It didn’t take long for Calla to venture on her own after walking along furniture and using mom and dad’s hands for support. For a month and a half Calla practiced. Pulling herself up and working on her balance and coordination. Building and strengthening her legs and core muscles. She would surprise us by walking a step or two away from the couch, or turn to see her standing on her own. We practiced a few times letting her try taking steps between us and made it to about 5. Now at 10 1/2 months she walks freely, with arms in the air, sometimes pausing to clap and smile. Her balance improves in leaps and bounds everyday. A small step she had trouble with one day, is conquered the next. Her speed gets swifter, and fearlessness more defined.
She’s a tough little girl, always climbing or pulling herself onto something. Figuring out how to get where she wants to go. It shocks me sometimes how she’s figured out something so quickly and with such ease. The faster she moves and more determined and independent she gets only means the tumbles may happen more frequently, and more hurtful. What lays ahead of us is something I’m not looking forward to, the bumps and bruises. The first cuts and wounds. The tears.
Many of those tears shed I’m sure will be my own. As Calla gets more independent, it will be hard for me to let go and let her figure things out on her own, even if that means there will be a few stumbles along the way. This I’m learning is one of the hard parts of being a mom. However, one of the very best parts of being a mom, is watching those first steps, the attempts to run and skip, and even being there when the tears come to kiss the bumps, bruises and wounds and make it all better.
Watermelon, Quinoa, Feta & Mint Salad
(Adapted from Tartelette)
1.5 Cups Quinoa, rinsed
3 Cups Water
1 Cup Watermelon, cut into small cubes
1/2 Cup Feta, crumbled
2 Green Onions, chopped thin
1/3 Cup loosely packed mint, thinly chopped
1/4 Cup Olive Oil
Juice of 1 Lemon
Salt and Pepper, to taste
In a large saucepan, add rinsed quinoa and water and bring to boil over high heat. Once boiling, reduce heat to low, cover and simmer for 15-20 or until water is absorbed. Remove from heat and let cool completely.
Once the quinoa has cooled, add chopped watermelon, feta, green onions, olive oil and mint and fold together gently, keeping watermelon pieces intact. Season with salt and pepper and chill until ready to serve.