I must say that this month's paper chef was more interesting than any before due to the ingredients or the lack of it. Or could one call Mother's Day an ingredient? Anyway, I like the fact that it opened up for massive interpretation, something that could be served specially for that day, something your mum loves, something your mum got you hooked on, something shaped or coloured in the feeling of such a day etc So apart from yummy prociutto, floury potatoes and thyme we'll see what the people came up with.
Let start with Tanna from a kithen in half cups. She made something she thought her Mum would have loved, a sweet thought. Her submission is
marinated portobello with steamed potatoes, caramellized onions and sauteed prociutto. 
Then we have a newbie with the very suitable name Thyme. She doesn't only shows us the dish if you click the link but we get to follow her all the way to bed. I know you wanna click that link now. For her first attempt at Paper Chef she came up with a lovely
Potatoes with Prosciutto, Olives, Green Garlic and Thyme. Her mum loves ham and olives and is less keen on leaves (I love that kind of an oddity), I think she was very happy with the result.
The " Spanish" Samurai amongst us, Murasaki Shikibu, spilled her heart on her relationship with her mother. There are differences but we can all see that there is love in the ecvaction as well. What do you think of her
Potatoe Croquettas of love? I think they are just adorable and would melt any mum's heart.
Mikey is a bad boy who didn't even mention his mother, what would she say?! Maybe that she would love some of the
colorful gnocchi with rosemary flowers as the mother's day theme. Great addition!
Allison from the blog Local Lemons made my mouth water with her
Thyme-buttered gnocchi with fava beans, walnuts and prosciutto. It is the fava bean that does it for me. She also added citrus and walnuts that must have made it super yummy.
From the rolling hills of Tuscany we are presented with a
warm salad of roasted potatoes and a row of other tasty ingredients. She also tells about her fond memorys of having the first spring/summer potatoe given to her with pride by her mother. There are few things as a dirty little bulb coming straight from the ground to make us feel connected, with our past, nature, one's origin.
Hunger for new way found not only one way to prepare this month's ingredients. At the same time as enjoying the food you get a bit of a family saga, inspiration coming from Amandas grand mother, mother and her own motherhood. Go and have a look at her
Mother's Day potatoes three ways. 
These fantastic
Potato Proscuitto And Matzo Balls make me not only want to eat them but also have a drink, that is a good sign in my world. There is nothing as boring as a drink without a nibble - well maybe a nibble without the drink... Drink or no drink, these look down right great.
Kristina the former chef that still spends a lot of time in the kitchen decided to do a brunchy dish since this was her Mother's Day connotation. She made a lush
Frittata with Prosciutto, Potatoes & Thyme. Do go over and read her post, I just love a good instructional post. Here we get the step-by-step so it can't go wrong. Reading the post reminded me that I need to by a mandoline for my own kitchen. B-day is coming up so now I know. Thanks Kristina!
My fellow Swedes, who almost could eat a deer, came up with something different compared to the others. They went for a side dish, potatoe swirls from heaven.
Their dish Lamb patties
with Thyme Scented Prosciutto-Potato Swirls with Chèvreand Spiced Red Wine Gravy would make me a proud mum - if I was one. Basic things like fluffed up potatoes wrapped in salty fatty ham makes me tick.
Noodle Cook gave this beautiful dish the name
SIMPLICITY. Let's keep it simpel and read for yourselves.
