It is hard to believe that it is the month of May. That means we are into the second month of spring. As I look at my calendar, I notice it is filled with names – for birthdays and anniversaries. Most of them belong to Don’s family, but I do have a grandson born in May. Although this year his birthday is on Memorial Day weekend it is not on Memorial Day the day he was born.

I also have a cousin born in May. I remember the day Mary was born. Grandma had to go to Fredonia to be with the other two children in the family. I recall that grandma was not fond of their dog. I think Blackie intimidated her. I never thought much about the dog since he always seemed friendly.

When Dick and I were together and just starting out the only birthday that was in the spring was his – in April. Our children and I were born in the fall.

Of course, Mother’s Day is a spring holiday. One Mother’s Day we took a walk on our property up in Scandia. That day we trekked through rain, sleet, and snow. It was a good thing we were dressed for it. My mother was with us. She had on her slacks that I made for her. My mother was not accustomed to wearing slacks, but I knew she needed them sometimes at our house. I made them as a Mother’s Day gift. I told her she could leave them here, but she chose to take them home to show everyone.

My mother was a good sport. She did many things with us that she never would have done on her own. Her sister, who lived in Fredonia, wore slacks and shorts. My mother was more conservative. My grandmother did not wear slacks either – in fact she never owned a pair.

It is funny what you remember about the people in your life. I loved my mother and my grandmother. They were very good to me. I just understood how they were.

Here, I am remembering the women in my life. I had a hard time balancing those women. My mother worked outside the home to be able to support me. I stayed with grandma. Before my mother left for work, she gave me a list of things to do that day. Frequently her list did not jive with my grandmother’s creating a dilemma for me. Did I do as my mother planned or did, I do as grandma asked? I usually chose to complete grandma’s task since she was the person on site. I apologized to my mother later when I told her what had happened. Somehow, she understood and was not made at me.

My rhododendrons are in blossom. I have two special rhododendron that usually blossom around Mother’s Day. They have been in blossom for the past week so they are early. With this crazy weather that we have been having everything is out of sync. I just hope that the apple blossoms do not get frozen because that means no apples this year – likewise the grapes. Our farmers are counting on a good crop.

Spring means rhubarb to me. When I was growing up, we went to my grandmother’s to pick rhubarb. She had a nice patch. Grandma made rhubarb pie but it was always real tart. I have learned to make it so that it is not so tart. My recipe has eggs in it and I think they temper the tartness. I keep watch of the two plants by my back door. A friend of my son’s wanted to get rid of some of her plants. He gave me two of them and they are producing well. Last year I learned that if you pull the stalks when you want to use them, they will keep growing and not form seed pods. I tried that before I put it in print. It really works. I had fresh rhubarb well into the fall.

Rhubarb Pie

1 ¢ c. sugar

1/3 c. flour

§ tsp. nutmeg

3 slightly beaten eggs

4 c. rhubarb cut into small pieces

Mix all together. Line a 9″ pie plate with pastry (use any recipe that you like or even buy pre-made crust). Pour filling in. Apply a lattice crust. I twirl the pieces of dough and put them on the top that way you do not really have to weave them. The filling will bubble through the crust and look very pretty. Be sure to wet the bottom crust so the crust will stick together. Trim off extra crust. Bake at 400 degrees F. for 50-60 minutes. Cool. Then cut and enjoy.

P.S. I expect the rhubarb to be on the drier side this year so you might want to put in a little less flour. I always make rhubarb sauce first to check on the water content.

Ann Swanson writes from her home in Russell, Pa. Contact at hickoryheights1@verizon.net.