My mother died February 13, 2016.

Her obituary in the Pittsburgh Post-Gazette.

Now she lies beside my father once again.

My brother Paul and his wife Holly arranged a fancy dinner celebration for their 50th wedding anniversary.

Mom in the kitchen. Her minestrone soup was delicious.

And below, her go to meal, Stayabed Stew.

Here’s one of the earliest photos I have of her and I.

It was taken while on a family vacation during the summer of 1955 in Hessel, Michigan.

Mom with my sister-in-law’s mother, Julia.

Mom in her Halloween hat.

Right: Brother Paul took this photograph from his position in her funeral procession. A slow moving garbage truck was in the lead for part of the trip to Queen Of Heaven cemetery.

We could not pass it, so we laughed at the indignity.

Below: Sory sent me this photograph of the two of them.

Thank-you!

She loved the rhododendrons that bloomed in the spring.

This is how I remember her.

Stayabed Stew

2 to 3 lbs beef stew meat

Carrots, onions, potatioes and any other vegetable you want to throw in

1 can cream of tomato soup thinned with 1/2 cup of water

piece of bay leaf (optional)

Mix all ingredients in a casserole dish or a pot that has a tight fitting lid. Just dump it all in together. Put the lid on and bake at 275 for 5 hours -- or at 250 or 225 for a longer period. This is a good recipe for a Crock Pot if you have or can borrow one. Throw it on when you leave in the a.m. and it’ll be ready to eat when you get home.

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