Sometimes I get asked “Don’t you want kids?”
“No. Not really.” I always reply.
“Well, why not?” They always come back.
Sometimes, I pretend to be vague and say “Well, we weren’t lucky enough” and let them think that we actually tried but for some reason weren’t able to conceive.
Other times, I just make light of it and say “My dogs are my kids!” and leave it at that.
The real reason, if you want to know, is this…
“I’m just too selfish.”
Being a mother requires a big heart. I see it everyday – especially in what people consider to be the “little things”. I see it in my Mom, who spends every afternoon cooking on what should be a “vacation”, so that when her kids come home, there is always a hot meal prepared for us. Every night, when I come home from a tiring day at work, there is only one phrase that can lift my spirits up. Its my Mom shouting “Come and get it!”
I see selflessness in my my eldest sister, who would rather spend her money on getting my nephew toys than on herself.
And then, there is my other sister, who is about to give birth in a couple of months – she’s always been the most thoughtful of us sisters – I know she will be a great mother. She had a baby shower this weekend and I don’t think I’ve ever seen so many mother gathered together in one room. Many of them had put their careers on hold to take care of their children. Many of them had one story or another to tell about how they spent hours in labor, take their kids on play dates, parties, the hospital, sports events… No one was talking about the latest Gucci or Prada handbag. It was all about the latest trend in children’s toys and games.
A big heart…
When Simone and Nurit decided on making Blintzes this month (please check out their sites for more yummy blintzes too!), my sister’s Baby shower was the perfect opportunity to try this dish. I decided on a very traditional blueberry blintz recipe. I adapted this from Tyler Florence’s The Ultimate Cookbook. And guess what, the recipe was so delicious, I made it again for Mother’s Day – this time with an Orange Sauce from Stephanie Alexander.
These blintzes are so yummy but they do require some effort to make, but hey, I was making it for a room full of (mostly) mothers and another batch for Mother’s Day so it was all worth it!
Recipe – Cheeze Blintz From Tyler Florence
- 165 grams flour
- 420 ml milk
- 2 eggs
- pinch of salt
- 150 grams melted and cooled butter
- Blend all ingredients (I used a blender) except the butter.
- Add the butter in and blend a few more seconds.
- Strain through a sieve into a small bowl and allow to rest for at least 1 hour and up to 1 day (this ensures the batter is not rubbery).
- Using a non stick skillet, brush lightly with melted butter over medium heat.
- Pour 1/4 cup batter into the crepe pan and swirl until it is paper thin.
- Cook each crepe in one side, for around 30 seconds until the edges are slightly browned and then flip over to the other side for another 15 seconds or so.
- Place the crepes on a plate separated by some baking paper to ensure they don’t stick to each other.
Cheese Filling – from Trissalicious
- 250 grams ricotta cheese
- 250 grams cream cheese
- 55 grams caster sugar
- zest of 1 lemon
- 1 egg (optional)
- 100 ml cream
- Using a stand mixer, blend all ingredients together until smooth and creamy
- Place the filling in a piping bag (optional)
- Pipe the filling onto the middle of the crepe and fold over each of the two sides on to the center.
- Roll the crepe to cover the rest of the filling (see above)
- Pan fry the crepes in a little butter on each side until golden brown (optional)
- Top with either the blueberry or orange sauce
Orange Sauce – from Stephanie Alexanders The Cook’s Companion
- 1 cup sugar
- 1/2 cup water (125 ml)
- 1/2 cup fresh orange juice (125 ml)
- Orange wedges
- Stir sugar and water over heat until sugar has dissolved then leave alone until a rich golden amber.
- Stand well back and pour in the orange juice.
- When spluttering has died down, stir gently until you have a smooth syrup. Add some orange wedges
Blueberry Sauce from Tyler Florence
- 500 grams frozen blueberries
- 100 grams sugar
- juice of half a lemon
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- In a heavy based saucepan, pour in the blueberries, the sugar and the lemon.
- Stir over medium heat for around 15 minutes.
- Mix the cold water and cornstarch in a little bowl and add to the blueberry mixture
- Stir until thickened.