Happy Mother’s Day mothers and moms


Linda Conway Eriksson - Contributing Columnist



We all got here the same way — that is, we all have mothers and fathers.

As everyone knows, that fact doesn’t insure a level playing field for each child who comes into the world. There are many millions of mothers. Some of them, but not all, are moms. Sometimes, children thrive in spite of their mothers, not really because of them.

Timing and circumstance — and one’s reaction to them — have a lot to do with how we grow up. Nobody would deny that all babies would have a much better chance of thriving in a home with a loving, committed mom and dad. But we’re not all the same, with the same approach to life, the same goals, and the same way of raising children.

Nobody’s perfect — human beings just aren’t. We live and learn as children and as mothers. Thankfully, most of us turn out just fine.

My mother is never very far from my thoughts. I loved her dearly. She took care of me until I could take care of myself, then I had the privilege of a few years taking care of her. What goes around comes around (if you’re lucky). Mine was one of the moms.

Happy Mother’s Day to all of you. Enjoy your children and hopefully they will enjoy you, too.

My girls were quite young when they started making homemade doughnuts on Sunday mornings and bringing them to me in bed. The smells that reached me from the kitchen downstairs were mouth-watering, and the doughnuts were truly delicious. Krispy Kreme and Dunkin’ can’t compare. Try it yourself.

HOMEMADE DOUGHNUTS

2 eggs

1 cup sugar

1 cup milk

4-5 tablespoons melted shortening

4 cups all-purpose flour

4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

Mix dry ingredients in a medium bowl; mix wet ingredients in another medium bowl.

In a large bowl, combine wet and dry ingredients to form a soft dough. Chill the dough at least half an hour before frying.

My girls used a cast iron skillet, or a large saucepan, rather than a deep fryer. An inch or so of oil does the trick; pour it into the pan. Let the oil warm over medium heat until a little dough placed in the pan puffs up and browns in about 30 seconds.

The girls formed the dough into rings and pinched them closed. They would fry 3 or 4 doughnuts at a time for 30 seconds or so on one side, then turn them and fry for about 20 more seconds until they’d risen and turned a light brown on both sides.

They drained on paper towels and were sprinkled with cinnamon sugar. Those doughnuts were the best — warm, fresh and sugary.

The best part was that they were shaped by the hands of my children, who now have children of their own.

Makes about 36 doughnuts.

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Linda Conway Eriksson

Contributing Columnist

Linda Conway Eriksson can be reached at lindaconwayeriksson@gmail.com.

Linda Conway Eriksson can be reached at lindaconwayeriksson@gmail.com.