Have a truly joyful Mother’s Day with breakfast in bed.
Every year my kids decide to serve me breakfast in bed. The routine starts about 7 a.m. with someone whispering, “Mom, don’t wake up, but just tell me where we keep the butter.” Moments later there is commotion in the kitchen followed by the smell of something burning. In some ways this is a great way to start Mother’s Day: with a reminder of how badly my family needs me. But just once, wouldn’t it be nice to really get to stay in bed on Mother’s Day and have a truly relaxing breakfast?
Here is a menu that will allow your little ones to make a great Mother’s Day breakfast in bed—all by themselves.
What Mom or another adult will need to buy:
1 small watermelon or pineapple
1 pint fresh strawberries
1 pound cake (from the frozen section)
1 heart-shaped cookie cutter (optional)
1 can whipped cream (optional)
1 half pint fresh blueberries
1 large container plain or vanilla yogurt
Granola, your favorite brand
Beautiful flowers (not optional!)
The night before Mother’s Day, your kids will:
• Use a melon baller to cut the cantaloupe, honeydew and watermelon or pineapple into balls and store in the refrigerator.
• Slice the strawberries. Sprinkle lightly with sugar and put them in a bowl in the refrigerator.
• Find a tray that Mom can use for her breakfast in bed.
Mother’s Day morning:
OK, Kids, this part is up to you.
1. Cut the pound cake into slices about 1-inch thick. Then cut with a heart-shaped cookie cutter if you have one.
2. Cover with some of the sliced strawberries. Add whip cream to the top. Voila! Strawberry shortcake.
If possible, find a grownup to help you make coffee or tea. Then pour a big glass of orange juice, and you’re ready for the big reveal. First bring in the flowers and then a tray to put the food on. Next, bring in the food items one at a time. If you truly appreciate your mom, clean up your mess. Now you can enjoy Mom all day, knowing that you gave her the best present she could ask for.
Tricolor Fruit Salad
Fill a bowl with a large spoonful of each type of fruit ball.
Put about 1/2 cup of yogurt into a pretty bowl. Add strawberries and blueberries. Sprinkle with granola. Now you have a beautiful and healthy yogurt parfait.
by Bridgett Hurley
Photography by Bret Gum
Styled by Jacqueline deMontravel