Here is my mother-in-law at Fairfield Beach in May celebrating my son’s graduation from Fairfield University.
Mom wasn’t drinking out of red solo cup but she didn’t need that modern day symbol of celebration to grasp the enormity of this passage. Her life was one of hope and dedication.
She was one of the Father Baker Children.
His road to Roman Catholic sainthood inspired her and gave her a source of pride at what many would consider unfortunate beginnings. Her own path to a loving family had twists and turns and when she finally was welcomed into the home of Frank, a landscape designer, and Theresa Carl she learned the value of hard work, faith and service.
She was a PTA mom, a railroad employee and the ultimate church lady. She loved her friends, her family and her church faith community. Anyone who knew her also knew about those she loved since she shared every tidbit of information she could glean from them. The downside of that is obvious but the upside is also good. If you needed to know the married name of the girl you shared a locker with in grammar school, Lorraine was the woman for you.
My mother-in-law was a woman of simple taste. If you fed her some meat and any form of potato she would dine in perfect happiness.
I remember one meal, years ago where I made rice as the starch. Everything was on the table and I was finally seated. We said grace and began to pass out the food and my mother-in-law was quiet, scanning the table like she was looking for Waldo. I asked if she was ok and she said yes but she was wondering where the potatoes were. I guess rice was not even a cheap substitute!
She made the most wonderful turkey stuffing with bread and a seasoning called Bell’s Seasoning.
It is completely different from the Italian style stuffing my mother makes…and I love it.
Every picnic was not complete without her potato salad. Her recipe is so simple:
Gramma Rainbow’s Potato Salad
Prep time: 1:00
Total time: 4:00
Categories: Salad, Vegetable
• 4 Russet Potatoes
• 2 Stalks Celery, finely diced
• 1 Medium Onion, finely diced
• 1 Medium Green Bell Pepper, finely diced
• 8 Oz Mayo
• 8 Oz Sour Cream
• Salt, pepper
Scrub 4 russet potatoes (2 servings per potato) and boil in their skin until you can put a fork through (do not overlook). Cool. Remove skin and chop into 1 inch pieces.
In large bowl add potatoes, celery, onion and green pepper. Salt and pepper to taste Fold in equal parts of mayo and sour cream and coat evenly.
Chill for at least 3 hours or overnight. Stir gently before serving.
Made with The Recipe Box. http://www.therecipeboxapp.com/
Swiss steak with thick gravy, pork and sour kraut and potato salad were her signature dishes and I will miss them all.
Mostly, I will miss her. She was pretty amazing.
God rest Lorraine…2/8/28 – 8/28/12
- German Potato Salad (sunshinefactor.wordpress.com)
- Boat Food Cookbook and Potato Salad (theoutdoorepicurean.com)