After completing a family weekend trip with a toddler and infant this last weekend, my sister told me that she was never going to get married or have kids.
I had to laugh at her honesty. Because I can only imagine what my college-aged sister and high school-aged brother think of my married/child-rearing older brother and myself.
We had spent two nights in a hotel and were all pretty much at the mercy of the little one’s sleep/eating schedules, which is the norm for my husband, brother, sister-in-law and me. But from where the two bright-eyed youngsters stood, the view of 4 arguing, sleepless young parents probably looked nothing short of miserable.
I had to laugh because I forget about the perspective of my two youngest siblings. Their oldest sister: cursing her helpless husband for everything from our son’s mismatched clothes to the weather… as I fidget with guilt and strain to make every simple decision.
And I have to love them for it, because I forget. Meaning, they don’t even let me know how crazy I look because I guess they love me anyway.
My youngest siblings never avoided the extra responsibility of playing puzzles with my son as I got dressed or look for a room key. If anything, they held the baby, swam in the freezing pool with the water-crazed toddler, and made me very proud to be their older sister.
My message to them: It’s the good fight, young ones. And it is all worth it, regardless of how it looks on the outside, or from the depths of a freezing cold hotel pool.
Thanks to my mother and father for treating us this weekend, and my mother and father-in-law for watching our naughty dog. We had a very very blessed and memorable Easter weekend (to say the least). And to you readers, I wish you all the same.
Deb’s Kale Salad with Apple, Cranberry and Pecans
Adapted slightly from Cookie and Kate
Yield 4 servings
- 1/2 cup roughly chopped pecan halves
- 8 ounces curly green kale
- 4 to 5 medium radishes
- 1/2 cup dried cranberries
- 1 medium granny smith apple
- 4 ounces goat cheese
- 3 Tablespoons olive oil
- 1 1/2 Tablespoons apple cider vinegar
- 1 Tablespoons smooth Dijon mustard
- 1 1/2 teaspoons honey
- sea salt and fresh ground black pepper
- Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Thinly slice the radishes. Add them to the bowl.
- Coarsely chop the pecans and cranberries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.