I had to re-new my drivers license today. How has it already been five years I mused to the woman at the counter. She assured me the next five years would go even faster. She gestured to my dozing baby and said next time you re-new he will be in kindergarden....wow. The last time I was in that building was when I got my license at 16. I was so nervous. I still have the slow motion image of my tester's head bouncing off the headrest when I hit the curb attempting to parallel park (both times). I passed, but was for sure a horrible driver. City living taught me how to parallel park, trial by fire. I am positive my new photo will be very flattering given that you can't smile anymore (guaranteed to look like a criminal).

The other highlight of the week was making chocolate syrup. It was ridiculously easy. My son, like most kids, loves chocolate milk. So do I actually. What I don't love is the amount of added sugar, the price or using store bought syrup.

Ingredients:
1/2 cup sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup water
1 tsp vanilla extract

Directions:

1. Whisk sugar, cocoa and salt together in a saucepan; add water and whisk to incorporate.
2. Bring sauce to a gentle boil, stirring constantly. Lower heat and cook for 1-2 minutes, stirring continuously (get into the edges too).
3. Remove from heat, stir in vanilla and let stand for 5 minutes.
4. Carefully transfer syrup to a glass bottle, mason jar or other container. Store syrup in fridge for several months. Adapted from here.

I reduced the amount of sugar from the original recipe. I also doubled it when I made it as I knew it would be a hit. One cup of milk with one generous teaspoon of syrup comes in at 14 grams of sugar (12 grams from the lactose in the milk alone). For one cup of store bought milk there are 25 grams of sugar! Huge difference. I don't have a problem giving this to Hudson. I have also drizzled this syrup on frozen yogurt and strawberries, yum. I can also envision some sort of chocolate, raspberry, yogurt popsicle concoction for summer. It costs about a dollar a bottle to make...good deal.

I used a washed out red wine vinegar bottle to store mine in. Peeling off the label was extra annoying, but it looks good. If you are the crafty type you can print out one of these pretty labels.

At around 18 when I left home for university I started to get an idea of all the things my Mom had done for me, the time and sacrifice. From about 14 to 16 I might have been a horrible daughter at times. I remember being pretty ungrateful, often miserable to live with and a hormonal disaster. When I think of some of the things I said I cringe....cringe.

Now that I am a mom myself I get it. I get how you can love someone so much that you can easily forgive behavior, words and actions that you would never forgive of anyone else. I get how you can sacrifice your body, time and restful nights for the most precious little people. I remember looking at Hudson when he was a few weeks old and feeling so filled up with love and then thinking this is how much my mom loves me. It was overwhelming. 

So even after my teenage rebellions and maternal torture my mom is my biggest supporter. She helps me bathe my children, weeds my garden, tells me I look nice after a sleepless night, trusts my choices as a mom and allows me to be me. I couldn't ask for much more. Thank you mom.

It looks like it is going to be a warm and sunny Mother's Day weekend around here. If you are looking for something fresh and reflective of spring to make your mom for Mother's Day I think this Asparagus Orzo Salad would be perfect. 

Ingredients:
1 cup orzo
2 cloves garlic, finely chopped
1 teaspoon olive oil
A bunch of asparagus (about 16 spears), cut into 1 inch pieces
2 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup light feta cheese
Salt and pepper, to taste

Directions:
1. In a medium sauce pan, bring 4 cups of water to boil. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.
2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. 
4. Sprinkle feta cheese over the top of the salad. Serve warm. Adapted from here.

I can't wait to make this again. It was great served cold too. I would of liked to use whole wheat orzo but was unable to find any. The addition of chick peas would make it a great dinner salad, especially in the warmer months. I added a little drizzle of olive oil to the salad too. If you prefer more of an intense lemon flavour you can add the zest of the lemon. 

Happy Mother's Day to all the moms out there, enjoy the beautiful sunshine and your families.