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Oklahoma readers honor their moms for Mother's Day

Readers and staff members of The Oklahoman's Mood section honor their moms in this week's edition.
by Heather Warlick Published: May 7, 2013

photo - Edith Gardner holds Bonita Warren in 1936.  Photo provided.
Edith Gardner holds Bonita Warren in 1936. Photo provided.

The greatest gift she's ever given me, though, is that I've always known she loved me every day of my life. I occasionally doubted it when she tried to help me with my algebra homework, but deep down, I always knew she loved me. And Mother's love is powerful stuff.

— Brandy McDonnell, entertainment writer for The Oklahoman (see her blog at blog.newsok/bamsblog)

A great example


You inspire me to become a better person. I know I'll have a lot to learn about motherhood as I'll start the journey soon, but I thank you for helping me to prepare by being a great example of what it means to be an amazing mother! I love you.

— Angi Bruss Gavin (Angi Bruss, a video host for, is expecting her first child in early July)

A soldier and a mother

My mother, Ruth M. Harrison, was many things throughout her life, but the two things she was most proud of were being a soldier and being a mother. She was a master of trivia, generous to a fault and a role model to all who knew her. A single mother, she raised me and two siblings with almost no help from my father. She is sorely missed, but her wisdom and kindness live on in her children and many of the homeless teens she took into her home.

Edward Harrison

Secret code of love

To C.C. “4444” much love, “Chocolate Chip”

— Susan Pinto of Oklahoma City to her mother, Carole Connellee

Mother-in-law is unconditional friend

My choice for Mother's Day is June Austin. She is my mother-in-law. She has been more than that to me through the years. June has been a friend you could tell anything to. When I became ill, she was right there with hospital stays and my coming home. For all she has done for me, thank you!

— Pearl Austin, Blackwell

Creative mother remembered

In memory of my dear mother:

This is my mother Lula (Tarpley) Green, holding me, Jewel (Green) Marsh, at 3 months, at the Tarpley farm, north of Wister.

Mother sewed for all the ladies of the community, making hats and other accessories as well. She also cooked for her family. She had three other children, two boys and one other daughter.

— Jewel Marsh

Certain of Grandmother's love

To my Grandma, Jessie Lambert,

Having you in my life wherever I go is a warmth I feel throughout my day. I know for certain that you love me no matter what! Having you in my life makes everything OK always. I love you Grandma.

— Ashley Lambert

Better because of Mom

Happy Mothers Day to the most dedicated and loving mom we could ask for, Jennifer Palmer. We are all better because of all you do.

— Love, Anthony, Logan and Quinn Palmer

(Jennifer Palmer is a Business Writer for The Oklahoman and is expecting her third child in a couple weeks.)

Food Dude remembers Mom's comfort food

My mother, Lila Cathey, passed along a lot of gifts to me as I was growing up. But the most delicious one is her curry chicken recipe, which is what I think of when I think of comfort food. Here's wishing the happiest of Mother's Days to my mom, and as a gift from the Catheys, here's a recipe for her curry chicken that is guaranteed to make the mom or moms in your life smile.

— Dave Cathey, The Food Dude


½ cup oil

2 cups chopped onion

½ cup green pepper

2 cloves garlic

6 pieces chicken

2 tablespoons flour

½ teaspoon curry powder

1½ teaspoons salt

½ cup water

¼ cup lemon juice

1 8-ounce can tomato sauce

Black pepper to taste

8 ounces whole mushrooms (optional)

Heat the oil in a heavy pot or Dutch oven. Add onions, pepper and saute a minute before adding garlic. Continue until all are softened but not quite brown.

Move the vegetables aside or remove, then sear the chicken on all sides.

Add remaining ingredients except for the flour. Cover and cook over low heat until chicken is cooked through, about two hours.

If using mushrooms, add them after an hour.

About 15 minutes before finishing, mix the flour with a little warm water to make a slurry. Increase the heat to medium to attain a low boil. Add slurry to the pot and simmer the last 15 to 30 minutes uncovered.

Cook's notes: I've found the cook time from the original recipe is longer than necessary. The chicken is usually good and cooked after an hour. But the longer it cooks without drying out, the better. Since the original recipe never made enough sauce to satisfy all our sopping needs, I always go with an extra cup to cup and a half. If you're using all white meat, use chicken stock or vegetable broth to compensate for the lost flavor of the dark meat. I substitute Mexican-style tomato sauce, like El Pato, for regular tomato sauce to add a little kick. Finally, I usually use at least a full teaspoon of curry powder if not more. If you don't like curry, I've made this recipe substituting paprika, and the result was effective. Other spices to consider: toasted, ground cumin seed or ground coriander.

Source: The Cathey family.

by Heather Warlick
Life & Style Editor
Since graduating from University of Central Oklahoma with a Bachelor's Degree in Journalism, Staff Writer Heather Warlick has written stories for The Oklahoman's Life section. Her beats have included science, health, home and garden, family,...
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