She asked me to make roasted broccoli for the fourth grade “holiday feast.” Happiness, pride, delight… I felt all of these things knowing she liked roasted broccoli so much she wanted to share it with her class. But, I also felt fear. I didn’t want the roasted broccoli to be met with “ewww!” reactions by her classmates. I didn’t want that for her sake (would she feel embarrassed? ashamed? regretful?). I also didn’t want it because I was afraid such a response would taint her love of the stuff.
Children hold wisdom we adults lose through life experiences. Her response to my confession that I worried her class might not like it was, “That’s okay. We’ll get to eat it all then!”
How beautiful to not get caught up in fears of rejection or social error. I learn from my daughters every day. They help me live the life I most enjoy.
Plus, the class ate all the broccoli complete with audible “yumm!” sounds. So, it was a win-win all around…
How I make roasted broccoli: preheat oven to 425, cut the very-dry (washed and dried, or not washed) broccoli in pieces, coat with olive oil-salt-drizzle of balsamic vinegar, spread on a cookie sheet, roast for 20-25 minutes. I also take the pan out and shake it around, or use tongs to flip the pieces, but I don’t think that’s necessary.