By Teri Cayton
The Parsons Advocate
I saw something the other day that describes me and my siblings to a tee and I quote, “I am a wooden spoon, lead paint, no car seat, no seat belt, no bike helmet, bed of pickup riding, garden hose drinking survivor.” Now if that is not growing up in the country and at the best time I don’t know what is. Momma Said, “What don’t kill ya, makes ya stronger.”
We were smart enough to know you don’t eat paint chips and I got my butt beat more times than not with a wooden spoon. It was nothing for 10 or 12 of us to be in the back of a pickup going to the swimming hole and our cars didn’t even have seat belts.
Mom never had a baby car seat that I know of, if we were all in the car together, the big kid held the little kid or you were laying on the seat rolled up in a blanket. In the winter all six of us were crammed into the front (and only) seat in the pickup, when it was warm the kids rode in the back, no questions asked. We knew better than to ask questions about anything, you did what you were told and that was the end of it.
Life was so simple and so easy in a hard way. By that I mean we earned everything we got or you didn’t get it. Kids are so entitled today that all they have to do is whine and they get whatever they want. My neighbor told me her kid started middle school and she told her to go do her homework and the kid stood up in her face and I quote, “You are infringing on my civil liberties, I don’t have to do what you tell me.” I could see mom’s hair catching on fire if I ever said that to her. And as I knew better I would never had said that in the first place. Momma Said, “No respect, no pride and as far as I am concerned that kid has not earned any civil liberties yet.”
Broccoli Salad
INGREDIENTS
- ¼ red onion diced
- 2 heads broccoli cut into bite-sized florets (about 6 cups)
- 2 CUPS red cabbage coarsely chopped
- 1 CUP Cheddar cheese grated
- 4 OUNCES thick-cut bacon diced
- ¾ CUP mayonnaise
- 2 TABLESPOONS apple cider vinegar
- 1 TABLESPOON honey
- ½ TEASPOON salt
- ⅓ CUP roasted sunflower seeds
- ½ CUP dried cherries
- Freshly ground black pepper
INSTRUCTIONS
- Cook the bacon in a skillet on the stovetop or in an air fryer until crispy. Transfer the cooked bacon to a paper towel-lined plate and let it cool.
- Place the diced onions in a small bowl and cover with cold water. Let the onions soak for about 10 minutes to make them less pungent. Then drain and dry on a clean kitchen towel.
- Bring a 3-quart pot of salted water to a boil. Set up a shocking station by filling a large bowl with ice water. Blanch the broccoli florets in the boiling water for 1 minute. Drain and then immediately place the broccoli in the cold-water bath to stop the cooking process. Drain and pat the broccoli dry.
- Combine the broccoli, red cabbage, red onions, Cheddar cheese and crispy bacon in a large bowl. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey and salt. Pour the mixture over the salad in the bowl and toss to coat everything with the dressing. Toss in the sunflower seed and dried cherries. Season to taste with salt and freshly ground black pepper.
- Chill for at least 1 hour. Serve the salad cool and enjoy within 2 to 3 days.