When my babies were born it took me a while to realize the reality of it all. Life out of mine seemed so surreal. I remember holding my daughter and crying inconsolably that “I did not want anything bad to ever happen to her”; call it the baby blues or whatever you want, but it is just like that today, I can’t even conceive the thought of having to endure something bad happening to one of my “babies”. Ever.
What is also true today is I am still not sure how I got to be so blessed to be able to hold them every day, to be part of the gift of that is their life, entrusted with and to get to call them mine. For now.
A now that is so short, and too fast to disappear and become a future that I don’t hold. A future full of unknowns and timing mysteries. Full of only one truth, that they are not really mine but His, that we all are, and that one day it ought to be so. For ever.
Upon that truth lies comfort and pain. For grace was offered but not without an ultimate sacrifice, for evil would still lurk around and our will still be free. Being a parent is graceful work indeed. Is nourishing and growing without really knowing the crop to be yielded. Is giving without knowing if you shall indeed receive. Is trusting He who gives and takes away.
For now they are mine, but they have, are, and will forever be His first.
For now I just want to feel this comfort, of them safe in my arms, of doing this life with them.
For now, hold on to your loved ones and delight in awe of what has been entrusted to you. Such a comforting gift. Like chicken soup. For the soul.
Quinoa Chicken Soup
Adapted from Rachael Ray Magazine
It is not often I get to say my kids just ate a plate of quinoa, chicken, spinach and eggs. This soup is “fast food” at its best, guaranteed to satisfy the whole family and nourish body and soul.
- In a dutch oven, heat 1 TBSP olive oil oven med-high heat. Season 1 1/2 lbs organic skinless, boneless chicken tights with salt and pepper. Working in batches, add to the pot and cook, until golden on each side. Then transfer to a plate.
- Add 1 sliced garlic clove to the pot and cook, scraping up the browned bits, until lightly golden, about 30 seconds. Add 1 32-ounce container chicken broth, 3 cups water and the chicken and bring to a simmer; transfer the chicken back to the plate.
- Add 1/2 cup uncooked quinoa and grated peel of 1 lemon to the pot, lower the heat to med-low and simmer for 10-15 minutes.
- Shed the chicken into bite-size pieces and return to the soup along with its juices.
- In a small bowl, whisk together 3 large eggs and the juice of 2 lemons.
- While stirring, mix in the egg mixture into the soup, and soup will thicken immediately. Add 2 cups chopped spinach leaves.
- Remove from heat and serve.