by Barbara Combs Williams

Created on: May 14, 2009   Last Updated: May 27, 2009

Growing up in the wilderness, better known as the country, has always been a test and a trial, but celebrations and holidays; especially Mother's day brunch takes on a significant importance as a deviation from the normal rural mid-day meal. My definition of country is any town with a population of less than 2000 on the outskirts of a major city that is more than fifty miles away and when you live outside the town limit of that small place you are definitely in the country. Being the mother of a large family, six girls and one boy gave our Mother an opportunity to preen and shine in May. This of all days is her day. Mother's day for us country mice (all mom's children, grandchildren, nieces, nephews, and any others who felt our mom was their mother) has always been a day to not only celebrate mom's generous love, patient kindness and infinite motherly knowledge, but to partake in all kinds of juicy, delicious gastrointestinal delights.

My oldest sister always has the honor of organizing the brunch. Since we were raised in the country the main meal was around midday, so brunch is sort of a misnomer for us but technically it applies. It starts with an email (yes country mice have Internet capabilities) to all the family, usually about a week and half in advance. This email is to put in writing your delicious addition to the menu. The planning takes in consideration the maintenance of the delicate balance between protein and veggies. The various side dishes, the required liquid refreshments and of course to top it all off.desserts, have to be gingerly danced around as well. There is, as always the one mouse that doesn't want to cook their specialty but rather will only devote their efforts to gathering the various paper products that also are needed for the day.

Careful attention is given to details. One must not duplicate menu items, nor can one suddenly claim another's prize recipe when it has become that person's standard. Given some of our advanced age and health concerns the particulars of each dishes ingredients has now taken on an even greater importance. Gone are the days when rich, meaty dishes full of fat and cholesterol were the mainstay. Now the proteins include roast turkey with low fat vegetable stuffing, baked or grilled skinless chicken breast, and lean roast beef trimmed of all that delicious fat. Gone are the rich gravies and heavy cream filled sauces, but rather low-fat salad dressings and low or salt free herb filled sauces provide the extra

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