Question posed to me recently: "How is it that you have time to bake regularly when you have a toddler running around at home, a husband in school, etc?"
Answer:
1. My husband is fantastic and loves both spending quality time with his daughter AND eating whatever I make. Therefore, it is in his best interest to keep said daughter occupied while I do my thing in the kitchen.
2. It has been well documented on this blog and in conversations with friends and family that a) I work with certifiably crazy people and b) the stress of putting my kid in daycare has been taking it's toll on me. These two issues in combination are enough to make me crave strong anti-depressants and intensive therapy, neither of which I can really afford right now. So I find that blowing off some steam in the kitchen is really the way to go.
This morning, as I was scanning the fridge for my coffee creamer (because my darling child was up at 6:30 despite lengthy discussions regarding the importance of staying in bed until the sun is visible), I could tell life has been stressful lately, based on all the homemade items I noticed in a quick glance. Leftover apple crisp. Jugs of homemade tomato soup. Pumpkin spice bars. Sweet potato and vegetable soup.
How my husband and I don't weigh 200 pounds each is beyond me.
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