The Wizard
(by Connie Meyer) The first sip of Tiger’s Milk is the worst. Squeezing my eyes shut, I try not to taste the vile concoction as it slips over my tongue, and my mind only faintly registers my mother’s faith that this will fortify my bones and my skinny nine-year-old frame. Inspired by her bible, Adele Davis’s Eat Right to Keep Fit, Mother whips up this breakfast staple in her new Waring blender. I wonder briefly if she gags as she swallows her own glass of orange gooey sludge.
Hillbilly French Toast
(by Christie Chapman) For the longest time, whenever I ordered French toast at a restaurant, I’d look down at the gussied-up, egg-battered bread the server placed before me and think: Where’s the Kraft American cheese? The version of that brunch mainstay, that Mother’s Day breakfast-in-bed-tray classic, that I grew up with wasn’t made with brioche, or challah, or any kind of fancy bread. My mom used regular old sandwich bread, the same kind she used for her three kids’ and hu
Taking Up the Mantle
(by Jenna Dutcher) Recipe for Kathy’s Famous Green Bean Casserole: 1 can Cream of Mushroom soup (reduced salt) 2 cans French-Style Green Beans 1 family-size container of French’s Crispy Fried Onions salt and pepper to taste 1. First things first, you’ll have to locate the recipe. A secret family recipe, your mother always told you, until one day you read it straight from the back of the French’s Fried Onions container. Turn to that container now for the details. 2. Prehea
Wistful Thinking
(by Deborah K. Shepherd) I’m on the phone with my sister. At 74 to my 78, she is my touchstone when memories of our childhood fail me. My...
The Darkness of Chocolate Pie
(by Lenore Hart) My parents married each other for the first time in 1952. He was 27. She was 18, just out of high school. Mom learned to...
Not So Sensible Cinnamon Rolls
(by Sari Fordham) I'm sensible, the way my mother was sensible. She wore high-waisted underpants because they were comfortable and made...
