It’s no secret that parents find themselves doing things that they wouldn’t have expected of themselves before having kids. Today alone, I patiently explained to my kids over and over why they couldn’t play with a ball that they’d thrown into the chicken yard (it was covered in chicken poop), calmly told my one-year old to take a huge rock out of her mouth (we were inside; where did that come from?), and rejoiced along with my three year old when we found a small stuffed toy that she was desperately looking for (it was stuffed down into her pants leg, of course–yes, that’s right, the leg of the pants that she was wearing).
Today our entire family also attended a preschool “graduation” ceremony celebrating the fact that our three-year-old had finished this year of preschool…and will be starting another year of preschool in the fall. Is that crazy? I definitely would have thought so before becoming a parent. And I guess I still think it’s a little bit silly now. But you know what? It was just darling to see her pride and excitement as her class filed in, to hear her voice ring out above the others as she belted out the word “chrysalis” in a song about a butterfly, and to see the smile on her face as she accepted her “diploma,” posed for a photograph, and then sprinted to us, beaming. And even if it’s making too much of a not-much milestone, I love to see my girls learning to love school, which I know will serve them well in life.
Afterwards, we stayed for the school picnic. I brought this salad, but don’t be fooled into thinking that the kids even tried it–they had sandwiches instead.Lentil-Yogurt Salad: Wash and chop a big bouquet of greens and herbs. I used a big handful each of arugula and chives, a hefty sprig of mint, and small handful of cilantro; finely chopped, these made about 1 ½ c. of greens. Scoop about 1 c. greek yogurt into a bowl and season it with a splash of olive oil, a few generous pinches of salt, and the juice of a lemon. Stir in the chopped herbs and about 3 c. cooked lentils or mung beans (I used a combination). Taste and adjust seasonings. Sprinkle with chive blossoms if you have them in your garden and serve alone or with lettuce cups for scooping.