According to my parents, I took my first boat ride before the age of 1.👶🏻 Actually, in the interest of total accuracy - I should say that I was boating while I was still in utero. I don't remember being on the boat as an infant obviously, but I'm told that it was a sure way to put me to sleep when I was fussy. I spent a good part of my young life, on a boat. It was just a part of growing up, and I loved it. 🚤
When I had my son, I carried on the tradition and I took him for his first boat ride at just a few months old. He loved it and the boat also proved to be a great way to rock him to sleep when he was fighting a nap. 😴 When my second child came along, I took her on her first boat ride and I got sea sick. And not just a little sea sick - I'm talking siiiiick. 🤢 The girl who grew up on a boat!?!
After many tests and doctor visits, I still had no explanation for my sudden onset of sea sickness. Was it a coincidence that it coincided with my second pregnancy or was it a terrible side effect of an otherwise normal pregnancy? Hard to say. But, I'm happy to report that around the 15 year postpartum mark, my sea sickness started to dissipate. 🤷🏻♀️ And now that this second child is 23 - I am declaring myself completely, over the sea sickness.
I was obviously hesitant about getting on a boat during that time in my life. I didn't love the queasy feeling in my stomach or the subsequent rocking when I got off the boat. Who would? But I never gave up trying. I'm just stubborn like that. 🤪 I feel that way about foods that I don't love too.
For a long time, I was in a phase where I didn't like asparagus. I had no reason for being averse to the stalky green vegetable - I just decided that it wasn't good. Then one day - my tastes started to change and I decided that I really kind of enjoyed it. A simple salad with farro, asparagus and fresh herbs is such a nice treat as a tasty summer meal.
Farro Salad with Asparagus and Parmesan
1 Tablespoon + 1/3 cup olive oil
2 thyme sprigs
1 bay leaf
3 Tablespoons lemon juice
3 Tablespoons minced shallot
1 teaspoon Dijon mustard
1 Tablespoon + 3/4 teaspoon salt
1/2 teaspoon pepper
12 ounces asparagus, sliced thin
1/4 cup chopped fresh mint
3 Tablespoons fresh basil
1 1/2 cups uncooked farro
3 cups baby arugula
2 ounces parmesan cheese, shaved
Sprinkle with remaining parmesan and serve.
My family is still in what I like to refer to as their "anti-asparagus phase" but I still have hopes that they'll change their minds one day.
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