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Coming from Pagan Writers Press on March 8, 2013!

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Pagan Writers Press
Monday, May 6, 2013

My Mother, My Mentor, My Teacher, My friend by Lorraine Nelson

Mom has been, and still is, the most important person in my life and I love her soooo much.

She brought me into this world, nurtured me through the growing up years, and supported me in everything I’ve ever done. Always, I can count on her for a smile, a hug, a kind word, or words of praise and encouragement.

Mom taught me morals, manners, and the importance of me being me. She also taught me how to cook. J With her by my side, I learned to make bread from scratch. There weren’t any fancy machines to do it for you back then. Mom said, “If you can set a decent batch of bread, you can cook anything.” To this day, I still make my own bread. I love the smell of fresh bread and rolls right out of the oven. Slather it with butter and dip it in a small bowl of molasses. Now that was a treat! But my cooking lessons didn’t end there. By age ten, I could bake cookies, pies, cakes, squares…any recipe that sounded good was tried and enjoyed.

My mom didn’t have an easy life, yet she kept a clean house, mended our clothes, and made sure we were clean and fed. She taught love by giving it. She taught patience by showing it. She was always there to protect us and nurse us back to health. Never in my life have I met anyone who could compare. My mom is one of the best. Love you, Mom.

So today, I’m going to share a favorite recipe of ours. I hope you’ll try it out and that you think of a mother’s love as you savor each bite.

This cookie recipe comes from the Purity Cookbook. It was one of the first recipes my mother taught me to bake. Baking was a favorite pastime with us. So was eating them. J

Ragged Robins

2 egg whites
1/4 tsp.vanilla
1/8 tsp. salt
1/2 lb. dates (stoned & chopped)
1/2 cup glazed cherries
1 cup walnuts
1-3/4 cups corn flakes
1/2 cup white sugar

Beat egg whites until stiff, add vanilla and salt. Combine the rest of ingredients
and fold into egg white mixture. Drop from a spoon onto greased baking sheet.
Bake in a slow oven (325 deg. F.) for 15 minutes, or until lightly browned. As
with anything involving egg whites, watch for over-browning. Enjoy!

***

Lorraine Nelson is a multi-published author who lives in rural New Brunswick, on the east coast of Canada. Always a bookworm, she’s read many novels of romance and mystery over the years, finally deciding to put her pen to work at writing one.

“To write romance and romantic suspense is my dream come true, although my mom says I was born with an avid imagination and pencil in hand, crafting stories from an early age. Now my children have grown and have lives of their own, I have time to indulge my passion for writing.”

Lorraine lives alone with an independent yet affectionate tomcat, enjoys spending time with her three sons and five grandchildren, with a sixth due in December. When not at the computer, you can find her spending time with family, gardening, baking and, of course, reading.

Lorraine’s books are listed on her website. You’ll find blurbs, excerpts, reviews, and purchase links there. http://lorrainenelson.weebly.com

She loves to hear from readers. You can keep up with Lorraine’s releases by visiting her at the following locations:

Website - http://lorrainenelson.weebly.com

Blog – http://lorrainenelson.wordpress.com

2 comments:

  1. Thank you for posting this, Tara. I couldn't think of a better tribute to Mother's Day.

    ReplyDelete

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