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Saturday, May 7, 2011

Mother's day in Fresno, California

Days before Mother's Day, Fresno County honored a special mom Friday afternoon.

Aletha Lang received the 2011 mother of the year award last week. But she was honored today during a special lunch.

Lang is the mother of two children and has two grandchildren.

She works as a registered nurse at Children's Hospital Central California.

23 Valley Soldiers Arrive Home in Time for Mother's Day
For Sergeant Michael Dinger the words "welcome home" don't even begin to cover it.

"She really has raised one terrific little kid. He's got such a personality," Dinger said, talking about his wife and son.

He's only seen his 13-month-old son, Logan, in person, a couple of times since he was born.

"There's not a minute during the day that you don't think about what he's missing," Sarah Dinger, Michael's wife, said.

It's something Rosa Solis and Erick Magana know all too well.

The Fresno-based husband and wife, both members of the military, had back to back deployments, only seeing each other for about one month in the last two years.

Loquats, Cherimoya and Mother’s Day Gift Ideas
Sunday the flower stalls at the Beverly Hills Farmers' Market were bursting with fragrant spring scents and colors. The flowers are also a reminder that next Sunday is Mother’s Day, and a spray of the soft pink roses from Venegas Creek Roses would make the perfect gift for mom. It also has ready-made bouquets and sweet pea blossoms that have just come into season.

Kid Zone with Pony Rides and Petting Zoo will be a part of the Mother’s Day celebration. There will also be Cookin Kids where the children prepare recipes by using ingredients from the market. Musical entertainment will be provided by Thiago in the cafe area of the market, so invite your mother to join you for breakfast.

Easy Mother's Day recipes

Makes 6, but expand it as far as you want!
6 slices of bacon
6 slices of bread
Shredded cheddar cheese
6 eggs
Salt and pepper
(I) Preheat the oven to 375° F. Grease muffin pan.
(II). Microwave or fry bacon until partially cooked but not crispy. Transfer to a paper towel-lined plate.

(III). Cut out rounds of bread from the center of each bread slice, using a round cookie cutter or the top of a glass. Press the bread rounds into the greased muffin wells.

(IV). Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position.

(V). Sprinkle a small amount of shredded cheese in the center of each piece of bread.

(VI). One at a time, crack an egg into a small bowl or measuring cup, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.

(VII). Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes depending on how runny or firm you like your eggs) and bacon is crispy.

(VIII). Run a knife around the edge of each muffin well and pop the muffins out. Season with salt and pepper to taste and serve immediately.

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