Originally Published: May 15, 2018 6:04 a.m.
My not-so-secret plans for Mother’s Day 2018 went off without a hitch Sunday, spending much of the morning celebrating the woman in our lives who makes the world go round.
Armed with endless art projects thanking mom for being, well, mom, my 6-year-old son A.J. and 4-year-old daughter Emma couldn’t wait to share their passionate, crayon-colored pictures.
I, on the other hand, was charged with making breakfast. If you’re thinking, “Oh no,” right now, your PG-rated reaction was better than mine!
At least in my case, the kitchen is like a foreign country to me. I know where to find a few things, but will always need to ask directions and in the end, will still get lost.
Of course, this was my fault from the beginning.
When asking my wife a few weeks ago what she wanted to do for Mother’s Day, her answer was short and sweet: “Babe, if you and the kids made me breakfast, that would be fine!”
Knowing my wife and the assassin-like approach she takes to making me squirm, somehow I was set up for this all along … and she even figured out a way to make it seem like it was my idea in the first place.
With that in mind, she asks this of me because other than cereal, peanut butter and jelly sandwiches, and burnt grilled cheese, I’m clueless when it comes to cooking.
It’s almost like purchasing tickets to a comedy show you know won’t bomb.
Luckily, I was able to stick to basics. Eggs, bacon, sausage, toast and waffles with whipped cream and strawberries. Add a side of orange juice or milk and we were eating like kings.
Of course, nothing came out on time as I was forced to serve it up in sections. But hey, I tried! My wife laughed and chipped in on the bacon. Thank goodness!
In the end, what a great day for the family. I enjoyed the kids’ help, it’s a memory we won’t soon forget.
Happy Mother’s Day!
Brian M. Bergner Jr. is sports editor for The Daily Courier. Follow him on Twitter and Instagram at @SportsWriter52, or on Facebook at @SportsAboveTheFold. Email email@example.com or call 928-445-3333, ext. 1106.