About 18 years ago Erika, my daughter-in -Law, was pitching this little ceramic pumpkin she had created in elementary school. They were cleaning out the basement. I said No, no no and took it out of the trash. “You have to save it and give it to your children, show your kids someday.” Well her eldest is 17 at the end of this week.
I found this in the back of my China closet. I can’t wait to give her daughter the little ceramic pumpkin her mom made circa 1984. Hoping it doesn’t end up in the trash again
You’ve seen her featured on the blog if you’re a follower.
This blog sends lots of love from your MIL on your special day! Erika is a wonderful daughter, wife, mother, friend and DIL and a beautiful person, inside and out. She ‘s really good to me and I’m so fortunate. That whole “in-law relationship” can be tricky, eh Erika? I try to be a good one, too.
(You watch, she’s going to let me know that Henry and Josie, the Airedales, would have liked their photos on the blog today, too!)
Mark married Erika. What a beautiful bride. But more importantly, a beautiful person. That was ten years ago.
Bill McC gave me lessons on how to to be a mother-in-law, or how to NOT be a bad mother-in-law…
The very words (MIL) can send a shudder through you-there I said it- mother-in-law!
We all know how the older generation (me) can annoy the younger generation.
Even if you try your best to not be annoying or try to not give unwanted advice or commentary. Joanne B suggested Duct Tape.
But this post is really about my daughter-in-law, Erika.
She is a lot of fun and tolerant and loving towards me, teasing and trying to update my wardrobe and style constantly. In a good way! She is one terrific mom, too. An organic gardener whose specialty is Japanese Eggplant, Kale and tomatoes and now has a new found interest in photography.
Today’s her birthday.
I wish I had the photo of her in the hot air balloon last May with my sister. She is brave and adventuresome.
Here’s Erika as an amazing mother to my four grandchildren and a loving wife to my son Mark and a terrific sister to my daughter and son Laura and Matthew and James. She’s really patient and is always thoughtful and kind to me, calling me up and telling me about the family happenings, keeping me up to date.
Love to my DIL Erika from your MIL!
(MIL sounds less awful than Mother-in-Law) and thanks Bill for the handy tips. You’ll have to ask Erika is I learned from you on how to be a good MIL.
You are the guest blogger today, Erika! Surprise. I received your photo(s) of the horse while I was at dinner with Laura and James (who are in town for a wedding this weekend) and we all agreed it was really good picture of the horse. I said it looks like Mr. Ed’s cousin, a talking horse. Laura said it might be, Ted. So I texted to ask his name and you said Windsor. Once a race horse, now a rescue horse. The grandchildren fed him apples and carrots. He’s happy in his new home and well cared for and well fed now. He and Murphy seem to be communicating in the third photo. Thanks for sending the pic updates of vacation. Looks like a great time and I miss being there as I start the new school year.
A chill in the air, the leaves start to turn. October 4th is a good day. My DIL was born. She would rather eat a bowl of soup than a piece of cake. Happy Birthday Erika ! I watched my friend Roberta make this pot of minestrone Friday night. Fragrant, nourishing, delicious. We all ate a bowl and had some Hearth Bread from Whole Foods and it was a great kickoff for the beginning of soup season. I photographed it on my kitchen table in one of my mother’s bowls. The recipe is from The Best Recipe Cookbook by the editors of COOK’S ILLUSTRATED. Follow the recipe to the letter and you will be surprised. It is a different method and has no garlic unless you add it in the pesto or Rosemary mixture at the end. The key to the recipe success is the real Parmesan Cheese Rind.
2 small leek washed thoroughly, white and light green sliced thin crosswise
2 medium carrots peeled and cut small dice
2 small onions peeled and small dice
2 medium celery stalks trimmed and cut small dice
1 medium russet potato peeled and medium dice
1 medium zucchini trimmed and medium dice
3 c stemmed spinach leaves cut in thin strips
1 can (28 oz) whole tomatoes packed in juice, drained and chopped
1 Parmesan cheese rind about 5×2 inches
1 can cannellini beans drained and rinsed, added last 5 minutes
ground black pepper
at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil
Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.
Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.
Add beans and cook just until heated through about 5 minutes. Remove pot from heat.
Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.
If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.