Special Thanks to My Mother in Law

My mother-in-law, Annie, (I called her Mom) was not your typical mother-in-law—nor your typical grandmother, for that matter. She had her own quiet sparkle, a kind of spirited gentleness that never faded with age. She kept up with the times in the most unexpected ways. While other women her age were content with crossword puzzles and crocheted blankets, Annie could be found racing around digital corners on Mario Kart, working up a sweat on her cross-country ski machine, or tapping away on her little bitty Mac computer like she was mastering the world.

For many years, she worked as a medical receptionist and transcriptionist for Emory, and she loved every minute of it. She knew those hallways and those physicians, and they knew her. I always admired how proud she was of her work and how much value she found in helping others every day. She wasn’t the loud type, but her presence was steady—dependable like the sunrise.

And oh, those biscuits. If there was ever a love language in Annie’s kitchen, it was flour-dusted. She mixed them by hand in a big bowl, no recipe needed, just instinct and love. Everyone wanted her biscuits; everyone bragged on them. I think they tasted so good because her heart was baked right into them.

Annie never seemed to let anything get her down. Even when she was diagnosed with breast cancer, she took it with grace. She didn’t complain, didn’t crumble—she just kept going, as if illness was simply another appointment on her calendar. Her strength was quiet but fierce.

She and my father-in-law eventually got a little Chihuahua named Liberty, and they adored that tiny dog. Liberty curled up beside them, snuggled through movies, delighted in bits of dropped biscuit dough, and later, when cancer came for my father-in-law too, Liberty brought comfort to Annie in ways words could not.

Time has a way of changing what we want to hold onto. Eventually, we had to move her into assisted living, and while she never complained, I could see how much she missed her own space and her little comforts. Her African violets, especially—those delicate green flowers she nurtured faithfully, like they were family. She always did have a gift for growing things.

Annie was famous for those pink hair rollers. She would never go to bed without them and never let anyone see her without her hair done. It wasn’t vanity—it was pride. A woman who worked hard, loved hard, and lived full deserved to feel put together, even at bedtime.

Today, as Thanksgiving draws near, I think of the meals we shared with her, the laughter, the warmth, the Thanksgiving tables full of love and biscuits, and I miss her. Not because she left a big hole, but because she filled one.

If I could tell her anything today, I’d tell her thank you—for loving me without hesitation, for welcoming me into her family with open arms, for showing me what strength looks like when it wears kindness instead of armor. I’d tell her I hope I’ll grow to be more like her—steady, gentle, hardworking, resilient, and full of love.

And I’d like to think she’d smile, pat her rollers, and say, “Well, go on then. You’ll do just fine.”

Mom's biscuit recipe: 

• 2 cups White Lily Flour + more for work surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1/4 cup butter-flavored shortening cold
• 3 tablespoons unsalted butter + more for brushing cold
• 1 cup buttermilk cold
• 1 Tablespoon mayonnaise, milk or heavy whipping cream cold (for brushing)

Instructions

• Preheat oven to 425 F.
• In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
• Cut in butter-flavored shortening with a pastry cutter.
• Grate in butter, tossing occasionally.
• Stir in buttermilk until dough is wet and sticky.
• Generously flour a work surface.
• Turn dough out onto floured surface.
• Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
• Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!
• Fold the dough over several times.(This will create layers.)
• Pat the dough out into a 1-inch thick rectangle.
• Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
• Place biscuits on pan, with the sides touching.
• Brush tops of biscuits with a very light coating of mayonnaise.
• Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
• Remove from oven and brush with butter.
• Serve warm.

Notes

Here are a few tips on how to make the Best Buttermilk Biscuits!

Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.Work Fast: Work quickly to make sure the ingredients stay cold. Don't add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don't be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy. Don't twist the cutter: When cutting out biscuits, just go straight down. Don't twist. If you twist the cutter, you seal the dough and it can't rise properly. 

Dear Lord,
Thank You for the blessing of Annie’s life and the way she touched our hearts with quiet strength, warm love, and faithful kindness. Thank You for the laughter she shared, the meals she cooked, the work she proudly accomplished, and the tenderness she showed so generously. Help us to carry forward the legacy she left—loving without fear, serving with purpose, and choosing grace even in difficult seasons. May we honor her memory by living with the same gentle courage she did. Comfort us with the hope of reunion one day, and until then, help us to grow like she grew—steady and beautiful in Your light.
Amen.