I woke up this morning thinking of not only what I was going to eat but more importantly, I found myself thinking of so many of you near and far.
A few of you I’m related to. Many are friends I’ve had over the last half century and many, many times over are those with whom I’m newly acquainted (and never met in person!). But I’d hazard a guess that no matter where or how life finds us right this instant, if you’re with me now we have three main things in common.
One, our shared love of all things delicious…
like Smitten Kitchen’s Big Crumb Coffee Cake which you will find here.
I now make this recipe every other week because these made as muffins are one of my hubby’s favorite foods and it’s hard to find a coffee cake this good anywhere, especially these days.
Two, we are all drawn to beautiful things, regardless their cost…
(like these blooms given to me my neighbor and hubby)
or their condition (as these vintage punch mugs, imperfect but adorable, snatched from the Bins).
I like to think we all are connected because we are drawn to beautiful things regardless how we might use them–
like these English pans that tickle me unduly everytime I pull them out, be it for baking pot pies or storing leftovers or even corralling a small posse of shallots on the countertop.
As hard as life is sometimes, we need to remember that beauty is everywhere, no?
Sometimes it’s the cast-offs that hold the greatest charm — and I suspect many of you feel the same.
And lastly, I think of one more word that unites all of us here (and is a common denominator in the people I devote most of my energy).
Yes, kindness.
It’s such a quaint word but it’s something I aspire to every day and in the midst of COVID madness, I have this little sign outside on my front lawn to remind me (and others who might walk by) of its importance.
I’ve noticed what just a smidgeon can do for someone else.
These past few weeks I’ve tried to make sure some seniors I know have enough food and treats to keep them going, and I got teary phone calls from grateful recipients who’ve said how much they’ve appreciated some fresh fruit and breads and staples.
And I cannot even begin to tell you how many times kindness or generosity has come back to me.
It seems like multiple times daily I’ve been the lucky recipient of a treat, a special shout out, or an unusually thoughtful gesture.
So Mother’s Day.
Lastly, I like to think that so many of us share a very strong urge to nurture, to care-give, to inspire.
And when we celebrate Mother’s Day, isn’t that we all are truly celebrating?
Mother’s Day shouldn’t just be about a gender and a specific role (like child-rearing) but rather one in which we honor all those who make our lives a little sweeter,
are able to tame chaos
into something more understandable/manageable,
someone quick to lift our spirits or hold us close when we are down,
and all those always ready to dial up a lot more fun on the spur of the moment.
It’s funny but so many people I adore aren’t mothers in the strictest sense of the word but they inspire the world around them, show compassion and kindness to the greater community and are the nurturers who make life more tolerable and enjoyable.
So to all of you givers/bakers/friends/grocery shoppers/listeners/artists/pals/good neighbors/canine whisperers, I send up an icy cocktail (like last night’s pink grapefruit margarita)
a bowl of something drop-dead scrumptious (last week’s scampi and avocado sushi rice bowl)
and a little something from my porch to remind you what we all need to be doing (in the unlikely event that you’ve forgotten!).
To all those who’ve lightened my load, encouraged my stride, shared in my sorrow and joys and just showed up during these horrible/wonderful times, know you’ve left me stronger and smilier because of it.
Happy Mother’s Day!
Hedi says
Love this post and love you, Sarah! Thank you for reminding us of all the joys that surround us, big and small. And how it is easier than we might think to turn lemons into lemonade.
Xoxoxo to you and the fam
Sarah Kline says
Happy Mother’s Day, Hedi! Thanks so much for taking a moment out to chime in here. I can’t wait until I can come back to Boston and see Polly and all of you! Sending so much live to you and yours, XO
Joan says
Thank you Sarah! Your words and photos brought me joy. As one who always wanted to be a mother but couldn’t, many a Mother’s Day were sad and tearful. Time has healed those wounds, and lovely tributes like yours are truly a gift. An enormous hug to you and and your beautiful family.
Sarah Kline says
Hello Joan! Thanks so much for sharing a bit of your story and I’m so glad you understood what I (somewhat clumsily) was trying to get across — let’s celebrate the actions of those who caregive or nurture — and not stick strictly to mother in its most limited definition. A giant hug back to you!
Donaleen Kohn says
I cannot find the smitten kitchen sour cream crumb cake recipe. Will you share it please?
Sarah Kline says
Hello Donaleen, thanks for the helpful reminder. I looked it up and it’s actually called Big Crumb Coffee Cake from Smitten Kitchen and the blog post should now contain a hyperlink bringing you right there. I believe the recipe calls for rhubarb in it but I’ve never made it that way; I have made it with either blueberries or marionberries but usually just make it without the fruit. Let me know what you think — I think it’s the sour cream in the matter that results in such a moist and satisfying crumb. Happy baking!
Donaleen Kohn says
Thank you. I will report back. I am a huge fan of buttermilk in baking but this article is very interesting comparing milk, buttermilk and sour cream in cakes.
ecakeblog.com/2014/0
Donaleen Kohn says
https://thecakeblog.com/2014/09/cake-baking-science.html
I think my comment disappeared.
Sandy says
Lovely post! Hope you had a very happy Mother’s Day.
Sarah Kline says
Hello Sandy, I appreciate that! Thanks so much for chiming in and I hope your day was a wonderful one as well!
ANITA KLINE says
Beautiful, Sarah! I trust you had a scrumptious, joyful, Mother’s Day, filled with all kindnesses and gratitude. Family Zoom soon! xoxo, anita
Sarah Kline says
Thanks, Anita. And absolutely to the call — it feels already like it has been too long. XO
Donaleen Kohn says
Struggling with that recipe. The butter directions are not clear. The butter is in 8 pieces. Then it is soft. Then it is added with the wet ingredients which are added in thirds. I decided to cut the butter in when it was hard (I do that for a great cranberry bread). What do you do?
Also leaving the ginger out of the crumbs.
Sarah Kline says
I was confused by recipe initially too—adding wet to dry? I usually grate butter now for all my recipes as it creams really well and it worked out well here. The only problem I’ve noticed here with her recipe instructions is that it’s so much easier to overwork dough starting with dry and adding wet (at least for me) but I’ve resolved that my doing the last bit of the mixing by hand with a spatula. I liked that bit of ginger but It’s a preference. As for buttermilk vs sour cream, I love both. I think buttermilk would yield a fluffier, lighter crumb while sour cream a bit richer, denser one. ❤️
Donaleen Kohn says
It’s in the oven. I have my doubts about this. So much more crumb than batter. Very low temp for a coffee cake. I do bake all the time so I am not inexperienced. But this recipe….
Donaleen Kohn says
I think the crumbs have WAY too much flour. Maybe that is why you added frosting. As for me, I am going to look elsewhere. First I am going back to my old Betty Crocker recipe. I like it more than this.
It is so difficult to waste ingredients these days. Precious flour. Precious eggs. Precious butter.