The 1970s were a time before smartphones, helicopter parenting, and scheduled playdates. Being a kid back then meant freedom in the purest sense—a freedom to roam, to explore, to dream, and to grow up without the constant buzz of technology in your pocket. And in the soundtrack of those days, one song stood out like a bright flash of color: "Tie a Yellow Ribbon Round the Ole Oak Tree" by Tony Orlando & Dawn.
I still remember hearing that song crackle through the speakers of my parents’ wood-paneled AM/FM radio, the kind that sat in the kitchen like a piece of furniture. Tony Orlando’s voice was warm, heartfelt, and hopeful. We didn’t need to understand all the lyrics to feel their meaning—it was a song about forgiveness, about coming home, and most of all, about being wanted. It resonated in a way that transcended age, even for kids like us.
In the ’70s, the yellow ribbon became more than a catchy lyric. It became a symbol of waiting, of loyalty, and of hope. It was tied around oak trees, lamp posts, and fence rails across America—especially during the Iranian hostage crisis, and, later, in times of national hardship or military deployments. For children, it added a kind of weight to that old oak tree at the edge of the yard. We imagined it like the one in the song—a tree that meant someone was loved, missed, and welcomed home.
Growing up in that decade meant being out from morning till dusk on summer days. We rode our banana-seat bikes with playing cards clipped to the spokes. We drank from garden hoses, built treehouses, and played kickball in the street until someone’s mom yelled that dinner was ready. There were no GPS trackers, no cell phones, and no viral videos—only scraped knees, sunburns, and stories told over melting popsicles.
That kind of freedom bred independence. We learned to problem-solve on our own, to settle disputes without adult intervention, and to make our own fun using nothing but imagination and whatever was lying around. A cardboard box could become a spaceship. A backyard could turn into a pirate cove. Toys and play often served as vehicles for fantasy and storytelling, turning ordinary spaces into extraordinary worlds. The world felt big, but in a safe kind of way.
There was something comforting in the idea of the yellow ribbon—this image of someone coming back after hardship and being met with open arms. Even as a child, you could feel the power of that hope. And isn’t that what childhood is about in the end? Wanting to know there’s a place for you. That someone’s waiting. That you’re seen, chosen, and loved.
The ’70s weren’t perfect. The world had its tensions—wars, gas shortages, political scandals. But for kids, there was a kind of protected bubble. It was a time when you could still get lost and find your way back on your own. When music played from car radios with the windows rolled down, and you didn’t need much more than a bike and a bag of marbles to feel like the king of the neighborhood.
Now, decades later, when I hear Tony Orlando sing that opening line—“I’m comin’ home, I’ve done my time”—I don’t just think of the song’s story. I think of my own childhood, of the trees we climbed, the friends we made, and the freedom we held in our dirty little hands. I think of what it meant to be a kid in the ’70s: free, wild, sun-soaked, and always coming home to people who tied their yellow ribbon, just for you.
Garlic Parmesan Chicken Skewers with Herbed Pea Couscous
INGREDIENTS
For the Chicken
- 1 ½-2 pounds chicken tenders, thighs or breast cut into 3-inch pieces
- 3 tablespoons mayonnaise
- 2 teaspoons paprika
- 1 teaspoon garlic powder, onion powder, and kosher salt
- ½ teaspoon freshly cracked black pepper
For the Sauce
- 1 stick of butter
- 8 cloves of garlic, minced
- ½ cup parmesan cheese, grated
- 2 teaspoons red pepper flakes, chili garlic sauce, or chili crunch
- 1/3 cup fresh parsley, chopped
For the Couscous
- 2 Tbsp olive oil, divided
- 3 cups pearled couscous
- 3 cups chicken broth
- ½ pound (8 ounces) sugar snap peas, sliced on the diagonal in 1/4-1/8-inch slices
- 1 cup fresh peas (defrost if using frozen)
- 1 cup shaved parmesan cheese or crumbled feta cheese (optional)
For the Marinade
- 3 cloves garlic
- 1 large shallot, cut in quarters
- 1 small fresno or jalapeño pepper, seeded and chopped
- 1 1/2 teaspoon fresh oregano
- 1/3 cup packed cilantro leaves and stems
- 1/3 cup packed parsley leaves and stems
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon cumin
- ½ teaspoon freshly cracked black pepper
INSTRUCTIONS
For the Chicken
- Soak your wooden skewers in water for at least 30 minutes before assembling.
- Start by combining your mayonnaise and chicken seasoning in a large bowl and set aside. Add chicken pieces coating well on all sides.
- Pack the chicken onto each skewer, making sure they are tightly packed with no space in between.
- Preheat your grill to medium-high. Place the prepared skewers over direct heat and cook each side for 5-6 minutes each, basting with butter throughout the cooking process.
- Remove from the grill and baste it one last time with the butter sauce and sprinkle with leftover parmesan. Oven and air fryer instructions below.
- Add the butter and garlic in a microwave-safe bowl and heat until partially melted. Add in red pepper flakes, hot sauce, parsley, and parmesan. Whisk together until combined.
- Scoop out 1/3 of the sauce and use that for basting the raw chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. Be sure to wash your basting brush in between.
For the Couscous
- Combine all the marinade ingredients in a food processor and pulse until the oil and vinegar are emulsified and the herbs are minced. Do not over blend. Taste and add more salt, vinegar, or herbs to taste. Set dressing aside.
- Add the broth and 1 tablespoon olive oil to a medium sauce pan. Bring it to a boil, reduce to a simmer, and cover. Cook for ten minutes, or until the couscous has absorbed all the liquid.
- While the couscous is cooking, heat the remaining 1 Tbsp of olive oil in a pan over medium heat. Add the snap pea and fresh peas. Cook, stirring frequently, for about three minutes or until the vegetables are gently cooked but still bright green and with some crunch. Transfer the vegetables to a large bowl.
- When the couscous is cooked, add to the bowl with the vegetables, and let it sit until warm. Once cooled a bit, add about 2/3 cup of the herbed dressing and the crumbled feta if using. Gently stir to combine. Add more dressing to taste.
NOTES
For the Oven
- Preheat oven to 450 degrees. Place chicken skewers on a rimmed baking sheet lined with foil and cook for 14 minutes, flipping half way through and basting with butter a few times throughout the baking process.
- Switch the oven to broil and cook an additional 2 minutes so get the tops golden brown. Remove from the oven and baste it one last time with the clean butter sauce and sprinkle with leftover parmesan.
For the Air Fryer
- Cook 2-3 skewers at a time. Place in an air fryer and cook at 400 degrees for 5 minutes. Remove and flip the skewers, baste with sauce, return to cook an additional 2 minutes at 400 degrees.
- Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165 degrees. Total cook time of 12-14 minutes. This time will vary based on your air fryer.
- Once they are finished cooking, hit them with a final pass of the clean butter sauce and sprinkle with some extra parmesan.
