Supermom … forever!
Every mom has a Superwoman outfit. She puts it on in a flash. Ever ready to serve, save, protect, bake 3 dozen chocolate muffins for a class party or take 6 overly-excited kids to football practice. And still have some energy left to plan a surprise birthday party for her best friend.
That is what moms do. But for how long?
After many adjustments to the costume, the loosening of the seams as the body changes, the extra tuck here and there, the fabric does wear out. And so does the energy level of the ordinary woman with superpowers.
Yes, age creeps up on us. The kids become adults, the challenges more complicated, the x-ray vision impaired by cataracts, varicose veins and bruised tendons slow down the leap over tall buildings. But we manage. With each heroic act and one more promise of - ok, just one more time… and then, off with the outfit.
Until, there is another call to action. And there we go again – faster than the speed of light. Or just about.
Because moms will be moms. No matter how old we are. No matter how old our children or their children are. And if we are so lucky (or got married really early), the generation after them.
I am a realist. I have shed the skintight Lycra tights and cleavage enhancing bustier and taken up the 100% cotton pants with adjustable, expandable waistline and topped it with an all-natural fiber, kind-to-women-over-60 blouse.
I have opted to be SuperLola (aka SuperNana, SuperNona, SuperGran…) instead.
The fervor is still there. Ready to strike when needed. Willing to pack my bags and jump on a plane to London to hold my daughter’s hand as she nervously prepares for yet another major presentation. Eagerly awaiting the call to move furniture and pack boxes as soon as my son finds the suitable, affordable apartment for his family. Standing by with a Spiderman ice pack and orange muffins for the countless times my accident-prone grandson falls. All set with a cuppa for any friend in need of tea and sympathy.
I am ready and still able. Except, sometimes I forget my limitations and spring into action. And .... whoops! But I pick myself up, brush the sand from my scrapped knees, square my shoulders and up I go again.
Yes, there is no force stronger than love.
It is that which keeps Supermoms, SuperLolas, SuperDads and all the other Superhumans going. Neither age, nor time, nor space can change that.
May the force be with you all !
In line with the keep-Superlola- (or as my friend, Marilen, likes to call us GlamMa ) -fit -program, I decided a couple of months ago to put my husband and I on a salad diet. This is the one I started with. Except, I added Chicken Schnitzel on the side. I know. I can't help myself!
Orange, Fennel and Rucola Salad
1 medium size fennel bulb
½ onion, white or red - thinly sliced
a big handful of rucola or rocket ( I use double the amount)
crumbled goat cheese, walnuts (optional)
Combine : ¼ cup juice from the orange, 1 tbsp. olive oil, a dash of salt, a bit of sugar (only if necessary)
This can be done ahead of time, including the dressing
1. Remove the skin and remove each orange segment. Do this over a small bowl as a lot of juice will pour out which you will later use for your dressing
2. Take out the outer stems of the fennel, leaving only the bulb. Thinly slice the bulb with a sharp knife or use a mandolin. The stems can be kept for another dish such as a soup or a casserole.
3. Thinly slice the onions.
Just before serving :
Place all the ingredients including the rucola, in a large bowl, or into individual salad bowls. Pour the dressing over it. Toss slightly. Top with a bit of crumbled feta or walnuts, if you wish.
This recipe serves 2 as a main course and 4 – 6 as a side dish.
Chicken Schnitzel for 2 or 4
2 - 4 chicken thigh fillet, with skin or without
¼ tsp. salt (more or less), a dash of fresh pepper
1 small garlic, grated or pressed
a squeeze of lemon juice
For the batter, prepare 3 separate bowls for each of the following :
1 small egg, beaten
¼ cup flour
¼ cup breadcrumbs
oil for shallow frying
Flatten the chicken pieces with a meat mallet or place in a plastic bag and pound with a rolling pin. Season the chicken fillet with salt, pepper, lemon juice and garlic. Rub this all over the chicken pieces. Dip the chicken in the egg, then the flour, then back to the egg and then the breadcrumbs. Keep in the fridge till you are ready to cook.
Fry till golden brown. Serve warm. Or cold.
Low Fat version : use chicken breast instead of thigh fillet and for the batter, omit the egg and flour and simply coat with breadcrumbs.