Mother’s Day

Mother’s day is coming up on May 8th, so you’d better have something planned for the woman who gave you the gift of life. And what’s more if you and your better have any children, you’ve got two ladies to shower with affection on this holy Hallmark day. Of course, if you and your lady don’t have any children, she might still be keeping a close eye on what you do this Mother’s Day—after all, you can tell a lot about a guy by the way he treats his loved ones.

Naturally, we’re here to help you look good and to that end, we’ve compiled a list of easy gift options that are sure to impress both women in your life. Cheaper options below the fold.

Chocolate!

Get it now, delivered before Mother’s day!

Flowers

Only 69$


Get it now, delivered before Mother’s day!

Only 39$!

Get it now, delivered before Mother’s day!

Classic earrings

105$

Get it now, delivered before Mother’s day!

Go big—she did.

If you’re feeling extra generous this year, we definitely recommend that you give her some of your time—and don’t be afraid to get your hands dirty! Why not treat your lady or ladies to a home-made Mother’s Day brunch?

Easy Brunch:

Easy Mother’s day brunch by Gordon Ramsay, chef and lover extraordinaire.

PEA & MINT SOUP WITH PROSCIUTTO
 Serves 4
From “Gordon Ramsay’s Fast Food” by Gordon Ramsay

• 2 tablespoons olive oil, plus extra to drizzle 

• 4 slices of prosciutto, chopped (or use the bacon from the frittata) 

• Sea salt and black pepper 

• Large handful of mint (about 6 sprigs), leaves only 

• 1 pound, 2 ounces peas, fresh or frozen 

• 3/4 cup crème fraiche (or use sour cream)

Heat the olive oil in a skillet. Sprinkle the prosciutto with black pepper and cook over high heat until golden brown and crisp, turning once.

Drain in a colander, then on paper towels to remove all excess oil.

Add the mint leaves to a medium pan of boiling, salted water. Bring to a boil, then add the peas and blanch for 2 to 3 minutes until they are just tender and still bright green. Drain, reserving the liquid.

Tip the peas and mint into a blender. Add just enough of the hot liquid (about 2 cups) to cover and whiz to a smooth pure. Add a generous drizzle of olive oil and all but 4 tablespoons of the crŠme fraiche. Season with salt and pepper to taste and pulse for a few seconds to combine.

Pour soup into warm bowls and dollop reserved crŠme fraiche on top. Scatter over the crispy prosciutto and serve.

BACON, PEA & GOAT CHEESE FRITTATA
 Serves 4

For the classic vinaigrette: 


• 1/3 cup extra-virgin olive oil 

• 1/3 cup peanut oil 

• 3 tablespoons white wine vinegar 

• 1/2 teaspoon Dijon mustard 

• Sea salt and black pepper

For the frittata:

• 1-1/2 tablespoons butter 

• 8 slices of smoked lean bacon, chopped 

• 7 ounces peas, thawed if frozen

• Few basil leaves, roughly sliced or torn 

• 8 large eggs, beaten 

• 5 ounces goat cheese, chilled and thickly sliced 

• Sea salt and black pepper to taste
Large handful arugula leaves

Make the vinaigrette: Put the ingredients in a measuring cup and whisk together to emulsify. Pour into a screw-topped jar and seal. Shake well before each use.

Preheat the broiler to its highest setting. Melt the butter in a large, nonstick skillet and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.
Pour in the beaten eggs and gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese.

Season generously with pepper and a little salt.

Grate some Parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm, large plate.

Toss a handful of arugula leaves in 2 to 3 tablespoons of the vinaigrette to dress lightly, then pile on top of the frittata. Cut into wedges to serve.

Why is Mother’s day so important? Well, we could try to explain it to you, but they say a picture’s worth a thousand words— take a look at this famous painting by Gustave Corbet, appropriately entitled The Origin of the World (l’Origine du Monde). We’d say that sums it up pretty well.