The Memory-Keeper's Daughter

I know this is the name of a book,

I think I have even read it....

but when I cleared out my Mother's flat

and saw that she had kept EVERYTHING.

(Even my old love letters *blush*),

I knew that for me,

my Mother had been the Memory-Keeper

and I the Memory-Keeper's daughter...

This was Mom's Hexagon quilt.

Made many many years ago.... 

It was patiently handquilted

And the edges were finished traditionally...

Backed with a white sheet.

The little hand stitches are beautiful and even.

I used to love having it on my bed 

and looking at all the different fabrics.

I would pick out my favourites

and especially loved all the rose ones.

Hence the inspiration for my Rose Hexagon quilt...

*****

One of the things of Mom's I was desperate to have

was her recipe book....

Many well loved recipes are contained within...

And some surprises!:

"BANANA WITH HAM -

Wrap 1 banana per person in a slice of ham.

Cover with cheese sauce and bake in oven."

I can safely say this was not one of Mom's signature dishes!!!

Although we are talking 1967 here!:

This hot milk sponge chocolate recipe I made

almost to death -

It's fantastic !:

And my Mom always made an amazing Chicken Liver Pate:

But sadly her famous Broccoli recipe was not inside.

Luckily she had given it to me years ago and I found it again:

(Cecile's) Broccoli Salad

Ingredients:

1-2    heads of Broccoli

1      small Onion

250g   Sunflower Seeds

250g   Seedless Raisins

250g   Bacon

For the Marinade:

75ml   Lemon Juice

15ml   Sugar

5ml    Mustard

250ml Olive Oil

Celery Salt (optional)

Instructions:

Cut the florets off the broccoli leaving very little of the stalks. Then break the florets into smaller pieces. Finely chop the onions. Chop the bacon into small pieces and cook the bacon until very crisp. Lightly fry the sunflower seeds and raisins in the leftover bacon oil.

Mix the lemon juice, sugar, mustard and olive oil together (include the celery salt if needed). Place the salad ingredients in a sealable container and pour over the marinade. Cover and leave to chill in the fridge for at least 3 hours, tossing the salad in the container every now and then to ensure that the entire broccoli is marinated in the oil.

Serve and enjoy….