Is it the same in towns and cities everywhere now’days? In my neighborhood, especially on the weekends, Dads push strollers as much as Moms.
Weekdays, the Mom parade starts about nine, mostly power-stroller-walking two and three abreast, faces taut and determined, filled with triple-tasking purpose: If we walk and talk fast enough for an hour, the baby will get out, our bellies will firm up, we’ll forget we’re sleep-deprived.
Weekends, the Dads some times line up pairs and an occasional trio too. But their guffaws, their strides exude relaxed satisfaction, reminding passersby why strollers, indeed, are for strolling.
How is it that a man is most masculine, most like a real guy’s guy and a real man’s man, when he’s parenting?
I’m not sure except to be certain: Lucky kids. Lucky Moms. And most especially, lucky lucky Dads.
TROPICAL SUPPER SALAD
- 2 tablespoons olive oil
- Zest from 1 lime
- Juice from 3 limes (about 3 tablespoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 red bell pepper, cut in thick matchsticks
- 1/2 cup currants
- 4 cups thin-sliced Napa cabbage
- 4 cups baby spinach
- 2 ‘wet fruits’ such as mango, orange or banana, in slices or bite-size pieces
- 1 avocado, in slices or bite-size pieces, optional but delicious
- Top with Tropical Pork Tenderloin or grilled or rotisserie chicken, sliced
Whisk vinaigrette ingredients. (May be done in advance. Refrigerate.)
In a large bowl, combine pepper and currants. (Stop here if prepping more than 30 minutes in advance.) Stir in cabbage, spinach, fruit and avocado. Toss with vinaigrette. Arrange salad on serving plates, arrange meat on salad. Serve and enjoy!
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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