January 11, 2013 § 3 Comments
I know it is the tendency of every parent to see elements of themselves in their children. I certainly expected that my child would be like me, both physically and otherwise. But on the days when Auralee is so much like me that I feel as though I am looking in the mirror or hearing a voice recording of myself, I feel a unique mix of utter delight and paralyzing terror. My daughter – as nearly everyone who knows us well, points out – is not “like me”, she is me, only small. She makes the same sarcastic/silly/surprised faces I make, we have the same sense of humor (which is not saying something particularly flattering or sophisticated about me, sharing my sense of humor with a 5 year-old), and we both get ridiculously silly and hyper right before bedtime. We both love goat cheese, and ginger cookies and watching youtube videos of Swan Lake and baby animals doing funny things. We both stomp. A lot. And feel a great sense of injustice over the denial of our basic desires, like having a cat or being able to teleport ourselves to Boston whenever we want. And like me, Auralee excels at creative endeavors, such as arranging my cookie cutters and pastry equipment to resemble a city or a forest, and drawing pictures of flowers, houses, animals and trees.
The joy in this is seeing the funny, quirky, whimsical parts of myself, embodied in an adorable person , while the terror comes from knowing that there is often an inevitable and drastic mood change lurking beyond the next moment. Seeing my own perfectionism, controlling tendencies, and inconsistent (and sometimes, volatile) reactions to basic, every day life tasks, makes me worry and fear for this little-me, and for the future of our relationship. These are normal, parental feelings and I know that I follow in the footsteps of millions of mothers before me, but no amount of that knowing, or of watching others, can better inform my relationship with Auralee, beyond the simple fact that I am not alone.
In conclusion, there is no conclusion. Just the patient, wonderful, difficult, maddening, amazing process of building a relationship with my daughter (and by extension, myself). And all the learning and failing and sometimes succeeding.
And with the cold weather, and unusually terrible rain, sleet and wind, Auralee and I are spending many hours in close quarters, tucked into our little living room, which we have curtained off from the rest of the drafty apartment. Huddled close to the space heater, we tell stories, draw, play Candy Land, and watch endless episodes of her favorite show, Redwall. When I do leave our blanket pile, it is to turn on the oven, or the stove, and cook or bake. And since there is only so much soup a person can eat (though many of my friends have tried to convince me that endless cups of soup are bound to improve my mood this winter), I am posting a recipe for a black bean quinoa dish that is laughably simple, but very tasty, and a baked tofu recipe with honey mustard sauce. Enjoy!
Ari’s Black Bean Quinoa
1 cup uncooked quinoa
1.5 cups cooked (or canned) black beans
3 Tbs chopped chives
1/4 cup chopped cilantro
1 small cucumber, finely chopped
3-4 Tbs red wine vinegar
salt and pepper
chili flakes (optional)
Rinse quinoa very well (it has a bitter coating on it that must be washed off) and put in a pot with 2 cups water, a little olive oil and salt. Bring to boil, then simmer until quinoa is tender and water has been absorbed ~15 minutes.
In a large bowl, mix quinoa, black beans, chives, cucumbers and cilantro. Whisk red wine vinegar and olive oil together with salt and pepper and chili flakes. Pour over quinoa and mix. Taste, adjust seasoning as needed. Serve warm!
Baked Tofu with honey mustard sauce
Tofu, sliced into thin rectangles, enough to cover the bottom of a 9-inch square pan (or you can double the recipe and use a lasagna-size pan)
2-3 Tbs mustard (not grainy)
tamari or soy sauce as needed
Whisk together mustard and honey and add enough soy sauce to make it into a dressing-like consistency. Taste, and if it is too salty, or no thick enough to pour over tofu add a little water or same oil.
Bake at 375°F/180°C for 20-25 minutes, until the tofu has absorbed the sauce and is a bit brown.