I don’t know if my precious momma remembers this, but when I was just a tiny girl of 3 or so, I have a memory of wrapping my arms around her, squeezing her tight and excitedly exclaiming to her, “You’re the best mommy I’ve ever had!” My mom smiled sweetly at me and replied in her soft, Slovak accent while holding me in her arms, “I am? Well how many mommies have you had?” I smile when I think about my innocently silly but passionate phraseology.
It didn’t even occur to my young mind that I was implying having multiple mommies with my compliment, but I meant it in the most sincere way possible, and wanted her to know. I loved my momma with all of my little heart, and to me, she was the best momma in the world. She still is.
I cannot deny that I have been blessed with a mother that is the living embodiment of selfless love.
Quite simply, God created her to be a mother, and I in turn, have received the gift of being raised by her and learning what it is to be a woman. From the time of my infancy through these present years of my adulthood, my mom has never ceased to teach me, guide me, listen to me and inspire me.
She has been my biggest cheerleader, and has taught me to believe in myself, and to fulfill what I have been created for.
My mom has planted in me the mustard seed of faith, and has demonstrated to me what it means to be the best mother that I can be for my own child, and the best wife I can be for my husband.
She has been my angel and my encourager, never ceasing to support me even while going through her own difficult battles.
My mom means the world to me, and the world is a much warmer and better place with her in it.
Mother’s Day is a time for me to reflect on what motherhood means, both as a daughter and as a mother myself. It’s the most challenging job in the world that I can think of when done with integrity, as a mother’s heart wants nothing less for her child than the very best that life has to offer.
A mother must seamlessly go from being life-sustainer, to teacher, to guide and helper, to finally cutting the apron strings and reluctantly allowing her “baby” to venture out on its own into the world -not an easy thing for any mom. May the tender hearts of mothers be acknowledged and appreciated, and may gratitude for their nurture and their love be expressed to them on their special day.
It makes me smile to think that my mom’s favorite special occasion meal has always been T-bone steak (Who says only dads should be able to tuck into something so meaty?).
Whenever her birthday or Mother’s Day would come around and I would ask her what I could make for her, she’d rarely deviate from this favorite splurge, and it’s always a savory pleasure to oblige her.
Who says mom can’t have her steak and eat it, too?
Happy Mother’s Day, Mom.
Taste what’s good and pass it on.
Pepper Crusted T-bone Steak with Caramelized Sweet Onions and Garlic-Herb Oven Fries
by Ingrid Beer
Yield: Serves 4
Caramelized Sweet Onions Ingredients:
• 1 tablespoons olive oil
• 2 tablespoons butter
• 3 large sweet onions, halved and sliced into ¼” thick semi-circles
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• 1 ½ teaspoons salt
• 1/4 teaspoon black pepper
• 3 tablespoons balsamic vinegar
-Place a large, heavy-bottom pan over medium-high heat, and add the oil and the butter; once melted, add the sliced onions, and arrange in the pan (it will look like a tremendous amount of onions, but they will cook down to less than a cup); using tongs, gently toss the onions to help them to sweat for about 5-10 minutes;
-Once they begin to cook down and become translucent, add the dried thyme and the sugar, and stir to combine well; reduce the heat to low/medium-low, and cook down the onions slowly for about 50-55 minutes or until golden brown, stirring occasionally to prevent the sugars in the onions from burning to the bottom of the pan (*at this point, you can prepare the oven fries and season the steak while the onions cook);
-After about 50 minutes, or when onions have cooked down and become golden and caramelized, add the salt, the pepper and the balsamic vinegar and allow it to deglaze and reduce for about 1-2 minutes, still on low;
-Once vinegar has reduced, the onions should have a “jam-like” consistency, and be savory-sweet; turn off heat, set aside and keep warm until ready to top steak.
Garlic-Herb Oven Fries Ingredients:
• 6 large russet potatoes, cleaned and cut into ½” wedges
• 6 tablespoons olive oil, divided use
• 1 ½ teaspoon salt, divided use
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cloves garlic, pressed through garlic press
• 1 tablespoon fresh parsley, chopped fine for garnish
-Preheat oven to 425 degrees, and line a baking sheet with parchment or foil.
-In a large bowl, add the potato wedges, 3 tablespoons of the olive oil, 1 ¼ teaspoon of the salt plus the remainder of the ingredients through the pepper, and toss together to coat; drizzle 1 tablespoon of the olive oil onto the parchment/foil-lined baking sheet, turn the potato wedges out onto the baking sheet and place into the oven to bake for about 40-45 minutes, until golden brown and crisp tender (you can give them a shake or turn them during the baking process for more even browning).
-While fries bake, make the garlic-oil for the garnish for the oven fries by combining the 2 cloves of pressed garlic with the remaining ¼ teaspoon of salt and 2 tablespoons of olive oil in a small ramekin or dish, and whisk with a fork; set aside until oven fries are ready to be served.
Pepper Crusted T-bone Steak Ingredients:
• 2 large T-bone Steaks (roughly 1 pound each)
• 1 tablespoon olive oil
• 1 tablespoon coarsely cracked pepper
• 1/2 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 clove garlic, presses through garlic press
-Place the steaks onto a large plate or platter, and rub the rest of the ingredients equally onto both sides of the steaks to season well; place a grill/grill pan onto high heat and allow to become very hot, almost smoking (you can lightly oil the grill pan); place the steaks onto the grill and allow to cook for about 4-5 minutes per side, for medium-rare; once cooked, remove from grill and place onto a clean plate, and allow to rest for about 10 minutes.
-Once rested, cut two smaller steaks from each of the two large T-bone steaks, cutting closely around the T-bone; you will now have a total of 4 steaks.
-Place 1 steak onto each of the 4 plates and top with a generous spoonful of the Caramelized Sweet Onions; add a generous portion of the Oven Fries on the side, and drizzle some of the garlic-oil over the fries, then sprinkle some of the chopped parsley on top to garnish.