May 14, 2025
It has never failed. Each year, on Mother’s Day, the same question arises: “What will you do for me?” My response consistently points out I am not your mother; you are my wife. However, as usual, this was not the correct reply, so I offered to prepare breakfast, not just the usual fried egg and toast, but something better.
The children always call on Mother’s Day, but they can’t fix meals at our house since they live thousands of miles away. The first call came at eight; I initially thought it was a prank call. Luckily, I decided to pick up the phone.
After reviewing various recipes, I chose to make Shakshuka by Ottolenghi (and I’m sure I don’t need to describe Ottolenghi to cooking aficionados). This light and refreshing Middle Eastern dish features diced tomatoes, red peppers, and spices like harissa and ground cumin. My son, Tony, mentioned that they served it every morning at the breakfast counter in his hotel when he was in Israel.
Some recipes I read for shakshuka also called for onions, which I like, and I decided to modify Ottolenghi’s recipe and diced up a large onion. After boiling and simmering these ingredients, I cracked the eggs into the dish and cooked for an additional 10 minutes to set them. I served it with pita bread and caffeinated coffee; we drank decaf in the morning. This meal served more as brunch than breakfast, which was good since it took me a while to get everything organized, and it was getting late in the morning. Since the recipe yielded four portions, and we ate them all, we were set for the day.
I must admit, though, that I had help from Kathy. My cooking is slow and tedious, as I prefer to gather all the ingredients on the kitchen table and prepare the food before I start cooking. I diced the peppers and onions (and used a can of diced tomatoes) and mixed the spices and garlic in a small dish before beginning to cook. Kathy became hungry and started cooking with the prepared ingredients.
After indulging in a rather large brunch, we took a long walk to burn some calories. We enjoyed a peaceful stroll along a rail-to-trail path in Stittsville. As is typical for rail-to-trail routes, the walk was straight and flat. On our return, we stopped at my favorite coffee shop, the perfect way to end any walk. Naturally, the next topic of discussion was what to have for dinner.
Feeling inspired, I offered to prepare dinner and suggested fresh salmon steaks. Kathy agreed it was a great idea, so I bought two slabs of Atlantic salmon with the skin on one side at the local fish market. I like to marinate the salmon using a mix of soy sauce, maple syrup, and grainy Dijon mustard, based on a recipe I found on Allrecipes.
I enjoy this recipe – maple glazed salmon – because I can roast vegetables on the same sheet pan as the salmon. This time, I had some cauliflower in the fridge, so I cubed it, tossed it with oil and salt, and baked it for 15 minutes before adding the salmon to the pan. I also bought some Tater Tots and put them on the sheet pan, which drew some criticism from Kathy; she believed frozen French fries were healthier than Tater Tots. They were similar in nutritional value, so I chose the Tater Tots for their appealing cubic shape. To cover all bases, I also cooked a potato in the microwave in case the Tater Tots didn’t meet with acceptance. The dessert consisted of low-fat lemon yogurt topped with blueberries. The dinner was enjoyable, despite the lack of family, a common situation today as families are frequently scattered across North America and globally for many.
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