Congratulations to all of the same-sex couples in Minnesota and Rhode Island who may choose to marry starting today. And on ABC Family’s The Fosters, fictional moms-of-five Stef and Lena are getting married on this coming Monday’s episode. I thought I’d mark the happy occasions by posting a revised version of a column I did several years ago, about planning a wedding if you already have kids.
Here’s the last of three recipes that Iron Chef and lesbian mom Cat Cora has created for Residence Inn by Marriott (as I explained Tuesday)—a dessert, appropriately: Banana Yogurt Split with Berries and Coconut.
As I mentioned yesterday, Iron Chef and lesbian mom Cat Cora has been named “Resident Mom Of The Year 2013” by Residence Inn, and has developed three unique recipes that parents can easily create while staying at a Residence Inn (or at home). Here’s the second one: a Spicy Chicken, Tangerine and Shiitake Stir Fry. (I’m guessing it works well with tofu instead of chicken, too.)
Last fall, I wrote about my night at the Residence Inn, courtesy of Residence Inn by Marriott, which was reaching out to blogging parents for feedback and ideas. I mentioned the company’s LGBT friendliness—a friendliness they’ve reinforced by naming chef and lifestyle entrepreneur Cat Cora their “Resident Mom Of The Year 2013,” and by mentioning “She resides in Santa Barbara, CA, with her wife and four sons” in their press release about it. There’s more, plus a recipe by Cora, after the jump.
(I mentioned my 20th anniversary here a few weeks ago. Here are my further thoughts on the milestone, from my Mombian newspaper column.)
My spouse Helen and I recently celebrated our 20th anniversary. Only about six of those years have been as legal spouses—but that just gives us a chance to celebrate both our real anniversary and our Massachusetts “Massaversary” several months from now. (Twice the cake is always a good thing, I say.) Hitting the 20-year milestone, however, has made me reflect on some of the things I’ve learned about marriage in that time, and some of the things I never expected when we started out.
There’s nothing particularly lesbian-momish about chocolate cake—unless you make it for your lesbian sweetie and son for Valentine’s Day, as I did last week. A follower of the Mombian Facebook page asked for the recipe when I posted a photo there, so here it is: Chocolate Cherry Fudge Cake, a dark chocolate cake with a poured fudge frosting and jammy center.
It may not quite be an Internet meme, but several writers in the past month have offered their thoughts on what not to say to lesbian moms. Judy Gold at HuffPo gives a personal story about “The Question You Should Never Ask a Lesbian Mom”; Jeanne Sager at The Stir lists “5 Things Never to Say to Lesbian Moms”; and L. A. Pintea at Parents.com relates “10 Things You Shouldn’t Ask a Lesbian Mom.” It’s enough to make people think they should never approach us. I’d like to turn things around here, and suggest several things you should say to lesbian moms.
My son is turning nine soon, and it frightens me. Nine is perilously close to ten, first of the double digits, rubbing shoulders with that phantasm of every parent’s nightmares, puberty. Nine seems like the last hurrah of young childhood before it gradually starts to give way to the moods, interests, and concerns of an older phase of life.
I have a love-hate relationship with the term “LGBT parenting.” On the one hand, I often say I write a column about LGBT parenting, insofar as I write for and about LGBT people who are parents. On the other, I believe that we LGBT folks change diapers, sing lullabies, help with homework, and drive to soccer practice like any other parent. There’s no “LGBT” way (or even, separately, lesbian, gay, bisexual, or transgender ways) of doing those things—which makes me doubt whether there is such a thing as “LGBT parenting.” Is there?
I haven’t posted a recipe in a while, so here’s one I made this past weekend for the Massachusetts State Muffin (corn). It’s enhanced by the Massachusetts State Fruit (cranberries), and sweetened by that most New England of sweeteners, maple syrup. If I were to put any more New England in it, I’d have to add clams—but don’t worry, I won’t.
