I was browsing through Mother’s Day cards last week when I had a bit of a meltdown. I was trying to remember if I had stamps at home, and if not, that I should pick some up on my way out.
Then it hit me: this is the first time in my life that I’d need stamps to give my mom her card.
I started crying in the middle of Hallmark, my card selection getting cheesier and cheesier as the tears came down. I thought about calling her, but figured that would just amplify the emotional wreckage I’d become.
After a few minutes of lurking in the corner, blowing my nose and wiping my eyes, I finally regained some shred of normalcy, selected a card, and left. I was okay, until on the drive home, when the radio played some old Blue Rodeo song that my mom always loved, and I broke down again.
It’s been almost two months since I saw my mom, hugged her, and said goodbye. I know this day must’ve been hard for her, with my sister and me moving so far from home. She put so much of her heart and energy into raising us that I’m worried she feels a bit bereft without the two of us around.
So to my mom, I want to say thanks. Thanks for loving me, supporting me, taking care of me and always treating me like her little girl. Thanks for putting up with me when I was a bratty little kid, and keeping me in line when I was an even brattier teenager.
But most of all, thanks for always being there, no matter what, to listen to me cry when I failed, smiling when I succeeded, and guiding me through this crazy journey of life. I couldn’t have it done it without you, and not a day will go by that I don’t absolutely and completely need you.
Happy Mother’s Day.
This recipe is adapted from Martha Stewart Living.
large mixing bowl
2 baking sheets
small mixing bowl
4 egg whites
Pinch of salt
1 cup plus 2 tbsp superfine sugar (If you can’t find superfine sugar, put granulated sugar in a blender of food processor until sugar crystals are fine)
1 tsp cornstarch
2 tsp white wine vinegar
1 1/4 tsp vanilla extract, divided
1 1/4 cups whipping cream
2 tsp granulated sugar
Preheat oven to 300 degrees Fahrenheit. In large bowl, beat egg whites and salt until peaks form. Gradually beat in sugar and continue mixing until stiff. Fold in cornstarch, vinegar and 1 tsp vanilla.
Line baking sheets with parchment paper and drop mixture by the tablespoon on sheets, leaving a half-inch between each. Place baking sheets in oven and immediately reduce heat to 250 degrees Fahrenheit. Bake for 1 hour and 15 minutes. Let cool completely.
Meanwhile, prepare whipped cream: In small bowl, whip cream with a hand mixer until soft peaks form. Add remaining vanilla and sugar and mix until just combined.
Top pavlova with whipped cream and your favorite berries.