175,200 Hours: Happy Mother’s Day

I say it every year, but I am so very grateful for my wonderful mother. She inspired my creativity, love of family, good grammar and every lovely thing in my world.


The following is an art installation I created that lists just a few of the things Moms (and Dads) do for their children.

175,200 hours

175,200 is the number of hours parents are on duty
for the first 20 years of a child’s life.They are responsible for 21,900 mealsand 52,000 pieces of clean clothing and accoutrements,
plus 6,378.5 diapers.A parent will offer 51,100 prayers for a child,send them to 2,340 days of K-12 educationand spend approximately
$241,080.00 to rear each child.
Here are 552,927 reasons to call home on Mother’s Day.
A Tribute to Mother
“Mother I love you so,” said the child.
“I love you more than I know.”
She laid her head on her mother’s arm
And the love between them kept them warm.”

by Margaret Florence Smith

Happy Mother’s Day to
Sister and
 precious women
Who give life,
and give joy.
Who bled
and fed
and hid Easter eggs,
and wrapped gifts
and dyed Halloween costumes.
Who took me to the zoo
and Disneyland,
and grew pumpkins,
and taught me to play chess
and feed my babies.
Who taught me to write thank you notes
And have good manners
and remember birthdays
and ancestors
(and love them).
And gave me crayons
and dolls
and retainers
and fishnet nylons
and a radio to take to the beach.
Who took me to visit my grandparents
and on road trips
and swimming
and had a barbecue.
Who taught me to pray
and love
and find joy
and set a beautiful table.
And to watch out for little ones,
and spell correctly,
 and feed stray kittens,
and read books.
And to try,
and fail,
and try again.
Who found our great grandfathers were kings
and great grandmothers were queens.
Who took pictures,
and listened as I learned to read,
and filled a piñata.
And eat Thanksgiving at the beach like Pilgrims,
and go on bike rides,
and read Luke on Christmas Eve,
and sing carols,
and find treats in my stocking.
To share with those in need,
and love art and beauty,
and wear bows in my hair
and shoes that fit,
and remember God and go to church.
Who sewed clothes,
and prayed for soldiers,
and firemen,
and missionaries,
and me.
Who baked cakes
and arranged flowers,
and made 20,000 meals,
and made me brush my teeth.
And bought sugar sticks,
and made drawings,
and bread,
and Beef Stroganoff.
And soothed wounded hearts,
and took us to movies,
and to the woods,
and the sea.
And played
and prayed
and gave time and love and life.
I love you.
Thank you.
I cannot say enough about how grateful I am for my Mom and the wonderful women I have had in my life. I love you all.
My Mom Nixon Irene Roberts Layton
The little sweater dress was a baby gift made for Mom over 80 years ago.
My husband’s great grandmother made the quilt and my daughter Heather sent me the beautiful flowers. The teacups belonged to my Mom’s Mother Thelma Lisman.  Here is the recipe for a delicious brunch blintz souffle that is wonderful for Mother’s Day, baby showers and other festive occasions.  the cherry or strawberry sauce are amazing but if you are short on time, Bonne Mamman lemon curd is to die for!
BLINTZ SOUFFLE  Serves 8 – 10
Blintz Soufflé Batter
In a blender or 11 cup capacity food processor*, blend
6 eggs
1 ½ C. light sour cream
½ C. orange juice
zest of 1 orange
1/3 C. sugar
1 C. butter, room temperature
2 tsp. baking powder
            Add and whirl until smooth
1 C. all-purpose flour
            Pour half the batter into buttered 9 x 13 casserole, bake at
            350 degrees for 10 minutes, reserve remaining batter.
*If you have a 7 cup food processor, divide the ingredients and
make the batter in two batches.


           Mix together and spread over soufflé batter in casserole
 2 –  8 oz. pkg. light cream cheese, softened
1 C. light cottage cheese
1 egg
1 TBSP. sugar
1 tsp. vanilla
            Pour over remaining batter. May be refrigerated up to 8
            hours before baking.  Bake uncovered in a 350 oven until
            puffed in center and golden brown about 45 – 55 min. Serve
            immediately with strawberry or cherry sauce or
lemon curd. Garnish with strawberries cut into hearts.
Strawberry or Cherry Sauce
In a 3 quart saucepan, stir together
6 TBSP sugar
3 tsp cornstarch
3 tsp lemon juice
3/4 C water
4 1/2 C strawberries or pitted sweet cherries
         Bring to boil over medium heat, stirring constantly until sauce
         is clear and thickened.
Strawberry Hearts
Cut a v-shaped notch at the top of each strawberry to create a
         heart and remove the hull.
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