Here’s something different for Mother’s Day
Published 2:19 am Saturday, May 13, 2017
It has been a while since I discussed the origin of Mother’s Day and thought it was time for a refresher.
Ann Jarvis, in 1907, wanted to establish a National Mother’s Day in honor of her mother who worked in West Virginia to improve the health and sanitary conditions of that state before the Civil War. During the war she declared neutrality for her organizations and regularly aided soldiers in need on both sides of the struggle. Ms. Jarvis persuaded her mother’s church in Grafton, W.Va., to celebrate Mother’s Day on the second anniversary of her mother’s death, which happened to be on the second Sunday of May.
Not content to rest on her laurels, Ms. Jarvis and her supporters began to write to ministers, businessmen, and politicians in their quest to establish a national Mother’s Day, and in 1912, the Mother’s Day International Association was incorporated for the purpose of promising the day and its observance. In 1914, President Woodrow Wilson made it official by proclaiming it a national holiday to be held on the second Sunday in May.
In planning my menu for Mother’s Day I could not help but see the nice appetizer in the May issue of ‘Southern Living’ using deviled eggs and asparagus. Also, since we have snow peas galore I chose my favorite snow pea recipe which I had used before, but it is good enough to use again.
Happy Mother’s Day!
‘Southern Living’ May 2017
Deviled Egg Salad and Asparagus Tartines
(an open faced sandwich)
6 hard cooked eggs, peeled
3 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 ½ tsp. finely chopped fresh dill
1 ½ tsp. finely chopped fresh chives
2 scallions, finely chopped
2 tsp. dill pickle brine or fresh lemon juice
1 tsp. hot sauce
½ tsp. kosher salt
½ tsp. black pepper
1 lb. asparagus
3 Tbsp. salted butter, at room temperature
8 white sandwich bread slices, crusts removed, toasted
Using a fork, finely crush eggs in a medium bowl. Stir in next 9 ingredients.
Bring a medium saucepan of salted water to a boil over high. Fill a large bowl with ice water. Cut tip ends of asparagus spears into 4-inch lengths (the same length as the bread slices); reserve remaining spears for another use. Cook asparagus tips in boiling water until tender-crisp, 30 seconds to 1 minute; drain. Place in ice water; drain and pat dry.
Spread the butter evenly on toasted bread slices; cut bread slices in half lengthwise. Spread egg mixture evenly over butter; top with 2 or 3 asparagus tips. Serve immediately, or cover with damp paper towels, and chill up to 1 hour.
Rice Salad with Sugar Snap Peas, Mint and Lime
Bring to a boil in a small saucepan 2 cups water and 1 teaspoon salt.
Stir in 1 ½ cups rice, reduce heat to low, cover 15 minutes. Let stand 5 minutes, fluff with fork and cool completely in a large bowl.
Cook in boiling salted water, 2 cups sugar snap peas, for one minute. Dain and rinse under cold water.
Mix into rice:
½ cup chopped fresh mint leave
½ cup chopped green onions
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons julienned peeled fresh ginger
1 teaspoon sugar
Cooked sugar snap peas
Salt and pepper to taste
Delicious and decorated with flowers and mint; it is a winner.