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It’s April 1, 2012. A Very Special April Fool’s Day…No Yoke!

Today is a very special day for my whole family. It just happens to be my Mom’s 90th birthday! My Mom is an inspiration to all who know her as well as all who have the opportunity to meet her for the first time in person. She holds celebrity status in her community of family and friends. Here’s a glimpse into why she is so loved.

  • She power walks at her gym…yes you read right…4 times a week. Stand in line for a chance to be one of her walking partners.

  • She only eats healthful foods…no processed white, excessive salt, or saturated fats for her!

  • My Mom looks much younger than her years as she never smoked anything, never drank alcohol (except for special family gatherings), or taken any type of illicit drug. To my knowledge anyway…lol.

  • My Mom takes out her own garbage and newspapers…out the back door down the sidewalk to the lane…in the middle of winter and through the snow.

  • My Mom would never call or drop in on her children unannounced, as she is worried she might invade our privacy. We call her.

  • My Mom is very fair. She always asked us to pick a number from 1 to 10 for the larger piece of meat or whatever dinner might have been. The person who guessed the closest number won the portion. Fun family…weren’t we?

  • My Mom is a wonderful confidant. Wild horses can’t drag a secret out of her. We try and try. “Does Eaton’s tell the Bay??” she would say definitively.

  • My Mom says special prayers not only for everyone who needs prayer, but also for those who are near and dear to her or us. Every night my Mom composes a special prayer tailored for each with her wishes and hopes for all of us. It’s her nightly ritual. She says she has a special G-d taking care of her. She is just adorable.

  • My Mom is the resident psychologist at her gym for those who need an ear and sage advice.

  • My Mom is very generous and giving. She never forgets her children’s, grandchildren’s and our families’ birthdays, anniversaries, graduations, and any other special occasion. A generous gift for everyone…always.

  • All her children, sons-in-laws, and grandchildren adore her. That’s a feat in and of itself. There are 18 of us, last I counted. Not including boyfriends, girlfriends…their friends…

  • My Mom is a poet. She has written hundreds of poems tailored to everyone’s attributes…all with wit, charm, and incredible rhyme. It is very special to be on the receiving end of one of her masterpieces.

  • When one needs a friend, my Mom always has a way of listening actively to her children, grandchildren, and her siblings. All her 4 siblings and their spouces are still here…and she’s the second eldest. Her phone is ringing off the hook constantly. She’s kept busy answering and calling back. Beep beep…call waiting.

  • Just yesterday she cooked three large recipes of “Puffs” (a Passover matzo meal patisserie choux), a sandwich staple for the holidays. Because heaven forbid her grandchildren and son–in-laws might be without.

  • She is famous for her banana cupcakes, gefilte fish, Spanish tongue, kreplach, kinishes, cabbage rolls, chiffon cakes, array of fine pastries…list is too long…well lets just say she is and was a very good cook.

  • Her mind is sharp as a tack. You need to be careful what you share with her as she remembers EVERYTHING.

I am the youngest of her four daughters. I was the last to leave the nest. My Mom and I are very close. When we talk on the phone, it’s literally for hours…sharing and laughing together. She has an awesome sense of humour. We laugh and laugh. I am so very blessed to have a Mom who is beyond wonderful in every way. She is extraordinary.

When I was visiting in Winnipeg a couple of months ago, I was chatting with her about how I made a certain type of omelet. She listened attentively and asked a whole lot of questions. I didn’t think much about it…just that she had an interest in my career. After about a month on my return home to Toronto, I received a phone call…yes from Mom, asking me if she could use frozen vegetables to make that omelet I had described. I told her for sure she could. “Are you actually going to make it?” I asked. She did and I remember her saying it was delicious.

How many 90 year old people do you know live independently in their own house, go to the gym regularly, cook for themselves, religiously pray for every member in the family and their family’s extended friendships, and remember everything you tell them??? That last part could be a blessing or…hmmm.

I wanted to be the first to call Mom in Winnipeg this morning to wish her a very happy special 90th birthday. I waited until about 10:45 am Toronto time, so as not to wake her up. Too late, her sister called first…and then beep beep… her phone started a ringing. She told me she had to write a list of all who are calling her today, as she knows people will be asking. What 90 year old does that???

Thank you for reading all about my Mom. I am so very proud of her. As this is a foodie blog, I think it would be fitting, at the very least, to share the omelet recipe with you on her 90th birthday! “April Fools!!! “ There ARE yolks in the recipe.

Happy 90th Birthday Mom…You mean the World to me. Thank you for all the years of love and caring. I love you more than these words express!

Overloaded Vegetable and Cheese Omelet 1 serving

1 tablespoon olive oil and or butter ½ small onion, chopped 1 cup vegetables, chopped (your choice) 2 eggs 2 tablespoons milk 1 tablespoon fresh herbs, optional 1/4 cup cheese (old cheddar, gruyere, and/or blue cheese works well) Coarse kosher salt and freshly ground black pepper

  1. Beat eggs, milk, and salt and black pepper to taste with fork or wire whisk in small bowl. Maybe toss in some fresh herbs.

  2. Heat a tablespoon of olive oil and/or equal amount of butter in a small 8-inch skillet over medium-high heat.

  3. Add onions, and sauté until soft. Add the vegetables and cover with a lid, until you see steam come out the sides and the vegetables are slightly soft, about 2 minutes.

  4. Pour egg mixture into skillet; cook until eggs begin to set. Gently lift up sides of omelet with spatula to allow liquid to run under bottom of omelet.

  5. When omelet is set, but not dry, and bottom is a light golden brown, place about ¼ cup of the cheese.

  6. Gently fold omelet in half with spatula. Cover for about a minute until the cheese melts. Transfer to serving plate.

  7. Serve with toast.

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