I have been a busy bee, buzzing from one place to another, with barely enough time to plan elaborate meals.
The eldest kid is officially on vacation. To save everyone's sanity, the eldest is shipped off to swimming classes in the morning, and piano lessons in the afternoon. Meanwhile, the youngest kid had begun to attend classes for tiny tots. "Let them wreak havoc elsewhere," jests Mr. Flintstone. "Kids will be kids."
I must admit. Balancing work and home life has been especially challenging, especially so since I opened a new business.
But I am thankful. Thankful the kids are healthy and happy. Thankful for a supportive, albeit silly, spouse. Thankful for a rewarding day job, and an exciting new entrepreneural venture. Thankful for the household help, who have taken the cooking lessons I have given them to heart, and who have provided our family with wonderful, nourishing meals as their Kitchen Commander tries to juggle career and mom duties.
Early this week, I was frazzled at work as I grappled to put everything in order before jetting off to our annual summer vacation. I took some work papers home, stayed up all night, and had fallen asleep on the couch.
I was jolted awake by tiny hands tugging at my polo.
"Mommy, wake up!", the kids screamed in unison.
I was a bit confused. My eyelids struggled to flutter wide open. And then it hit me.
The bedazzling aroma of freshly brewed coffee.
"What's going on?", I asked while suppressing a yawn.
I turned my head and saw Mr. Flintstones carrying a sizable breakfast tray with coffee and vanilla ice cream!
Then crept in the eldest kid, proudly holding a plate stacked to the heavens with freshly made pancakes.
The youngest one came charging forward, armed with a basket filled with bagels and all sorts of schmears.
Both kids kissed me on each cheek and blurted out, "Surprise! Happy mother's day!"
I said a silent prayer as I hugged my kids and my husband. Never have I been grateful for the privilege of being a mom.
A simple greeting would have sufficed, but I was over the moon with joy for the amount of effort my family exerted as they prepared a delectable morning feast!
As I was happily inhaling the intoxicating aroma of the affogato, I also caught a whiff of the familiar scent of a baked savory treat.
"Ma'am, happy mother's day. The kids and I whipped up your favorite."
I stood up and gave Ate a hug. Ate has been with us ever since I gave birth to my firstborn. She has helped me wade through the ups and downs of motherhood, and now she is standing in front of me, with a tray of quiche!
My eyes welled with tears.
And then I heard my tummy grumbling.
I unwittingly skipped dinner!
To show my loves ones my heartfelt gratitude, I attacked the breakfast buffet with abandon.
6 eggs, lightly beaten
1/2 cup all-purpose cream
Finely ground pepper
Smoked ham, diced and sauteed
Fresh mushrooms, seasoned and sauteed
Sun dried tomatoes
Spring onion, sliced
1. Preheat oven to 350 degrees Fahrenheit. Line a muffin baking tin with paper liners.
2. Season beaten eggs with salt and pepper. Fold in cream. Mix gently.
3. Put egg mixture in paper liners. Top with desired topping.
4. Bake for 7 minutes. Rotate tray and bake for 7 minutes until custard has set but still a bit soft in the middle.
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Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.