I forgot to visit Mom yesterday at her memory care facility. When I realized I’d missed my appointment, it was too late to do anything other than sigh and berate myself.
There are many reasons why I might forget the meeting, chief among them that I didn’t mark it down in my phone’s calendar. It is not because Mom has gone out of my head or that I’m forgetting her. It’s that I got caught up in the various and sundry other things that I was doing.
I was supposed to see her after her afternoon nap—on the advice of the head nurse—because the mornings have been hot and our meeting point is still outside. The heat lessens by around 4:00 p.m., and it is much more pleasant to sit outside then.
I did manage to remind my dad of his appointment the day before. Small miracles.
I think I will also blame this whole corona business. My life is definitely topsy-turvy since the start of this pandemic. I have no schedule except one that is of my own making. Which means that while I’m doing things during the day, there is never a pattern to my hours, days, weeks. I am as adrift in time as Mom.
I will call the care facility staff today and make another appointment. It is unpleasant but forgetfulness happens. Although I am still disappointed in myself, I acknowledge that I am fallible and that it’s ok that I let this opportunity slip me by. Mom is none the wiser for my forgetfulness; there were no expectations on her part at least. And when I do see her next, it will be with the infinite love that I possess for my sweet, simple, loving mom.
I can make a quiche using only part of my brain. Meaning, I’ve made it so many times, I can make the crust and the custard almost without thinking. That’s exactly the kind of recipe I need when I’m distracted.
I started making quiche when I was in Oberlin College, saving money by cooking and eating at a vegetarian food cooperative. It is a recipe I know by heart and it takes me about 20 minutes to get this quiche in the oven. I’ve made it for family gatherings and special events in our community. It is a standard and well-loved dish in our house. When my kids were young, they voted this their favorite dish over pizza and hamburgers. If you have kids who don’t like onions, place them on only half the quiche. Or use alternative vegetables like mushrooms or sautéed squash.
1½ cups flour
½ cup canola oil
5 Tbsp cold water
1 tsp salt
1 large onion, sliced in rings
1 Tbsp canola oil for frying
1½ cups grated cheese (Cheddar or American)
1½ cups milk
¼ tsp salt
1 tsp prepared mustard
1 Tbsp flour
Sauté onions until translucent. Let cool. In a bowl, mix crust ingredients and pat into round 9” / 23 cm pie pan. Using the same bowl, mix custard ingredients, making sure to smooth any lumps. In pie pan, place layer of grated cheese at bottom of crust, then onions on top. Pour custard on top and gently push down with a fork any onions sticking up. Sprinkle top with paprika. Bake for 45 minutes on 350° F / 180° C.