Even though we met after college, my husband and I were very athletic during our high school years. I was on two sports teams and my husband played football. While we were dating, I was an avid runner, and taught aerobics after work three nights a week. My husband, still extra-busy with school, would occasionally go for a run, but really had very little free time to work-out.
As it turned out, our first son took after his parents. He had no fear, and learned to ride a two-wheeler bicycle when he was two years old. At the time, we were living in Florida and we would take him to the boardwalk on the beach where he would tear around on his tiny bike. People would ask us how old he was, and they were astonished at his young age and riding ability. When he was a bit older, we placed him on several teams in our community, starting with our rather serious community baseball team.
For whatever reason, my son had no interest in baseball. He was totally bored standing around waiting for the ball to come to him, which didn’t happen very often. To put it gently, he was not one of the better players, and he rarely got time on the field. The coaches were very serious about coming to practice, and told us if the kids did not come, they would not play. It really was not a team sport, and we just did not like the way the coach would handle the kids, so we hated going to the games anyway. But we were told that a team experience is so important for children, and they learn cooperation, which helps them adjust better when they are adults. Even still, it seemed silly that my son was spending time doing something he totally despised. We were the only parents in my community that pulled their son out of Little League, and we were happy we did. Eventually, my son began rollerblading and joined a roller hockey team. And he loved it. He loved anything that gave him an adrenaline rush–the faster, the better. He also got into mountain biking, and later on, cars.
I think parents have to look at the bigger picture when placing their kids in activities. It is really not important whether your child is good or not good at something, but if they are finding meaning, enjoyment, and their way of expression, it’s fine. If that is the case, support your child to stay with it. However, if the child is miserable, it’s probably not a great fit, and there’s always another sport or activity out there.
Turns out, my younger son was not a sports enthusiast. By this time, I had learned my lesson. I would not make him do something because all the other kids were doing it. He loved music, and began playing guitar at a very early age, and to this day, has excelled in it. Some days I would pass by his room, and hear the music playing. I thought he had music on from his favorite band. Nope. It was him playing, and my heart would swell.
As a parent, you know what is best for your child. It may be different from what the other kids do, and you should embrace that your child is different. Hone in on the things that make him or her happy and feel proud of themselves, and encourage them down that road. Encourage and listen to them. They all find their way, even if they take a different path, and I guarantee that they will be so grateful for supportive parents.
Now if I could just get the boys to eat their vegetables, I will consider myself successful as a parent!
Onto the recipe. This dish is so light and easy to make, it is a perfect dish for spring. I cooked the rice in chicken broth because I think it really enhances the flavor. The lemon zest and juice brighten up the rice, giving it a nice tang. The apricots add delicious summer sweetness. The almonds are roasted to perfection, giving a crunchy texture and irresistible taste. It takes plain white rice to a whole new level.
This recipe is courtesy of Bon Appetit and makes 4 servings of a simple, crunchy, and sweet take on a household staple.
Ingredients for Rice with Parsley, Almonds, and Apricots:
1 cup skin-on almonds
1 tablespoon olive oil
Kosher salt
1 cup basmati rice
1 3×1-inch strip lemon zest
⅓ cup chopped dried apricots
2 cups chopped parsley
1 tablespoon fresh lemon juice
Preheat oven to 300°.
Toss almonds with oil on a small rimmed baking sheet; season with salt.
Roast, tossing occasionally, until golden brown, 10–12 minutes.
Let cool, then chop.
Meanwhile, rinse rice in several changes of water until water runs clear.
Bring rice, lemon zest, and 1½ cups water to a boil in a small saucepan; season with salt.
Reduce heat, cover pan, and simmer until rice is tender, 18–20 minutes.
Remove from heat, uncover, and scatter apricots over rice.
Cover; let sit 10 minutes.
Fluff rice with a fork, then mix in almonds, parsley, and lemon juice.
Taste and season with more salt if needed.
It’s that simple!
