A Special Day

Today my mother would have turned 59 again. I will continue to be 29 when my birthday rolls around this year, so it's only fair that I stop counting everyone else's birthdays too. My mother is remembered always, but the memories are not as sore as when it is fall. When cooler weather begins to blow in, the weathermen start to talk of cold fronts, and the harvest decorations show up in the store is when I miss my mom the most. All the comfort and warmth in the world rested in my mom's arms. And for some reason, autumn starts to remind me of that warmth I've lost here on this earth.
The Cracker Barrel store is one of the places that remind me of mom. She always decorated for the holidays and all of the turkeys and snowmen they sell are just overwhelmingly mom. Obviously, I love their store during the holiday season and would go broke buying all their Pilgrims and Indians if I'd allow myself. As part of my persistent reminiscing that began two and a half years ago, other than the Cracker Barrel, I like looking through mom's old recipe binder. She subscribed to Country Woman Magazine among others and collected most of the recipes she came across. I just saw a recipe that really reminded me of the way she cooked. I look forward to making this for my family and I hope it tastes just like something she made when we were all back home with her. Knowing my culinary skills, that is wishful thinking.

SKILLET CHICKEN STEW

1/3 cup flour

1/2 tsp salt

dash pepper

1-1/2 pounds chicken

3 Tbs butter

1 med onion

3 celery ribs

2 med potatoes

3 med carrots

1 cup chicken broth

1/2 tsp thyme

1 Tbs ketchup

1 Tbs cornstarch

Combine flour, salt, pepper and coat chicken. In a large skillet, melt butter; brown chicken. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegies are tender.

I love you mom. Happy birthday.