Working outside of the home is a bittersweet thing. Being a list maker, Here are my pros and cons:
- I’m working more closely with my husband. Before you get some kind of crazy idea about shenanigans in the office (if you know what I mean) let me assure you, I am a professional and there are cameras. BUT, we are bonding emotionally. In the business, I’ve always been a supporting roll. Someone cheering him on from the sidelines, but now I’m in the game. Paying bills, and organizing receipts may not sound exciting, but to be part of the force that has put bread on the table for almost 10 years makes it exciting for me.
- I get “me” time. When it comes to the introvert vs extrovert battle, I’m so close to the middle, that I dare say I am both. When I am alone and by my self too much, I start to feel drained and find that going out with people really helps fill a void. But if I’m constantly around people, like say even little tiny touchy feely needy humans, I crave solace and quiet. This job allows me to come into a quiet space, and just be. It doesn’t matter what I’m doing, but I’m doing it without screaming in the background, or hungry little bodies who need to eat, poop, and make messes, and get their feelings hurt, and fight, and get boo boos all day.
- I feel fulfilled. I feel productive. I can see things getting done. The hard thing about motherhood, is that progress is made like the hour hand on a clock. It does moves, but the movement is so slow that you only notice if you haven’t been staring at it all day. Doing work that you can see is getting done, checking things off a list that doesn’t seem to regenerate (like dishes and laundry) is so satisfying.
But like all things in life, the other side of the coin is that it isn’t all good. There are sacrifices that need to be made.
- I miss my kids! I miss taking them to the library, I miss witnessing them making discoveries. I miss trips to the park, to the pool, to get ice cream. I miss them dearly. The whole the days are long, the years are short is true. And I hate to miss out on their littleness that I’ll never get back.
- My house is crazy. Don’t get me wrong. My baby sitter is amazing. She does the laundry, and picks up, and does the dishes. But there are so many things that she can’t do. She can’t organize the cabinet, or put 100 little random things away that don’t have a common home. The projects and lists of things to get clean goes on and when you work all week away from the kids, weekends are for spending time with them, not catching up on chores.
- I’m getting a little soft. And I do mean physically. Since I’m not at home to run after my kids and keep after them, what little muscle tone I have is slowly depleting. I miss being outside playing with the little ones for hours.
What about all you guys? What do you love/hate about working with kids, pets, whatever?
While you think about that, here is a great appetizer recipe. It has 5 ingredients, it’s simple, and tastes like Heaven.
Sausage and Goat Cheese Stuffed peppers
Fast, easy, crowd pleasing appetizer with a sophisticated twist.
- 1/2 lbs Spicy Italian sausage
- 12-15 Mini bell peppers
- 4 oz goat cheese
- 4 oz cream cheese
- 1/4 cup balsamic vinager
Preheat oven to 375 F.
Brown the sausage on medium high heat in a medium skillet, breaking it up as small as you can. This will take around 10 minutes to get it nice and caremlized.
While the sausage is browning, line a sheet pan with foil or parchemnt. Slice the mini peppers long way, and lay them, open side up, on the baking sheet. Some of them may have enough seeds that you’ll want to tear them out and discard, but most mini peppers seed pods are too small to worry about.
Once the sausage is brown, remove the pan from the heat, and drain off any excess fat. Add the goat and cream cheese, and stir until the cheese is melted and incorporated in with the sausage. Spoon, or *pipe the mixture into the open bell peppers. You can do this step a day ahead and refrigerate until your ready to bake them.
Bake for 12-15 minutes until the bell peppers are tender.
While the peppers are baking, place the vinegar in a small sauce pan, and bring to a boil. Lower to a medium heat and simmer the vinegar until it has reduced by half. Remove from heat.
Vinegar can be prepared ahead of time.
Once the Peppers are removed from the oven, spoon 3 or 4 drops of vinegar onto each pepper. You only need a little to get the sweet spicy balance. You can always test a pepper or two to make sure you’ve added just the right amount of balsamic.
*If you don't have a pipping bag, you can put the mixture into a gallon size zip lock bag, snip the corner off and presto! You have a pipping bag.
Delicious cheese and sausage waiting to fill those sweet little boats of yum.