Happy Mommy's Day

I am amazed every day at how my life has changed since becoming a mom. While today is about celebrating and being celebrated for this incredible role we play, in reality we celebrate it every day of our lives. What a blessing. What an honor. What a journey!

This year, we did a couple projects to share with Grandma, Great Grandma, and Nana, as well as to keep for ourselves. Both of these were found in the Preschool edition of The Mailbox. I love that publication and am lucky that our library carries it and lends it out, so I'm not spending a fortune on a subscription.

The first project was a red paint hand print and painted green stem that we laminated as a bookmark with a poem on the back that says, "After reading for about an hour, mark your place with this special flower." The other was an extension project of the seeds we are already growing at home for our herb and veggie garden in our yard. The little one planted Marigolds about two weeks prior to Mother's Day and decorated the pots with stickers. In each is a poem that says, "My heart you touch. My hand you hold. Please accept this Marigold. I planted it with a finger or two because it's Mother's Day and I love you!"

Of course for Mother's Day, I was the dessert maker. It seems that is how it always works out. Tuna pasta salad and something sweet are always what is requested. I made the Trader Joe truffle brownies and OMG are they fantastic! I also did my Lemon Tart, which is so light and refreshing, and so versatile too. Use whatever fruit you like and you have a wonderful dessert! I didn't take step by step photos, nor did I take a photo of it sliced. I meant to... I did, but before I knew it, it was gone!

Lemon Berry Tart

Ingredients - 1 1/4 c flour, 1/2 c butter, 3 Tbsp brown sugar, 1 egg, 1/2 c lemon curd, 8 oz cream cheese (room temp), 2 c berries or fruit of choice (strawberry/raspberry and strawberry/kiwi/blackberry are favorites or ours)

Mix together flour, butter, brown sugar and egg to form a dough. Press firmly into a tart pan with removable bottom. Bake 14-16 minutes at 400 degrees until light golden. Cool at least 30 minutes before adding filling.

To make the filling, beat together the cream cheese and lemon curd until smooth. Spread over the crust. Refrigerate 1 hour, or up to overnight. Just before serving, arrange (or pile on) your fruit. Slice and serve!