We did something really really brave this past weekend, and took our brood on a five-hour road trip to Montreal. Well, I should clarify: that’s five hours according to Google maps, which doesn’t (yet, anyway) adjust travel time for bathrooming, screaming, crying, nursing, “the iPad is not woooooooorking,” snacking, lunching, bathrooming again, hair pulling and crying (mine, this time), and nursing again. Hey Google, if you’re reading: five hours pfft, try eight POINT five hours.
This left us one clear day to “enjoy” ourselves in Montreal, and make our way through a very long to-do list, which predictably was interrupted by bathrooming, screaming, nursing, crying, snacking, lunching, bathrooming again, screaming again, barfing (this was new!) and nursing again. Question: do people call this a “vacation”? Doesn’t seem like the right word.
I will say, though, that it was worth it (yes, truly) to see the Bean race gleefully—and donning a Hooter Hider come superhero cape, no less—towards “Mama’s school!!!” (i.e. my alma mater), to photograph Kiwi & Bean sitting on the steps of my very first apartment (and kitchen, importantly), and to push my baby stroller through the streets where I spent my most formative years. So much of the city was exactly as I remembered it, and yet here I am 10 years older with a husband and a couple of crazies. Wowza.
And of course, no trip to la belle province would be complete without scarfing at least 20,000 calories, and we did manage to pause the screaming, nursing, bathrooming and barfing for just long enough to stuff our faces with several days’ worth of excellent food, coffee, wine, cocktails and pastries.
Which means this week is stuff-my-face-with-vegetables week. Kale salad, anyone?
Now, I should say that it wasn’t too long ago that kale salads were at the very top of my do-not-cook list. I just couldn’t be convinced that raw kale was worth the trouble. But I’ve recently come around, and I will admit that if you use the right kind of kale, massage it in just the right way (yes, I’m going to suggest that you get all sexy-time on your greens), and mix it with the right combination of taste enhancers—in this case avocado, apple, pepitas, parmesan and a kick-ass honey mustard vinaigrette—kale salad can be pretty good, and maybe even really really finger-licking good.
In fact this kale salad is so darn good that I’ve actually managed to persuade the Bean to take more than 1/17th of a bite. If your kids aren’t into kale (and frankly, I kinda don’t blame them), you can serve them a “deconstructed” version consisting of cubed apples and avocado, a handful of pepitas, a few shaves of parmesan and a bit of vinaigrette for dipping.
You might like: