I'm at a loss on what to give my mom for Mother's Day. She's having surgery today & will take about a week to recover so this year is special.
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A couple of factors figure into you situation... Will she still be in the hospital or at home on Mother's Day? You could have a cleaning service come in and have her house prepared for her return, cater in lunch for her special day (if she is at home), or have family members make her favorite dishes and take them to the hospital/home. According to the type of surgery she had and if she felt like it, you could treat her to a mani-pedi or day at the spa. Then there's always flowers or a special piece of jewelry -- a mother's ring, a pendant, or bracelet. Hope this helped... =)
If she is going to be spending a lot of time at home because of her surgery, how about a gift certificate to amazon or for some pay per view movies?
What about a pretty care basket filled with things she might not normally buy for herself?
A video frame... get some old pictures of special events, holidays, etc, load it full of special memories......
A bird feeder
I have made my mom a cd video for mother's day before, full of her favorite songs along with some pictures of her kids and her grandkids..
If my kids are reading this, GIVE MAMA COFFEE!!!!!
I hope your mom pulls through okay.
If food is not an issue with the surgery and she's home, I suggest a home cooked meal. "Nuthin says lovin...'"
Far as the "unique" criteria goes, I’m fixing Frogmore Stew for my 96 year old momma. With traditional flowers and a card of course.
If food is not an issue with the surgery and she's home, I suggest a home cooked meal. "Nuthin says lovin...'"
Far as the "unique" criteria goes, I’m fixing Frogmore Stew for my 96 year old momma. With traditional flowers and a card of course.
OK I have to ask. What is frogmore stew?
It’s finger food.
You can google it, but local [coastal SC] tradition has it that in the 1950s a National Guard cook from Frogmore assigned to a unit in Beaufort had to come up with a quick meal. He gathered what he had on hand...sausage, potatoes, corn, and shrimp [some say and blue crabs] and boiled them in a pot with seasonings, lemon, and maybe a beer or two.
Because some folks also refer to it as “Beaufort Stew,” a turf battle ensued over minor differences between Frogmore and Beaufort Stew. But in reality, the only real difference between the two is about 20 miles.
Folks outside of SC refer to it as “LowCountry Boil.” The LowCountry of SC includes both Beaufort and Frogmore, so it is the PC way of ordering it.
My recipe serves 4 folks. 2# of shrimp raw or pre-cooked, 1# kielbasa sausage cut up into bite sized chunks, 4 ears of corn, 8 small new red taters, 1 quartered lemon, seasoning [Zatarain regular or spicy and for extra spicy add a tablespoon or so of Tony Chacheres] and a couple of tablespoons of salt. Toss in a beer if it makes you happy.
Put a gallon of water into a pot. A pot with a basket is best. Add more water if necessary during cooking. Add the lemon, seasonings, and salt. Bring to a boil and add the sausage. Boil for 5 minutes and add the taters. Boil for 10 minutes and add the corn. Boil for 5 minutes and add the shrimp. If you are using raw shrimp, boil for 5 minutes and cut off the heat. If you are using pre-cooked shrimp, boil the corn for 2 more minutes then add the pre-cooked shrimp and cut the heat off when the water begins to boil again. Let sit for 20 minutes. Dump the contents and serve with c-ocktail sauce and paper towels.
It’ll make your momma grin knowing she ate Frogmore Stew.
You can google it, but local [coastal SC] tradition has it that in the 1950s a National Guard cook from Frogmore assigned to a unit in Beaufort had to come up with a quick meal. He gathered what he had on hand...sausage, potatoes, corn, and shrimp [some say and blue crabs] and boiled them in a pot with seasonings, lemon, and maybe a beer or two.
Because some folks also refer to it as “Beaufort Stew,” a turf battle ensued over minor differences between Frogmore and Beaufort Stew. But in reality, the only real difference between the two is about 20 miles.
Folks outside of SC refer to it as “LowCountry Boil.” The LowCountry of SC includes both Beaufort and Frogmore, so it is the PC way of ordering it.
My recipe serves 4 folks. 2# of shrimp raw or pre-cooked, 1# kielbasa sausage cut up into bite sized chunks, 4 ears of corn, 8 small new red taters, 1 quartered lemon, seasoning [Zatarain regular or spicy and for extra spicy add a tablespoon or so of Tony Chacheres] and a couple of tablespoons of salt. Toss in a beer if it makes you happy.
Put a gallon of water into a pot. A pot with a basket is best. Add more water if necessary during cooking. Add the lemon, seasonings, and salt. Bring to a boil and add the sausage. Boil for 5 minutes and add the taters. Boil for 10 minutes and add the corn. Boil for 5 minutes and add the shrimp. If you are using raw shrimp, boil for 5 minutes and cut off the heat. If you are using pre-cooked shrimp, boil the corn for 2 more minutes then add the pre-cooked shrimp and cut the heat off when the water begins to boil again. Let sit for 20 minutes. Dump the contents and serve with c-ocktail sauce and paper towels.
It’ll make your momma grin knowing she ate Frogmore Stew.
Thanks for the suggestions guys! The frogmore stew sounds awesome, I'll have to ask my dad if that's a possibility.
Mom's doing fine btw, just a little sore.
Mom's doing fine btw, just a little sore.
I would love to try it, Bud. What time should I be there? 
I didn’t make enough. Momma licked her plate.
(Mental note: double the corn and get another can of Chacheres)
(Mental note: double the corn and get another can of Chacheres)
quote:Originally posted by budsfarm:
I didn’t make enough. Momma licked her plate.
