And here I am with my own baby. Note that approximately two years after giving birth, I am wearing a voluminous sweatshirt. At least I managed to get the red-headed baby part right. Vertical pigtails and all.
I am so lucky to be able to say that all three of us will be getting together this Sunday, along with various other mothers and fathers and aunts and uncles and siblings of all kinds, and I will do my level best not to horn in on whatever other people are preparing, even if it is in my own kitchen. Maybe they will try these cute little sandwiches, which are perfect for a Mother’s Day tea or brunch or even with a nice Mother’s Day glass of merlot at the end of the day.
You want to take slices of soft, thinly sliced bread. If you can’t find the thinly sliced kind, just use regular and roll it a little with your handy rolling pin to flatten it out a bit. Now spread the bread with a generous amount of goat cheese and cream cheese mixed up with chives (and if you are not a goat cheese person, all cream cheese is just fine). Next, layer thin slices of cucumber in slightly overlapping rows on the bread. I VERY CAREFULLY sliced mine with my mandoline, but you can slice it with a knife too.
Now for the very fun part: take your favorite cookie cutter and press down firmly, cutting through the cuke and the bread. I have star shaped cookie cutters that come in all different sizes, so I was able to get a few different sandwiches from each piece of bread, but if you have your own favorite cookie cutters, feel free! As you can see from the picture, I did a mixture of both open faced sandwiches, and sandwiches topped with a second piece of bread. I liked the open faced ones better for eating – they were a little more delicate – but you can’t go wrong either way.
Now go hug your mother please.