I made good on a four year promise this week when I took Cecilia to Six Flags as part of her twelfth birthday. Be very careful what you casually say when they are eight. Kids remember everything.
We planned, we plotted, we watched the weather, we figured out the best routes and the best deals. And things mostly worked out. We had a great day. I hope we had a memorable day but I don’t really get to choose.
Despite all the planning and stress, what I’ve heard her mention most to others afterward wasn’t the coasters or wild rides but the M&M design on the park’s entrance steps, the various tattoos on the people in line, the frappuccino she got at Starbucks on the way, and the Nutella pizza the restaurant had on the menu.
We can stress about perfect summer vacations or special birthdays but mostly its the little ordinary moments that stick. Big or little, I’m happy she will at least remember who else was there with her.
If you’ve participated in a spring or early summer CSA recently, you’ve likely gotten some early season (or late season) greens that look vaguely like bok choy. Welcome to the world of tatsoi. What is tatsoi? It’s a hearty Asian green that is quick and easy to use in a variety of dishes.
When I was growing up, 90% of my time and energy was spent on sports. The other ten percent was used up with SimCity strategies and reading sci-fi novels. But mostly it was sports. Any sport.
The girls have zero interest in sports, at least right now. Not even if it involves glitter. And that’s fine with me.
My life is better and richer now with musicals, bubblegum pop, trombone, dance recitals, and crafts.
Being a parent isn’t easy but a lot of it is common sense. Don’t be an idiot. Don’t try to give them your childhood. Don’t close your mind. Adjust.
Both girls, but especially Ally, have a sweet tooth and I’m constantly on the lookout for ways to satisfy that need in a more healthy but still satisfying and tasty way. This easy 3-ingredient blender ice cream hits the mark. It’s simple, uses natural ingredients, isn’t full of sugar or workarounds, but still tastes great. In short, it still tastes like dessert.
I started thinking about the bridge, the traffic, the timing and had to stop myself. What exactly am I rushing to? Why rush through what little remains of their childhood?
We only have so many summers together. With Cecilia we are already more than halfway through our guaranteed eighteen.
I’ll certainly spend a good amount of time stuck on Route 6 this July and August but I’ll be stuck with the kids, too. Or maybe they’ll be stuck with me.
I’m coming to end of week three in my first round of the E2M fitness challenge and I’ve never eaten this much avocado. I’m not complaining. I really like avocado but I was also interested in just what health and wellness benefits I am getting from eating so much of these versatile fruits.
Here are the four best reasons I found for eating more avocados:
I had a realization this week that feels obvious when typed out here: it’s impossible for kids to understand what being a parent is like.
I don’t just mean that they are being obstinate or immature. I mean they literally can’t understand. They have no frame of reference for understanding. I’m not sure why that took so long to sink in. And it made me feel better about some of their reactions to (what they see) as my constant, annoying reminders or worrying. All they understand is the outcome. And they don’t often like it. And that’s ok.
Their reactions and inability to understand isn’t their problem. It’s my problem. It’s the burden of parenting. So I just have to Dad-up and deal with it and ask them to empty the dishwasher again, or turn off that light again, or put on their helmet, or go over the flash cards, or give them an embarrassing hug in public one more time.
Even if it’s baffling to them and obvious to me.
Wait, maybe that’s how they feel about glitter?