MARIE'S MUSES

Over here in England, next Sunday is a really important Sunday. It’s Mothering Sunday! I was really surprised this morning when I discovered that fact. It’s come around ever so quickly this year. In Canada it’s actually not until the second Sunday in May. I always find the day a bit sad for me over here, as my own family doesn’t celebrate it until that day, and it makes me a tiny bit blue to be sitting in church and seeing all the children with their mothers, and mine being so far away. But, oh well, I know my own mother's day is coming up in a few months anyways!

We have a really busy day on in church today, as Todd will be the only member of the Bishopric in attendance, so all of the duties will fall upon his shoulders. We have to leave early as well as everyone with a car takes turns picking up those without cars and today is our turn! Todd and I are also both giving talks this morning as well! It’s just one of those days! I hope you’ll forgive me this morning if I share a little something I got in an e-mail once upon a time. I thought it was really cute and so I saved it. This morning, I’m glad that I did!

•Engine: A mother's engine is one of the most dependable kinds you can find. She can reach top speed from a prone position at a single cry from a sleeping child. But regular breaks are needed to keep up that peak performance. Mothers need a hot bath and a nap every 100 miles, a baby-sitter and a night out every 1,000 miles, and a live in baby-sitter with a one week vacation every 10,000 miles.

•Battery: Mother's batteries should be recharged regularly. Handmade items, notes, unexpected hugs and kisses, and frequent "I love you's" will do very well for a recharge.

•Carburetor: When a mother's carburetor floods it should be treated immediately with Kleenex and a soft shoulder.

•Brakes: See that she uses her brakes to slow down often and come to a full stop occasionally. (A squeaking sound indicates a need for a rest.)

•Fuel: Most mothers can run indefinitely on coffee, leftovers and salads, but an occasional dinner for two at a nice restaurant will really add to her efficiency.

•Chassis: Mothers run best when their bodies are properly maintained. Regular exercise should be encouraged and provided for as necessary. A change in hairdo or makeup in spring and fall are also helpful. If you notice the chassis begins to sag, immediately start a program of walking, jogging, swimming, or bike riding. These are most effective when done with fathers.

My friend Elly, from Canada. makes the most delicious parsnips in the world. I love parsnips. It’s one of my favourite vegetables. I always add them to my stews and soups. They give a lovely flavour. And, to be honest, a roast dinner just wouldn’t be complete without some lovely roasted parsnips on the side. These, though, just have to be the most delicious version of parsnips a person could ever want to eat! Elly gave me permission to share them with you here. They go beautifully with Roast Pork!

Serves 4 - 6

This lovely recipe showcases perfectly the wonderful flavour of this lovely vegetable. The first time I made them, I was a bit afraid that the gorgonzola might be somewhat overpowering, but my fears were for naught, as the wonderful flavour of the cheese perfectly enhanced their delicious sweetness. This is the perfect combination.

6 parsnips, peeled (top and tail them as well)

2 TBS butter

2 spring onions, finely chopped (both green and white parts)

7 ounces of Gorgonzola cheese

Freshly ground black pepper to taste

Pre-heat your oven to 230*C/500*F. Lightly grease a shallow casserole dish and set aside.

Put the prepared parsnips into a pot of lightly salted boiling water and cook them for 15 to 20 minutes until they are just knife tender. (Leave them whole for now)

When they are tender, drain them well and then cut them in half lengthwise down the middle with a sharp knife.

Melt the butter in a large skillet. Once it is hot and foaming (be careful not to burn it) lay the parsnips in, cut side down and lightly brown them, turning them over once they are browned sufficiently and browning the other side. Remove to the casserole dish as they are browned, placing them in top to tail so as to fit them snugly together, cut sides up.

Once you have all the parsnips browned and in the dish, tear up the gorgonzola cheese and scatter it evenly over the top of the parsnips and then finally sprinkle with the chopped onions. Grind fresh black pepper over the top to taste.

Place the dish into the heated oven and bake for about 1o to 12 minutes until the cheese is bubbly and lightly browned. Serve and enjoy!