Mother's Day wasn't officially recognized until 1914 when Woodrow Wilson signed it into national observance, declaring the second Sunday in May as Mother's Day.
By now, it's become an extremely commercial event, with nearly 14 billion dollars in sales of cards and flowers. Instead of spending money, how about giving your Mom the gift of sleep? If she's a working woman, being able to sleep late is a precious gift. Or do the laundry or clean the kitchen. If you want to cook, why not make something healthy and delicious?
When I was researching recipes for Mother's Day, I saw so many unhealthy dishes, full of sugar and fat. SF Comfort Examiner Dustin Platt just published an excellent article on how to prevent pre-diabetes. If you love your mom, give her the gift of health. It truly is the gift that keeps on giving.
Another good idea is give to the organization "Help A Mother Out (HAMO)." They are dedicated to increasing access to diapers for families in need. Started by two moms (March, 2009) with an initial investment of $100, this one time diaper drive has evolved into a nationally-recognized grassroots organization raising diapers, awareness, and advocating for long term change in the social safety net. Their vision is a day when every baby has an adequate supply of diapers.
http://www.helpamotherout.org/
But there is no reason why you can't give to a good cause AND cook a simple, but delicious breakfast. Asparagus is in season (I found great deals at Golden Produce on Church near Market) and if you want to splurge, try getting the cheese from Cowgirl Creamery or the Italian deli at 22nd and Valencia. It's a bit pricey but a little bit goes a lot further because the quality is so great. And - when you've finished, do the dishes.
Ingredients:
1 pound asparagus, trimmed (I roast the asparagus the day before.
4 ounces Gruyere cheese, shredded (1 cup) or Parmesan Cheese
1/8 teaspoon coarsely ground black pepper
.
Omelets:
8 large eggs (I use two real eggs and use egg whites for the rest of the recipe)
1/2 teaspoon salt
4 teaspoons margarine or butter
Parsley sprigs for garnish
Roasted tomatoes
Good Acme bread (support a local bakery!)
To make Omelets:
In medium bowl, with wire whisk, beat eggs, salt, and 1/2 cup cold water. For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon margarine or butter over medium-high heat. Pour in 1/2 cup egg mixture; cook until set (about 1 minute), gently lifting edge. Sprinkle one-fourth of cheese mixture on half of omelet; top with one-fourth of asparagus spears. Fold over other half of omelet. Slide onto plate. Repeat to make 4 omelets in all. Put a couple of roasted tomatoes on each plate and sprinkle chopped parsley over the top for a garnish.
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