On Otherness

We talk about Otherness a lot around here. It's not something to be applauded; it's something born of necessity. When you're a tomboy and your first-born declares her favorite color to be "sparkle," you have a choice. You can either embrace the Otherness or you can spend years trying to beat the sparkle out of the kid.

So, yeah, folks who get their kicks trolling this site, you're right. I did have a choice. I didn't have to buy that first princess doll or turn on the ridiculously girly television shows when Alexis was a toddler. But, I did. Out of selfishness. Beating the sparkle out of the kid might have been easier in the short-run, but embracing the Otherness is where I think I'll find the most benefit over the course of the next several years.

The decision to embrace the Otherness has already paid dividends.

When we're out in the world and we see Otherness, life is easier because of those early conversations. Honestly, talking about Otherness that can be seen is the simple part. We can talk about how the man with the odd gait was born with his legs pointed in the wrong direction. We can talk about skin color and purple hair and short skirts and creative hairstyles and all sorts of the things that can be seen.

It's Otherness. It's FANTASTIC. It makes the world a more magical place.

Sometimes the conversations about Otherness are a bit more challenging. For example, we recently came across a woman wearing a Niqab. Alexis wanted to know why she was wearing something that covered everything but her eyes, but I didn't really have an answer. I didn't have THAT woman's answer, anyway. I explained Otherness and how it sometimes impacts what people wear, but I don't know if I did the conversation justice.

It's the Otherness that you can't see that's hard, you know. Like the Otherness that the woman has that drives her to that decision.

It's challenging to address the Otherness that people are born with and that can't be seen in any way. It's hard to explain Otherness when it comes to how the mind works, or even the heart. When there isn't a choice involved, when it just IS, sometimes it's hard to see the world from that point-of-view.

Kind of like how sometimes it's hard for me to follow along when Alexis goes on a bender talking about sparkle and glitter and all of the girly things that she loves. I don't get that Otherness.

But I accept that it's real. Somewhere in Alexis' head is a little gear that turns in a way that I can't understand because I don't have it.

I do love it, though. I just plain love Otherness.

Which is probably a good thing because I strongly suspect that Mila is going to challenge my known understanding of Otherness is a multitude of ways.

Quick (Not) Beef and Broccoli

One of my children has been complaining endlessly that I don't make tofu enough, which, uhhhhh, WHAT? How did that happen? How did I end up with a kid that whines for tofu instead of, say, chocolate?

I still don't understand that Alexis creature. She's fantastic and all, but her preference for healthy foods still baffles me. It's a wonderful thing, it just doesn't originate from my DNA.

At all.

Still, I am a fan of tofu. It's in my top 10 favorite foods, right below pizza and ice cream and chocolate and ... you get the idea.

This is a vegetarian adaptation of Beef and Broccoli. No real surprises in the recipe, but it does come with a warning. That low sodium soy sauce thing? Yeah. That's a literal sort of thing. If you were to maybe use regular soy sauce, you might realize that there is such a thing as too much salt.

Don't ask how I know. I just do. Ahem.

Quick (Not) Beef and Broccoli

White rice, prepared per package instructions
2 tablespoons olive oil
1 package extra firm tofu, pressed and cubed
1/2 cup reduced sodium soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons rice wine vinegar
1 tablespoon brown sugar, firmly packed
2 cloves minced garlic
2 tablespoons sesame oil
2 tablespoons corn starch
2 teaspoons Siracha (or more, if you're tougher than me)
1 teaspoon ground ginger
1 teaspoon red pepper flakes (or more, if you're still tougher than me)
1 head broccoli, cut into florets

1. Grab a large skillet. Heat the olive oil in it and then start frying the tofu. Use medium to high heat. Keep an eye on it and turn as needed while you make the sauce. Which brings us to step 2.

2. Hi! Welcome to step 2! Now you're going to toss everything except the broccoli into a mixing bowl. Use a fork to mix it up really well.

3. Once the tofu is lightly browned on all sides, you get to add the sauce to your pan. Let it simmer for 1-2 minutes and then add the broccoli. Keep simmering until the sauce thickens and you are happy with how cooked the broccoli is. (Note: if you need to add more cornstarch to get the sauce to thicken faster because you like the broccoli a little crunchy, that's cool.)

4. Serve over rice.

5. Prepare to fight the nine year-old for the tofu an the one year-old for the broccoli.

6. Wonder again how it is that your children like healthy foods so much.

You've Got a Little Something Right ... Never Mind.