One of the things we here at Ellis Dental pride ourselves on is how we’re all family. Our team members give 110 percent due to their commitment to both Ellis Dental and their patients. Because of all their hard work and caring, it’s nice to occasionally feature one of our staff in our blog so you can get to know them better. Since Mother’s Day has always been a huge family tradition to our dental assistant, Mary Ladd, we thought we would let her describe how her Mother gets to spend this very special day. Then, as a tasty added bonus, we’ve also included one of her favorite recipes which is always served at this huge family get-together.

Mother’s Day always reminds me that being a Mother is one of the greatest and most rewarding jobs a woman can do. Unless you’re fortunate enough to work at Ellis Dental; then it’s a tie!

I am very fortunate to be able to still enjoy this special day with my Mom and my sons. It is a day that your children remind you of what makes you the Great Mom that you are.

My family has always celebrated Mother’s Day at one of the many nearby St. Louis County Parks. My Aunt Joan always reserves one of the pavilions and our entire extended family gets together to celebrate. It is a day to honor all the Moms in our family and to catch up with cousins and the rest of our relatives. We have been blessed with good weather the last few years. Sometimes it gets a little chilly, but no matter the weather, the pavilion is always full.

TRADITIONALLY my Mom spends the day sitting in her lounge chair getting catered to. There is always a washer game going, kids and dogs running around and lots of reminiscing and old stories being told. Some of these stories are sweet, many are funny and then some are embarrassing and are accompanied with lots of good natured ribbing.

As time quickly goes by, I will always treasure and hold dear the picture in my heart of my Mom sitting in her chair surrounded by her family on this special day.

Italian Slaw

1 large head of cabbage 1 large onion 7/8 cup and 2 tbsp sugar ¾ cup vegetable oil 1 tsp salt 1 tsp dry mustard 1tsp celery seed 1 cup white vinegar

Shred cabbage and slice onion into thin slices. Layer cabbage and onion in a bowl. Sprinkle with 7/8 cup of sugar. Set this aside and mix all together all the remaining ingredients. Bring this mixture to a boil and then remove from heat and pour over the cabbage. DO NOT MIX. Let sit for at least 2 hours or overnight. Then mix before serving.

Keep refrigerated and slaw will last for up to 2 weeks.