Generically speaking, people can be broken down into two categories, which is a pretty broad spectrum across the world. Morning people, and not morning people. I wonder which you are?
I love mornings and typically I make the most of them, in different ways dependent on where I am. At home, I love the color of the sun peeking through the sunroom blinds, as I scurry around getting everyone ready for the day ahead, breakfast made and lunches packed. The birds seem to enjoy it too as they chirp and tweet all around. Morning is my “get it done” time.
There are quiet mornings, too. Those beginning in the mountains by enjoying the beauty of a blanket of fog in the field, waiting for the sun to burn it off and reveal the grass and life underneath. Or perhaps, that certain quietness felt only in a tent, with dew all around and the smokiness of last nights campfire still fresh on your skin.
Then there’s the rumble of waves as they crash against the sand, bringing the dawn of a new day with each moon driven tide. If you stop to think about it you’ll quickly realize what a miracle this is. Fresh new shells, coral, sharks teeth, and pieces of the sea strewn across the sands, creating a natural treasure hunt for those who seek the fun.
Rise and shine also means coffee… a cup of joe… java…morning brew… one of the planet’s most universal and popular drinks. And it means breakfast, literally fuel for your body after a night of rest. Some argue it is the most important meal of the day, while others are lucky to grab a granola bar or bowl of cereal and go. Breakfast varies a lot in our house, from breakfast sandwiches and French toast to precious baby quail eggs hard boiled like a breakfast candy. I find leftovers create some of my favorite and yummiest breakfast, such as “Rise & Shine” breakfast potatoes with scrambled eggs, or the Huevos Mexicanos we had yesterday. A delicious fried egg nestled on a perfectly toasted English muffin half topped with strips of roasted poblano peppers that I roasted from a friends produce box leftovers, then topped with last night’s leftover guacamole and salsa. The only thing missing was a Mexican beach and fuzzy memories of the night before. I will share the recipe at the end, but basically you have all the information you need to know to create your own version. One of my favorite things about breakfast is that unless I am making bread, it is a quick and thought free menu. The longest process of it is the amount of time it takes me to stare into the fridge and take inventory of what is there to “play” with!
Except today…today is Mother’s Day and I am not allowed out of bed yet. Unless I am sick or on a kid free vacation, it is probably the only day this happens. And I relish it. I relish the sound of the kids in the kitchen with their dad making me a cup of coffee. Their precious tradition is to go out the day before and buy fresh croissants, to be paired I imagine with fruit and eggs. Utensils cling against dishes and it’s fun to be “on the other side” for a moment. This morning I am not getting it all done first thing, but in a way I am doing more. The accomplishment on their faces and joy in doing something for me that I usually do for them is such a great feeling. Soon to come is the joy of home made cards and surprise gifts made at school. That is all I need.
The love of a mother is a challenge sometimes, and any woman knows this even if not a mother. As women, and especially moms, we are providers, care givers, lovers, chefs, nurses, chauffeurs, teachers, magicians, police, coaches, and more. We are housekeepers, schedulers, gardeners, waitresses, referee’s, bankers, and handymen. This morning a few moments ago I opened a handmade Mother’s Day book from my daughter titled “My Mom Wears Many Hats”. It produced a tear or two and brought a smile to my face and my heart. I don’t know, maybe it was reading the words written by my child that said “thank you for making me feel better by kissing my “boobose”, or this one: “My mom is a teacher. She taught me how to be who I am now and I can not thank her enough.” It is then that every minute of feeling like you want to throw in the towel because you think you’re doing it wrong pays off. It is then that the nights you go to bed exhausted from running a million different directions are worth it. It is then that you realize once again through your own children how much your own mom and dad did. It is then, and just then, that wearing many hats is a blessing and a privilege at the same time. Taking it for granted is part of life, but relishing the moment when we can is what really matters.
Enjoy it today, and every day, these moments are the best of our life. Happy Mother’s Day to all…
Ingredients: (one of each per serving)
fresh eggs guacamole
English muffin half salsa
roasted poblano peppers, warmed cilantro or sour cream if desired
Directions: Have all ingredients set out and ready to assemble. Toast English muffin half to a golden brown. While toasting muffin, prepare your egg in your favorite way. I prefer mine lightly fried so the yolk creates a yummy sauce when cut, but if you like your eggs scrambled then go for it! Place warmed roasted poblano’s on top of toasted English muffin, about three strips according to their heat and your preference. (You could use roasted red peppers or green chilies as a substitute.) Place egg on ‘nest’ of peppers, top with guacamole and salsa, sour cream and garnish with a sprig of cilantro and serve hot! **Get creative with this…if your family loves cheese, melt cheese over the English muffin while toasting. I had some salsa verde I used as well, and of course a dash of hot sauce will really wake up your morning!