The Call of Motherhood

When is Mother’s Day again? Hubby asked. Sunday. Oh, what do you want to do? Cook!

After 40 years of marriage, you would think he would know this by now. I remember our first Christmas – his mother wrote, asking what we would each like for Christmas. I wrote back (yeah, it was ancient times, when people actually corresponded with hand-written letters) saying anything for the kitchen was fine, and my colors (at the time) were shades of blue. She actually called Hubby at his office, asking if that’s what I really wanted for Christmas. It’s what I want every Christmas, Birthday, Mother’s Day and Just Because. I love kitchen gadgets, serving platters, small appliances. Nothing brings me more joy than to prepare a meal for friends and family.

Motherhood is a calling. It’s not meant for everyone. Some of us are thrust into motherhood long before we are ready to embrace its countless gifts that often come in the form of sacrifice. As a Catholic, I am pro-life. That has always struck me as such a strange term – pro-life. Who is against life? My prayers have never been to overturn Roe V Wade, but rather to evolve into a society that does not have the need to take a life – any life. No rape. No incest. No unwanted children. It’s not a very realistic prayer, I know. But one can hope. After all, anything is possible with the Lord. We just need to get out of the way.

Often we take our mothers for granted, or worst, try to hide from our heritage. My mother was Filipino. She didn’t look like June Cleaver. She didn’t sound like Mrs. Brady. If that wasn’t reason enough to avoid her, she was mentally ill, broken by the unspeakable acts of war. Our mothers are our mothers for a reason. As ashamed as I am for those times when I avoided her, I am grateful. She is the reason I am. Like my mother, I’m a little off balance. It took a long time to embrace my own level of crazy. Crazy is not without its gifts, they are just a little harder to find is all. Think about it – some of the greatest writers, painters, inventors are just crazy enough to see beyond the impossible. While far from great, I know in the realm of the disturbed, I am in good company.

Today as I lay flowers on my mother’s grave, I will miss her just a little more. Yet there is comfort in knowing on a day of the Lord’s choosing, we will be together again. For that, I am grateful. Treasure the women in your life. While all of us are unique, God made women just a little extra special.

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Grilled Filet Mignon with Porcini Mushroom Butter
Porcini Mushroom Butter
1/2 oz dried Porcini Mushrooms, divided
8 tablespoons unsalted Butter
1 teaspoon Kosher Salt

Place about 10 whole dried porcini mushrooms in a small bowl. Add enough boiling water just to top the mushrooms. Cover and let steep for about 8 minutes or so until the mushrooms have reconstituted and are soft. Drain mushrooms, reserving the water for soups or gravies if desired. Squeeze out any excess water as much as possible. Thinly slice mushrooms and set aside.

Place remaining dried mushrooms in a clean coffee grinder. Grind to a fine powder to make about 2 tablespoons of mushroom powder.

In the bowl of a food processor fitted with a metal blade mix butter, half of the sliced mushrooms and all of the powder. Add salt, blend well to create a smooth Mushroom Butter.

Using a rubber spatula, scrape the butter onto a sheet of plastic wrap. Place the reserved slices of porcini mushrooms on top of the butter; roll into a log. Wrap tightly and twist the ends of the plastic warp to close. Refrigerate at least 30 minute or until the butter is firm enough to slice.

Grilled Filet Mignon
4 (6 oz) Filet Mignon Steaks
Kosher Salt to taste
Fresh Black Pepper to taste
Vegetable Oil for the grate

Bring the steaks out of the refrigerator an hour before grilling. Season steaks with salt and pepper to taste. Leave on the counter to even out the internal temperature of the steaks.

About 15 minutes before grilling, heat grill to medium-high heat; around 450 to 500 degrees. Clean grate well, brush with oil to prevent steaks from sticking. Once grill has reached temperature, set up for direct and indirect grilling.

Place the steaks on the direct side of the grill, clove lid. Cook steaks for about 2 minutes, rotate 90-degrees; continue to grill another 2 to 3 minutes. Flip steaks over, grill for 3 minutes, rotate then grill for 2 minutes longer. Move steaks to indirect heat; continue to cook to desired doneness, maybe 2 minutes longer for medium-rare.

Transfer grilled steaks to a platter. Slice Mushroom Butter, top each steak with a pat of the butter. Tend and let rest for about 10 minutes before serving.

Garlic Red Skin Mashed Potatoes
2 lbs Red Potatoes
3 Garlic Cloves
4 tablespoon Butter
1/2 cup Half and Half
Kosher Salt to taste
White Pepper to taste
1 Green Onion for garnish

Scrub potatoes, dice into 1/2-inch cubes with the skins still on. Place potatoes in a large pot. Peel garlic, scatter over potatoes then add enough water to cover by about an inch of water. Bring to a boil, cook until tender; about 15 minutes. Drain and set aside.

While the potatoes are draining, melt butter in the same pot used to cook the potatoes. Add half and half, heat until warm. Return potatoes to the pot, mash with a ricer until smooth. Season to taste with salt and pepper.

Transfer Garlic Mashed Potatoes to a serving bowl. Slice green onions, garnish potatoes just before serving.

Air-Fryer Herb de Provence Asparagus
1 lb Asparagus
2 teaspoons Olive Oil
Salt to taste
Black Pepper to taste
2 teaspoons Herb de Provence or to taste.

Set Air-Fryer to 400 degrees, time set for 10 minutes. Let the fryer heat for about 2 minutes.

While the fryer heats, trim woody ends from the asparagus. Lay spears out on a cutting board, drizzle with olive oil. Season with salt, pepper and Herb de Provence. Toss asparagus to coat in the oil and seasoning. Pause Air-Fryer, remove basket insert. Spread asparagus out in the basket.

Let fry for 4 minutes; pause; remove basket to shake and turn asparagus. Return to fryer, continue to air fry for the remaining 4 minutes.

Transfer the asparagus to an oblong serving dish or small platter. Serve with the meal, give thanks and enjoy.

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Then one of the elders said to me, “These are the ones who have survived the time of great distress; they have washed their robes and made them white in the blood of the Lamb.
Revelations 7:14B