I start work this week.
Type those very words have brought tears to my eyes. It has been a hard to come to decision. I have been a stay at home mama since April last year. One year and five months. I am so incredibly grateful for all the time I have had at home with Little.
Can we talk about my feelings for a moment? We are about to get super honest here. Mothering doesn’t come naturally to me. I miss working- project completion, adult interaction, mental stimulation, etc etc. I feel like a bit of a failure as a mom that I WANT to go to work. Sorting out daycare, getting work clothes altered so they fit, planning how our week is going to look has all been a huge challenge. I want to go to work but my heart wants to stay home. But staying home makes me a bit crazy. But getting ready to go back to work is making me a bit crazier.
It will be fine. That’s my mantra. It is only 20 hours a week and it is only four days a week. I bet after a month of this we will find a quiet rhythm and we will all be happier. In the meantime cut me some slack. There will be tears. I will most likely eat way too much chocolate and drink too much coffee.
One thing I am doing to help my sanity is plan out dinner. Lots of foods I know Little enjoys and eats easily along with what I consider to be comfort foods. Nathan is headed off into another long juice fast so it will be cooking for just Little and me.
Last night was comfort food. It was an overcast cool August day that hinted fall is coming. These tuna roll ups were on the regular menu rotation when I was a kid and I hope Little grows up loving them as much as I do. Such a simple dinner that can be thrown together in minutes for a hot homemade dinner that is faster than take out. Certainly a must for a soon to be working mama.
Ps. Can we please note the fact that I am not a “add a can of cream of whatever soup” type of cook. This is one of my FEW exceptions. I love the cream of portabella mushroom soup from Trader Joes. I can live with most of the ingredients in it.
One year ago today: Brownies Plain and Simple
Tuna Rolls Ups (makes 6)
Biscuit recipe from Joy of Cooking, rest is my own
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 to 3/4 tsp salt
5-6 Tbs cold unsalted butter, cut into pieces
3/4 cup milk
One can of tuna
6 small slices of cheddar cheese
1 box/can of cream of mushroom soup
Preheat the oven to 450 F. Whisk flour, baking powder and salt thoroughly into a large bowl. Drop in 5-6 Tbs cold unsalted butter, cut into pieces. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. Continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or or form a paste with the flour. Add 3/4 cup of milk all at once and mix with a rubber spatula until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
Dump out the dough onto the floured counter and pat into a disk. Gently roll out to about 12 x 8 rectangle. Cut into six pieces. In a small bowl mix the drained tuna with the egg. On each square place a small piece of cheese then top with 1/6 of the tuna/egg mixture. Gently fold each square around the filling pinching the edges to seal. Place seam side down on a parchment lined baking sheet. Bake for 12-15 minutes until golden brown. While the roll ups are baking place the soup in a sauce pan and only add half the recommended amount of liquid (so it is thick). Once biscuits are done allow to cool for 5 minutes. Serve in a bowl topped with the soup.