Tuesday, May 14, 2013

Celebrating Mother's Day...

 I made a late lunch on Sunday for my wife and my mother to celebrate Mother's Day. In the past we have gone out, but all too often lately we have found restaurant food really lacking. We had a very busy weekend putting the finishing touches on our upcoming Halloween magazine, but I really wanted to show my love via a homemade meal.

Flowers from the yard and florist filled favorite vases, jelly jars, and dishes.  

The table was dressed in 100% linen yardage from the fabric store.  I wanted to keep it all kinds of casual, so the light wrinkle of linen set the tone for some Russell Wright plates and grainy linen napkins.

I made a simple but delicious salad with fresh orange pieces, strawberries, and field greens tossed with a little poppy seed dressing and topped with toasted almonds all combined in a jelly glass. 
White hydrangeas from the florist filled a mid-century bowl and other glassware.
Lilacs from the yard in Frankoma pottery. 

For serving, I used wooden cutting boards, old hotel silver, some Bauer-ware and a favorite hand thrown plate in a plum tone that I found years ago at Dean and Deluca.

I made meatballs, which I mix up using egg yolks and freshly grated parmesan cheese. I bake them in the oven in a sauce of freshly chopped plum tomatoes with fresh oregano. Once out of the oven I place a fresh basil leaf on each and cover the whole thing with foil so the the oil from the basil cascades over the meat balls.

The meatballs topped spaghetti which I paired with more fresh basil and a homemade sauce.

Steamed zucchini and  sugar snap peas are served with a bit of
butter, pepper and sea salt. 

A baker friend supplied me with freshly
baked squash rolls from her bake shop. They are a decadent addition served with honey butter.
I created penne and broccoli Alfredo with a crispy parmesan chicken breast. I pound the chicken very thin and then place it in a Ziploc bag overnight with freshly grated parmesan cheese and a bit of cream.  I then dredge it in more cheese and bake in  the oven for 15-20 minutes.
Because of marinating in the cheese, the flavors are throughout the meat and subsequently very tasty.

For dessert, a fresh raspberry cheesecake made with raspberry puree and
shortbread cookie crust:

Sangria was the drink of choice and flowers abounded almost everywhere
the eye could see.
 I so enjoy cooking for my family and celebrating
with a meal that is always anticipated and so well received. I
think my wife and mom thoroughly enjoyed the day and all the simple
details... and there were plenty of leftovers to share around!

How was your Mother's Day?


Matthew Mead's Recycled Style is available for pre-order via Amazon.com and Amazon.ca.


  1. Thank you Matthew. Your thoughtfulness is unequaled. Everything was as beautiful as it was delicious. You amaze me with your talent and the way you freely share it. I know I am a blessed lady to have you as my husband. xo

  2. Everything looks totally lovely--so colorful, so thought-out, so just perfect! It certainly looks like two ladies are well loved!


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