have missed her every day since.  

I don't think you ever get over losing your mother.  You don't get past it or around it.  You only get through it.  Sometimes the memories are warm and abiding.  At other times, the loss sweeps over me in waves and I yearn to see her shy smile again, if only for a moment.

I can still envision it in my mind's eye, but it's just not the same.  It will never be the same.

After she died, I tried to put my feelings into words.  At first, I wrote a story about her.  That story later became a poem.  The poem became a video recently, but I wasn't completely happy with it, so I did it again.  And again.

Maybe I've reworked it so many times as a way to hold onto the memory.  It's firmly implanted now, so I am content to let it just be at this point--to move on to other stories and other memories of who she was and who I am because of her.  

So, Mom, this is the final version of this chapter in the story of you.  There are so many others to revisit.  It's time to let this one be, just as it is.

A video tribute to mom. Copyright fearlesslyvintage.com. Music attribution: Love of All by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://www.twinmusicom.org/ Category People & Blogs

How did this poem come to be?

Her passing created a void in my life.  It's a hard loss to overcome--a wound that's difficult to heal.  I've learned to cope through my connection to those who loved her just as much as I did and through telling her story--and my own.  

My heart has always sought a pen and paper when I'm overcome with grief.  These days it seeks a keyboard.  Writing in the way that's natural to me is a balm for my sometimes-weary soul.  It's part of my own journey to heal.

Where to find inspiration for writing to heal

More often than not, I will write a poem that tells the story I want to express.  I often use a familiar reference to tie it into a theme.  Sometimes it's a children's story or a fairy tale.  I've used song lyrics, too, or classical literature references because that's my educational background.  

Usually, though, it's a single moment in time, a symbolic image, or simply a line that goes through my head repeatedly that ends up inspiring me.  I'm never sure where it comes from.  It's just there, waiting to land on a page in its own way.

When it came to my mom, the image was a lavender rose.  That was my inspiration for the story, for the poem, and now for the video.  

Blessings to all who have lost their moms, today and every day.  I hope my own experience gives a little comfort to whatever broken pieces might still be in your heart after a loss.

What ways have you found to cope with the loss of someone dear to your heart?

A Simple Alternative To Taking Mom Out For Mother's Day

In a word, the answer to an easy, DIY cold buffet is "platters."

A cold lunch buffet filled with delicious, easy-to-prepare finger foods is a great way to honor Mom.  These beautifully arranged platters are not only inviting, they can all be prepared in advance, freeing you up to spend the day with the person who would rather have the gift of your time than anything else.

Using vintage crystal platters and plates for your buffet arrangement will elevate the presentation even more.  Intersperse the table with a few sweet nosegays or violets and you have a Mother's Day buffet fit for the truly special woman she is.

Here is a selection of platters you can put together in no time at all.  

The Time-Honored Relish Tray

Everything old is new again with a selection of pickles, olives and other pickled and marinated favorites. 

Deviled Eggs

A perennial favorite.  

A Multi-purpose Cheese Tray

What could be better than cheese, meat, fruit,  nuts and a cheese spread all in one platter? Slice, dice and arrange.  Add a basket of crackers and you're set.

Hummus Platter

No modern cold buffet would be complete without hummus and its accompanying crackers and veggies.  

Variety Pinwheels

Whether you call them pinwheels or roll-ups, they're perfect for a cold buffet.  Fill them with your favorites.  

Mini Croissant Sandwiches

Croissants add a buttery, flaky touch to your favorite chicken salad sandwich filling.  

Chocolate-Mint Brownies

No Mother's Day lunch would be complete without chocolate and mints.  Get both in these traditional, delectable brownies.  These were all the rage in the '80's.  Who couldn't love a brownie that tastes like an Andes Mint?

Refreshing Beverages

Go traditional with iced tea and homemade lemonade.  Add a touch of today with citrus infused water.  

Lynn's instructions and tips for the platters can be found by just clicking on the links below. 

Relish Tray Revival

Perfect Deviled Eggs

Grasshopper Brownies

Make Some Vintage Lemonade

Quick and Easy Italian Hummus

Six Varieties of Roll-ups

5 Classic Salad Fillings for Sandwiches

Do you have any simple cold buffet items that can be added to this list?

I've tried the homemade lemonade recipes that use simple syrup and lemon juice.  They're good, but they don't have the same flavor you get when you use real lemons.

True vintage lemonade uses the pulp and the rinds. The recipe is actually very simple.

Peel 6 lemons, cutting the rinds into one inch pieces. Cover the rinds with a cup of sugar and let sit for one hour. Meanwhile, squeeze the juice from the pulp into a separate bowl and add 4 cups of water. After an hour, strain the liquid from the rinds and add it to the water and juice. Stir, add ice, and enjoy!

Some people may find the lemon rind flavor a bit bitter.  That probably results from extracting too much of the oil if you leave them in the sugar too long.  If you follow the directions to leave them in the sugar for exactly an hour, you shouldn't have that problem.

Do you have a favorite lemonade recipe?

I have a few things I've watched or read over the years that hold a special place in my heart memory.  

This one, though, is the first one I turn to when I want a little reminder of what truly matters.  It's an inspirational video by Michael Josephson of the Josephson Institute.  In a lot of ways, the message is really the inspiration for this blog.

I first saw it ten years ago now.  I think it had been out for about a year at that point, so it isn't quite vintage--but it is timeless.  Each time I watch it, I find something new to inspire me.  I hope it inspires you in the same way.

An inspirational slideshow displaying text from the poem "What Will Matter" by Michael Josephson. Visit CharacterCounts.org/michael for more commentaries like this.

What answers have you found to that question?  I'd love to hear your thoughts.

I don't know exactly when we started taking basic brownie recipes and kicking them up a notch.  I seem to recall that effort being related to bands with big hair and mauve-colored couches--in other words, in the '80's.

All Things Grasshopper

Grasshopper everything was big then.  You could find recipes everywhere for grasshopper ice cream drinks, grasshopper pies, grasshopper cakes, and of course, grasshopper brownies.

 Creme-de-menthe was still on every bartender's shelf--the green version.  (Pssst...here in my neck of the woods it still is.  You can't have a supper club without ice cream drinks.)  

Still, this recipe has gone by the wayside a bit along with leg warmers and pastel upholstery.  I see no reason it should have.  Mint and chocolate are a natural pairing.

It's pretty simple when it comes down to it.  For those who don't like the idea of putting creme-de-menthe liqueur in a dish (even though it does have a pretty low alcohol content),  you can substitute green food coloring and peppermint extract for the creme-de-menthe.  It's not quite the same but is any kind of extract ever the same?  No.  But they work.

Brownies With...Hershey's Syrup???

Let's start with the brownies.  The trend then was to use Hershey's Syrup for the chocolate flavor.  I guess we all preferred pouring stuff right from the container to melting and measuring.  Now I know why Tip Hero videos are so popular.  Shortcuts are not a new thing at all.

Actually, any brownie recipe will work for this, but as long as we're in the '80's, I thought I'd just go with it and I went straight to where the recipe originated way back then--in a Hershey's cookbook.  The recipe is still on their website.  They call it "Chocolate Mint Dessert" now.  New name, same decadent flavor. 

Click on what they should be called for the recipe:  Grasshopper Brownies.

On a side note, I think the filling should be as green as possible.  None of that pastel mint color for me.  So, go ahead and add some extra green food coloring to that creme-de-menthe or peppermint extract.  Somehow they just seems mintier that way.

The topping is just melted chocolate chips and butter.  I noticed that the Hershey's recipe suggests using mint chocolate chips as an alternative to regular for the ganache top.  I could definitely get on board with that!

Do you have a favorite Grasshopper-inspired recipe?  Oh my gosh, that reminds me of another one!  Look for a Frozen Grasshopper Pie recipe in upcoming posts that puts all the others to shame!

In the meantime, please share your mintiest chocolate treats.